Ken Watabe / the owner chef of B&B sora&sora Meshi

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Delicious gibier of Tateshina
Eat fresh deer meat with your own hands
“Delicious deer meat of Tateshina at a reasonable price”

Mr. Ken Watanabe who chose Tateshina as the place to fulfill his own dream he’d had since childhood. He has talked about the attractive nature of Tateshina or his commitment to gibier for us.

“To become a cook” has been my dream since I was a junior school student to be fulfilled in the land I sensed a possibility for and chose.

I’ve had a dream “to become a cook” since I was a junior school student; since I became a university student or so, I’ve been thinking that I wanted to open “an inn”, too. I continued to work as a businessman while entertaining such dreams; when I decided on going on my own, I chose “the place as one that had the most possibility”!
The greatest attractiveness of Tateshina without doubt is that it has got a great nature. It is very attractive for me to be able to sense the nature we have protected very close to myself.

Since before I came over to Tateshina, I’ve wanted to engage in gibier cooking.

I have eaten gibier dishes around the world. I’ve had it in my mind that I wanted to engage in gibeir cooking since before I came over to Tateshina. Then thinking that if I could provide gibier to my customers at a reasonable price, that would be wonderful, I embarked.

Studied how to dismantle and preserve by myself.
Freshness is what I am proud of most.

Since I first thought I should be taught by as many, I was intent on watching motion pictures of masters of dismantling deer in Canada. Then I studied methods of hygiene management based on Shinshu’s gibier guideline or other by myself. Nothing can be as delicious as fresh meat, which I am most proud of.

I want to create an age you can eat delicious gibier of Tateshina at a reasonable price.

My customers kindly tell me that “mine is soft and delicious beyond their imagination”, which further gives me confidence to keep serving them. Just in this Tateshina-cho, about 300 dear are captured yearly; if we can serve at least half of those as edible meat, the price will be suppressed, too, for our customers. I want to create an age you can eat delicious gibier of Tateshina at a reasonable price.

Ken Watabe / the owner chef of B&B sora&sora Meshi

Ken Watabe / the owner chef of B&B sora&sora Meshi. A trap hunter. Raising his wife and two kids in the nature. Worked for an IT company once and quit as a businessman. Opened up his own pension and pub he had long dreamt of in Tateshina. Set up a facility dedicated to handling gibier, with his pub / restaurant very popular especially for its gibier, mountain vegetables and natural mushroom.

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