01 / ABOUT THE PLACE
About this place
Order a few cuts of venison and wild boar to grill and compare, then move on to pheasant or quail. At Wana, charcoal-grilled game takes centre stage, offering a different kind of tasting experience from the usual yakiniku. One diner reports grilling venison and wild boar at the table over a shichirin brazier and keeping an eye on how they cooked. The menu includes Ezo deer, Japanese deer and wild boar, with cuts such as loin, leg and tongue. Trying different cuts from the same animal is part of the appeal. You could broaden the selection with a platter or choose individual cuts that catch your eye.
Between grilled dishes, try venison yukhoe or a stew made with venison and wild boar. One diner who ordered a set meal reports that the stew was seasoned with salt and could be enlivened with the yuzu kosho served alongside it. Adding a small plate or two gives the meal a change of pace between rounds of grilled meat. For something more adventurous, the menu may also include rabbit and mallard, as well as badger or bear, whose prices vary by season. A diner who ordered the whole grilled quail describes crisp skin and mild-tasting meat. Depending on your group and appetite, you might add one of these dishes to a selection of grilled cuts.
For a final course, options include pheasant ochazuke, a grilled rice ball and bukkake rice. One diner reports enjoying the savoury, charred flavour of a grilled rice ball filled with venison soboro. Wine and beer are also available, and one diner paired wine with the meat.
Wana suits anything from a casual meal to dinner with a group, and has counter seating. Reservations are accepted, so consider enquiring in advance if you are planning a gathering with a set number of people.
