The Meat Library is where refined European charcuterie technique meets the rugged spirit of the Japanese Alps. The menu speaks in perfect harmony with the mountain air, the natural cellar, and the artisan who brings it to life. Driven by Michelin-starred heritage, every detail is crafted to elevate your tasting experience.
The Meat Library is a winter-only, reservation-only dining experience in Hakuba. Created by artisan chef Andreas “Andy” Ertle, it features small-batch, handcrafted charcuterie made using traditional European methods and sustainable local pork, all naturally cured in Hakuba’s alpine air without chemicals or nitrates.
Guests pay a fixed price (¥10,000 for adults) for a 90-minute all-inclusive tasting, which includes unlimited artisanal meats, smoked salmon, specialty spreads, and unlimited drinks (such as house wines, schnapps, and mulled wine) enjoyed in a cozy indoor cottage or by an outdoor fire pit.
Born in Germany and trained across Europe and Asia, Andy brings a lifetime of culinary artistry to his craft. Having honed his skills in Michelin-starred kitchens and advised leading restaurants worldwide, he has turned his focus to the timeless art of charcuterie.
Now based in Hakuba, Andy works in harmony with the mountain seasons, the crisp valley air, and the dedication of local farmers. Every piece he creates reflects patience, precision, and respect for nature — transforming simple ingredients into charcuterie that captures the spirit of Hakuba itself.
Tuesday through Saturday
5:30 PM – 9:00 PM (Last order: 8:30 PM)
