Kyon meat · Izu Oshima, Tokyo
Buy kyon meat online
Kyon (Reeves’s muntjac) is a small deer that went wild on Izu Oshima, where it damages crops and rare plants. Izu Oshima Gibier, a kyon producer on the island, sells the meat cut by cut through its own BASE shop.
9 of 12 cuts were in stock when we checked the producer’s shop on October 11, 2026.
Wild Food Japan is not the seller. You order and pay on Izu Oshima Gibier’s shop, and the producer ships the order.
Cuts, prices, and stock
The producer lists flat shipping of ¥1,500. The BASE checkout shows the final total.
- Izu Oshima kyon loinAbout 150 g · ¥3,750Available · checked Oct 11
- Izu Oshima kyon tenderloinAbout 50 g · ¥1,400Available · checked Oct 11
- Izu Oshima kyon inside roundAbout 150 g · ¥3,000Available · checked Oct 11
- Izu Oshima kyon outside roundAbout 150 g · ¥3,000Available · checked Oct 11
- Izu Oshima kyon knuckle100 g · ¥2,000Available · checked Oct 11
- Izu Oshima kyon spare ribsAbout 150 g · ¥2,400Available · checked Oct 11
- Izu Oshima kyon bellyAbout 100 g · ¥1,500Available · checked Oct 11
- Izu Oshima kyon neckAbout 180 g · ¥2,400Available · checked Oct 11
- Izu Oshima kyon eye of roundAbout 50 g · ¥750Available · checked Oct 11
- Izu Oshima kyon shoulderAbout 200 g · ¥3,000Sold out · checked Oct 11
- Izu Oshima kyon rumpAbout 100 g · ¥1,300Sold out · checked Oct 11
- Izu Oshima kyon shankAbout 50 g · ¥750Sold out · checked Oct 11
How ordering works
- Open a cut above to see its product page.
- Add it to Izu Oshima Gibier’s own cart. The cart opens in a new tab.
- Confirm the order on BASE and pay the producer directly. Payment, shipping, and order support stay with the producer.
Why kyon is sold as food
The producer’s own materials describe food use as a way to avoid discarding captured animals, and to connect wildlife management on the island with respect for its ecology. The shop lists many cuts, not only loin and tenderloin.
Izu Oshima Gibier: about kyonCook it through
Kyon is wild game. Japan’s Ministry of Health, Labour and Welfare asks that wild game be cooked thoroughly, all the way to the center. Do not serve it rare.
MHLW: hygiene of wild game meat (Japanese)