This is a restaurant in Tomakomai's Omachi that specializes in fresh lamb shoulder roast. I quickly ordered the fresh lamb shoulder roast along with a few other items: a single serving of onions, rice, and wakame soup. For the first piece, I cooked it to a slightly rare level and enjoyed it as is (the meat already has some salt flavor). For the second piece, I tried it with wasabi soy sauce, and for the third, I used lemon juice. Both the wasabi soy sauce and lemon juice paired excellently with the meat. You can really feel the owner’s passion and commitment to lamb. I understand their desire to elevate the dining experience. The pricing suggests a confident business approach, targeting those who appreciate this flavor. However, with the current rise in lamb prices, I still prefer to enjoy lamb in a more casual way, eating it alongside rice in a hearty manner.

Close to the hotel. I made a reservation in advance. At 7 PM, there were two groups of two ahead of me. Later, two more groups of two joined. Although I was torn between this place and an older, more traditional restaurant, I chose this one as the traditional one was reportedly the same as one I had visited in Sapporo before. This place opened just under a year and a half ago. They don't use a sauce, but instead, serve the food with salt and wasabi soy sauce, which raises the question of whether it can be considered "jingisukan" (grilled lamb), offering a refreshing twist that may seem unconventional to the general public, but it’s quite delicious! They are gaining fans, but it feels like they might be seen as going against the norm. Wonderful! I had a medium draft beer (Sapporo Classic), low-temperature cooked lamb shoulder, fresh lamb loin, lamb heart (heart), thick-cut lamb bacon, seaweed soup, and rice.

I enjoyed a delicious Hojin hot pot in Shimizu Town for lunch, but I ended up coming here for lamb in the evening. The interior has an elegant and clean feel with a stylish counter. After ordering the lamb shoulder, it was sliced by hand and served to me. I enjoyed the thick-cut lamb cooked on a stone grill, seasoned only with salt, and it was incredibly delicious. Later, I tried it with wasabi-soy sauce and salt and pepper according to my preference, but I found that the salt recommended by the owner was more than enough to appreciate the meat's flavor. I also savored the lamb tongue and low-temperature cooked lamb shoulder, and in the end, I ordered another plate of lamb. Pairing it with beer and a highball made it slightly painful as I went over 5000 yen, but it was a luxurious day, and I felt very satisfied.

After watching my horse's disappointing performance (finishing 5th) at the Monbetsu Racecourse, I decided to stay in Tomakomai for the first time in over 30 years. My betting experience, including my horse's race, ended in a six consecutive losses that day. To justify this quick trip, I needed a memorable meal. I tried to go to an izakaya recommended by my accommodation, but it was fully booked. Wandering around aimlessly, I noticed an intriguing sign: “Genghis Khan, shoulder loin.” I felt a pull towards it because of the careful attention they seemed to give. When I went up to the second floor, I found only a counter. Instead of the usual Genghis Khan grill, they used a lava plate. This was interesting and probably a good choice. I ordered their specialty shoulder loin, vegetables, and sous-vide meat. The hot lava plate conveyed heat excellently, preventing any stickiness, and it brought back memories of using thick iron plates while camping—it was a great grilling experience. The shoulder loin was incredibly lean, showcasing the ultimate texture of red meat. It was bursting with lamb flavor, enjoyed with either salt or wasabi soy sauce. I also added some grated garlic. Unlike regular Genghis Khan, the vegetables didn’t soak up the meat juices; instead, they retained their own distinct flavors. Grilling enoki mushrooms until they were nicely done revealed how delicious they could be—a new discovery for me. I wanted to order more shoulder loin but was also curious about the limited edition lamb bacon. When I mentioned it to the owner, he suggested, “Let’s do a combo plate.” What great service! The bacon was out of this world. When grilled crispy, the flavor was incredibly concentrated—better than pork by far. Alongside beer, shochu, and a bottle of wine (3,800 yen), my total bill came to slightly over 10,000 yen. While this is on the higher end for Tomakomai, considering the quality, it's more than reasonable. They even had wines priced over 20,000 yen, likely targeting affluent customers attending the Nidom Classic. Overall, I found it to be a wonderful experience. The food was very delicious. Thank you for the meal! It truly felt like a special occasion. I’m not sure when I’ll be back, but I would love to visit again if I find myself in Tomakomai.

I only had lamb shoulder and heart, but both were so delicious! It was one of the best places for jingisukan (grilled lamb) I've been to! The meat was incredibly tender! The atmosphere of the restaurant was stylish, which was great too!

I wanted to have Genghis Khan for dinner tonight, so I planned to go to my first choice restaurant, bracing myself for the smell and dressed in my sweats. However, my first choice was fully booked, so I invited my partner and went to my second choice, Ezo. I was a bit embarrassed about being too casual, but the restaurant had little odor, and the food was soft and delicious. We quickly took a taxi home, and apparently, even the driver didn't notice any smell on my clothes. My partner was craving the Genghis Khan sauce from Bell... (#^.^#) The atmosphere in the restaurant was bright, and as always, I enjoyed my drinks at a leisurely pace. Thank you very much! If I have the opportunity again, I would love to visit!

This is a stylish place where you can enjoy delicious Jingisukan! The smell inside isn't overpowering, making it easy to visit. The menu is straightforward and doesn't overwhelm you with too many choices, and they have my favorite wine! The wine selection is excellent! Everything about this place represents a new style for Tomakomai. It definitely makes me want to come back!