01 / ABOUT THE PLACE
About this place
One diner who came to Hunter for venison recalled being just as drawn to the dishes beyond the game. Meat takes centre stage, but the combinations with vegetables and sauces are part of the appeal. The dishes they singled out included a Moroccan salad with spices and herbs, house-made Yonezawa pork ham with tonnato sauce, roasted Australian lamb, and charcoal-grilled magret duck. Rather than choosing only meat, diners can also bring herbs and spices into the mix with a salad, or pair pork with a sauce.
The menu also features non-meat dishes such as charcoal-grilled octopus confit with butterbur sprout tapenade, sakura shrimp and maitake mushroom ajillo served with bread, and marinated firefly squid with squid-ink risotto. One guest reported that the potatoes made an impression alongside the charcoal-grilled octopus, house-made ham and wagyu. The menu lends itself both to a meal centred on grilled meats and to sharing a selection of starters and seafood; some diners have reported ordering à la carte.
Lunch options recorded include a curry combining 2 varieties, with beef-sinew curry (20 portions limited), and massaman curry made with Kyoto Red Chicken drumsticks. A curry at lunchtime offers a different way to enjoy the kitchen from its evening charcoal-grilled dishes.
The restaurant is in Tsuboyacho, Nakagyo Ward, Kyoto, and is described as offering a wide selection of wines. For diners choosing dishes of meat or seafood, wine is another option to enjoy with the meal. Reservations are recommended for both lunch and dinner, so it is worth checking ahead once your visit is planned.
