Jingisukan Eijin Chitose Ten

The meat is less gamey and fresh! Tender, thick, and the more you chew, the more you can savor the pure raw lamb meat. You can enjoy delicious vegetables that are infused with the rich flavors of Genghis Khan and grilled meat juices.

The juices from the lamb are mixed with vegetables. If the lamb is overcooked, it becomes tough, so instead of grilling a lot at once, it is best to repeat 'grill and eat' to enjoy it deliciously.

First of all, this! Lamb shoulder roast + half vegetable set

This is a rare cut that can only be obtained from a single lamb. It has a moderate amount of fat, is tender, and has a mild flavor, characterized by very easy-to-eat juicy meat.

Fillet meat is one of the highest quality cuts of lamb, alongside loin meat. Only two pieces can be obtained from one animal, making it a rare meat. It has a delicate texture and is low in fat, characterized by a tender and light flavor.

A classic cut for Genghis Khan, this part has a perfect balance of lean meat and fat, with a moderate richness and sweetness.

This is a luxurious cut of lamb that is packed with the most flavor and juiciness. It is grilled to perfection on a hot plate.

Tender red meat with moderate fat, having little gaminess and a deep flavor. You can fully enjoy the original deliciousness of lamb.

Slowly marinated in a secret sauce, the flavor is deeply infused. Just grill it for an easy authentic taste.

Classic salt Genghis Khan seasoned with carefully selected salt and aged lamb meat.

It is lighter compared to beef tongue, yet juicy. No peculiar taste.

Mutton refers to the meat of sheep that are over 2 years old, characterized by a distinct smell. Compared to lamb, it has a stronger red appearance. It contains a component called L-carnitine, which is gaining attention.

Mutton roll refers to meat that is rolled with lamb and shaped into a round stick before being sliced. It is still called 'Traditional Genghis Khan' and remains very popular!

This part is close to the arm, and while the meat fibers are complex, it is cooked to be tender and easy to eat. It has a good balance of lean meat and fat, with a moderate richness and umami.

The deliciousness of the rare Icelandic lamb kalbi's fat and meat is number one.

Uses fresh raw lamb.

Salt or Sauce

Domestic Beef Small Intestine

Bean sprouts, onion, potato, seasonal vegetables

Bean sprouts, onion, potato, seasonal vegetables

Next-generation motsunabe 'Techan Nabe' is cooked slowly using only the moisture from vegetables without using water. It is a motsunabe made with domestic beef offal, vegetables, and homemade Korean miso. The original iron pot is manufactured in-house. The deliciousness surpasses imagination, and the balance with the vegetables is perfect due to the fat from the fresh offal. This hot pot has been updated in terms of ingredients, appearance, eating method, and taste!

Tetchan, Shirataki, Tofu, Onion, Garlic Chives, Cabbage, Bean Sprouts, and Noodles (one serving includes one ball, not included in single serving)

Cooked slowly with domestic fresh offal and Genghis Khan without using water.

Salt or Miso

For details, please ask the staff