All of the sheep,
tasted to the last.

Our story began with a single lamb restaurant down a back street in Azabu-Juban. What HITSUJI GUMI pursues is the taste of the lamb itself. We buy rare Japanese lamb — said to account for less than 1% of domestic supply — whole from the farm, and select fine lamb from other regions with the same care.

By being uncompromising about sourcing, we bring the natural sweetness and tenderness of lamb straight to the table — including the rare cuts that only whole-animal buying can offer, with nothing left behind.

Tender lamb. Hogget, deeper in flavour. Mutton, rich and savoury. Taste shifts with age; character changes with the cut. The more you know sheep, the more interesting they become.

We want to bring the still-unknown appeal of lamb to as many people as we can. We will go on being the lamb specialists who convey all of it.

From Azabu no Hitsuji to Ichigaya no Hitsuji — and further still.
We aim at one thing only: to be the best in Japan for lamb.