Menu : Yakiniku purachina ramu purachina ramu ramu semmonten

Lamb meat is most nutritious and most tender when cooked rare. Because we want you to eat it at the best possible time, our staff will grill recommended meat dishes such as lamb chops for you. We will provide you with an explanation of how to prepare the dish to suit your tastes and the characteristics of lamb meat, with the aim of making your meal more enjoyable and delicious.

Compared to other meats, lamb meat deteriorates faster when exposed to air. At our restaurant, we vacuum pack each cut of meat as soon as we receive it, and then open and cut it by hand once an order is placed, so that we can serve it in the best condition without any unpleasant odor.

We offer a set menu where you can compare [Shoulder] and [Chuck Loin]. A set menu for first-timers who want to enjoy the differences between countries.

A great value set menu where you can enjoy all the lamb innards: [tripe], [heart], [tongue] and [liver].

This cut has a good mix of fat, tendons and red meat, giving it the natural flavor of lamb. It is also a part that moves around a lot, so it has a rich flavor and is satisfying to eat. Compared to other cuts, it has a stronger lamb aroma, which is also delicious.

It is a part that moves a lot, so it is muscular. Although it is a part where muscle fibers gather, it is not tough and has a moderate bite. It is a part that has recently become very popular because it is lean and easy to eat. It is a part where you can enjoy the deliciousness of lean meat. Its light taste makes it widely enjoyed by both sheep novices and sheep experts.

This is a popular cut with the perfect balance of lean meat and fat. It is soft and easy to eat. Because it is a fatty cut, it has a delicious aroma unique to lamb and you can also taste the sweetness of the fat, making it the classic cut of lamb.

This is a rare cut, with only 200g obtained from one cow. It is a cut with little fat, soft, juicy and full of flavour. Red meat is often found in parts with developed muscles, but the fillet is unique in that it is red meat even though it is a part that does not move much. It is soft and has a sweet taste. Be careful not to overcook it, as it will become dry!

This refers to loin meat with the bone. A block of loin with the bone is called a "French rack," and when cut into pieces it becomes "lamb chops." It's fatty and juicy. Even the meat around the bone and the periosteum are delicious.

In addition to its exquisite texture, the flavor slowly comes out the more you chew it, even though it is light. You'll feel the abundant minerals and collagen seeping into your body.

The muscle fibers are fine, so it is easy to bite into and has a crispy texture. The meat itself has little fat and odor and a light taste, making it popular with people of all ages and genders. It is rich in vitamins B1, B2, and E, protein, taurine, and iron, and can help with insomnia and chills, as well as beauty, making it a great source of beauty.

Since it is lamb tongue, it is smaller and softer than beef tongue. It is a popular cut that is soft from the base to the tip and has a strong flavor.

It's crispy on the outside and soft and delicious on the inside! It has a texture similar to that of whitefish milt and a rich flavor.

This is a popular cut with the perfect balance of lean meat and fat. It is soft and easy to eat. Because it is a fatty cut, it has a delicious aroma unique to lamb and you can also taste the sweetness of the fat, making it the classic cut of lamb.

This refers to loin meat with the bone. A block of loin with the bone is called a "French rack," and when cut into pieces it becomes "lamb chops." It's fatty and juicy. Even the meat around the bone and the periosteum are delicious.

This cut has a good mix of fat, tendons and red meat, giving it the natural flavor of lamb. It is also a part that moves around a lot, so it has a rich flavor and is satisfying to eat. Compared to other cuts, it has a stronger lamb aroma, which is also delicious.

This cut is mainly lean meat. It is delicious whether boiled or grilled. It is often used in Simmered dish, but due to its texture, it is also delicious grilled. Since it is a part that moves a lot, it has a strong flavor and is satisfying to eat.

This is a popular cut with the perfect balance of lean meat and fat. It is soft and easy to eat. Because it is a fatty cut, it has a delicious aroma unique to lamb and you can also taste the sweetness of the fat, making it the classic cut of lamb.

This refers to loin meat with the bone. A block of loin with the bone is called a "French rack," and when cut into pieces it becomes "lamb chops." It's fatty and juicy. Even the meat around the bone and the periosteum are delicious.

This dish is perfect for rum lovers, as it is packed with the flavor and aroma of rum. The balsamic vinegar makes it refreshing.

An exquisite soup carefully made from lamb's neck. Enjoy our proud soup that is light yet full of flavor.

A refreshing salad made with tomatoes and basil. The secret ingredient, sherry vinegar, makes it even more delicious.

This meat is thigh marinated in homemade spices. Enjoy the excellent combination of lamb and spices.

A Welsh Local Cuisine made by slowly simmering vegetables and lamb in a delicious pot-au-feu-like stew.

This pork shoulder is cooked at a low temperature until moist. It has a strong lamb aroma and pairs perfectly with coriander.

Enjoy the low-temperature cooked chicken thighs with refreshing ponzu sauce and a dash of wasabi greens for added flavor!

Fillet meat cooked at low temperature. A refreshing salad-like dish.

A highly recommended dish made with confited, well-seasoned fish hearts.

Bean sprouts, water spinach, and mushroom namul

4 to 6 types of seasonal vegetables are available (e.g. pumpkin, makomodake, senor sticks, lotus root, etc.)

・Rice (large): 300 yen