Jingisukan YOSHIHIKO Azabu Juban

An assortment of rare hogget (a lamb-mutton intermediate age) from Miyagi Prefecture. Raised on feed containing minerals from seaweed, it features a deep umami and a pleasant texture.

Assortment of fresh lamb from Aomori Prefecture. It has a mild flavor, very tender meat, and a refined sweetness from the fat.

An assortment of mutton (adult sheep meat) from Hokkaido, the home of lamb. This dish offers a rich flavor and the robust taste characteristic of lamb.

Loin of American lamb raised on corn. The fat is sweet, and the meat is tender and juicy. Please enjoy it carefully cooked to your liking.

Australian lamb shoulder loin raised without chemical feed. It has a good balance of lean meat and fat, and a rich flavor.

The entire loin of mutton raised solely on grass is grilled whole. It is low in fat, healthy, and concentrated with the original wild flavor and umami of the meat.

Lamb ribs raised on plants containing salt. Rich in minerals and full of umami, the meat around the bone is especially juicy. We recommend enjoying it by holding it with your hands and taking a hearty bite.

A 3-type assortment of special sausages made by shepherds in Nagano Prefecture. It features the unique flavor of lamb and spices, making it perfect with drinks.

Aromatic cilantro grown without pesticides. Its unique refreshing quality cuts through the richness of the lamb fat and enhances its flavor.

Hokkaido specialty Western horseradish. Its sharp spiciness and refreshing aroma perfectly complement the rich flavor of lamb.

Fresh raw garlic from Aomori Prefecture. Its intense aroma and punchy spiciness further enhance the umami of the lamb.