Iwaya: Traditional Wild Boar Hotpot

Iwaya (いわや) offers a singular Japanese experience: seasonal wild boar hotpot, known as botan nabe, served in a traditional thatched-roof farmhouse deep in the countryside of Tamba-Sasayama. The centerpiece of the dining room is the irori, a sunken charcoal hearth where guests cook their own meal. The atmosphere is a huge part of the appeal, transporting diners to another era.

Reviewers consistently praise the quality of the wild boar, noting its tenderness, sweet fat, and lack of gaminess. It stews in a rich, deep-red miso broth that intensifies in flavor throughout the meal. Another highlight is the ritual of grilling live amago (mountain trout) on skewers angled over the hearth coals, a process that can take nearly an hour but results in crispy skin and fluffy flesh. To finish, many guests add egg and rice or udon noodles to the remaining savoury broth.

While overwhelmingly positive, some reviews mention that the restaurant's popularity, especially with tour groups, can make it feel busy. The remote location also means a costly taxi ride. A few isolated reports mention overcooked fish or dry meat, but these are exceptions.

For the experience, expect to pay between ¥10,000 and ¥14,999 for lunch, and ¥15,000 to ¥19,999 for dinner. Reviewers in 2024–2026 reported paying around ¥8,800 per person for the botan nabe set. Additional portions of boar cost around ¥3,850, and a single grilled amago is about ¥990. While not inexpensive, most find the price justified for a unique and high-quality meal.

• Booking: Reservations are essential and must be made by phone. During the high season (winter), it's recommended to book weeks or even months in advance. This is a reservation-only restaurant.
• Access: The restaurant is about a 20-minute taxi ride from JR Sasayamaguchi Station. Reviewers note the one-way fare can be around ¥5,000. Parking is available.
• Seating: Seating is traditional style on the floor or on low chairs around the shared irori hearths. Seating is limited to a two-hour slot.
• Age Restrictions: The restaurant is not considered suitable for preschoolers.
• Payment: Major credit cards (VISA, Master, JCB, AMEX, Diners) are accepted. Electronic money and QR code payments are not.
• Notes: Fresh, non-frozen wild boar is seasonal, typically available from mid-November to mid-March. The grilled amago takes 25–50 minutes to cook, so order it early.
• Smoking: The entire restaurant is non-smoking.