Tokyo s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill Omakase

 

At Tadenoha in Tokyo, chef Kiyofumi Koduru uses wild game such as duck, boar, and bear meat, as well as river fish that his father personally catches in his omakase. His main method of cooking is via the robatayaki technique, which involves skewering meats and fish and cooking them over hot…

Source: zakruti.com