01 / ABOUT THE PLACE
About this place
Choose your next plate over bites of venison salami and smoked Miyama chicken. Stand Miyama suits an evening of sampling game in small portions. Diners have reported ordering the salami and smoked chicken, making them a good place to start. The menu also lists venison omasum chanja and house-made wild boar bacon, as well as a platter of appetisers—plenty of options for trying a little of several things.
For something more substantial, the signature dish is venison from Miyama, slowly grilled over an irori hearth. The menu describes the meat as mild in flavour, served simply with salt and other seasonings. Other choices include seared venison leg, a venison hamburger steak and a venison pie with demi-glace sauce, ranging from small plates to heartier dishes.
Drinks include beer and whisky, along with house-made sours featuring Miyama-grown sansho pepper and orange, red wine and shiso, or yuzu tea from Mizuo in Kyoto. There is room to build a meal around game or simply enjoy a drink at a time alongside the small plates.
In colder weather, wild boar hot pot, made with a miso-and-ginger broth, is another option. It can be ordered on its own for one serving or as a set with appetisers, assorted vegetables and rice porridge to finish—an easy choice when you want hot pot to be the centrepiece of the meal.
