Jingisukan Shepherd's Restaurant Itadakimasu

This dedicated jingisukan restaurant started with a farm, emphasizing a commitment to producing high-quality lamb. They handle everything from raising sheep to processing, aging, and selling the meat.

The farm exclusively raises Suffolk sheep, often referred to as the "King of Meat." In Japan, where 99.5% of lamb is imported, Suffolk lamb is a rare and luxurious treat. The meat's fat is naturally sweet, making it delicious even when simply seasoned with salt.

One unique feature is the restaurant's use of the entire lamb, offering a variety of cuts, including rare parts such as offal, which are hard to find elsewhere. As a direct farm-to-table establishment, guests may encounter rare cuts that aren't available in other places.

The main dish is the jingisukan platter, featuring a mix of cuts like leg, shoulder, belly, and shank. Another must-try is the krakow sausage, a semi-dried lamb sausage made using a traditional brining method.