News
News
New dishes, seasonal announcements and press coverage.
Showing news from Ichigaya no Hitsuji, along with news for both restaurants.
2026.10.21
Blog
Group Dining in Ichigaya & Kojimachi | 44-Seat Jingisukan Restaurant with Private Room & Buyout Options
2026.10.18
Blog
Lamb Cuts Explained | Shoulder, Loin, Leg, Rump and More: Flavor & Texture Guide
2026.10.09
Blog
Jingisukan in Azabu-Juban | Weekend & Holiday Lunches and Daytime Drinks
2026.10.06
Blog
Why Is Japanese-Raised Sheep Meat So Rare? Domestic Lamb vs. Imports, and What We Learned from Buying Whole Sheep
2026.10.02
Blog
Why Is Lamb Said to Smell? A Lamb Specialist on Natural Aroma vs. Unpleasant Odors
2026.09.28
Blog
What Is Jingisukan? What Meat Is Used? How to Eat It, the Pan, and How It Differs from Yakiniku
2026.09.22
Blog
How to grill jingisukan well: when to turn the lamb, and how not to overcook it
2026.09.19
Blog
Lamb, hogget and mutton: what actually changes? A lamb specialist compares flavour, aroma and texture
2026.09.19
News
Opening hours during Silver Week
2026.09.17
News
Our new website is live