A note on the words: yakiniku is Japanese-style tabletop barbecue, here dedicated exclusively to lamb rather than beef, and distinct from Genghis Khan (jingisukan), Hokkaido’s traditional style of grilling mutton on a domed iron skillet. Cuts here follow yakiniku nomenclature: tan-moto is the tender root of the tongue, jo-rosu is premium loin, jo-harami is premium outside skirt, and jo-karubi is premium short rib. Shiraae is a classic Japanese side dish dressed with mashed seasoned tofu; here it is made with mascarpone instead. Lamb-suki is another dish on the menu, named for sukiyaki. Otoshi is the small appetizer served automatically as a seating charge.
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lamb ne on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
To everyone who loves lamb, thank you for waiting! It is time for Hangover Meshi!
This time in Shinjuku, I headed to lamb ne, a lamb yakiniku specialist! It is not Genghis Khan, the Hokkaido style of grilling mutton. A lamb yakiniku restaurant. You can really feel their extraordinary dedication here. Above all, the biggest feature of this shop is that you can compare and enjoy many cuts of meat. Located a one-minute walk from Shinjuku-sanchome Station, this lamb yakiniku specialist lets you enjoy twenty different cuts. Happily, every seat is equipped with smokeless grills, so you hardly have to worry about odors! I had been curious about it for a while, so I was glad I could go.
Stepping out of the elevator, you find a dark, moody space built around wood.
And on the table, proper smokeless grills. No smoke at all.
Well then, starting off with beer first.
It is the season when cold beer tastes great!
There is a timer sitting on the table, along with an instruction manual explaining everything: where on the grill and how to cook each and every cut for best results! ha. With this, you should be able to grill without making mistakes!
The baby lamb, described as an “ultra-rare cut!” Apparently it is available in limited quantities each day, milk-fed lamb only four to five months old. When you put it like that, it feels a little sad, though ^^;
The recommended doneness is rare. Brown each side for eight seconds, move it to the edge, and take it off once the outside is cooked while the inside remains red. Taking a bite, the grain is fine and tender, falling apart gently as you chew. While leaving just the outline of that characteristic lamb aroma, a sweetness gradually spreads out afterward. It is definitely delicious.
It is on the pricey side, but if you want to experience a rare cut, you cannot skip it!
Thick tongue scored in a checkerboard pattern. They say it is the number one popular item for salt seasoning of the year.
Brown each side for eight seconds, then place it scored-side down on the edge of the grill for four minutes. The trick is apparently to let the heat penetrate slowly. Eating the cooked tongue, it pushes back with a plump spring when you bite into it, and the meat juices come gushing out afterward. Even though the chew is so close to beef tongue that it makes you think afterward, “Come to think of it, this is lamb tongue, isn’t it…”, there is almost none of the gaminess of lamb.
Top it with scallion-salt sauce and a squeeze of lemon for the ultimate drinking snack!
Next up is red meat coated in sauce, beautifully laced with white marbling. This shop’s specialty, Okukuji egg-yolk lamb-suki, also uses this jo-rosu (premium loin) cut, so it must be one of the cuts the restaurant pushes most!
The way to grill it is five seconds on each side, and once grill marks form, thirty to forty seconds at the edge. They say medium-rare is best.
When you grill it, the fat melts smoothly into the rich flavor of the sweet-and-savory sauce. Mmm, irresistible! The chew of the red meat and the sweetness of the fat are half-and-half, the kind of dish that makes you crave white rice! Partly because it is yakiniku style, too. It makes you almost forget it is lamb, ha.
A few slices with distinct stripes of lean meat and fat. The number one popular item of the year for tare sauce. That makes total sense! Beef outside skirt is delicious too, after all! Apparently they cut only from the lumbar side of the diaphragm and leave twice the usual amount of red meat attached.
The grilling method is the same: five seconds on each side. Once grill marks form, thirty to forty seconds at the edge, medium-rare!
Sink your teeth into it and the tightly packed fibers snap cleanly through, releasing a concentrated umami from the red meat. It has a stronger chew than beef skirt, feeling like the flavor comes out more the more you chew. With the sweet-and-savory tare working its magic, the pairing with alcohol is outstanding!
A palate-cleansing kimchi!
The heat is gentle, a type of kimchi where sourness and sweetness lead the way. For washing down the lamb fat, this acidity feels just right. A bit pricey, but good for yakiniku restaurant kimchi.
Seasonal vegetables and fruit tossed in mascarpone. Chunks of orange fruit poke their heads out. With the richness of cheese layering over the tartness and sweetness of the fruit, it feels more like a deli salad than shiraae. It looks like a really stylish dessert.
Finally, since I came all this way, let’s try karubi too! And so, premium lamb short rib with clearly defined layers of red meat and fat! The recommended doneness is medium, and apparently it is best to flip it over and over, six seconds per side, until the fat gets crispy. Searing the surface in the center and then moving it to the edge leaves the red meat tender while only the fat turns crisp and fragrant.
Grilling it as instructed and taking a bite, the cooked fat bursts with a crisp snap, and the aroma of the sweet-and-savory sauce and garlic is wonderful. Beef karubi gives the impression of being quite heavy on fat, but lamb fat is lighter than expected and leaves no lingering greasiness. The slightly charred bits are delicious too.
Lamb yakiniku! That was fun! In the end, I think I ate five different cuts, including the ultra-rare baby lamb. Unlike Genghis Khan, being able to compare various cuts is something you rarely get to do with sheep meat, so it was a great experience. The atmosphere is very stylish, and with hardly any odor sticking to you, it might be great for dates too! I’d love to go eat here again sometime!
May you encounter delicious food today as well!
lamb ne (Yakiniku / Shinjuku-sanchome Station, Shinjuku Station, Shinjuku-nishiguchi Station)
Tabelog dinner rating ★★★☆☆ 3.4
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
