A gourmet event where "rare meat" gathers, "Rare meat gathering !! Wild BBQ-There is meat that can only be eaten here-" was held. This event, "I don't bake the meat sold at supermarkets." What kind of meat will appear?

The En-eating editorial department participated in the event held along the Tama River on June 21st in the rain.


When you arrive at the venue, the first thing you'll be interested in is definitely "roasted pork." It is mounted on a stove with charcoal. People who pass by are also curious about this. Young people barbecuing nearby, children returning from soccer, fathers wearing uniforms and carrying bats ... everyone is stopping. This pig weighs about 10 kg and takes 3 hours to bake.


Well, while doing so, all the participants were there. The feast begins. According to the organizer, Holiday Jack, animal meat printed on staff T-shirts will appear today (camels will not be offered due to import reasons). Goats, rabbits, kangaroos, ostriches, crocodiles ... animals that are rarely seen are lined up.


Drinks can be refilled freely. In addition to draft beer, chu-hi and cocktails can be served in cans. Soft drinks are also available. Call for a toast when you get your favorite drink. The stove is lit and the meat is lined up on a smoking iron plate.

The top batter is a kangaroo (skewers). It is close to the image of eating lean beef, and it is refreshing without fat. Looking back on it later, this was the most delicious personally.


This is followed by horses, lamb, goats and skewers. The goat meat I ate for the first time is a little quirky but not as odorous as lamb and is easy to eat.


Sausage turn. The black sausage is a wild boar. I didn't feel the smell like a botan nabe, probably because it contained plenty of herbs. On the other hand, what kind of meat is sausage wrapped around and rolled up? “The contents are beef. It's a“ wild and long ”sausage!” Said the staff. "It's a good place to take a break (laughs)," he said, giving him bread for hot dogs. Juicy sausages and hot dogs are definitely good.


Next, Patty was lined up on the iron plate. Lamb, kangaroo, and horse have appeared. Completion of "rare meat" hamburger if you put it in the buns. Some people also made hamburgers with the cheese they brought in.




It's about time for the meat to look like it. The crocodile tongue was probably eaten by everyone (except the staff) for the first time. Cut into bite-sized pieces and fry with miso-flavored sauce along with garlic and bean sprouts. It hits the skin with a unique texture in some places, but the taste is extremely pale. It doesn't have as much impact as it looks and can be eaten without any resistance.


Two stoves were prepared. Every time the meat is cooked, a total of 54 participants gather in a row. Some of them participated alone. It's been almost two hours since the start, and it seems that it's getting better, probably because the alcohol has turned around moderately.


The "main dish" is finally here. The first thing the staff took out was a roasted rabbit. It is placed on an iron plate, baked, and cut with a familiar hand. Rabbit meat is rarely eaten in modern Japan, but it has a texture and taste similar to that of sasami.


And everyone was very excited about "crocodile claws"! The meat with those claws is roasted like wings and eaten. Participants took a picture of how they were wearing it, and it seemed to be fun. By the way, the essential taste is similar to chicken thigh, but it is very elastic and has a satisfying taste. The fillet was also roasted next to the claws. However, it seems that the presence has completely diminished due to the impact of the nails.




As the rabbit and crocodile claws continued to make noise, yakisoba making began on the vacant stove. Although it looks like a typical yakisoba, this event is a wild BBQ. Deer is mixed in the wild.


Even so, the popularity of crocodile claws is considerable. People are still gathering in the bones left after shaving the meat.



It's been over 3 hours and finally the last meat. During the event, the roasted pork, which was always attracting people's eyes, was baked. The skin baked while oiling is browned. He carved the skin for those who wanted it.


Remove it from the stick and put it on the iron plate. The staff will dismantle it with a splendid hand while making sure that it is cooked properly. There is a considerable amount of 10 kg of pig, except for the inedible part. I thought I couldn't eat it, but it seemed to be a knob later.


Middle tightening around here. I made a note of the meat and taste I ate one by one, but in the end I didn't really understand. Anyway, the impact of crocodile and crocodile claws will never be forgotten.

This wild BBQ is scheduled for July 11, 20 and 26. It seems that there are a few seats left on the 11th and 20th, so if you are interested, make a reservation from the website.