Meat Fest 2

​Meat Fest returns on Wednesday, May 13th, 2026! Second seating, new venue near Gakugei Daigaku station on the Toyoko line, two stops past Naka Meguro. Larger tables, natural wine, antler chandeliers.

​Heather Dobbin (https://heatherdobbin.com) and I are hosting this together. I source or produce a lot of the ingredients myself: raw kombucha, ginger beer, and lacto-fermented vegetables made by hand, wild boar and venison from hunters I work with directly in Yugawara, and fermented hot sauce from collaborators in Kyoto. The menu, four courses:

• ​Appetizers with fresh fermented vegetables and sea salt, both from Izu Oshima

• ​A (pasta?) course built around my Kyoto hot sauce and boar and venison

• ​Multiple preparations across boar and venison cuts

• ​A local dessert to close

• ​The chef pairs 4 to 6 bottles of natural wine to his own creations

• ​A few bottles of my raw kombucha and ginger beer.