Shibetsu Barbecue

In the center, the meat sizzles while the deliciously spicy hot pot simmers around it. The fat from the grilled meat melts into the soup, enhancing the flavor continuously. Orders start from two servings (please pay attention to the price). Feel free to consult about the number of people!

Loin cut from the waist of the lamb. The high-quality red meat and fat make this our top recommended meat. It is the 'loin' equivalent to beef sirloin. Truly No.1!!

Very tender, high-quality red meat. Please enjoy it medium rare without overcooking.

Many of the cuts commonly used in traditional Genghis Khan are from this shoulder. At our restaurant, we carefully process the sinew and fat to provide only the rich and high-quality lean meat.

The sweet and smooth fat, which can be said to be the essence of lamb meat, is exquisite!

Wild bone-in loin meat! Highly recommended for BBQ enjoyment!

Part of the heart. A firm texture. This rare cut pairs well with salt and pepper and is recommended as a companion for beer.

Although it is small because it is lamb, it has no strong flavor due to being young lamb, and it is a tender tongue. It is a very rare cut, as only one plate can be obtained from one animal. If Hokkaido lamb is in stock, it is super lucky. Ask the staff.

A mix of boiled sheep's tripe, honeycomb tripe, and beef omasum. A dish you can only eat at our restaurant. Seasoned with salt sauce.

Perfectly pairs with beer and wine! A taste you can only find at our restaurant.

A barbecue classic! Of course, it's lamb meat.

A selection of fresh vegetables. The barbecue feel is enhanced on the grill (contents may vary depending on availability) +450 yen for melted cheese

Cheese that goes well with vegetables! It's great whether you mix it with vegetables or eat it on its own.

Tasting set for 1-2 people. Please note that the contents may change each time depending on availability. We also offer 5 and 7 varieties.

Thin meat on the outside of the belly. Chewy texture like hormone.

An immune organ that only lambs have. The taste is mild, and it has a texture similar to 'shirako'.

It sells out quickly as soon as it arrives, so it is not listed on the in-store menu. Diaphragm, also known as Harami. It has a crispy texture. The amount that can be taken from one cow is only about 2 to 3 plates.

The finest cut of lamb meat. It is tender and high-quality red meat with no strong flavor. Seasoned with olive oil and several types of spices and herbs.

A dish that can only be eaten here. Made with high-quality, fresh red meat only.

Fresh lamb liver that can only be obtained by purchasing a whole animal. Please enjoy this popular limited quantity cut grilled over charcoal and seasoned with salt and sesame oil.

This dish captures the depth of red wine and the tenderness of lamb. Served with a baguette.

An extremely popular menu item since the opening. The sauce incorporates the umami of kelp broth, using high-quality Hokkaido loin and shoulder with rich fat and umami components, all intertwined with fresh egg yolk in a masterfully crafted bowl. *During weekday lunch hours, it comes with a small side dish and soup for ¥980, but the meat used is Australian lamb.

Using Koshihikari rice from Niigata Prefecture

When the meat juice falls into the dipping sauce you use, it will be served over rice topped with condiments and quail eggs...

Please enjoy the rice topped with wasabi, bonito flakes, chopped seaweed, and green onions, with sauce poured over it. Large serving (450 yen)

A simple soup made from white broth extracted from lamb bones and domestic garlic. Very popular among fans.

What do people seek in a salad... After much thought, I arrived at this simple and refreshing feeling.