Jingisukan Kirishima Shinbashi Branch

Fresh lamb shoulder loin. It's tender with a good amount of fat, making it a classic cut for Jingisukan. Grill it on the plate and dip in sauce.

Lamb aged at low temperatures to concentrate its flavor. It has a richer taste than regular lamb. Please grill well before eating.

Lamb heart. Low in fat, with a unique chewy texture. It has a light flavor.

A dish of lamb tongue with our special green onion salt sauce. The elasticity of the tongue and the flavor of the green onions pair well.

Lamb tongue. It has a slightly unique flavor compared to beef tongue but is tender and juicy. It's recommended to enjoy it with a refreshing squeeze of lemon juice.

Lamb marinated in our special salt sauce. It's well-seasoned, so you can enjoy it as is after grilling.

Thinly sliced, very tender fillet with little fat. It's light, easy to eat, and recommended for those seeking a healthy option.

A hearty 300-gram serving of rump steak (from the loin to the hip area). Enjoy the rich flavor of the lean meat.

Thick-cut rump steak (lean meat). Rich in meat flavor and satisfying like a steak.

Bone-in lamb. The meat around the bone is particularly flavorful and juicy. The best way to enjoy it is to hold it by the bone and take a hearty bite.

Sashimi-style lamb dish lightly seared on the surface. Enjoy the fragrant aroma and texture close to raw meat.

Lamb slowly simmered in rock salt. The saltiness enhances the meat's flavor, making it melt-in-your-mouth tender.

Spicy pickled napa cabbage. It has a fermented sourness and chili spiciness, making it a great palate cleanser with meat.

A lightly pickled kimchi made with cabbage. It has a crisp texture and a refreshing spiciness.

A non-spicy, juicy kimchi made with celery. Its refreshing flavor cleanses the palate.

A Korean-style side dish made by tossing boiled bean sprouts with sesame oil and salt. It has a crisp texture and a sesame flavor.

Thin seaweed seasoned with sesame oil and salt. It's crispy and popular as a snack or with rice.

Thinly sliced raw cabbage. Enjoy it with dressing or with meat.

Freshly cooked white rice. Pairs perfectly with yakiniku.

A Japanese home-style dish of raw egg poured over rice with soy sauce. Enjoy the rich flavor of the egg.

A specialty horseradish from Hokkaido. Its sharp spiciness cuts through the richness of the meat.

Rice topped with grated mountain wasabi (horseradish). Its stimulating spiciness is addictive.

Rice cooked in an earthenware pot. It is fluffy and has a strong sweetness of the rice.

A chewy noodle dish served in a cold soup. Popular as a finishing dish after yakiniku, it is refreshing.

A luxurious cold noodle dish. Features a cold, refreshing soup and chewy noodles.

Fresh bean sprouts. They become delicious when grilled on the edge of the Jingisukan grill, absorbing the meat juices.

Additional seasonings to change the flavor of the meat.

An assortment of several types of mushrooms. Please grill them on the hot plate.

Sliced onions. They become sweeter when grilled and pair well with lamb.

Thickly cut green onions. They become soft and sweet when grilled.

A vegetable with a unique aroma that stimulates the appetite. The key to enjoying it is not to overcook it.

Cabbage for grilling. It's sweet and pairs well with the richness of the meat.

Raw garlic. Enjoy its fluffy texture and aroma when grilled.

The stem of the garlic plant. It has a crisp texture and a mild garlic flavor.

Seasonal vegetables at their best. Please ask our staff for details.

A rich mango-flavored pudding. It has a smooth texture and is perfect as a post-meal dessert.

A classic Chinese dessert. A white jelly with a refreshing sweetness and a spreading aroma of almonds.

A coffee-flavored jelly dessert. A good balance of bitterness and sweetness.

A frozen dessert made with yuzu juice. The refreshing citrus aroma and acidity cleanse the palate.

Classic vanilla ice cream. Enjoy the rich milk flavor.

A satisfying course that allows you to enjoy a variety of our popular menu items, from appetizers to various cuts of lamb and a finishing dish.

A hot pot course where lamb and vegetables are simmered in a spicy broth. Recommended for cold weather or those who enjoy spicy food.