Nico@Kanda

Tucked into a back alley in Nihonbashi-Muromachi, Nico is an unpretentious bistro dedicated to wild game, including venison, wild boar, pheasant, and rabbit. A natural starting point is the Yezo sika thigh tartare, prized for its vivid crimson hue. The fine grain and clean depth of the Hokkaido deer meat are framed by delicate spices and aromatic vegetables, with a brisk acidity that lifts the meat's intrinsic savor.

A major draw of the kitchen is its wide selection of appetizers tailored for picking over wine. An assorted platter of house-made charcuterie—ranging from salami and pâté to rillettes—allows guests to compare the distinct aromas and textures of different cuts and species on a single board. Warm small plates, such as spiced game sausages packed with concentrated juices or venison red-wine-stew croquettes, keep glasses moving at a steady pace.

Fragrant Grills and Savory Game-Stock Staples

For the main course, the assorted game grill offers a generous centerpiece featuring choices such as Yezo sika deer, wild boar, or pheasant, each seared over open heat. Skilful temperature control brings out the rustic punch of the lean meat, the sweetness of the fat, and the crisp bite of the skin, all matched smartly with mustard. To finish, substantial staples satisfy down to the last bite, from a spelt risotto simmered in rich pheasant stock to retain its pleasantly chewy texture, to Nico's signature fried rice tossed with savory venison.

Evening Hours in the Warmth of a Converted Townhouse

Housed in a converted wooden structure, the dining room holds a warm, nostalgic ambiance, shifting from the lively buzz of the ground-floor bar to the calmer table seating up a steep flight of stairs. It suits a quick counter drink with wine and a small plate just as naturally as an evening with friends sharing a multi-course meal. Dinner service is often lively, making advance reservations a sensible plan before you go.