Jingisukan Zanmai Machida

First of all, this! A value set of fresh lamb shoulder roast and vegetables!

It features a moderate amount of fat with marbling, making it very tender and easy to eat, with a juicy flavor that has little to no strong taste.

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

Tender red meat with moderate fat, mild flavor, and deep taste. You can fully enjoy the natural umami of the lamb.

Bone-in loin meat. Crispy and juicy. Equivalent to ribeye in beef.

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

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

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

Compared to beef tongue, it is lighter yet juicy. No peculiar taste.

Mutton refers to the meat of sheep that are over 2 years old, characterized by its unique smell. It contains a component called L-carnitine, which has been gaining attention.

Meat rolled in lamb and shaped into a round stick before being sliced. It is still called 'Traditional Genghis Khan' and remains very popular!

This cut is from the area close to the arm, featuring complex muscle fibers, but 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 flavor.

You can enjoy the sweetness of moderate fat and the exquisite flavor of the meat.

The soft and finely textured quality and elegant flavor are exquisite, surpassing the liver of any other country.

The Royal Road of Grilled Meat

Beef tongue topped with plenty of green onions

Excellent texture

Salt or Sauce

Carefully selected Wagyu Kalbi (Salt or Miso)

Meat between the ribs

Beautiful marbling, characterized by its excellent flavor (salt or miso)

Tender meat located near the tenderloin (Salt or Miso)

Beef diaphragm (salt or sauce)

Seasoned with Hokkaido wild garlic

Beef small intestine (salt or miso)

First stomach of beef (Salt or Miso)

Tossed with green chili, made spicy

Beef large intestine. Moderate fat and a chewy texture (salt or miso)

Seasoned with Hokkaido wild garlic

Beef cheek meat. Characterized by a firm texture and the deliciousness of lean meat.

Beef liver. High in nutrients, with a unique texture (Salt or Miso)

Beef thymus. A fluffy flavor (salt or miso)

Pork rectum. A chewy texture with a sweet flavor of fat (Salt or Miso)

Breast. With a milky flavor and unique texture, the sweetness of the fat can be felt. Why not give it a try...??

Pork cartilage. Crunchy texture (Salt or Miso)

Pork throat cartilage. Shaped like a donut. Crunchy texture (salt or miso)

Pork uterus. Crunchy texture (salt or miso)

Single item 330 yen each

Platter of Wagyu Kalbi and Beef Harami (Salt or Miso)

Popular three types platter (Salt or Sauce)

Platter of 3 popular types of beef offal with beef skirt steak

Assorted 4 types of hormone (Salt or Miso)

Small 220 yen, Medium 275 yen, Large 330 yen