Mongolian-Chinese BAO

An exquisite salt balance using several types of rock salt. The meat itself has a strong umami flavor, but it can be eaten endlessly without any unpleasantness. Instead of easy-to-eat lamb, we use rich mutton, delivering a performance that cannot be matched by beef, pork, or chicken. Please enjoy it deliciously until the end with our magical sauce and Sichuan pepper.

A masterpiece crafted by a chef who loves Sichuan cuisine. The soup is made from salted boiled lamb, rich in flavor and fat, and the noodles are specially made flat noodles using only wheat without salt. They are chewy and have a good texture, with a presence that does not get overshadowed by the numbing spiciness of Sichuan pepper and chili. At the end, it is customary to change the flavor with a spoonful of the accompanying yogurt.

A la carte options are also available in addition to the course. We also offer a la carte for individuals. - Salt-boiled lamb (with bone) - Lamb balls (4 pieces) - Spicy salad with cilantro - Stir-fried lamb with onions and cumin - Stir-fried tomatoes and eggs. *For an additional 600 yen, we can serve noodles as a closing dish. Choose between handmade torn noodles or dry tantan noodles.

This is the most popular course. ◎ - Salt-boiled lamb (with bone) - Lamb meatballs ☆ Very popular - Spicy salad with cilantro - Stuffed raw bell pepper - Country-style stew with pickled napa cabbage. *For an additional 100 yen, you can have country-style hot pot. - Special mapo tofu or lamb with onion and cumin stir-fry - Noodle without soup or handmade torn noodles.

You can enjoy a hot pot filled with plenty of vegetables and mushrooms. The meat includes three types: beef, pork, and lamb, along with a mix of vegetables and two types of lamb hot pot, finished with homemade noodles.

Reservation required 2 days in advance.