EATPIA Newsletter
for Gourmets and Gourmands in Tokyo

Almost everyone going to Ma Poule looks forward to Chef Ichioka's specialty: Date-dori chicken served with a creamy vin jaune sauce. It's a dish reminiscent of what he once cooked at the Michelin double-starred Jean-Paul Jeunet in France.

But in the winter months, people can also look forward to Chef Ichioka's wonderful game meat dishes.

Ma Poule's Game Meat Dishes

We especially recommended the dish below, which was extremely popular last year.

"Garden Beet Flavored Ezo Venison Pie with Juniper Berry Sauce"

Other dishes of particular note included the braised wild boar cheek and the braised Ezo venison shank.

https://www.eatpia.com/restaurant/Ma-Poule-Todaimae-French

Chef Ichioka is very familiar with game meats from his time in Jura, a section of France located at the farthest point from the ocean.

For reservations and inquiries, please call Ma Poule at 03-3868-2518.

Please understand the restaurant may not always have the dishes mentioned above as the supply of game meats is not as steady as that of other meat.