Shilingol

A recommended course for first-time visitors. An advantageous set where you can enjoy 9 representative Southern Mongolian dishes. Includes cold appetizers, steamed dumplings, water dumplings, boiled meat, udon, and dessert.

A course mainly featuring boiled lamb and lamb shabu-shabu. It includes cold appetizers, steamed dumplings, and water dumplings, with one or two recommended dishes added depending on the day's offerings, making it a hearty course.

A special course for Mongolian cuisine enthusiasts. It mainly features boiled lamb and lamb offal hot pot, and various lamb dishes such as steamed lamb dumplings, grilled lamb, lamb skewers, udon, and Jajangmyeon are served according to the customer's preferences.

A cold dish made by stir-frying or mixing shredded potatoes, characterized by its crisp texture. It has a refreshing taste and is perfect as a palate cleanser.

A cold dish of smashed cucumbers mixed with garlic and seasonings. The crisp texture of the cucumbers and the aroma of garlic are appetizing. It has a refreshing taste and is especially recommended in the hot season.

A cold dish of chilled tofu topped with chopped green onions, seasoned simply. The smooth texture of the tofu and the flavor of the green onions spread in your mouth, creating a refreshing taste.

A dish of thick, fragrant Southern Mongolian wood ear mushrooms, dried raw and then rehydrated, served with wasabi soy sauce. You can enjoy its unique texture and rich flavor.

A refreshing dish of bean sprouts tossed with garlic and olive oil. The crisp texture of the vegetables and the flavor of the olive oil are a perfect match, creating a surprisingly delicious taste.

A fermented tofu similar to Okinawan "Tofu-yo." It is also called "blue cheese of tofu" due to its unique flavor, and has a rich and deep taste. It is perfect as a snack with drinks.

A simple dessert of toasted bread with sugar. Just as there is a custom in Southern Mongolia to put sugar on tomatoes, it can also be enjoyed as a palate cleanser with sweetness.

Fresh cucumbers served as they are. You can enjoy them with sweetness and salt, or with rock salt, seasoned to your liking. They have a refreshing crispness and are perfect as a palate cleanser.

A Chinese delicacy made by aging duck eggs with lime and salt. It has a unique flavor, with a combination of jelly-like whites and creamy yolks. It was once considered a luxury item.

Fried potatoes fried in lamb fat. It has a unique flavor that is different from regular french fries, and we recommend enjoying it simply with Mongolian rock salt. You can also enjoy it by changing the flavor with ketchup or sriracha.

Mongolian "Boze" are steamed dumplings made with only lamb and a small amount of water. Since they are made to order, with dough stretched and meat wrapped and steamed after an order is placed, you can always enjoy freshly made deliciousness.

Mongolian "Bansh" (water dumplings) are made by wrapping lamb in thinly stretched dough after an order is placed, and then boiled. We recommend eating them piping hot dipped in black vinegar.

A traditional Southern Mongolian common dish, "Charpin," is a dumpling made by filling a semi-circular wheat flour dough with plenty of lamb filling and grilling it on a griddle. You can enjoy the combination of the fragrant grilled skin and juicy lamb.

The Mongolian "Khorkhog" is a fried lamb dumpling similar to Russian pirozhki, made by deep-frying Charpin (lamb dumplings). It is recommended to eat it hot with ketchup.

This is "Chasanmaha," a representative Mongolian dish of boiled lamb with bone. The lamb, slowly simmered in rock salt, is traditionally eaten by scraping the meat off the bone with a knife. You can fully enjoy the original flavor of the lamb.

This is "Harongge," a Mongolian-style lamb shabu-shabu, said to be the origin of Japanese shabu-shabu. Please dip the lamb in hot water like Genghis Khan and eat it with our special sesame sauce. It is a warming dish.

A hot pot dish simmered with glass noodles, mochi, green onions, mushrooms, potatoes, and other vegetables, along with lamb offal (hearts, kidneys, livers, etc.) in a rich, traditional Southern Mongolian soup. It is a nourishing dish that warms the body from the inside out.

This is "Shollog," a lamb skewer dish similar to Shish Kebab. It is grilled with plenty of cumin and other spices mixed in our shop, and its spicy and delicious flavor is a perfect match with beer.

This is "Wormaha," a dish of thinly sliced boiled fatty lamb belly served with our special sesame sauce. Please eat it while it's hot!! The richness of the lamb and theコク of the sesame sauce are perfectly balanced.

This is "Hahhan Baton," a lamb version of Chinese Bang Bang Chicken. It is topped with a special sesame sauce with a hint of liquor and has a refreshing taste. It is our original menu item and is highly praised by regular customers for its excellent pairing with drinks.

A classic Southern Mongolian dish, "Cong Ma Yin Hou," is a stir-fry of lamb and green onions. The combination of fragrant lamb and crisp green onions is appetizing. It has a taste that makes you want to eat it with rice.

This is "Cong Ma Yin Hou," an original dish from Shiringol, stir-fried with black vinegar noodles and lamb. It has a sweet and sour taste, similar to Chinese sweet and sour pork. It is a dish that stimulates the appetite and goes well with rice.

This is "Moo Yang Rou," a dish stir-fried with Southern Mongolian wood ear mushrooms, lamb, and eggs. While Chinese cuisine typically uses pork, this dish uses lamb and is recommended for those who enjoy lamb dishes. You can enjoy various textures.

This is "Fudost Hoorog," a stir-fried dish of lamb and glass noodles. The finely chopped lamb is tender and easy to eat. It is seasoned with spices and is a warming dish.

A soup made with the broth from "Chasanmaha" (boiled lamb with bone). It is rich in lamb nutrients and is a nourishing dish that warms the body from the inside out. It is sold by weight, so you can choose your preferred size.

This is "Shiringol Sand," a dish where vegetables and lamb are wrapped in "skin" made from baked wheat flour, similar to Peking Duck. Please enjoy the various textures and flavors after wrapping the ingredients with sweetness on the skin first.

"Udon Tomato Horag," stir-fried tomatoes and eggs, is a classic home-style Chinese dish. Garlic and pepper surprisingly go well with the tomato flavor, creating a simple yet profound taste.

White congee with preserved egg (smoked duck egg) and lamb. It is lightly seasoned, so please add salt to your liking. It is a nutritious and gentle congee.

A refreshing soup made by simmering fresh lamb offal (kidneys, hearts, livers, tongues) thinly sliced with salt and pepper. It is a nourishing dish loved by Mongolians and is said to be effective for hangovers.

A rare soup made with lamb brains. It uses the brains of one whole lamb and has a unique texture like soft roe. It is simmered in lamb broth and is a perfect snack with drinks.

Lamb hearts grilled on skewers. It is not seasoned, so it is best eaten sprinkled with Mongolian rock salt. The accompanying wasabi soy sauce also goes well with it, making it perfect for enjoying while drinking.

This is a Mongolian-style udon made with the broth from "Chasanmaha" (boiled lamb with bone). Finished with special seasonings for the noodles, it is a popular and beloved udon in Mongolia. It is also a popular warming dish at our restaurant.

This is a Jajangmyeon made with lamb, an original dish from the Shiringol region. It has a strong sweetness and a mild, gentle spiciness. The umami of the lamb is well-coated with the noodles and sauce.

A dipping noodle dish served with lamb soup. The lamb soup is slightly Japanese-style and pairs perfectly with the noodles. This is a unique dish invented in the Shiringol region.

This is "Gol Pasta," an original pasta dish from the Shiringol region. It features a new flavor combining fermented bean curd, green onions, olive oil, and cilantro, with a refreshing yet addictive taste. It is a popular menu item among regular customers.

A Mongolian dessert called "Harsan Mantou," made of bite-sized steamed buns fried in lamb fat and generously drizzled with condensed milk. It has a crispy exterior, fluffy interior, and rich sweetness. Approximately 7 pieces are included, but the quantity can be adjusted.

A dessert where fried dumplings filled with sesame paste are served in soup. Usually contains 8-12 pieces (depending on size), with a hot and chewy texture and a fragrant sesame flavor.

A dessert of vanilla ice cream generously topped with 100% sesame paste. The rich aroma of sesame and the sweetness of vanilla ice cream are a perfect match. You can also enjoy an adult taste by pouring draft beer over it.

A light Mongolian cheese with a flavor similar to cream cheese, handmade by a Southern Mongolian woman living in Nasu Highlands. It is recommended to eat it with Mongolian milk tea. Available in half and full sizes.

A Mongolian vodka made from wheat with an alcohol content of 56%. You can enjoy it in a shot glass or a straight glass.

A traditional Mongolian distilled spirit made from kaoliang with an alcohol content of 40%. It is often drunk in shot glasses.

A Mongolian distilled spirit made from kaoliang with an alcohol content of 56%. Served in a shot glass, it has a dry and bitter taste.

Kirin Ichiban Shibori draft beer. Available in mug, glass, and bottle (700ml) sizes.

A 4% alcohol bottled beer. A famous Polish beer with a crisp taste.

A sweet and sour plum wine with an alcohol content of approximately 6%. A traditional Japanese liqueur that can be enjoyed before or after meals.

A representative Chinese yellow wine, Shaoxing wine. Available by the glass and pitcher. It is characterized by its unique aroma and deep flavor, and pairs perfectly with Chinese cuisine.

This is an alcoholic beverage named after "Amir," which means "to live" in Mongolian. Developed by Calpis Co., it has a flavor similar to Mongolian kumis. It is characterized by its unique refreshing sourness.

A yogurt liqueur with an alcohol content of 8%. Made with 100% of our proud yogurt, it combines the rich creaminess of yogurt with the aroma of Japanese sake, making it easy to drink yet potent. A masterpiece from "Yutaka no Ume Shu" in Aizu.

A Chinese liqueur with an alcohol content of 15% that allows you to enjoy the scent of osmanthus flowers. Its sweet and elegant aroma is particularly popular with women.

A Chinese liqueur with an alcohol content of 14% that has a pleasant apricot aroma. It has a sweet and fruity taste and is popular with women.

A highball made by mixing whiskey with soda water. You can adjust it to your preferred strength. It has a refreshing mouthfeel and pairs well with meals.

The brand changes depending on the season. Please ask our staff. Recommended to drink on the rocks or with soda.

The brand changes depending on the season. Please ask our staff. Recommended to drink on the rocks or with soda.

A refreshing chu-hai made by mixing oolong tea and Shochu. It is also recommended as a drink to accompany meals.

A chu-hai made by mixing Coca-Cola and Shochu. You can enjoy its refreshing throat feel and sweetness.

A chu-hai made by mixing grapefruit juice and Shochu. It has a sweet and sour, refreshing taste and is popular with women.

A chu-hai made by mixing Shochu with the flavor of green apples. It has a fruity and easy-to-drink taste.

A 100% grape wine made in Japan. It is additive-free and preservative-free, available in red and white, served by the glass or bottle.

A chu-hai made with sea buckthorn (Chagargan), called the "miracle super fruit." This liquor, said to have been loved by Mongolian emperors, offers a unique sourness and nutritional value.

Traditional Mongolian milk tea with a hint of salt. Served warm, it is recommended to savor it slowly. Refills are free.

This drink is derived from "Amir," which means "to live" in Mongolian. Calpis Co., Ltd. has recreated a taste similar to Mongolian kumis. It is a non-alcoholic drink with a refreshing sourness and sweetness.

A refreshing cold oolong tea. Perfect as a companion to your meal or for a post-meal refresh.

Warm oolong tea. Recommended for warming up and relaxing.

A dark tea from Yunnan Province, China. It is characterized by its unique deep aroma and rich taste, and is said to aid digestion.

A refreshing drink with the crisp flavor of green apples. It is sweet and sour and perfect for when you want to refresh yourself.

Calpis, a lactic acid beverage. It has a unique sweet and sour flavor and is loved by a wide range of people, from children to adults. It also suggests an unexpected connection with Mongolia.

A sweet and refreshing apple juice. A classic drink that can be enjoyed by both children and adults.

A juice made from natural lingonberries. It has a unique sweet and sour flavor and is rich in vitamins.

A drink similar to a traditional Mongolian fermented milk beverage. It has a refreshing sourness like yogurt and pairs well with Mongolian cuisine.

A refreshing carbonated water with a crisp mouthfeel. Recommended for cleansing your palate during a meal or for those who do not drink alcohol.

A soda made with sea buckthorn (Chagargan), called the "fruit of miracles." It is highly nutritious and rich in vitamins. It has a sweet and sour, refreshing taste and is said to be good for beauty and health.

A perfect coffee for after your meal. It's a rare drink in Mongolia, but you can enjoy its fragrant aroma and bitterness.

Enjoy with your meal. Available in small and large sizes.