The two tiny dining rooms are rustic and cave-like, the stucco walls decorated with animal pelts and a boar's head. The name means "the hunt", and the specialty is seasonal game (pheasant, boar, deer), much of it bagged by the chef himself.
The assorted game platter is a good introduction to the menu; there's also fabulous foie gras, hearty provincial dishes like cassoulet, and fantastic desserts. The wine list includes reasonably priced (Y6000-9000) wines from southwestern France, along with a strong Bordeaux selection. Around Y15,000-20,000 per person for dinner and drinks. No English.
by Robb Satterwhite
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.