Genghis Khanavi Nampo

A representative part of lamb, characterized by the attached rib bones, rich juiciness, and tender texture.

Among various cuts, it is characterized by its rich flavor, good marbling, and a savory yet mild taste.

A premium cut that allows you to enjoy both tenderloin and sirloin centered around a T-shaped bone.

These special cuts can only be tasted in small quantities, about 1% of a single sheep, and have a rich color and flavor.

A dish where pork belly is wrapped with vegetables and various ingredients, then grilled over a charcoal fire.

A meal menu served with freshly brewed bonito broth, beef rolls, udon noodles, and even porridge.

Freshly cooked mushroom rice with traditional miso stew containing savory natto

A popping-textured mustard (sauce) made by directly fermenting mustard seeds.

A popping-textured mustard (sauce) made by directly aging mustard seeds.

Handmade tortilla made from scratch and baked in a wood-fired oven

A dish enjoyed with warm Atsukang served with marinated abalone mixed with shiitake mushrooms and wasabi sauce, along with the shell of the empty abalone.

A dish made by placing rich ankimo on fresh scallops and grilling them over charcoal.

A dish served with oven-cooked mashed potatoes and Japanese-style tuna fermented sauce.

A dish made with lightly grilled low-salt pollock roe served with cucumber. Recommended to be enjoyed with lamb.

A dish made with grilled eggplant and tamami miso, recommended to be enjoyed with lamb.