Browse all travel guides tagged with "Wild Game Cuisine"
Southern Tower Dining on the 20th floor of Odakyu Hotel Century Southern Tower serves a Christmas lunch from December 1 to 25, 2026 and an eight-day Christmas dinner from December 18 to 25, with views from 100m above Tokyo.
On December 19, 2026, the Fairfield by Marriott Michinoeki Project and Tamba Wine in Kyotamba, Kyoto Prefecture will hold a special Christmas dinner featuring Kyoto duck (京鴨®), game meat, and Japanese Black beef with wine pairings, exclusively for guests of Fairfield by Marriott Kyoto Kyotamba.
RESTAURANT LUKE with SKY LOUNGE on the 47th floor of St. Luke's Garden in Tokyo's Chuo-ku takes reservations for a Christmas-only dinner course, served December 19 to 25, 2026 and featuring wild boar ragù and Sendai beef sirloin, with window-seat guaranteed and private-room plans available.
From September 11 to 27, 2026, The 30th Dining Bar at Futakotamagawa Excel Hotel Tokyu offers a limited-time set meal and dessert menu spotlighting venison, mushrooms, soba, and grapes sourced from Nagano City and Ueda City in Nagano Prefecture.
Karuizawa Marriott Hotel will hold a one-night Makers Dinner called "The Art of Fermentation" on November 21, 2026, pairing six wines from Six Cloves Wines and Karuizawa Anne Winery with a six-course menu built around Nagano's fermented ingredients, alongside a talk session with both winemakers.
From September 16 to December 8, 2026, Risonare Shimonoseki's main dining restaurant OTTO SETTE SHIMONOSEKI is serving a limited-time autumn course built around fugu, in-season venison, and amadai tilefish, of which Yamaguchi Prefecture lands the largest catch in Japan, paired with local sake and wine.
From September 1 through November 30, 2026, Nanki Shirahama Marriott Hotel's restaurant "Grill & Dining G" is offering "Hokkaido Gastronomy Journey in Shirahama," a seasonal dinner course pairing Hokkaido ingredients with Wakayama's local flavors.
Courtyard by Marriott Tokyo Station is offering "Shinshu Terroir BBQ," a dinner BBQ menu built around ingredients from the Shinshu region (Nagano Prefecture), from August 1 to October 31, 2026, at DINING & BAR LAVAROCK on the hotel's first floor, featuring りんご和牛 ribeye, 信州太郎ポーク, venison sausage, and shell-on scallops.
French restaurant FOURGRAINS at Hotel Metropolitan Edmont in Tokyo's Iidabashi neighborhood introduces a new autumn menu from September 1 to October 31, 2026, featuring an "instant smoke" technique finished just before serving and a dish comparing loin and leg cuts of Ezo venison, paired with about 120 wines, mainly from France.
From August 6, 2026, HOSHINOYA Fuji offers a summer-to-autumn menu for its Gastronomic Wild course dinner, featuring trout, persimmon, game, mushrooms, and root vegetables gathered from the Mt. Fuji foothills, served in a dining room surrounded by a red pine forest.
On July 15, 2026, the Kozagawa Town Tourism Association is lighting up the national natural monument Mushikui-iwa in yellow for a single night, while the roadside station Michinoeki Mushikuiiwa opens after dark so visitors can pick up local yuzu drinks, gibier, and honey.
Bleston Court Yukawatan, the main dining restaurant at Hoshino Resorts' Karuizawa Hotel Bleston Court, is serving a summer-only course from July 3 to September 7, 2026, built around its "Water Gibier" concept. The menu features eel terrine with a seasonal rice salad, Shinano Yukimasu trout with fennel espuma, and charcoal-grilled kid goat, alongside a terrace apéro experience surrounded by greenery.
From September 1 to 30, 2026, HOSHINOYA Fuji offers the two-night Glamorous Grape Stay, tracing Yamanashi's 1,300-year grape heritage through a National Treasure temple, a winery, and a vineyard, then closing with a chef's grape pairing dinner and a fireside evening with hot wine.
Mélanger, a French restaurant in Yufuin that opened in October 2025 and cooks exclusively with Oita-grown ingredients, is marking its first summer with a course built around natsujika, a rare early-summer venison, available through mid-July 2026.
Achi Village in Nagano Prefecture — known for Japan's best starry sky — is set to begin selling a new pet deer jerky product, "ACHI GIBIER," starting June 1, 2026.
Tabayama Village in Yamanashi Prefecture, with a population of just 500, launches its second immersive tourism experience - an immersive restaurant where local ingredients and narrative intertwine to create a unique dining adventure.
Connect with regional nature through eating. NOYAMA Inc.'s new Chikyu Gibier features Yezo sika deer from Mukawa, Hokkaido in beautifully illustrated cans, available on Makuake from January 27, 2026.
From January 3 to February 28, Kome to Circus restaurants in Takadanobaba and Shibuya PARCO are hosting a special New Year Horse Festival, featuring eight unique horse meat dishes including brain, spinal cord, and other rare cuts to bring good fortune for the year ahead.
The hunting season has begun in Tamba Sasayama City, Hyogo Prefecture, marking the start of the authentic botan nabe season. This traditional wild boar hot pot features fatty seasonal wild boar meat and local vegetables simmered in miso until tender.
Summary Nicknamed “Okayama, Land of Sunshine,” Okayama Prefecture is known by its residents for its mild climate and low precipitation. This time, we will take a 2-day/1-night road trip to the mountain side of Okayama Prefecture.We were blessed with fine weather, ate a lot of delicious food, went to a hot spring, and had a […]
Summary This time, I went on a solo trip to Obihiro city, Tokachi area in Hokkaido! Known for their agricultural richness and delectable food specialties, Tokachi area is often referred to as the “breadbasket of Hokkaido” due to its diverse crops. Obihiro city is renowned for its delicious local dishes such as butadon (pork bowl) […]