Jingisukan no Kokusai Hiyokan

Lamb is a young sheep under one year old. The meat is tender and has a mild flavor.

Mutton is from adult sheep over 2 years old. The meat is firm and well-marbled. It has a strong richness and deep flavor. The shoulder loin cut is used together.

(Cumin, chili pepper, white sesame, spiciness can be adjusted.)

(Wood Ginger Oil, Hua Jiao, Sesame, White Pepper.)

(Raw lamb with arugula!! Juiced with cardamom butter)

(Raw lamb with cilantro! Sprinkled with spices.)

(Raw lamb with bean sprouts! The pungent aroma of Sichuan pepper.)

Original kimchi from Hiyoukan. It has a nice touch with pickled plums.

Nagaimo is soaked in broth and wasabi. Served with a spicy pickled side.

Eat it dipped in green chili.

Sheep's milk cheese. Enjoy with wine.

Celery pickles.

Pickles of Jerusalem artichoke.

A version of garlic chives and eggs with shungiku. Prepared as a boiled dish.

Italian Green Olive, La Rocca.

(The texture is excellent with vegetables and nuts. It goes well with beer.)

(Marinated stringy dried tofu and cilantro.)

(A secret salad that goes well with spiced rum. The numbing of Hua Jiao.)

(Mixed with purple cabbage and lemongrass oil.)

(Fruit tomato with green onion sauce.)

(Topped with spicy mayo on century egg.)

(Because it is fresh. Please enjoy.)

(Please grind the spiced lamb and place it on the tortilla. Very amigo!)

(It is simmered until tender with chickpeas and aromatic vegetables. You can also have it as stew rice for an additional 200 yen.)

(Homemade. Spicy. Served with achar.)

(Served with a spicy sauce and cilantro.)

(Sichuan style. It is heavily seasoned with Sichuan pepper.)

(Using Hinokikari from Saga Prefecture.)

(Using Hinokikari from Saga Prefecture.)

(Spicy, thin curry.)

(Please enjoy it with marinated lamb on top of TKG, lol)

(Secret Sheep Pavilion Specialty! Fish powder and spices are effective.)

(Secret Sheep Pavilion Specialty! Fish powder and spices are effective.)