1
What is Genghis Khan in Hokkaido?

This is a local dish of Hokkaido, where lamb and vegetables such as bean sprouts, pumpkins, and onions are grilled together in a special pot with a raised center. The surface of the pot has grooves carved into it, and the meat is grilled in the high center and the vegetables in the low center, allowing the juices from the lamb to soak into the vegetables through the grooves.

There are two types of meat: lamb, which is meat from lambs less than one year old, and mutton, which is meat from adult lambs over one year old. There are two types of meat: seasoned Jingisukan, which is marinated in sauce, and fresh lamb Jingisukan, which is served with sauce after grilling.

There are various theories about the roots of Jingisukan, but it is said that mutton first came to be eaten in Hokkaido in the early Showa period (early 20th century). Mutton meat has been relatively easy to obtain in Hokkaido since the pioneer days, when sheep were bred to make winter clothing. In the beginning, seasoned jingisukan was marinated in onions and apples to eliminate the distinctive smell of "mutton".

In Tokachi and the Sorachi area north of Sapporo, seasoned jingisukan is the norm, while in Sapporo, fresh lamb is the norm. In some areas, the meat is placed on a bed of vegetables and steamed.
In Hokkaido, Jingisukan is so deeply rooted in the food culture of the local people that it is truly soul food, enjoyed even when viewing cherry blossoms, swimming in the ocean, or camping.

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Jingisukan Shirakaba Obihiro Honten

A famous restaurant in Tokachi that has preserved its flavor for more than half a century.

The restaurant was founded in 1957 (Showa 32) as a specialty Genghis Khan restaurant. As a long-established establishment dedicated solely to Genghis Khan, it has steadfastly preserved its original flavor by paying meticulous attention to details such as how the meat is cut and how the sauce is blended. The meat menu features two types: mutton and lamb.The mutton is a mix of thigh and loin, while the lamb consists solely of shoulder loin. Both are cut into bite-sized pieces that highlight their distinct textures, and the sauce is gently rubbed into the meat only after an order is placed. To prevent the meat from losing excess moisture, the only ingredient grilled alongside it is locally grown onions—a signature part of the Shirakaba-style dining experience.

Special sauce that brings out the best flavor of the meat

The fruity sauce symbolizes the taste of Jingisukan Shirakaba. The sweet sauce made from Aomori apple "Fuji" and Kitami onion is used in soy sauce to bring out the best flavor of the mutton. The meat is quickly rubbed with the sauce before serving, and then served with the sauce after grilling.
The degree of grilling is up to you, but we recommend medium rare. The meat's delicious flavor will spread in your mouth as you bite into it. The meat is loved by longtime fans who cannot forget the taste and visit the restaurant every time they return to their hometowns even after leaving their hometowns.

Genghis Khan Shirakaba Obihiro Main Store

• 126 Nishi 2-sen, Kiyokawa-cho, Obihiro City, Hokkaido MAP
• 30 minutes drive from JR Obihiro Station, 18 minutes drive from Obihiro Airport
• 11:00～14:00（L.O.） ※Close when sold out
• Mondays (closed on Tuesdays if Monday is a national holiday)
• 0155-60-2058
• Free of charge

3
Heiwaen Honten

Jingisukan at Yakiniku Restaurant

Founded in Obihiro in 1959 (Showa 34), the chain now operates eight locations in the Tokachi area and four in Sapporo. While Genghis Khan is a popular menu item, this is a yakiniku Restaurant. Instead of using a Genghis Khan hot pot, the meat is cooked on a yakiniku roaster, where Genghis Khan and other meats are enjoyed together.
The restaurant prides itself on “hand-cutting”—where skilled butchers assess the meat’s condition by hand without using machines—and “one-by-one seasoning,” where the sauce is blended and rubbed into the meat only after an order is placed. By sparing no effort in preparation, they ensure the meat retains its exquisite tenderness and texture.

A wide variety of menu including various yakiniku and set menus

For Genghis Khan, you can choose from three seasonings—sauce, salt, or salt-based sauce—whichever you prefer. The appeal lies in enjoying carefully prepared mutton.
In addition to Genghis Khan, the restaurant offers a wide variety of yakiniku dishes, including Tokachi Wagyu kalbi, Hokkaido-grown sagari (diaphragm), and various offal cuts. For a quick and easy meal, we recommend set meal options such as the “Genghis Khan Set Meal.”

Heiwaen Main Store

• 12-chome 1, Odori Minami, Obihiro City, Hokkaido MAP
• Approximately 7 minutes walk from JR Obihiro Station
• 11:00 AM–11:00 PM
• Thursdays (open during peak seasons and on national holidays), Year-end and New Year holidays
• 0155-22-6151
• Free of charge

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Jingisukan Hokkaido

Enjoy the rare raw shoulder roast meat.

In addition to regular mutton and lamb, this jingisukan specialty restaurant offers "King Mutton" and "King Lamb," which are rare raw shoulder loin meat, only about 500g of which can be obtained from a single sheep. The meat is purchased fresh and cured slowly until the flavor is enhanced. Compared to ordinary mutton or lamb, the tenderness and flavor of the "King" meat is noticeably different.
The sauce used to marinate the meat is a secret recipe made from more than 10 different ingredients, including fruits and vegetables. It is also recommended to taste it with rice made of "inakibi (glutinous millet)," which has a great texture and goes perfectly with the jingisukan.

Enjoy Genghis Khan in a Showa-era retro atmosphere

Inside the restaurant, round low tables are arranged on raised tatami-mat platforms, and the space is decorated with tin toys, old black telephones, photos from the pioneer era, and karuta cards, creating a nostalgic atmosphere. In Hokkaido, Genghis Khan is a meal enjoyed by the whole family gathered around the table—and this restaurant recreates that warm, family-style dining experience.
The shop also sells vintage toys and other items, offering enjoyment beyond just the Genghis Khan barbecue. The wooden carved bear that greets visitors at the entrance is a popular photo spot among tourists.

Jingisukan Hokkaido

• 12-3 Nishi 14 Minami, Obihiro City, Hokkaido MAP
• 6 minutes drive from JR Obihiro Station
• 11:00 a.m.–4:00 p.m. (last order 3:00 p.m.); Saturdays, Sundays, and holidays until 9:00 p.m. (last order 8:00 p.m.) *Service ends when items sell out
• Closed Mondays (open if Monday is a holiday; closed Tuesdays and Wednesdays); other temporary closures or shortened hours may apply
• 0155-23-6389
• Free of charge

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Tokachi Jingisukan Club Kita Togarashi

Raw lamb jingisukan served in a unique pot

In Tokachi, where seasoned jingisukan is the mainstream, this restaurant is popular for its fresh lamb jingisukan. The meat is limited to lamb that is 6 to 10 months old. The meat is tender and has no peculiarities, and is carefully cut fresh one by one and grilled over a charcoal fire in a shichirin using an original Genghis Khan pot.
The most popular dish is the fresh lamb shoulder loin. It has a good balance of lean and fatty meat and a juicy flavor. Other popular dishes include the "cured lamb shoulder," which is firm and chewy, and the "cured lamb steak" with garlic.

The sauce is the key to the delicious taste.

The unseasoned raw lamb is served with a homemade sauce. The refreshing soy sauce-based sauce is a perfect match for the cured lamb. You can add a spoonful of red pepper, ground sesame, or garlic to taste. The raw lamb is soft and has no peculiarities, making it easy to eat for those who do not like Jingisukan or for beginners. In addition, the restaurant has individual closets to prevent odors, so you can enjoy Jingisukan without worrying.

Tokachi Jingisukan Club Kita Togarashi

• 10-6 Nishi 1-Jo Minami, Obihiro City, Hokkaido MAP
• 10 min. walk from JR Obihiro Station
• 5:00 PM–10:30 PM (Last order at 10:00 PM)
• Closed on weekends and holidays
• 0155-24-6858
• None

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Shiawase Tamaruya

Salted lamb" and excellent "Horuzin" are popular

This unique Jingisukan specialty restaurant is loved by local regulars. The signature dish that many regular customers want to try even if they have to make a reservation is "shio lamb. To ensure that the salt used instead of sauce enhances the flavor of the meat, several types of salt are blended according to the condition of the meat when it arrives, and different types are used depending on the rank of the meat.
Another popular menu item is the "Horuzin," limited to 20 servings a day. It is a dish unique to the Tokachi region, consisting of pork hormone and lamb meat simmered in a miso sauce. When the vegetables are tender, it is time to eat. It is also recommended to order udon noodles and add them to the hot pot.

The owner's attention to detail shines through in every aspect of the food and the restaurant

The lamb and hormone meat are personally selected by the owner, who worked for a major food manufacturer handling meat for many years. The lamb for jingisukan is ranked as special, top, and average, with special top lamb being served with salt only, and top and average lamb with a choice of salt or dipping sauce.
The special attention is also given to the pots and pans, and both Jingisukan and Horujin order their own original pots from their craftsmen. Since most customers order both Jingisukan and Horuzin at the same time, each table is equipped with two grilling tables. We recommend this restaurant for those who want to enjoy both.

Shiawase Tamaruya

• 1 Kino Odori Higashi 6-chome, Otofuke-cho, Kawato-gun, Hokkaido MAP
• Approx. 10 min. from JR Obihiro Station by car
• 12:00 PM–2:30 PM (Last Order), 6:00 PM–10:00 PM (Last Order by 9:30 PM) *Reservations required for lunch
• Tuesdays
• 0155-31-7530
• Free of charge

7
Midori Shokudo

A "Horuzin" specialty restaurant loved by the locals

This restaurant specializes in Horujin, which is a dish of beef hormone, Genghis Khan, and vegetables such as bean sprouts, onions, and green peppers served boldly on a teppan. The jingisukan and pork guts (stomach) are seasoned with soy sauce sauce and then grilled while gradually dipping them in a special miso sauce. The key to the flavor is the miso sauce, which is made from a secret recipe of white miso paste that is slowly simmered until it becomes the color of red miso paste. It is recommended to add udon noodles when the meat is half cooked. When the onions are tender, it is time to eat.

You can order your favorite ratio of Horumon and Genghis Khan.

When it opened in 1966, the diner mainly served ramen. Later, the sub-menus of Genghis Khan and Horumon became popular, and before long, the restaurant specialized in "Horujin.
Hormones and Genghis Khan can be ordered in any ratio you like, and it is possible to order only Hormones or only Genghis Khan. The grilling method is simply to be careful not to burn the meat while stirring it from time to time. Many regular customers, including three generations of family members, come to the restaurant for this taste, and many people who live far away from their hometown request to have it shipped to them, making it a true taste of home.

Midori Shokudo

• 34-17 Nishi 7 Minami, Obihiro City, Hokkaido MAP
• Approximately 8 minutes from JR Obihiro Station by car
• 11:30-20:30
• Thursday, Sunday
• 0155-48-2219
• Free of charge