[Hyogo] 4 gibier dishes restaurants where you can enjoy Tamba's exquisite delicacies, venison, and Japanese boar meat(Botan nabe )!

This service includes sponsored advertisements.
article thumbnail image

The gibier refers to wild birds and animals caught by hunting. Although not many people in Japan are accustomed to eating gibier, gibier is a familiar luxury food in Western Europe. Although it is high in protein and nutritious, it is low in calories, so in recent years it has been gaining attention...

Latest update :

The venison is high in protein and low in fat, and has been attracting attention in recent years as the ``strongest ingredient'' for dieting and anti-aging. The combination of wild Japanese boar meat from the wild boars of Tamba and local vegetables stewed in miso is exquisite. It's not greasy and you can have as much as you want. The more you boil the Japanese boar meat, the more tender it becomes. Below, we will introduce restaurants that specialize in venison and restaurants that serve `` Botan nabe '' that uses Japanese boar meat .

1. Enjoy the natural deliciousness of venison and seasonal vegetables at Tamba “Mushika Resort”!

Japan's first venison specialty restaurant located approximately 10 minutes by car from Kasuga IC ``Mushika Resort'' is a renovated old private house that was built over 100 years ago, and is a warm and welcoming restaurant that still retains the vestiges of the past.

The restaurant's highly recommended lunch course comes with 9 appetizers (above), organic vegetable soup, today's main dish, rice, dessert, and a drink. The appetizers are lined up in small plates and look very pretty, making it fun to wonder which one to eat first.

The main dish for lunch changes daily, and the contents change depending on the course. (Left) The ``venison steak'' has less odor than I expected, and is soft and light, making it easy to eat. (Right) A ``venison cutlet'' with a voluminous feel.

In addition to the courses, there is also a hot pot at night. For those trying deer cuisine for the first time, we recommend the Shikakui nabe(reservation required).

The Venison nabe is a shabu-shabu-style dish of bright red deer thigh wrapped in green onions and mitsuba leaves, cooked in a Japanese-style bonito-based soup stock.

The Venison nabe comes with an appetizer, deer spare ribs, and a mini dessert. (Above) The venison spare ribs are marinated in a soy sauce-based sauce and fried to perfection, condensing the flavor of the venison.

Red meat has almost no fat, but is soft and has a deep flavor without any stickiness. You can eat plenty of vegetables, and the soft meat and crunchy green onions are exquisite. Fully healthy.

The venison has about 1/3 the calories and 1/7 the fat compared to beef, but has 1.5 times the protein. It is rich in vitamin B2, which is necessary for fat burning, zinc and iron, which activate cells, and it also contains omega-3 fatty acids, which is rare in meat. The venison is high in protein and low in fat, making it the ``best ingredient'' for dieting and anti-aging.

▪Basic information about Mushika Resort

Address: 1017-1 Shimomitsho, Kasuga-cho, Tamba-shi, Hyogo 669-4252

Phone: 0795-88-5252

Business hours: Monday, Tuesday, Thursday to Sunday Lunch 11:30-14:30 (LO 14:30)

Monday, Tuesday, Thursday to Sunday Dinner 18:00-21:30 (LO21:30)

Closed: Wednesday

Transportation: 14 minutes by car from Kuroi Station on the JR Fukuchiyama Line

Parking: Available (15 spaces)

[Official website] Mushika Resort (venison specialty restaurant)

2. You can enjoy the hot spring meal plan at Kokuryo Sukeshichi Ryokan on a day trip!

The fat of Japanese boar meat is rich in collagen, rich in zinc and iron that activate the cells in the body, and even contains taurine, which has a nutritional and tonic effect. gibier is truly a super food.

There are several restaurants in Tamba where you can eat botanical hotpot, but at Kokuryo Onsen Sukeshichi, you can also enjoy the hot springs as well. A meal plan with a hot spring bath where you can relax in a private room is a great deal for day trips. The accommodation plan includes an open-air bath and a private bath, where you can enjoy gibier, hot springs, and the blessings of Tamba's nature. For reservations, please check the official website.

Kokuryo Onsen Sukeshichi Reservation [Official Website]

▪Basic information about Kokuryo Sukeshichi Ryokan Sukeshichi Ryokan

Address: 206 Kokuryo, Kasuga-cho, Tamba-shi, Hyogo 669-4273

Phone: 0795-75-0010

Access: [Train] Get off at Kuroi Station on the JR Fukuchiyama Line, then take the bus for 10 minutes and get off at Shinshuko-mae bus stop (about 90 minutes by limited express, about 2 hours by local train)

[Car] About 1 hour from Osaka via Chugoku Expressway (Yoshikawa JCT) - Maizuru Expressway (Kasuga I/C)

From Kobe to Shin-Kobe Tunnel - No. 7 Kita-Kobe Line - Chugoku Expressway (Kobe Sanda Kita IC - Yoshikawa JCT)

- Approximately 1 hour via Maizuru Expressway (Kasuga IC)

3. Enjoy “Botan Nabe” served by a Cuisine Inn Takasago at Tamba Sasayama “Botan nabe”!

``Cuisine inn Takasago'' is a long-established restaurant serving ``Botan Botan nabe'' in Tamba Sasayama, which has been selected as a ``100 Year Food'' by the Agency for Cultural Affairs since its establishment in the Edo period. We spoke to the manager, Tetsuya Hida, who is spreading the word about the local food culture both domestically and internationally, about Tamba Sasayama's Botan nabe .

We hear an interesting story about “Botan Botan nabe ” from Mr. Hida of “ cuisine inn Takasago”!

`` Japanese boar meat is said to have been eaten since the Jomon period, but ``Botan nabe,'' a miso-based hotpot Botan nabe, was created during the Meiji period. Around 1908, when the 70th Army Infantry Regiment, stationed in Sasayama for training, brought captured Japanese boar meat to a restaurant, it was served as a miso-flavored hotpot called Botan nabe. ” begins. It is said that soldiers who were impressed by the deliciousness of the meat spread the word about the deliciousness of Tamba Sasayama's Japanese boar meat in their hometowns.'' 《Statement by Mr. Hida》

Due to its reputation, ``Botan nabe'' spread as a ``hospitality dish'' mainly in cuisine inn, and became established as a ``specialty dish'' in Tanba Sasayama. Furthermore, around 1945, a long-established local cuisine inn began arranging Japanese boar meat to resemble a ``peony flower,'' and the beautiful appearance of the high-quality Japanese boar meat became a hot topic of conversation. With this opportunity, ``Tamba Sasayama'' and ``Botan nabe'' became known throughout the country.

``There are two reasons why Tamba Sasayama's Japanese boar meat is of high quality. The first is that Tamba Sasayama is extremely rich in mountain bounties such as ``Tamba chestnuts'' and ``Tamba matsutake mushrooms,'' which are used as food for the wild boars. The second reason is that the surrounding mountains have a rugged topography, and although it gets very cold, there is little snow, so wild boars can grow up running around in the great outdoors all year round, including in the winter. A wild boar that eats natural foods and runs around in the fields and mountains has only the minimum amount of fat on its body. This fat is rich in polyunsaturated fatty acids, burns easily, eliminates bad cholesterol, and makes the blood thinner.'' 《Statement by Mr. Hida》

Japanese boar meat from "Tamba Sasayama" has good fat quality, lower calories than beef, and is rich in iron and vitamins. Although it looks like it's full of fat, Botan nabe is actually very healthy and good for your beauty and health.

``The fat of Japanese boar meat brings out a rich, deep flavor. It has a nutty scent and flavor that can only be produced naturally. Japanese boar meat is characterized by the fact that the more it is simmered, the more tender it becomes. If you simmer it slowly, the flavor of the healthy fat will come out, and the vegetables you simmer with it will be even more delicious.'' 《Statement by Mr. Hida》

The cooking method for cuisine inn Nabe at Takasago Botan nabe is slightly different from that of regular hotpot. First, add the kelp, and as soon as it comes to a boil, remove the kelp. Add the secret ingredient, Japanese pepper, and dissolve the secret miso, then add the Japanese boar meat. After lightly simmering, add plenty of vegetables and simmer for another 30 minutes to 1 hour.

``The key to making ``Botan nabe'' is to boil it for a long time. Boil time is at least 30 minutes. From there, it will be cooked according to the customer's preference. For those who are trying it for the first time, I would advise them to start eating for 30 minutes. I think you will enjoy the unique taste of ``Botan nabe'', which has a light taste and gradually becomes soft as it is simmered. Some of our regular customers like to simmer for over an hour, and say, ``I can't wait, so I want them to start simmering.'' We may even call you before your arrival.'' 《Statement by Mr. Hida》

I had my first bite 30 minutes after it started simmering. Japanese boar meat has a soft but chewy texture, and the fatty meat gives it a gentle sweetness, giving it a surprisingly light and elegant taste. It doesn't have the smell or habit that you usually associate with gibier, and the vegetables are very delicious with plenty of flavor from the fat and stock.

``The Takasago style cooking method is based on kelp soup stock and a slightly sweet miso paste. The key to deliciousness is the secret miso. Tamba Sasayama's ``Botan nabe'' is basically miso-based, but the soup stock and miso composition vary depending on the restaurant. The texture and flavor vary depending on the part of the Japanese boar meat. The loin is tender and light, the shoulder meat has a strong flavor, and the ribs are tough, but the more you chew, the more flavor comes out.'' [Mr. Hida's statement] The loin is simmered for about an hour, and the fat becomes melty. (Up)

When it comes to hotpot, the finishing touch is also an important point, but the finishing touch for Botan nabe is neither rice porridge nor noodles. This is a ``soft-boiled egg rice'' where you add eggs for each person to the leftover soup, and when they are half-cooked, serve them over white rice. It's so delicious that you can't stop eating it even if you're full.

"cuisine inn Takasago" is a long-established restaurant founded in 1848. The interior, decorated with old Tamba pots and antiques, has an atmosphere similar to a gallery. The dishes are served on Tanbayaki, and most of the vegetables cooked are locally grown in Sasayama, allowing you to enjoy Tamba-Sasayama with all five senses. You can also use it for just a meal, and the Botan nabe starts at 6,050 yen (tax included) per person. Advance reservations are required for 2 or more people.

▪Basic information about Cuisine Inn Takasago

Address: 6 Nikaicho, Tanba Sasayama City, Hyogo Prefecture 669-2331

TEL:079-552-2158 / FAX:079-552-3382

Business hours: [Weekdays] 11:30-14:00 17:00-21:30

[Saturdays, Sundays, and holidays] 11:30-15:00 17:00-21:00

Access: [Train] Get off at Sasayamaguchi Station on the JR Fukuchiyama Line. Take the West Exit Shinki Bus from the ② platform (about 20 minutes) and get off at "Kasuga Jinja-mae".

[Car] Get off at Tanna-Sasayamaguchi IC on the Maizuru-Wakasa Expressway and drive towards Tamba-Sasayama city for about 10 minutes.

Parking lot: Private 4 spaces

[Official website] Cuisine Inn Takasago

4. Enjoy Japanese boar meat dishes from the rare gibier specialty store “Tamba Sasayama Ohmiya” at home!

In the cold winter, you can enjoy `` gibier Yakiniku'' that is a little different from usual, or simply salt-grilled ``Yakibotan'' and ``Botan nabe'' at home.

“Tamba Sasayama Ohmiya” is a restaurant specializing in natural Japanese boar meat*, which is rare in Japan. "Botan nabe set" with miso is 5,240 yen (400g, 2-3 servings). ``Yakibotan'', a grilled version of Japanese boar meat, is also popular and costs 2,700 yen (400g, 2-3 servings). *All prices include tax

*Natural Japanese boar meat and raw meat cannot be taken overseas. Also, please note that you will not be able to bring it with you when you return home for quarantine. If you purchase raw meat, please cook it in your accommodation's kitchen.

▪Basic information about Tamba Sasayama Ohmiya main store

Address: 40 Kenshinmachi, Tamba Sasayama City, Hyogo Prefecture 669-2335

Business hours: 9:00 AM to 5:00 PM *Business hours may be adjusted during the year-end and New Year holidays

From November 16th (opening date) 9:00 AM to 5:30 PM

From December 1st to December 30th: 9:00 AM to 6:00 PM

December 31st: 9:00 AM - 5:00 PM

January 1st: 10:00 AM - 5:00 PM

Closed: March 16th to October 14th, every Wednesday

October 15th - March 15th Open every day

Access: [Train] JR Fukuchiyama Line, Sasayamaguchi Station, West Exit Shinki Bus from platform ②, get off at "Sasayamahonmachi" (1 minute walk)

[Car] Get off at Tannan-Sasayamaguchi IC on the Maizuru-Wakasa Expressway and drive towards Sasayama City for about 10 minutes.

“Tamba Sasayama” “Botan nabe Guide” that covers everything from store information to how to enjoy it

There are approximately 40 restaurants in Tanba Sasayama where you can eat ``Botan nabe''*, and booklet guidebooks and pamphlets have also been produced and distributed.

*Tamba Sasayama's ``Botan nabe'' season is from November 15th, when the hunting ban is lifted, to the end of March. Please give it a try.

▪Tamba Sasayama City Tourism Association

Address: 97 Kitashinmachi, Tamba Sasayama City, Hyogo Prefecture

Phone: 079-506-1535

“Tamba Sasayama” “Botan nabe Guide” [Tamba Sasayama City Official Tourism Website]

[Official website] Hyogo Prefecture tourism site HYOGO! navigation

The official website of Hyogo Tourism Headquarters, which provides tourist information for Hyogo Prefecture (Kobe, Himeji, Kinosaki, Awaji Island, etc.). There is a lot of recommended travel information, including special sightseeing spots such as Hyogo Prefecture's Japanese heritage sites and cycling, as well as model courses where you can enjoy hot spring culture and Japanese sake, so be sure to check it out!

HYOGO! Check your navigation now!

Written by

Welcome to Hyogo Hyogo is a gateway to the Kansai region, which nurtures the blessed land that connects the Sea of ​​Japan, the Chugoku Mountains, and the Seto Inland Sea, as well as the blessed climate. There are many spectacular views that will catch your eye, such as Himeji Castle, a World Heritage Site that was selected as one of the 100 Best Cherry Blossom Spots, and the panoramic night view from Mt. Rokko. The world-famous Kobe brand, KOBE BEEF, which is synonymous with Tajima beef, is one of Japan's leading beefs, and the sake rice ``Hyogo Yamada Nishiki'' is a gem that will surprise your tongue. Arima Onsen is a famous hot spring, and Kinosaki Onsen has appeared in many literary works. Surrounded by nature, you can relax your mind and body. You can come across memorable sounds such as the thunderous sounds of the whirlpools of Naruto on Awaji Island, and the dynamic sounds of the fireworks festivals held in various places in the summer. In the herb gardens and botanical gardens in the prefecture, you will be healed by the gentle and pleasant scent of herbs and flowers throughout the four seasons. Enjoy a new journey in Hyogo that stimulates the five senses of sight, taste, touch, hearing, and smell.

The information presented in this article is based on the time it was written. Note that there may be changes in the merchandise, services, and prices that have occurred after this article was published. Please contact the facility or facilities in this article directly before visiting. Some of our articles contain affiliate links. We kindly ask our readers to exercise careful judgement when making a purchase or booking a service online.

The contents on this page may partially contain automatic translation.