Mélanger, a French restaurant in Yufuin-cho, Yufu City, Oita Prefecture, is serving a course centered on rare "natsujika" (summer venison) through around mid-July 2026, sourced from hunter Masato Shuto in the neighboring town of Kokonoe.
Mélanger opened in October 2025 and uses only ingredients grown or produced in Oita Prefecture, aiming to be a destination that connects producers and guests through food.
About half a year after opening, the restaurant is now welcoming its first summer. Wild mountain vegetables in spring, ayu (sweetfish) and summer venison in summer, wild boar and mushrooms in autumn, and duck and pheasant in winter: the menu changes with Oita's seasonal ingredients, turning producers' dedication into dishes that express the character of the local land and season.
A Rare Ingredient Found Only in Early Summer: Summer Venison
Venison is usually associated with autumn and winter, but early-summer buck is a seasonal ingredient with its own distinct appeal.
Male deer shed their antlers in spring, and in the early summer before the antlers regrow and before the breeding season begins, they carry a layer of fat unique to this short window. Their moist, tender meat and clear, delicate flavor are among the reasons many chefs wait for this season.
The venison used at Mélanger comes from Masato Shuto, who runs the Raku Raku Gibier meat processing facility in neighboring Kokonoe. He hunts with a deep understanding of animal behavior, facing each deer individually, and processes it quickly and carefully to draw out the full flavor of the meat.
Shuto and the chef share a wish to raise the value of gibier, and that shared conviction is what makes this seasonal dish possible.
The Meaning Behind the Name "Mélanger"
"Mélanger" is French for "to mix" or "to blend."
Things, people, places, and ingredients each carry their own appeal, and when they meet and blend together in this place, new value is born.
The name reflects a wish for the restaurant to be a place that connects producers, the chef, guests, and the land of Yufuin.
A Six-Seat Counter With a View of Mt. Yufu
For chef 立川卓, Yufuin is the landscape of his childhood.
He was set on opening his restaurant somewhere with a view of Mt. Yufu, and it took about two years to find the current location that met that condition.
The plasterwork, tableware, and chairs throughout the restaurant are handmade by artisans active across Oita Prefecture. The chef shared his vision and left the details to each artisan's sensibility, resulting in a refined yet warm space that harmonizes with the view of Mt. Yufu.
With only six counter seats, the conversation and live atmosphere with the chef are also part of what makes Mélanger distinctive.
Dishes Built Entirely From Oita-Grown Ingredients
Every course at Mélanger is composed only of ingredients from Oita Prefecture. The chef travels around the prefecture himself, talking with producers to source only what is in its best condition that day.
- Gibier: Trusted game meat from Masato Shuto of the Raku Raku Gibier processing facility in neighboring Kokonoe.
- Fresh fish: The chef visits the market in Hiji town himself, selects seasonal fish, and prepares them personally for optimal freshness.
- Vegetables and wild greens: Wild plants the chef gathers himself from Yufuin's rivers and mountains, along with asparagus from local farmers and organically grown strawberries cultivated with onsen geothermal heat.
- House-made bread: Made with pesticide-free wheat from Yufu Kankyo Farm, already popular with many guests.
Ingredients gathered this way are elevated into single dishes with French technique while respecting each ingredient's own character.
Tasting the food is a way to connect with the producers, the land, and the season. Mélanger aims to deliver the character of Oita's land and climate through its cooking.
A Pairing Course Launching This Summer
Starting this summer, Mélanger plans to offer a pairing course for parties of four or more, matched to the dishes.
The pairing draws on Makikore wines selected by Tamaruya, a sake shop in Saganoseki, Oita, along with other wines connected to Oita, for a dining experience that deepens the lingering impression of each course.
For guests who do not drink alcohol, non-alcoholic pairings are also available, such as pesticide-free tea from Hotaru Chaen in Yabakei, Oita.
Private Chef Service for Villas and Vacation Rentals
Yufuin, known as a popular summer retreat, has many villas and vacation rental homes. In addition to dining at the restaurant, Mélanger also offers a private chef service for guests' own homes as well as villas and vacation rentals.
The course cooking, built around Oita's seasonal ingredients, is available for stays with family or friends, anniversaries, and private dinners, for a special time spent in Yufuin.
Chef Profile: 立川卓
Born in Yufuin-cho. After working at Osteria e Bar Ricado in Taketa City, he moved to France, where he trained at Au Fil du Zinc in the Chablis region.
After returning to Japan, he developed the menu at Cafe La Ruche in Yufuin and was involved in launching and running Ogura Toshin in Beppu, gaining broad experience beyond cooking, including restaurant design and service. In October 2025, he opened Mélanger, the culmination of his career so far, in his hometown of Yufuin.
With the wish to create a destination that connects producers and guests through food, he continues to express Oita's four seasons through his cooking and to convey the dedication of producers and the appeal of the land.
Restaurant Information
Name: Mélanger
Address: 242-1 Kawakita, Yufuin-cho, Yufu City, Oita Prefecture
Phone: 070-8492-7814
Hours: Lunch starts at 12:00 PM (reservation only); dinner starts at 6:00 PM or 6:30 PM (reservation only)
Price: 8 to 9-course meal for ¥16,500 (tax included)
Access: 5 minutes by car from JR Yufuin Station
Seats: Counter, 6 seats
