Two types of meat, two ways to enjoy
The tender meat of lamb younger than one year old and mutton, meat of sheep older than 2 years old, loved for its chewy texture and deep flavor, are grilled on the unique Jingisukan griddle. Here raw lamb and raw mutton are called “nama-lamb” and “nama-mutton.” They are just chilled and never been frozen even for one time. You can choose seasoned meat called “Ajitsuki” or plain meat called “Atotsuke” which is enjoyed with dipping sauce after grilled. The seasoning sauce and dipping sauce of course taste different, and there are so many types of these sauces. On the dome-shaped griddle, meats are grilled on higher part, and vegetables are grilled on the lower part so that vegetables absorb the delicious gravy.