I started a gourmet website. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Do you know the percentage of domestically produced lamb in Genghis Khan cuisine? The answer is only 1%! Most of it is imported from overseas countries such as Australia and New Zealand. However, there is a Genghis Khan specialty store that is particular about using rare domestic lamb. Located in Azabu-Juban, "Hitsuji Sunrise" brings out the new charm of lamb meat. They have introduced a new style of dining called "Kushi Hitsuji Hitsuji Sunrise", which is our destination for today. The starter is the "seared yukhoe", featuring the finest Suffolk lamb meat. Delicious lamb is refreshing and salad-like in taste, setting the standard for quality. The concept is reflected in the skewers, with "bara" and "ramp". The former is a classic combination of chili pepper, Sichuan pepper, and cumin, guaranteed to be delicious. The latter is from New Zealand, paired with mustard made with red wine. The "lamb chop" features spring lamb, considered the most seasonal lamb meat of the year. Even those who are not fans of the unique aroma of lamb will undoubtedly enjoy this dish. Next, we have "sheep meatballs" and "thigh meat". The lamb meatballs have a perfect balance of spices and are delicious. Thigh meat is a common dish in Tibet, using lamb meat. "Lotus root" and "Tsuchiura" provide a short break from lamb, with a coating made using lamb fat. The potential of lamb meat is evident, with the steak having a milky flavor and the loin meat standing out with its umami flavor. The finale is a pure tofu stew, with the presence of lamb inside. Surprisingly, it pairs perfectly with clams. And, of course, the cheesecake at the end is also made from lamb. While many renowned restaurants attempt cheesecakes, the cheesecake here is truly unique, with its own independent personality. From start to finish, the allure of Genghis Khan and lamb meat is on full display. Keep an eye on Hitsuji Sunrise as they continue to promote the dawn of lamb.

I went to "Kushi Hitsuji Yousanrise" in Nishi-Azabu to enjoy a delicious sheep cuisine by booking the "Sheep Adventure Course". The course cleverly uses sheep from different regions, cuts, and ages, and all dishes from appetizers to desserts are made with sheep-derived ingredients. The menu changes monthly with a different chef, so you can enjoy a variety of sheep dishes each time you visit. Despite the name "Kushi Hitsuji" (skewered sheep), only one dish was actually skewered on this day. The "Sheep Adventure Course" consisted of the following dishes: 1) Rare! Miracle Yukke made from domestic sheep meat 2) Homemade sheep ham and summer vegetable salad 3) Specialty! Grilled skewers of domestic sheep 4) Tempura of domestic sheep 5) Raclette fondue with homemade sheep sausage 6) Roasted pastured lamb chops 7) Sheep meat ragu pasta 8) Sheep milk panna cotta with a hint of summer, coffee Drinks included aromatic ale, sparkling wine, and Chardonnay. The tempura was a bit like fritters, but overall, the variety of approaches to enjoying sheep meat made it a delightful experience for sheep meat lovers. It's a great restaurant!

Regular♡♡ I was able to go this month too ^^ Next month, the chef will change to a specialist in Turkish cuisine from Yokohama. He was the chef who got me hooked on lamb skewers (around April), so I'm looking forward to it. Thank you for this month as well ✩.*˚

I enjoyed a full course meal prepared by Chef Kudo, who changes monthly. The dishes were fresh and full of flavor, with no hint of lamb smell. The wine selection was excellent, perfectly complementing the dishes. I had a great time at a reasonable price.

I was deeply moved by the sheep sunrise at Mafu Jūban, and I had been wanting to visit for a long time. Every dish I tried made my mouth happy. The tenderness of the lamb chops in particular was exquisite. I was surprised by the lack of any peculiar smell or taste typical of sheep. Whether grilled, stewed, steamed, fried, etc., the dishes in the course allowed me to fully appreciate the goodness of sheep. As a big fan of lamb, it was truly like heaven for me. This is a must-visit restaurant that I would love to come back to!

I visited this restaurant for the first time on a special day, and the lamb was delicious. The cooking methods for lamb were mostly new to me, and I was impressed by the excellence of the American-inspired dishes by Chef Kinoshita this month. The other staff members were also very friendly, and I had a great time. I would love to visit again. Thank you for the meal! ^o^

Tenjin-san loves cooking and she has been coming for three months in a row! She always lends me lots of props and when I couldn't catch a taxi and was feeling down, a handsome guy caught one for me in the rain. I think I'm falling for him. He's the number one in the "Make You Fall in Love" championship. See you next month!╰(*´︶`*)♡

Thank you for always checking out my reviews! If you like it, please bookmark the restaurant by clicking the "Save shop" button. This is a restaurant located in Nishi-Azabu, Tokyo, affiliated with a popular restaurant called Yagi Sunrise, which has been selected as one of the top 1000 on Tabelog. Since we couldn't make a reservation at Yagi Sunrise, we decided to try this place with two people. The chef changes regularly, so the menu changes as well, which adds to the excitement. It was a great restaurant (*^▽^*) We ordered the 12,000 yen course, and here are some notes from the meal: - Capellini with lamb and lobster (very delicious) - Milanese-style cutlet with lamb meat, Australian pasture, black garlic mustard, lime (juicy and delicious) - Agnolotti with lamb meat and cheese, lamb milk sauce (flavorful and delicious) - Acqua pazza with lamb and clams (amazing flavors) - Braised lamb shoulder with red wine, lotus root from Ibaraki (tender and flavorful) - Cacio e pepe with zucchini instead of pasta (delicious lamb meat) - Lamb arrostini with white wine soy sauce, cilantro, parsley, tomato miso amarela (flavorful and delicious) - Lamb tiramisu with lamb milk mascarpone (creamy and delicious) - Coffee Thank you for reading until the end. If you leave a comment, I will reply. I hope this information can be helpful for your gourmet adventures. You can also check out my Instagram account @hide06_21.

I had dinner with a friend and they recommended this restaurant to me. Even though I'm not a fan of strong-tasting lamb meat, the photos looked good so I decided to visit for the first time. It's located about a 2-minute walk from the Nishi-Azabu intersection on the Aoyama side, up a flight of stairs to the second floor. The interior is stylish and modern, with both counter and table seating options. This time, Chef Yasawa was in charge. Lamb Sunrise has multiple branches and it seems like the chef changes monthly. Chef Yasawa has experience in French and Turkish cuisine, so I expected a diverse menu. The course was omakase only, and the menu for this visit was as follows: The first drink was a homemade ginger ale, with a unique and delicious flavor. The ginger was mild and perfectly sweet. The lamb used this time was from two sources: a lamb tartare from Hokkaido and a pastured lamb from Victoria, Australia. The lamb tartare was surprisingly easy to eat, with a nice acidity from the cheese on top and a crunchy texture from the nuts. The pate en croute was a pie wrapped in pate made from tongue, heart, and foie gras, bursting with the clear umami of lamb. The Choripan, a chorizo and bread dish, had a manageable spiciness and a tender texture that was delightful. The Norma Fritter was a Turkish dish with a perfect crispy exterior and a soft interior, with a nice contrast of textures between the meat and mushrooms. The tacos made with Campanile were satisfyingly chewy, with a flavorful mash potato and ragu filling. The Mantu, a Turkish dish resembling a cross between ravioli and dim sum, had a wonderfully chewy dough and a refreshing yogurt acidity. The roast featured two lamb chops, one from Japan and one from Australia, both offering a sophisticated umami flavor. The lamb curry, made with shoulder and belly meat, had a mild spice that complemented the rich flavor of the meat. And for dessert, the Fat Roll was a delicious treat with sheep milk gelato and a cocoa nib chocolate sauce. I was impressed by the quality and taste of the lamb dishes, especially compared to my previous experiences. My friend also loved the meal, so I'm definitely planning on visiting again. Thank you for the wonderful meal!

On the weekend, I received a message from a friend asking to go out to eat, and they left the restaurant choice up to me as usual. Since Saturday is quite booked up, I decided to choose a restaurant based on what I wanted to try. I had been eyeing Sunrise, a lamb skewer restaurant, so I made a reservation. My friend is not a fan of mutton, so they probably wouldn't choose lamb, but fresh lamb meat might be okay. The entrance had a sign with the name of the chef in charge. The interior of the restaurant was chic, with a private counter seating for 6. The counter seats were spacious with plenty of room between them. The chef at this restaurant changes every month, and this time it was Chef Yazawa. He is knowledgeable in French and Turkish cuisine, with a unique use of spices. This time, the lamb was from the Seitana Onomen Sheep Farm in Hokkaido, a 10-month-old Suffolk breed from Australia, VIC, Pasture Fed. Chef Yazawa's course, priced at ¥12,000 (tax included), included 7 different cooking methods. The drink pairing was Premium Malt beer. The dishes included: Raw - Lamb Tartare, Steamed - Lamb Pate Pie, Stir-fried - Lamb Chorizo and Pan, Fried - Norma Fritter, Boiled - Lamb Tacos, Boiled - Mantu Ravioli, Grilled - Seitan Lamb Lamp and Australian Lamb Chop. The chef's cooking was excellent, and the dishes were unique and flavorful. Dessert was a Fat Roll with sheep milk gelato and cocoa nib chocolate sauce. The meal was satisfying, and both my friend and I were impressed. We are looking forward to returning in the future.

This is definitely the number one restaurant I visited this year. The food is delicious and beautifully presented, the interior is quiet and very clean, and the staff are friendly and great at conversation. They change the menu monthly, so I aim to visit once a month.

The lamb course was excellent without any gaminess. The yukhoe was delicious, but the highlight was comparing the domestic and Australian lamb chops. It was simple yet allowed us to appreciate the difference in flavors. We toasted with Hakushu highball, but wine would have been good too. I want to go back again!

The atmosphere is really nice! The staff are not too formal or too casual, and they are friendly and lovely. They explain the meat dishes well and even cook the meat for you, making it easy to eat. I thought lamb would have a strong flavor, but all the meats were not too strong in flavor. I probably tried all the types of meat. They were delicious and easy to eat! The fat tasted sweet. Also, it felt lighter compared to beef. I wouldn't have minded if the flavor was stronger. The cost performance is average. I would like to visit this restaurant again.

This restaurant is so niche that it offers a rare domestic lamb meat from a rare part in a course meal. They serve Suffolk breed hogget, which is already quite niche in itself. What makes it even more unique is that they also offer the offal of Suffolk breed. This thoroughness in their offerings is made possible by buying a whole lamb. The ambiance of the restaurant and the service of the staff are outstanding. As a fan of lamb meat, I would say this restaurant is quite niche and worthy of a visit if you love lamb. Even with a current Tabelog score of 3.33, I feel like it doesn't fully reflect the true quality of the restaurant.

I visited Sunrise, a restaurant that renewed its menu on September 20th and specializes in serving rare domestic lamb meat with a distribution of less than 1%. The location is a bit far from Roppongi Station, so taking a taxi is recommended. I ordered the "Adventure Course Around Lamb (9 dishes)" for ¥12,000, which is an exciting course without a fixed menu, allowing you to enjoy the adventure of not knowing what dishes will be served. The meat of the day included two types: 7-month-old Suffolk lamb from Shizuo Ranch in Hokkaido and pasture-fed Suffolk lamb from Victoria, Australia. The Suffolk lamb from Shizuo Ranch is known for its mild flavor, and the pasture-fed lamb is a rare type that only accounts for 0.1% of the lamb in Japan. The first dish was seared tartare of domestic lamb, which was fresh and delicious. This was followed by Australian lamb chops, which were flavorful despite lacking the usual lamb taste. Various dishes such as deep-fried skewers, dumplings, and grilled skewers were served, including thick thigh meat that was incredibly tasty when eaten with just salt. When asked if I could eat offal, I added liver and heart, which had a bit of a unique taste but were still enjoyable. From the additional thigh steak to sheep milk ice cream, I thoroughly enjoyed the deliciousness of lamb. The staff at the restaurant also conveyed their love for lamb, making the experience even more enjoyable. Personally, I have gained a newfound appreciation for lamb over beef. While this time it was lamb meat, I look forward to trying hogget and mutton next time. It was delicious! Thank you for the meal!

"I want to eat Hogget." Sheep are called "Lamb" if they are under 12 months old, and the meat is soft and has no strong flavor. Once they reach 24 months, they are called "Mutton," and unique umami and flavors emerge. The meat of sheep aged between 12 and 24 months is called "Hogget," which is a mix of the good qualities of Lamb and Mutton. Adventure with Sheep Meat: - Hogget from Suffolk breed, 14 months old, produced in Shibetsu, Hokkaido - Grass-fed Lamb from Australia - Texel x Romney breed Lamb from New Zealand - Lotus root from Tsuchiura, Ibaraki Prefecture - a side adventure - Corn-fed Lamb from the USA - Sheep milk ice cream from Nifukamachi, Hokkaido The main store is Sheep Sunrise in Azabu Juban, a popular spot. The store is not as smoky as the main store, which is nice (laughs). I tried Suffolk's Hogget with seared Yukke, and it had a faint scent of Hokkaido's wind. The Lamb from Australia had a grassy smell reminiscent of Sauvignon Blanc. It was interesting to compare and taste Lamb from New Zealand and the USA. Grass-fed Lamb will continue to be in the spotlight. Thank you for the meal. I will visit again.

June 6th is Sheep Day, because the horns of a sheep form the shape of the number 6. Normally, this restaurant serves domestic lamb in various cooking styles, but on this day they offered a special course for Sheep Day! A tasting of sheep meat from 5 countries including Japan - lamb, hogget, and mutton. On this day, BAR RUZEK from Kawagoe provided cocktail pairings, featuring cocktails made with Kawagoe gin, as well as cocktails combining spices and mango. It was interesting to try American sheep meat for the first time. Comparing it all in one day through steaks made it easy to notice the differences, and I particularly enjoyed the grass-fed lamb compared to Japan's sheep meat. Mixing it with various condiments brought out different flavors, making it a fun event!

I visited the newly opened "Kushi-You Sunrise" at the popular Azabu-Juban area, which is a new concept by the famous Azabu-Juban sheep restaurant, SUNRISE. Unlike the traditional Genghis Khan style, this restaurant serves individual dishes. Of course, the lamb meat is the same quality as SUNRISE. I asked the friendly female staff to recommend a bottle of red wine, and we started with Hokkaido lamb tartare followed by Australian lamb chops, which were so delicious that I couldn't get enough. The red wine paired perfectly with the lamb dishes, so I ordered a second bottle to enjoy more lamb. The curry as the final dish was also delicious. I will definitely visit again! Thank you for reading until the end! If you liked this review, please consider liking, saving, or following for more content in the future!

I love Sunrise, a skewered lamb restaurant! I have visited a few times and was very satisfied, especially because the lamb has no gamey taste at all. It's so good that you might doubt if it's really lamb! I highly recommend this place even for those who don't like lamb. They also have a great selection of red wines and the staff is friendly and welcoming. It's a very cozy place to be in.

I visited the new concept of SUNRISE, a Bronze Award-winning sheep specialty restaurant located in Azabu-Juban, a 10-minute walk from Nogizaka Station. I made a reservation for 6:30 pm on a weekday. They source all their lamb meat fresh without freezing, allowing customers to enjoy the rare "domestic" lamb meat that accounts for only 0.6% of domestic consumption. There is no unpleasant smell, and you can savor the rich flavor and texture of the lamb meat. Every dish was surprisingly delicious, but the Hokkaido Setana-produced loin and belly meat were particularly tasty! The fat was sweet with a refreshing aftertaste. From now on, it's all about sheep, not beef! I enjoyed every bite until the end. [Today's Menu] 1. Seared Yukhoe (Hokkaido Eibetsu-produced Hogget) 2. Carpaccio (Hokkaido Eibetsu-produced Hogget) 3. Lamb Chops (Australian) 4. Belly and Leg Meat (Hokkaido Setana-produced Lamb) 5. Lamb Shumai, Lamb Terrine 6. Shiitake Mushrooms from Izumo, Shimane Prefecture, and Lotus Root from Tsuchiura, Ibaraki Prefecture 7. Hokkaido Setana Lamb Loin, Burdock Root and Truffle Sauce 8. Lamb Skewers (Yanrogu) Australian Pasture-fed Lamb and Lamb Skewer Cutlets (New Zealand) 9. Lamb Ramen 10. Lamb Mont Blanc

"Adventure around lamb meat at Omakase - 11,000: Hokkaido Setana-produced lamb Suffolk, 8-month-old Onomen Sheep Farm Yukke, Italian parsley, Australia-bred pasture-fed lamb lamb chop, Hokkaido Setana-produced hump meat skewers, radish, bean sprouts, bean sprouts Namul, Shiitake mushrooms from Izumo, sheep fat grilled, lotus root grilled with clams and lotus root, lamb gyoza with garlic masala, topped with whole peppercorns, lamb terrine with lamb broth jelly, heart steak, Hokkaido Setana-produced thigh meat steak, green mussel and lamb lamp skewers, well-cooked pork skewers, sansho, cumin, chili, coriander, lamb broth and Nanatsuboshi rice, lamb soup, Hokkaido Bifuka-cho-produced sheep milk fries, Landpole Dorset Romano's Matsuyama Farm Mont Blanc sheep milk milk ice cream coffee. Hmm! As expected of Sheep Sunrise, it was a wonderful course! Everything was incredibly delicious! It's hard to choose the best, but the lamb chop was addictive, I could keep eating it even after the bone was gone. The juiciness and tenderness were irresistible. I could understand how dogs feel! Laughing, I couldn't help but want to chew on the bone. Laughing, the happiness of biting into the meat around the bone. The lamb gyoza was not the usual 'oh, it's lamb' gyoza, but a unique dish with a pleasant elasticity and plenty of meat juice bursting with the unique umami of lamb. Instead of green peas, there was whole peppercorn, and the use of spices was very suitable, adding a nice accent and increasing the sharpness of the flavor. The lotus root that impressed me at Sheep Sunrise was also present. The combination of lamb lamp and mussels was great. The softness of the lamp and the resilience of the mussels created an interesting texture, and the lightness of the lamp and the strong umami of the mussels complemented each other very well. For the final rice dish, we had lamb soup instead of pork soup, so it was a lamb-filled meal until the end. At first, the lamb flavor was strong, but thanks to the root vegetables, it ended with the familiar aftertaste of pork soup. Heartwarming. Even the dessert was lamb! So satisfying. The coffee and the date were both authentic and enjoyable until the very end. The service and atmosphere were excellent, so I think it's a place where you can't go wrong whether you come alone or with someone. They lent me a sheep doll, but I was so clumsy that the body fell apart halfway, and they laughed with me. Laughing. The desire to eat lamb is about to explode periodically, so I'll come back for more care. Heart ==========="

I really like lamb meat, but depending on the restaurant, there can be differences in smell and fat content. However, at Sheep Sunrise, you don't have to worry about that. The seared lamb yukhoe that came out first was exceptional! The lamb chops that followed were just delicious. They paired perfectly with red wine, and I enjoyed some tasty lamb after a long time. The interior of the restaurant was also beautiful, and the staff were friendly and attentive, making it a very comfortable place to be. I would definitely like to visit this restaurant again.