오카야마 진기스칸케츠

(Lamb shoulder roast, lamb loin, bean sprouts, onion) The addictive deliciousness from Hokkaido. *The photo is for 2 servings.

A rare cut that can only be obtained in a few hundred grams from one head.

Please refer to the separate menu for seasonal recommended vegetables. Each item is 550 yen.

When it comes to the classic hormone from Hokkaido, it's the hormone from Obatake Meat Shop, established in 1975! Because of the careful and meticulous processing, it is very easy to eat.

Founded in 2005 in Shibuya, Tokyo, 'Hituji Mon' opened a location in Okinawa in 2022. You can enjoy the famous lamb sausage exclusively in Okayama.

Setouchi Lemon Salted Jingisukan Seasoned Jingisukan Grand Prix 2024 Aussie Lamb Award Winner☆.

A spicy skewer with original spices.

It is a natural mushroom called Amitake.

(Okayama, Fuji Noodle Workshop) Collaborated with the long-established 'Fuji Noodle Workshop' founded in Showa 22. This is a perfect dish to finish off a Genghis Khan meal. 'Please enjoy it grilled on the iron plate.'

Wacca Farm cultivates organic vegetables in a forgotten valley in Oku Town, Setouchi City, Okayama Prefecture. 'Wacca' means 'water' in Ainu language. Wacca Farm aims for agriculture that circulates like water. Vegetables grown within the connections of nature, represented by the 'ring', are full of vitality.

Founded in 1990, Meisui Bijin Factory Co., Ltd. is dedicated to the belief that 'bean sprouts should be a friend to the dining table and a joy to the dining table.' With a focus on water, freshness, and flavor, the bean sprouts cultivated here are exquisite.

At the natural herb field 'Sen' (Okayama City, Minami Ward, Nishi Nanaku), we grow over 60 types of herbs annually without using pesticides, chemical fertilizers, or animal manure. We are committed to organic farming without pesticides or fertilizers, allowing you to enjoy freshly picked and washed herbs in the morning.

In Ushimado Town, Setouchi City, we grow a variety of vegetables using natural farming methods without pesticides and fertilizers. The foundation of our cultivation is 'self-seeding.' Self-seeding means collecting seeds from the vegetables grown in the field instead of buying seeds from a seed store every year. We repeat this process every year, allowing the plants to adapt to the environment over time, growing without the need for pesticides or fertilizers. The vegetables that grow in this way show a beautiful and strong appearance. We hope you enjoy eating them.

At Mineoka Farm, we cultivate a variety of crops primarily of Western varieties using organic farming methods in Setouchi City. In addition to vegetables, we also grow edible flowers, herbs, and fruit trees.

We are cultivating rice and vegetables in Okayama Prefecture, in the towns of Oku and Ushimado, while enjoying interactions with living creatures, letting nature's rhythm guide us. Since 2023, our fields have been cultivated without tillage, without the use of pesticides or fertilizers. Although we are sometimes affected by the weather and there may be fluctuations in growth, the crops that grow with the blessings of nature and our own efforts are very powerful. Once a month, we open our renovated old house as a shop, providing meals and snacks made with our crops.

In Wake Town, Okayama Prefecture, we grow grains and vegetables using seeds we have saved ourselves, without the use of pesticides or fertilizers. There is the sun in the sky, water in the mountains, and soil beneath our feet. We stand in the fields every day, feeling that happiness and striving to deliver delicious crops.

Based in a place called Hyakue Tsuki along the Yoshii River in Okayama City, we cultivate vegetables and fruit trees in various locations. We envision the natural cycle that occurs in the forest through soil creation using microorganisms from the ground. The vegetables grown in such an environment are robust, and we believe they will be a source of energy for everyone. Additionally, due to the owner's whims, we also grow many unique vegetables, so we strive to deliver new discoveries and excitement as we face the fields every day.