Jingisukankirishima Gotandaten

Fresh lamb shoulder loin. Little gamey odor, tender texture, and healthy. Grilled with vegetables on a special pan and dipped in sauce.

High-quality lamb with a good balance of fat and lean meat. Enjoy the subtle sweetness of the fat and the umami of the meat. Recommended to be grilled to medium-rare.

Supreme lamb using rare cuts that are only available in small quantities from one animal. Extremely tender with a rich flavor. Enjoy the original taste of the meat by lightly searing it.

Thinly sliced fillet, with very little fat. Extremely tender and light in flavor. Quickly grilled.

Bone-in lamb. The meat around the bone is particularly flavorful and juicy. Eat by holding it with your hands and taking a hearty bite.

Lamb marinated in a special salt sauce. Well-seasoned and fragrant when grilled. Pairs well with alcoholic beverages.

Thick-cut lean meat (rump) from the hip to the buttock area. Rich meat flavor with a moderate chewiness. Grill slowly to seal in the juices.

A dish using 300 grams of rump, piled high like a mountain. Very filling and allows you to fully enjoy the umami of the lean meat. Recommended to grill slowly from the fatty side.

Lamb aged slowly at low temperatures. Aging tenderizes the meat and increases its umami. Characterized by its rich flavor.

Sheep's heart. Low in fat, with a chewy, springy texture. Little gamey odor, easy to eat.

Sheep's tongue. Smaller than beef tongue, but fine-textured and tender. Enjoy with a squeeze of lemon for a refreshing taste.

Lamb tongue with a special salted green onion sauce. The aroma of green onions and saltiness enhance the umami of the tongue. Grill one side and eat by wrapping the green onions.

Lamb lightly seared over an open flame. Enjoy the smoky aroma and rare meat texture. A popular limited-quantity menu item.

Lamb slowly simmered in a rock salt-based broth. The meat is so tender it falls apart with chopsticks, and the broth is infused with the umami of the meat.

Korean fermented pickles made by pickling napa cabbage with chili peppers, etc. Spicy and sour, perfect as a palate cleanser during yakiniku.

Lightly pickled kimchi made with cabbage. Crisp texture and moderate spiciness.

Non-spicy kimchi made by pickling celery with its juice. Has a refreshing aroma and acidity of celery, cleansing the palate.

Bean sprouts seasoned with sesame oil and seasonings. The crisp texture and sesame oil flavor stimulate the appetite.

Thin seaweed grilled with sesame oil and salt. Crispy texture, can be eaten as a snack or wrapped around rice.

Finely shredded raw cabbage. Refreshing and a classic accompaniment to meat dishes.

Bean sprouts grilled by absorbing the fat from the Jingisukan grill. Free refills when ordering meat.

Freshly cooked white rice. Small portion size.

Freshly cooked white rice. Standard single serving size.

Freshly cooked white rice. Large portion size.

A Japanese home-style dish of warm rice with a fresh raw egg cracked over it, mixed with soy sauce and other seasonings.

Grated horseradish. Pungent and sharp spiciness, used as a condiment for meat or rice.

Warm rice topped with plenty of mountain wasabi (horseradish). Drizzle with soy sauce for an intense spiciness and aroma.

Rice cooked directly over heat in a clay pot. Fluffy and brings out the sweetness of the rice. Serves 1 go (approx. 2 bowls of rice).

Rice cooked directly over heat in a clay pot. Serves 2 go (approx. 360g).

A chewy noodle dish served in a cold soup. Characterized by a refreshing, slightly sour soup, popular as a palate cleanser after yakiniku.

Extra-large cold noodles. More noodles than regular cold noodles, very filling.

A rich pudding made with mango pulp and puree. Enjoy its smooth texture and the sweet aroma of mango.

A white, tofu-like dessert flavored with apricot kernels. Smooth texture and a refreshing sweetness.

Jelly made by solidifying coffee. The slight bitterness of coffee pairs well with the sweetness of syrup or cream.

A frozen dessert made with yuzu juice. Has a refreshing citrus aroma and acidity, cleansing the palate.

Classic vanilla ice cream. Rich milky flavor.

Finely chopped green onions mixed with salt sauce. Adds a rich flavor when placed on grilled meat and eaten together.

A set of butter and fried garlic chips. A topping that adds richness and punch to the meat.

Assortment of several types of mushrooms. Grilled on the net.

Sliced onions. Become sweet when grilled.

Thick-cut green onions. They become sweet and melty when grilled.

Chives with a unique aroma. Pairs well with meat when lightly grilled.

Cabbage for grilling.

Peeled garlic cloves. Become fluffy when grilled.

The stem part of garlic. Enjoy the crisp texture and garlic flavor.

Seasonal vegetables. Contents vary by season.

Seating charge. Includes shredded cabbage as an appetizer.

Fee for replacing the grill net with a new one.