Itadakimasu.

This is our main menu item. Please enjoy the flavor of Hokkaido lamb. The cuts include thigh, shoulder, belly, and shank.

A cut that is often used in high-end French cuisine. It is recommended to eat it with salt, pepper, and lemon.

Enjoy the harmony of muscle, meat, and fat with a thick cut.

This is a masterpiece that allows you to savor delicacy and elegance. It is a top-quality cut that you must try at least once.

Upper kalbi, as it is referred to in beef.

Fascia between the belly meat and skin

A rare semi-dry sausage made from sheep using traditional brine methods. It offers a satisfying volume and a wild texture. Please grill for about 10 minutes before enjoying.

This is our number one recommended menu item made with our in-house ingredients. The liver has a less pronounced texture typical of liver, making it very easy to eat. Please try our exceptionally fresh liver at least once.

It is diaphragm. It looks like meat, but it is offal, so it is low in calories and healthy. Please enjoy the unique texture of lamb, which is different from beef.

This is the heart part. It is characterized by being low in fat and rich in umami.

A rare cut that can only be obtained from one head per plate

High in protein, high in minerals, and characterized by a fluffy texture. It is recommended to grill it well before eating.

This is a soup that has been slowly simmered with lamb and other ingredients. It has a refreshing taste with concentrated umami.

It is kimchi made from the stomach of pollock. It goes perfectly with white rice!

Grilled thinly sliced cheese from Hokkaido, made crispy like a rice cracker.

Easily eaten, skewered on bamboo sticks. (1/2 piece x 2)

A fee of 330 yen (including tax) is charged separately for the first vegetable.