The Meat Library

All You Can Eat and Drink

Reservation Only

Premium Charcuterie and Hams

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Handcrafted Hakuba Charcuterie

The Meat Library is a winter-only tasting experience featuring small-batch charcuterie handcrafted by resident artisan Andreas “Andy” Ertle. Utilizing Hakuba’s alpine air as a natural cellar, Andy employs traditional European methods and nearly lost preservation techniques—such as ash curing and hemp wrapping—to create rustic, refined meats without chemicals or nitrates.

90-Minute All-Inclusive Tasting

Minimum 2 guests.
Food: Unlimited artisanal charcuterie, Hakuba smoked salmon, and a bread selection.
Signature: Includes Butcher’s Gold—a savory spread of rendered pork fat, garlic, herbs, soy sauce, and flamed rum.
Drinks: Unlimited house wines (white and red), premium schnapps, mulled wine, and hot chocolate with optional Amaretto.
Setting: Indoor cottage seating or an outdoor fire pit under the forest snow.

Pricing

Adults: 10,000 JPY.
Teenagers (12-19): 5,000 JPY.
Children: Free.
All prices include consumption tax.

The Artisan: Andy Ertle Formerly of Michelin-starred kitchens in Europe and Asia, Andy focuses on patience and precision, using sustainably raised organic pigs from Hakuba and Kagoshima. His philosophy prioritizes respect for the animal and the mountain seasons, ensuring each batch is guided by the local terroir.

To reserve a spot, please send an inquiry to [email protected].

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The Meat Library

Handcrafted Hakuba Charcuterie

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