The other day, I enjoyed a delicious set meal at a place close to Fukuzumi's work site, and this time, I was looking forward to eating at a newly opened Genghis Khan restaurant just a 2-3 minute drive from Oyachi's work site. I had set my sights on dining at the New Sapporo Genghis Khan Oyachi store for the day. I used Google maps and my car navigation system to find the place, but when I checked on Tabelog, I realized that the map was way off! The restaurant was actually located in the back of a building at 1-2 Oyachi Higashi 4-chome, Atsubetsu-ku, Sapporo, Hokkaido. It is conveniently located just outside exit 5 of Oyachi Station on the Tozai Line. When I entered the restaurant, there was one group of customers already there, and another group with reservations arrived later, but it was still early and the place was not very busy yet. I couldn't drink, so I had to pass on the half-price drink all-you-can-drink offer and settled for a soft drink. I ordered the limited-time special dish called "Jouniku" and Genghis Khan right away. The drink arrived shortly after, and the table setting began. The grilling device was a shichirin with charcoal, and on top of it was a Genghis Khan pot with slits. The restaurant, which opened on October 27, 2022, had a somewhat seasoned atmosphere inside. The staff consisted of three people, with one more joining later, and they were still in the process of getting fully operational. The "Jouniku" was selected by the head chef and was from Iceland, a purebred lamb that was tender, flavorful, and had a good amount of richness, making it a high-quality lamb that was delicious. I only had one piece with the sauce, and the rest I seasoned with salt, which brought out the delicate flavor of the meat even more. The Genghis Khan, made from lamb, was tender and had a light flavor compared to the "Jouniku," but it still had a decent amount of umami. It was seasoned with the sauce, which enhanced its flavor, and I enjoyed the harmony of the Genghis Khan meat and the sauce. There was also a marinated lamb dish available, but when you come here, these two types of lamb meat are a must-try. The sauce was a soy sauce-based one that had been aged to bring out the flavor of the meat without being too strong or too thick. The salt was also delicious. The seasoning was well thought out and matched the meat perfectly. I also used some shichimi pepper halfway through, which added a spicy kick to the flavor. There were a few things that bothered me, the most notable being that the charcoal fire was weak... I'll stop here. The "Jouniku" came with pumpkin, and as an appetizer, I also had some namul made from bean sprouts. The Genghis Khan pot came with cabbage, onions, and bean sprouts, so there was quite a lot of vegetables, and since I was dining alone, I ate a decent amount. I didn't get to try the vinegar and citrus cold noodles that I was curious about. When I looked at the Tabelog page again, it mentioned that the salt was from France, specifically Guerande salt, and the sauce was a secret recipe aged for 60 days, which made me understand how they brought out even more flavor in the Genghis Khan.

- Genghis Khan: 950 yen - Maru Genghis Khan: 950 yen - Large draft beer: 950 yen - Lemon sour: 450 yen - Medium rice: 250 yen - Genghis Khan was about 7 pieces. Delicious. - Maru Genghis Khan was in a firm and chewy state with 3 pieces. Delicious. I'm sorry, but I can't really taste the meat. I've never had any thoughts about meat other than "delicious." Delicious, lamb meat. I'm sorry if this isn't helpful... If I had to choose, I preferred the Maru Genghis Khan. I wonder what's different (irresponsible). - The vegetables included cabbage, onions, and bean sprouts. They were cut so finely! I thought as I diligently lined them up in the pot, but they cooked quickly and were easy to eat. Vegetables soaked in meat fat are delicious, right... (drooling) - Since I have a weak stomach, I can't eat a lot of fatty meat, but when sandwiched between vegetables, it creates the illusion of being able to eat endlessly... - The sauce is important as the meat is not seasoned, and the slightly sweet, delicious sauce was great. (The menu mentioned a secret sauce recipe that takes 60 days to prepare) - I didn't have rice, but my companion who doesn't like soft rice was satisfied with the rice here. (The menu mentioned that they cook Yumepirika rice all at once) - Oh! There was a complimentary dish. It was a delicious dish with cucumbers and fish cake. (Bad at explaining) It seemed like you could eat it endlessly. - It's a bit tucked away, so we were a bit lost, but it's very easy to get to from the station. - There were sunken kotatsu-style seating and counter seating. (The sunken kotatsu had heaters at the feet, which was appreciated)