The story
Tucked away in the mountains of Chichibu, Iana offers a dining experience that feels as much like an escape as it does a meal. This remote hunting lodge specializes in a unique stone barbecue technique, where wild game, river fish, and fresh local vegetables are seared to perfection on a hot stone. The rustic, natural setting provides a serene backdrop for a menu that celebrates the bounty of the region.
Food creator Mark Wiens highlights the restaurant as an "unbelievable" destination, specifically praising the exceptional hospitality and the immersive atmosphere. Guests can look forward to a variety of grilled specialties, including wild boar, venison, and chicken, alongside traditional favorites like grilled river fish on a skewer and earthy mushroom rice. A refreshing plum sherbet with blueberries provides a perfect, bright finish to this authentic mountain feast.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“Rice folded with the same local mushrooms used throughout the meal, giving the rice immense umami flavor. Not a fried rice, but mushrooms simply folded into the rice.”
What creators say
1 creator has covered Iana (Stone BBQ Restaurant in Chichibu). Most active: Mark Wiens
A remote hunting lodge in Chichibu offering a unique stone barbecue experience with wild game, river fish, and local vegetables, all cooked on a hot stone. The hospitality and natural setting are exceptional.
Dishes mentioned
Stone Barbecue Wild Boar
Wild boar meat grilled on a hot stone, greased with fat to prevent sticking. The meat is chewy in a good way, natural-tasting, and not fatty except for the fat cap. Cooked with a homemade special sauce and leeks. The stone technique gives a smokiness and seals in juices.
Stone Barbecue Venison
Fresh deer meat grilled on a hot stone, very lean and flavorful. Cooked until juices come out and sizzle in its own juices on the stone. Served with a salty sauce and leeks. The meat is lean, flavorful, and perfectly cooked on the hot stone.
Stone Barbecue Chicken
Chicken grilled on a hot stone, with a satisfying sizzle. The stone technique seals in juices and gives a smokiness. Cooked with the same homemade sauce.
Grilled River Fish on Skewer
River fish grilled vertically over a log and charcoal fire, salted by dipping the tail in salt and sprinkling a light layer. Cooked perfectly for about 15 minutes, resulting in buttery, moist, and flaky meat with a salty crust. Eaten like a kebab, with some small bones edible.
Mushroom Rice
Rice folded with the same local mushrooms used throughout the meal, giving the rice immense umami flavor. Not a fried rice, but mushrooms simply folded into the rice.
