Restaurant gibier sourcing
Japanese gibier for restaurant kitchens.
Gibier means wild game meat. For restaurants that want venison, boar, bear, kyon (muntjac deer), badger, wild birds, or seasonal regional game, Wild Food Japan helps turn a vague sourcing wish into a practical supplier check.
What we check before an introduction
Species and cuts
Desired animal, part, carcass or cut format, frozen or chilled handling, and realistic substitution options.
Timing and volume
Sample timing, monthly quantity, seasonality, unstable stock, and whether the kitchen can store and use it.
Traceability
Origin, capture method, processor context, hygiene handling, documents, and what can be shared honestly.
Order path
Minimum lots, shipping region, communication route, first trial order, and the follow-up flow if it works.
Rare does not mean orderable.
Some wild meat is seasonal, irregular, or not suitable for a clean restaurant procurement flow. The work is separating reliable options from one-off possibilities before a chef builds a dish around them.
Send your desired species, quantities, sample timing, delivery area, frozen or chilled preference, and traceability requirements.
Ask about restaurant sourcing