Jingisukan Hitsuji Hachi Senzokuike Branch

A classic Jingisukan menu featuring lamb loin and vegetables. This Hokkaido specialty is enjoyed grilled on a special pan, using tender young lamb.

Jingisukan set with mutton loin and vegetables. Mutton is from adult sheep and offers a deep, rich lamb flavor and umami.

Lamb loin. This cut is tender and juicy with little gamey flavor. Enjoy it grilled on a Jingisukan pan.

Adult sheep loin. Compared to lamb, the meat has a richer flavor, a satisfying chew, and a sweet fat.

Rare young lamb tongue. Slightly smaller than beef tongue, it has a clean taste and a pleasantly chewy texture.

A lean cut of lamb. It's light and has a strong, natural meat flavor, making it a healthy choice.

Harami (skirt steak) seasoned with salt. It has a moderate amount of fat, making it juicy and tender.

Incredibly tender Jingisukan that melts in your mouth. Served with bite-sized rice, you can enjoy the sauce and meat juices with the rice.

Lamb dish grilled with plenty of herbs and vegetables. The aroma of the herbs enhances the savory flavor of the meat.

A noodle dish served with a cold soup and chewy noodles. Its refreshing taste is perfect for cleansing your palate after yakiniku.

Special curry made with lamb. The umami of the lamb combines with spices for a rich and addictive flavor.

A simple bowl with hot rice topped with butter and mentaiko (spicy cod roe). The richness of the butter and the saltiness of the mentaiko are a perfect match.

Freshly cooked white rice. Perfect with our meat dishes.

A dish combining a Hokkaido-style miso-based soup with butter and corn. It features a rich and savory soup.

Sausage made from lamb. Enjoy the crispy skin, juicy filling, and the unique flavor of lamb.

Salad generously made with fresh cilantro. Its unique aroma cuts through the richness of the lamb fat, making it refreshing.

A classic Hokkaido dish of steamed potatoes topped with butter. Simple yet highlights the natural sweetness of the ingredient.

Chilled appetizer made by tossing 'geta' (meat around the short ribs) with ponzu sauce. Features a chewy texture and a refreshing sourness.

Fermented food made by salting squid with its innards. It has a rich umami and saltiness, perfect as a snack with drinks or with rice.

Korean-style pickled napa cabbage with chili peppers and other seasonings. Its spicy and sour taste stimulates the appetite.

Thick and magnificent Hokkaido-grown green asparagus. Roasting enhances its sweetness and allows you to enjoy its crisp texture.

Mushrooms from Tokachi. They are thick, fragrant, and their umami flavor intensifies when grilled.

Sliced lotus root. When grilled, it offers a unique texture that is both crisp and chewy on the inside.

When grilled with meat, it absorbs the overflowing meat juices and fat, becoming tender and full of flavor.

Potatoes are synonymous with Hokkaido. Slow roasting makes the outside fragrant and the inside fluffy.

This onion loses its pungency when heated, becoming smooth and surprisingly sweet.

Essential vegetables for Jingisukan. The crisp bean sprouts, soaked in meat juices, are a perfect match for the meat.

An herb with a distinctive aroma. It pairs exceptionally well with lamb, providing a refreshing contrast when eaten together.

Mizuna (Japanese parsley), one of the seven spring herbs. Its unique aroma and slight bitterness neutralize the rich fat of the lamb.

Sweet pumpkin. When roasted, it becomes fluffy and offers a rich sweetness like a dessert.