Wana Kanda

Cooking a variety of wild meats over tabletop charcoal grills is the unpretentious appeal of Wana Kanda. While game meat can sometimes feel intimidating, here the experience mirrors a standard yakiniku parlor: choose familiar cuts like loin, belly, or offal, and grill them fragrant and hot over the coals. Diners often note that the selections lack unpleasant gaminess, making it an accessible introduction for first-timers curious about wild game.

Tasting Different Cuts with Assortments and Courses

For those unsure where to start, combination platters like the "Wana Set" or the introductory sampler platter are straightforward routes that bundle cuts of venison, wild boar, and pheasant. You can compare the lean, clean savor of Ezo sika deer loin and leg against the rich sweetness of wild boar belly. Between grilled meats, small plates add contrast to the meal—consider a slow-simmered game stew, steamed wild boar dumplings (shumai), or low-temperature-cooked venison yukhoe.

Pairing with Flagon Wines and Down-Home Sours

The drink menu offers its own quirks. Domestic wines served by the glass from large 1.8-liter (isshobin) flagons, as well as natural wines, hold up nicely against the hearty game fats and savory glazes. Down-to-earth downtown touches also appear, such as grape- or plum-infused shochu poured directly from table kettles, wild grape sours, and cloudy sake cocktails (dobuhai).

The dining room features both counter and table seating, accommodating solo grillers as easily as small groups. Because available meats and specific cuts shift daily based on hunting and supply conditions, booking an evening seat in advance is recommended.