Gibier supply data
Review the official sources, calculated gaps, method notes, and interactive view built from MAFF’s public data.
Open the gibier dataFor producers, distributors, importers, and specialty food companies
Reach restaurants while keeping direct sales.
We improve bilingual product discovery, prepare the facts buyers need, and support qualified restaurant conversations. You remain the seller and keep your existing checkout, payment, fulfillment, and customer relationship.
Where we can help
Clear positioning
Say what the product is, who it is for, how a restaurant might use it, and what a buyer needs to know before asking seriously.
Product pages and search
Clean up website copy, Google and search results, bilingual product pages, photos, and basic proof so the offer is clear quickly.
Restaurant use
Turn products into chef-friendly uses: seasonal menus, tastings, hotel meals, outdoor events, and realistic buying conversations.
Which sales route fits
Assess whether direct sales, distributors, restaurant groups, hotels, event operators, regional partners, or overseas buyers are the most practical route.
Shaping the offer
Turn product lists into tasting sets, samples, seasonal proposals, event packages, one-pagers, and repeatable inquiry flows.
Ongoing support
For companies that need website and search cleanup, communication help, buyer follow-up, and simple systems over time, not one static sales sheet.
Sales materials buyers can use
Product sheet
A concise sheet covering producer, origin, method, use, format, constraints, and the next buying step.
Sample or tasting process
A practical way for a chef, hotel, or event buyer to evaluate the product first.
Ordering instructions
Who responds, what information is required, and how the buyer proceeds to sample or purchase.
Product information buyers can verify
Origin, method, season, certifications, awards, and documented uses presented without exaggeration.
Built for Japanese food businesses
We combine food sourcing research, natural Japanese and English explanation, restaurant requirements, local search, and practical web work. Buyers see accurate product information and a clear route to your business.
A simple first project
1. Review what buyers can see
Check the website, search results, product explanations, photographs, inquiry route, and missing purchase information.
2. Define the strongest uses
Identify credible restaurant, hotel, event, or tourism uses and the details buyers need before asking for samples or prices.
3. Prepare the sales process
Create concise sales materials and define who handles follow-up, distribution, samples, and orders.
Published research
Read the research behind this work
Japanese wild meat comes first: national supply figures, processing geography, and the questions restaurants and producers have to answer.
Why gibier supply falls short
Read how processing capacity and distribution affect the amount of wild meat available to buyers.
Read the cited briefingField history and working standards
Read the field history, related public projects, and how sourcing relationships are handled.
Read field history and standardsKeep the sale
Send a short note about your company, products, current sales channels, and the restaurant or hospitality buyers you want to reach.
View restaurant sourcing services