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What is authentic Hokkaido Jingisukan?

This is a local Hokkaido dish where lamb is grilled together with vegetables like bean sprouts, pumpkin, and onions on a special pot with a raised center. The surface of the pot has grooves, and the design allows the meat juices from the lamb to flow down the grooves and soak into the vegetables, which are grilled on the lower outer edge while the meat is grilled on the higher center part.

There are two types of meat: "lamb," which is meat from a sheep under one year old, and "mutton," which is meat from a sheep over one year old. They are divided into "marinated Jingisukan," which is soaked in sauce, and "fresh lamb Jingisukan," which is grilled and then dipped in sauce.

There are various theories about the roots of Jingisukan, but it is said that people in Hokkaido began eating lamb around the early Showa period. Since sheep were raised for wool to make cold-weather clothing since the pioneering days, lamb was relatively easy to obtain in Hokkaido. It is said that marinated Jingisukan began when people initially marinated the meat in onions, apples, and other ingredients to mask the unique odor of "mutton."

Marinated Jingisukan is mainstream in Tokachi and the Sorachi area located north of Sapporo, while fresh lamb is mainstream in Sapporo. There are also regions where the cooking method involves laying down vegetables and placing the meat on top to steam-grill it.
In Hokkaido, Jingisukan is so deeply rooted in the local food culture that people enjoy it at cherry blossom viewing parties, beach outings, and camping trips; it is truly a soul food.

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Jingisukan Shirakaba Obihiro Main Store

A famous Tokachi restaurant that has preserved its flavor for over half a century

Founded in 1957 (Showa 32), we are a specialty Jingisukan restaurant. As a long-established shop dedicated solely to Jingisukan, we have preserved our original flavor by being particular about how we cut our meat and how we blend our sauce. We offer two types of meat: mutton and lamb. The mutton is a mix of leg and loin, while the lamb is exclusively shoulder loin. Each is cut into bite-sized pieces to ensure the best texture, and we lightly massage the sauce into the meat only after receiving an order. To prevent excess moisture from being released, the only thing we grill with the meat is locally grown onions. This is also the Shirakaba style of enjoying the dish.

A special sauce that brings out the maximum flavor of the meat

The flavor of "Jingisukan Shirakaba" is symbolized by its fruity sauce. Made with plenty of Aomori-grown Fuji apples and Kitami-grown onions, this soy sauce-based sweet sauce brings out the maximum flavor of the lamb. We lightly massage the meat with the sauce before serving, and it is then used as a dipping sauce after grilling.
While the level of doneness is up to your preference, we recommend medium-rare. Every time you chew, the flavor of the meat spreads throughout your mouth. It is loved by long-time fans who say they cannot forget this taste and visit us every time they return home, even if they have moved away from the area.

Jingisukan Shirakaba Obihiro Main Store

• 126 Nishi 2-sen, Kiyokawa-cho, Obihiro City, Hokkaido MAP
• Approx. 30 minutes by car from JR Obihiro Station, approx. 18 minutes by car from Obihiro Airport
• 11:00–14:00 (L.O.) *Ends when sold out
• Mondays (Closed Tuesdays if Monday is a holiday)
• 0155-60-2058
• Free

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Heiwaen Main Store

Jingisukan enjoyed at a yakiniku restaurant

Founded in Obihiro in 1959 (Showa 34), we now operate 8 stores in the Tokachi area and 4 in Sapporo. While Jingisukan is a popular menu item, this is a yakiniku restaurant. Instead of a Jingisukan grill, we enjoy Jingisukan and other meats together on a yakiniku roaster.
We value "hand-cutting," where artisans assess the condition of the meat without using machines, and "iccho-zuke," where the sauce is blended and massaged into the meat only after an order is placed. By sparing no effort in preparation, we maintain an exquisite tenderness and texture.

A rich menu including various yakiniku and set meals

You can choose your preferred seasoning for the Jingisukan from three types: sauce, salt, or salt-based sauce. The appeal lies in being able to enjoy carefully prepared mutton.
In addition to Jingisukan, we offer a wide variety of yakiniku menu items, including Tokachi Wagyu beef kalbi, Hokkaido-grown sagari (diaphragm), and various types of offal. For a quick and easy meal, we also recommend our set menus, such as the "Jingisukan Set Meal."

Heiwaen Main Store

• 12-1 Odori Minami, Obihiro City, Hokkaido MAP
• Approx. 7-minute walk from JR Obihiro Station
• 11:00-23:00
• Thursdays (Open during busy seasons and on holidays), Year-end and New Year holidays
• 0155-22-6151
• Free

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Jingisukan Hokkaido

Enjoy rare raw lamb shoulder loin

A Jingisukan specialty restaurant where, in addition to regular mutton and lamb, you can taste the rare raw shoulder loin known as "King Mutton" and "King Lamb," of which only about 500g can be obtained from a single sheep. The meat is sourced for its freshness and carefully aged to enhance its flavor. When compared to regular mutton or lamb, the difference in tenderness and flavor of the marbled "King" meat is obvious.
The sauce used to marinate the meat is a secret recipe made with over 10 ingredients, including fruits and vegetables. We also recommend enjoying it with "inakibi (glutinous millet) rice," which has a great texture and pairs perfectly with Jingisukan.

Enjoy Jingisukan in a Showa-retro atmosphere

Inside the restaurant, circular low tables are lined up on a raised tatami area, and the space is decorated with tin toys, black rotary phones, photos from the pioneer era, and karuta cards, creating a nostalgic atmosphere. In Hokkaido, Jingisukan is something the whole family gathers around. That warm dining table setting is recreated here.
The shop also sells old-fashioned toys and other items, providing entertainment beyond just the Jingisukan. The wood-carved bear that greets you at the entrance is a popular photo spot for tourists.

Jingisukan Hokkaido

• 12-3 Nishi 14-jo Minami, Obihiro City, Hokkaido MAP
• Approx. 6-minute drive from JR Obihiro Station
• 11:00–16:00 (L.O. 15:00), Saturdays, Sundays, and holidays 11:00–21:00 (L.O. 20:00) *Ends when sold out
• Mondays (open if a public holiday, closed Tuesdays and Wednesdays), other temporary closures and shortened business hours may apply
• 0155-23-6389
• Free

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Tokachi Jingisukan Club Kita Tougarashi

Raw lamb Jingisukan served in a unique pot

In Tokachi, where seasoned Jingisukan is the norm, this is a popular restaurant for raw lamb Jingisukan. The meat is limited to lambs aged 6 to 10 months. The tender, mild-flavored meat is carefully hand-cut while fresh and grilled over charcoal in a shichirin using an original Jingisukan pan.
The most popular item is the "raw lamb shoulder loin." It is appealing for its juicy flavor and excellent balance of lean meat and fat. We recommend trying a variety of cuts, such as the "raw lamb shoulder," which is popular for its firm texture, and the "raw lamb steak" seasoned with garlic.

Our signature sauce is the key to the deliciousness

The unseasoned raw lamb is served with our homemade dipping sauce. The refreshing soy sauce-based sauce is a perfect match for the raw lamb. You can also enjoy a change in flavor by adding a spoonful of chili pepper, ground sesame, or garlic to your liking. Because we use tender, mild-flavored raw lamb, it has a reputation for being easy to eat even for those who are not fond of or are new to Jingisukan. In addition, we have individual closets in the restaurant to address concerns about odors, so you can enjoy your Jingisukan with complete peace of mind.

Tokachi Jingisukan Club Kita Tougarashi

• 6 Nishi 1-jo Minami 10-chome, Obihiro, Hokkaido MAP
• Approx. 10-minute walk from JR Obihiro Station
• 17:00–22:30 (L.O. 22:00)
• Irregular holidays
• 0155-24-6858
• None

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Shiawase Tamaruya

Popular 'Salt Lamb' enjoyed with salt and exquisite 'Horujin'

A unique Jingisukan specialty restaurant loved by local regulars. The signature dish that many regulars are willing to make reservations for is the "Salt Lamb." We take great care in our salt, which is used instead of sauce to bring out the flavor of the meat; we blend several types while checking the condition of the meat upon arrival, and even use different blends depending on the rank of the meat.
Another popular menu item is the "Horujin," limited to 20 servings per day. This is a dish unique to the Tokachi region, where pork offal and lamb are simmered in a miso-based sauce. It is ready to eat once the vegetables have softened. We also recommend ordering udon noodles to add to the pot.

The owner's attention to detail shines throughout the food and the restaurant interior

The lamb and offal are hand-selected by the owner, who worked for many years at a major food manufacturer handling meat. The lamb for Jingisukan is ranked as special, high-grade, and regular; the special grade is enjoyed with salt only, while the high-grade and regular grades can be enjoyed with either salt or dipping sauce.
Our commitment extends to the pots as well; we have commissioned craftsmen to create original pots for both our Jingisukan and Horujin. Furthermore, since most customers order both Jingisukan and Horujin at the same time, each table is equipped with two grills. This is a highly recommended spot for those who want to enjoy both.

Shiawase Tamaruya

• 6-1 Kino Odori Higashi, Otofuke-cho, Kato-gun, Hokkaido MAP
• Approx. 10-minute drive from JR Obihiro Station
• 12:00–14:30 (L.O.), 18:00–22:00 (L.O. 21:30) *Lunchtime requires reservation
• Tuesdays
• 0155-31-7530
• Free

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Midori Shokudo

A 'Horujin' specialty restaurant loved by the locals

A specialty restaurant for "Horujin," where you can enjoy a hearty meal of offal (horumon) and Jingisukan (mutton barbecue) cooked on an iron plate along with vegetables like bean sprouts, onions, and green peppers. The Jingisukan and pork stomach, pre-seasoned with a soy-based sauce, are grilled while gradually incorporating a special miso sauce. The key to the flavor is this miso sauce, which is made by slowly simmering a white miso base according to a secret recipe until it reaches the color of red miso. We recommend adding udon noodles when the meat is about half-cooked. It is ready to eat once the onions have softened.

You can order offal and Jingisukan in your preferred ratio.

When it opened in 1966 (Showa 41), it was a diner centered on ramen. Later, the Jingisukan and offal, which were originally side menu items, gained popularity, and before we knew it, we had become a specialty restaurant for "Horujin."
You can order the offal and Jingisukan in any ratio you like, or even order just offal or just Jingisukan. To cook, simply stir occasionally and be careful not to let it burn. Many regular customers visit with three generations of their family in search of this taste, and we also receive many requests for shipping from those living away from their hometown, making it truly the taste of home.

Midori Shokudo

• 17 Nishi 7-jo Minami 34-chome, Obihiro City, Hokkaido MAP
• Approx. 8 minutes by car from JR Obihiro Station
• 11:30–20:30
• Thursdays and Sundays
• 0155-48-2219
• Free