Kanji of the Year®" is decided to be "Gold! [The announcement was made at Kiyomizu-dera Temple.
special interview
Reo Umezao
Leo Umesao
Born in Miyama Town in 1982. After graduating from Kyoto Culinary School, he trained at a restaurant in Kyoto City, and returned to his hometown in 2012 to take over his parents' old private restaurant. In 2016, he established a limited liability business partnership "Ichinetatsuzukuri" with his colleagues to focus on sales of Miyama gibier.
Miyama gibier is attracting a lot of attention these days. One person who knows how delicious it is is Leo Umesao. The chef who runs the 150-year-old thatched-roof restaurant ``Yururi'' learned how to butcher a deer from his childhood friend, a local hunter. From then on, I became curious about objective opinions about Miyama Gibier, so I sent Miyama's deer meat to a chef friend of mine who I trust, and his reply was, ``I want to get high-quality deer meat with this freshness and meat quality in Tokyo.'' I can't." This gave him confidence and he started thinking about handling Miyama gibier.
For farmers in Miyama, as in other regions, animal damage is a matter of life and death, and in order to protect their area, they have set up a farm that handles everything from catching to butchering, butchering, processing, and selling the meat. "One-shot". Toshio Fujita, a fourth-generation hunter, and Shinya Okamoto, a chef who honed his skills at a famous restaurant in Gion, along with his friends, including an accountant who supports the business, turned a warehouse on the premises of the restaurant into a meat processing facility and began producing game meat. Obtaining permission to dismantle and sell. Mr. Umesao says, ``People tend to think that game meat has a smell, but after slaughtering it for over three years, I believe that the reason for this is because the meat is old and because it was not handled properly. The freshness is different because it takes a short time to prepare it.It is delivered to Tokyo the next day after it is caught.”
Nowadays, distribution and refrigeration technology have advanced, so vacuum-packing can keep freshness for about a year, he says. There are more than 10 cuts of meat, such as lean deer meat that is refreshing and has no taste, and each has a different taste and cooking method. High-quality wild game meat raised in Miyama, which is rich in nature and has a high rarity value. If you want to taste it, you'll want to visit the place first.
Bistro Chic/Shichiku
Miyama game consommé and Miyama deer loin main dishes are both available for lunch from 5,390 yen and dinner from 9,900 yen. I want to enjoy it with wine
``Gibier is attractive as an ingredient because of its individual differences, and it's fun to cook,'' says Chef Ken Ishibashi. Not only do they use Miyama-grown venison for appetizers and main dishes, but they also use game meat as the base for a variety of dishes, making game the centerpiece of the flavor. It's also quaint to enjoy French cuisine made with ingredients from Kyoto's Satoyama on the tatami floor of an old folk house.
bistro Chic
bistro chic
Kamiya/Kiyamachi Oike
A set of three kinds of sake side dishes, including fukinoto miso mixed with red sansho pepper, is available for 990 yen. Grilled wild boar from Miyama for 2,200 yen is rich in flavor and juicy.
You can enjoy a la carte dishes that incorporate seasonal vegetables and river fish harvested in Miyama, where the owner's parents live, as well as wild boar delivered from the hunting and processing unit for wild game. In particular, it is surprising to hear that home-grown Japanese pepper is used in most of the menu, including the fully ripened red fruit, green fruit, leaves, flowers, and bark. It's fun to listen to the story of Miyama's ingredients while enjoying the food at the counter seats.
Naigi family
Kamiya
Sanbongi Shoten/Kawaramachi Marutamachi
250g 3,400 yen. Fragrant roasted fox Miyama straw natto soy sauce800yen
A restaurant located in a quiet residential area where you can enjoy charcoal grilled food and natural wine and sake. A 100-year-old townhouse has been renovated and has a courtyard, counter seats, and a large table. We purchase meat, fish and vegetables from reliable producers. Above all, the high-quality venison from Miyama is sure to impress game fans. Carefully heat the meat with binchotan charcoal to fully bring out the flavor of the meat. You will be thrilled by the nutritious dishes with plenty of garnished vegetables.
Sanbongi store
Sanbongi shoten