Charcoal Grilled Jingisukan Tsumiki

A well-balanced cut of meat with fat and red meat that has been carefully prepared. You can enjoy it cooked to your preferred doneness, but the recommendation is medium rare, cooked just enough to get a nice color on both sides.

A block of meat consisting of triangle, belly, chili, misuji, and senbon suji, carefully hand-cut to remove sinew and excess fat, resulting in surprisingly tender and mild-flavored meat. Please enjoy it cooked to medium rare, just enough to achieve a nice sear on both sides.

Lamb tongue is served separated into skin and meat. It is recommended to grill it well.

We carefully hand-cut block meat consisting of inner thigh, outer thigh, tendon, shank, and lamp, meticulously removing sinew and excess fat. Please enjoy the unique aroma of mutton. It is recommended to serve it medium rare, grilled until both sides are nicely browned.

Nostalgic meat that I often ate as a child. This is frozen sliced, so please grill it well before enjoying!

We serve it sliced thin!! Please enjoy it lightly grilled as it can become tough!

Carefully hand-cut block meat consisting of inside thigh, outside thigh, tendon, round, and rump, with tendons and fat meticulously removed and sliced.

We are particular about completely hand-cutting block meat consisting of inside thigh, outside thigh, tendon, sirloin, and rump, carefully removing sinew and fat, and serving it in thick cuts.

Lightly seasoned with wasabi and lemon

For anemia ⭐︎

The texture is pleasant!!

Made with ground lamb⭐︎

Traditional flavor! Marinated hand-cut lamb shoulder in a soy sauce-based ginger and garlic sauce!

Hand-cut lamb shoulder marinated in a special yuzu salt sauce!

Marinated hand-cut lamb shoulder in a special salt sauce made with salt koji.

We marinated hand-cut lamb shoulder in a special miso sauce!

We marinated hand-cut lamb shoulder with a herb salt blend of 10 different herbs!

We marinated hand-cut lamb shoulder in a special garlic sauce!

We marinated hand-cut lamb shoulder with salt blended with 10 types of spices and 3 types of herbs!

We tenderize hand-cut lamb shoulder with our unique sauce made from simmered onions, carrots, and fruits!

A generous assortment of 6 seasonal items including bean sprouts, cabbage, etc.! If there are any vegetables you dislike, please let us know!

A platter of king oyster mushrooms, shimeji mushrooms, shiitake mushrooms, and maitake mushrooms

Bean sprouts, cabbage, pumpkin, carrot, bell pepper, potato, eggplant, garlic

Eringi, Shiitake, Shimeji, Maitake

Large 350 / Medium 300 / Small 250

Simmered with soy sauce and ginger for a sweet and spicy flavor on the rice!!

Using wasabi from Hokkaido

Changes with the season! Half 680

Wakame or Egg

The best palate cleanser♩

Speaking of Hokkaido!

Speaking of Hokkaido! The salted squid is served separately.

This is definitely it⭐︎

With cucumber...

It may take some time because we don't have a fryer.

Topped with special onion sauce