aojima– Author –
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Group Dining in Ichigaya & Kojimachi | 44-Seat Jingisukan Restaurant with Private Room & Buyout Options
Looking for group dining in Ichigaya or Kojimachi? Ichigaya no Hitsuji has 44 seats, a private room, buyout options, set courses, and a limited-time 2-hour all-you-can-eat & drink plan. -
Lamb Cuts Explained | Shoulder, Loin, Leg, Rump and More: Flavor & Texture Guide
Learn how lamb cuts differ in flavor, fat and texture—from shoulder and loin to leg, rump, foreleg and belly—plus deboning and cutting. -
Jingisukan in Azabu-Juban | Weekend & Holiday Lunches and Daytime Drinks
Azabu no Hitsuji opens at 11:30 on weekends and holidays for à la carte lamb, lunch courses and daytime drinks. -
Why Is Japanese-Raised Sheep Meat So Rare? Domestic Lamb vs. Imports, and What We Learned from Buying Whole Sheep
Why is Japanese sheep meat so rare? Learn about its 0.5% share, imported lamb, individual variation and butchery. -
Why Is Lamb Said to Smell? A Lamb Specialist on Natural Aroma vs. Unpleasant Odors
Does lamb really smell? A lamb specialist explains the difference between sheep meat’s natural aroma and unwanted odors, and how age, fat, cut, breed, feed and the individual animal can change the way it smells and tastes. -
What Is Jingisukan? What Meat Is Used? How to Eat It, the Pan, and How It Differs from Yakiniku
What is Jingisukan and what meat is used? Hitsuji Gumi explains lamb, hogget and mutton, seasoned and dipping-style Jingisukan, the domed pan, how it differs from yakiniku, and whether lamb is game meat.
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