Dōsan Yōniku Kappō Ramupirika

The lamb meat, hand-rolled one by one at our shop, features a perfect balance of loin and belly cuts. You can enjoy the deliciousness of the red meat from the loin and the sweetness of the fat from the belly all at once. This is made possible because we source the meat by half carcass. By quickly cooking the thinly sliced lamb, the fat melts and creates a melting texture in your mouth, spreading the umami of the meat. The shabu-shabu sauce is a special soy sauce made specifically for lamb, developed over about five years. It has no acidity and enhances the deliciousness of the lamb, making it our original sauce. Please enjoy the finely textured and flavorful lamb shabu unique to Hokkaido.

This is a chewy and smooth noodle made with potato starch developed in Rusutsu Village. We create a lamb salt ramen by adding kombu tea and bonito flakes to the broth made from lamb and vegetables. Please enjoy this light and healthy final ramen that is perfect for finishing your meal.

Rice is added to the broth made from lamb and vegetables, and then it is thickened with egg. Please enjoy it with dipping sauce for shabu-shabu as you like. Lamb rice porridge is also highly recommended.

The lamb leg from Hokkaido is cooked at low temperature and grilled with straw after receiving the order. This dish features moist lamb meat infused with the fragrant aroma of straw. Enjoy it with the tangy ponzu jelly and the spicy yuzu pepper.

Please enjoy the lean red meat cooked at low temperature, combined with the egg yolk from chickens raised on corn feed and rich sweet soy sauce. This dish enhances the deliciousness of lamb with a rich and flavorful sauce.

The combination of moist and moderately chewy lamb meat with red vinegar sushi rice. Lightly searing it allows the sweetness of the fat to spread in your mouth.

The lamb belly from Hokkaido is marinated and then smoked with apple and cherry wood chips. The sheep milk cheese made by the Ashoro Town Cheese Workshop, aged for six months, is also very popular. Please enjoy it with sake or wine.

We combined tender rehydrated lamb shank from Hokkaido with a spicy chive sauce. This dish features a perfect balance of meat's elasticity and the crunchy texture of the tendons, making it delicious.

The Hokkaido lamb leg is cooked at low temperature and quickly seared to create a carpaccio style dish. It is served with a refreshing dressing made from sharp mountain wasabi and apple cider vinegar.

The low-temperature cooked Hokkaido lamb leg is mixed with homemade garlic miso and corn eggs from Kuriyama Town.

This is a combination of six-month aged cheese from the fragrant Ashoro Town Shiawase Cheese Workshop and the umami that spreads with every bite of Iburi Gakko. Please enjoy it with various types of alcohol.

This is a meaty leg steak. We cook it in a way that minimizes stress on the meat.

This is a lamb chop steak. Of course, the lean meat is delicious, but the sweetness of the fat is incredibly tasty. Please enjoy it with a slightly tangy champignon sauce.

It is very tender and moist. This is a katsu made from only 300g of lamb fillet meat, which can be obtained from a half lamb weighing 14 to 15 kilograms. It is a very rare cut, so it is often out of stock. Please be aware in advance.