Menu

Four cuts: leg, shoulder arm, rump and heart, with salad, a small side, grilled vegetables, curry and dessert. 10 dishes.

Five cuts: our popular chuck roll plus leg, shoulder arm, rump and heart. 11 dishes.

Six cuts: chuck roll, bone-in lamb, leg, shoulder arm, rump and heart, plus lamb kimchi. 13 dishes.

For guests arriving before 5:30 pm. Five cuts: bone-in lamb, leg, shoulder arm, rump and heart. 12 dishes.

Weekdays only. Spring onion & garlic jingisukan with lamb leg, shoulder arm and spare ribs. 10 dishes.

Weekend and holiday afternoons only. Four cuts: leg, shoulder arm, rump and heart. 10 dishes.

Weekends and holidays only. All you can eat of the four-cut platter and spring onion & garlic jingisukan. 11 dishes.

Weekends and holidays only. All you can eat of the four-cut platter, spring onion & garlic, spicy miso and addictive jingisukan, plus lamb rolls. 14 dishes.

Our signature dish, marinated in house garlic sauce and grilled with heaps of spring onion.

The four-cut platter plus chuck roll and chop, six cuts in all.

Our signature course: lamb, hogget and mutton, three stages of maturity side by side.

A tasting of lamb leg, shoulder arm, rump and heart.

Garlic in three levels, to taste.

Well balanced between lean and fat, juicy and easy to enjoy.

A rare cut, tender with a mild flavour.

Price varies by the cut served.

Salt-based seasoning with fragrant sesame.

Spicy miso and lamb, made for each other.

Tender lean meat with just enough fat. Rich and full-flavoured.

A lean, tender cut with little fat.

A cut that balances a firm bite with sweet fat.

Our finest cut, full of juice.

Heart. Full of flavour, with little gaminess.

With a fresh egg and house sesame dressing.

A chef's selection of appetizers.

To finish: our jingisukan sauce loosened with dashi.

Twelve spices, warming you from the inside out.

Over fifteen Japanese craft beers on at all times, chosen to go with lamb.