Tsuru-i

The main attraction and the biggest charm of this restaurant. A simple style where the raw meat is grilled without being marinated in sauce beforehand. The platter includes cuts like loin and skirt steak. The dipping sauce is a soy-based sauce topped with sesame. It is also recommended to eat it with special salt and pepper.

King oyster mushrooms, shimeji mushrooms, shiitake mushrooms, eggplant, lotus root. They add color to the Genghis Khan hot pot.

A combination of napa cabbage and daikon. Recommended for those who can't wait for the meat to be grilled, for the impatient ones (Part 2)

It is good to eat it heartily with meat as a side dish. You can pour the dipping sauce you used for the Genghis Khan over the rice, and pour hojicha over it (if you ask the staff, they will serve you the tea) and slurp it up. (Common for large, medium, and small)

Dipping style ramen eaten with a sauce made from the jingisukan I used. The noodles are intentionally served alone to highlight the deliciousness of the dipping sauce infused with the flavors of jingisukan. Indeed, it is delicious.