About this tour
When Em from our BugBitten team sat down at Restaurant SAI near Mt. Fuji, it was clear this wasn't a typical tasting menu. Chef Masaya Toyoshima, who's won three Michelin-equivalent Toques and spent years hunting in the region, builds an eight-course experience around Oku-Yamanashi's seasonal produce and game. You're seated around a central counter watching him work the flames—hoto noodles, charcoal-grilled game, fish, the works—with drink pairings (alcoholic or alcohol-free) threaded through. The whole thing unfolds over three hours in a setting that feels less formal theatre, more intimate craft. It's proper fine dining, but anchored to place and the chef's actual obsession with local sourcing.
Highlights
- Eight courses built on what's in season—not a fixed menu
- Charcoal-grilled game sourced from chef's own hunting knowledge
- Hoto noodles (regional Yamanashi specialty) cooked to order tableside
- Drink pairings curated for both alcoholic and non-alcoholic palates
- Counter seating lets you watch chef's fire technique in real time
- Private room option if you want intimacy without the open counter
- Three Gault & Millau Toques and terroir award speak to credibility
What to expect
The evening starts with three appetisers—your first taste of what the chef's sourcing looks like. From there, the pacing is deliberate: a starter, then fruit to cleanse, then the hoto (thick local noodle dish that's more comfort than fancy). The fish and game courses are where you'll notice the fire work—flames visible, techniques unhurried. Charcoal-grilled game is the centrepiece, not rushed. A rice dish follows, dessert, and finishing tea. Drinks arrive timed with each course, and staff are attentive without hovering. The whole rhythm takes three hours, which sounds long but doesn't feel it—there's rhythm to it, not padding.
What struck Em was how grounded it all felt. Chef Toyoshima spent years hunting in these mountains; the game isn't a novelty ingredient, it's his actual relationship with the region. The counter setup means you're not in a quiet dining room pretending food appears by magic—you're watching skilled repetition, hearing the sizzle, seeing portions tailored in real time. It's fine dining without the stuffiness.
What travellers say
- Chef's genuine hunting background shapes the game sourcing
- Seasonal menu means return visits taste genuinely different
- Drink pairings included—no sneaky extras on the bill
- Counter view of cooking technique, not hidden kitchen theatre
- Gault & Millau credentials without pretention or fuss
- Three-hour commitment may exhaust travellers mid-jet-lag
- Game-heavy menu needs dietary discussion before booking
- Counter seating public—no privacy for intimate dinners
- Fixed tasting only; no flexibility if a course doesn't appeal
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
If you care about where food comes from and how it's cooked, this is time well spent. The chef has serious pedigree (Gault & Millau, hospitality group background) but isn't name-dropping—he's just cooking what he knows. The three-hour pace suits people who don't rush meals. Drinks are included (both booze and non-booze), so you're not stung by surprise bills. Private rooms available if you'd rather not sit at the open counter. All fitness levels welcome.
Three hours is a proper commitment—not ideal if you're jet-lagged or want a quick dinner. Game-heavy menu means if you're squeamish about wild meat or have strict dietary restrictions, check ahead. No à la carte—you eat what's on the chef's mind that day, which is the point, but worth knowing. Peak times may book out weeks ahead. Sitting at a counter for three hours isn't restful if you prefer table privacy.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.