Gibier Ida

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Gibier Ida in Nara-shi: Wild Game Kaiseki at a Michelin-Recommended Counter

Gibier Ida: Wild Game with Purpose in Nara

In Nara-shi, within the Hotel Setre Naramachi, Gibier Ida is a specialized wild game restaurant that has earned a Michelin Recommendation. Chef Hiroshi Ida, who began his career in Italian and Spanish kitchens before leading hotel restaurants, opened this intimate six-seat counter to share his deep passion for game meat.

The restaurant’s core philosophy is "knowing makes it more delicious." Ida sources his venison and wild boar from the Totsukawa Gibier School, a facility in Nara’s mountainous Totsukawa village run by a pair of hunting sisters. They practice live-capture methods for superior freshness, and the animals feed on wild nuts, herbs, and fruit from the pristine local forests. By using meat from animals culled to protect farmland and forests, the restaurant directly addresses Japan’s serious wildlife damage problem. The goal is to transform a wasted resource into a celebrated regional product.

The menu is a fixed course, changing with the seasons and availability. Sample dishes include "Mikan Buta" (mandarin orange-fed wild boar) charcoal-grilled with a puree of Yamato greens, and a sukiyaki of Yamato venison. Other offerings highlight straw-smoked game from the Gibier School and house-aged venison bacon. A beverage pairing focuses on Nara sake. The single seating begins at 7:00 PM, and with only three groups per night, the experience is personal and focused, with the chef’s conversation woven throughout the meal.