It’s been a hit—thank you! We receive bear meat shipped direct from Ani, carefully trim it in our kitchen, and finish it over an open flame. Here’s a simple guide to its “flavor, texture, and aroma.”

What Bear Meat Tastes Like

• Sweet, clean fat: Gently melts with body heat; a refined sweetness unlike beef or pork.


• Toasty aroma: Char-grilling lifts the fragrance and leaves a crisp, clean finish.


• Lean depth: Fine-grained red meat; the “mountain savoriness” deepens as you chew—without heaviness.


• Gamey notes: Proper prep and fire control keep strong gaminess in check, leaving only a subtle wild aroma.

How to Start

• Salt (recommended): Delivers the pure sweetness of the fat and the depth of the lean. First bite: go with salt.


• Tare (soy-based sauce): A classic sweet-savory glaze that pairs great with drinks—and rice lovers, too.

Great Pairings

• Akita sake: Crisp when chilled; gently warms and rounds the fat when served hot.


• Japanese whisky highball: Soda refreshes the palate and lifts the aroma.

Offering Info

• Now serving: Limited quantities (served as stock arrives; ends when sold out)


• Price: ¥2,000 (tax incl.)


• Seasonings: Salt / Tare

FAQ

Is there a strong smell?

With proper trimming and char-grilling, strong gaminess is suppressed and the sweetness of the fat with toasty aroma comes forward.

Can I choose the doneness?

For safety, we serve it fully cooked to the optimal point. Doneness is adjusted in the kitchen.

When is it available?

Limited quantities. Service ends when sold out. Check our social media for the latest availability.