Menu : Shibetsu Babekyu

Made in Australia 1,890 yen Exquisite balance of lean and fatty meat! It is a popular meat that is soft and has no taste. Due to the global shortage of lamb meat, it has become an extremely rare part.

Australian made 1,780 yen Lamb loin loin. High-quality lean and fatty meat is our recommended meat. This is the "loin" of beef sirloin. No.1 in both name and reality!!

High quality lean meat that is very tender. Do not overcook; serve medium rare.

The shoulder is the most commonly used part of Genghis Khan (Mutton grilled on a hot plate). At our restaurant, we carefully process the sinew and fat to provide only high-quality lean meat with deep flavor.

The sweet and smooth fat that is the best part of lamb meat is exquisite!

Wild bone-in loin meat! Recommended if you want to enjoy BBQ!

part of the heart. A crisp texture. A rare cut that goes well with salt and pepper and is recommended as an accompaniment to beer.

Since it is lamb, it is small in size, but because it is lamb, it has no taste and has a soft tongue.Since it is lamb, the solid parts are small, and it is an extremely rare part that can only be taken one piece from each animal. I'm super lucky if they have Hokkaido products in stock. to the clerk

A mix of boiled lamb mino, hachinosu, and senmai. A dish that can only be eaten at our restaurant. Seasoned with salt

Excellent compatibility with beer and wine! This is a taste that can only be eaten at our store.

Barbecue classic! Of course it's lamb

Assorted fresh vegetables. Even on the grill, you can instantly feel Barbecue feeling (contents vary depending on availability) +450 yen comes with melty cheese

Cheese goes well with vegetables! Great with vegetables or eaten as is.

Trial set for 1 or 2 people *Contents change each time depending on stock availability. Thank you for your understanding. 5 types and 7 types are also available.

Thin meat on the outside of the belly. Crunchy like hormones

An immune organ found only in lambs. The taste is bland and the texture is similar to that of milt.

It is not listed on the in-store menu because it sells out as soon as it arrives. Diaphragm/also known as harami. Crisp texture. The amount you can get from one cow is only about 2 to 3 servings.

The highest grade of lamb meat. It is a high-quality lean meat that is soft and has no taste. Seasoned with olive oil, several spices, and herbs.

A dish that can only be eaten here. Only high-quality, fresh red meat is used.

The tartness of ponzu sauce and the refreshing spiciness of mountain wasabi are a perfect match for the deliciously packed tataki.

Fresh lamb liver that can only be obtained by buying a whole lamb. Popular cuts available in limited quantities. Lightly sear and enjoy with salt and sesame oil.

A dish that captures the depth of red wine and the mellowness of lamb. Comes with baguette.

A very popular menu since the store opened. The sauce incorporates the flavor of kelp stock, and Hokkaido loin and shoulder are used to create a hearty bowl with layers of high-quality fatty meat, umami ingredients, and fresh egg yolk. *Weekday lunch time is ¥980 with Small dish and soup, but the meat used is Australian lamb.

Uses Koshihikari rice grown in Niigata Prefecture

Uses Koshihikari rice grown in Niigata Prefecture

Once the meat juices have dripped into the dipping sauce that the customer is using, it can be served with rice topped with condiments and quail...

For large servings, the quail turns into the egg yolk of a chicken egg.

Serve rice topped with wild wasabi, bonito flakes, chopped seaweed, and green onions, topped with sauce. Large size (450 yen)

A simple soup made with plain water soup made from sheep bones and domestic garlic. Fans keep coming

We grilled the fatty flavor of lamb ribs over high heat to bring out the delicious flavor of the fat, creating a spicy and delicious yukkejang soup. To finish it off, add a hot egg to make it mild. You can also choose extra spicy (1,150 yen) (contains plenty of habanero)

An unmistakable combination of homemade Caesar dressing and raw lamb Prosciutto hearty dish that can be shared by 2 to 3 people

After thinking about what people want from a salad, I came up with this simple and refreshing dish.