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.

Weekdays only, 90 minutes. All you can eat of the four-cut platter and spring onion & garlic jingisukan. 12 dishes. All-you-can-drink +¥2,000.

Weekdays only, 90 minutes. All you can eat of the four-cut platter, spring onion & garlic, spicy miso and addictive jingisukan, plus lamb rolls. 15 dishes.

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

A tasting platter of lean and marbled cuts.

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

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

Extra garlic. Adjustable to taste.

Our finest cut, easy to enjoy on the bone.

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

A rare cut, tender with a mild flavour.

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.

Heart. Full of flavour, with little gaminess.

Light and refreshing with salted spring onion.

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.