I found out that a Mongolian restaurant had opened in Sakuragawa, so I decided to go check it out. The owner seems to be from Inner Mongolia. When I was at the restaurant, it was clear that he wasn't particularly involved in customer service. Instead, a "hired manager" type of person was efficiently running the show. For my second experience with Mongolian cuisine, I started with the classic milk tea. The pot of milk tea served was almost 1 liter, and it seemed like it never ran out. The salty flavor was surprisingly helpful in aiding digestion, especially when eating meat dishes. Moving on to the food, the Mongolian fried dumplings "Khuushuur" were huge and satisfying. The plate of lamb meat "Khorhog" was packed with various cuts of meat, and the portion was generous! Dip it in the garlic soy sauce and you won't be able to stop eating. However, be prepared for the bones that come with it. The water dumplings "Buuz" in milk tea was a pleasant surprise in terms of taste. The flavors from the dumpling filling mixed with the milk tea, turning it into a soup-like dish. The stuffed lamb stomach "Jiasan" was truly shocking. It not only looked impressive but was filled with various cuts of meat inside the stomach. It felt like opening a lucky bag or a treasure chest. During the meal, there was a sudden live performance of the horsehead fiddle and even traditional throat singing. In this "foreign land" away from Namba, I felt like I was having a luxurious and unique dining experience.

In February of the 5th year of Reiwa, during operating hours (5:00 PM to 11:00 PM), I tried the "Honing Shell" (sheep's feet) for 980 yen. Sheep's feet are not commonly eaten in Japan, but they were surprisingly good with a collagen-rich texture and a spicy sauce. If you're lucky, you might even get to listen to a live performance of the horsehead fiddle.

Menu ordered: Chan Sun Maha (boiled lamb) for 2 people, 3800 yen. The restaurant is located a 2-minute walk from Sakuragawa Station. The owner is from Inner Mongolia, and the staff working there seem to be from Outer Mongolia, but we were able to communicate smoothly in Japanese. The interior of the restaurant has tables arranged spaciously. Orders are placed using a QR code on the table, and the food arrived in about 5 minutes. The meat, arranged on a wooden plate, weighed around 1kg, making a big impression! They use lamb from New Zealand and Australia, with a variety of cuts such as loin and shoulder. The gamey smell typical of lamb is mild, and the meat is easy to chew with a light seasoning that is not overpowering. The sauces included a Mongolian-style chive sauce and a special chili oil by Anda. The chili oil had a stimulating spiciness from the peppers. We were also served milk tea as a service, which they mentioned is often consumed with food in Mongolia. Adding the milk tea to the meal enhanced the flavor with an interesting change. They offer a wide range of lamb dishes, and I was particularly intrigued by the whole roasted lamb on the menu. They have Mongolian music performances every day from 19:00 to 21:00. The restaurant also offers a variety of Mongolian drinks, creating an exotic atmosphere. Thank you for the meal.