Namaraya Kyoto Shimogamo

Start a jingisukan meal by comparing the cuts of lamb. The lamb roll comes with vegetables and weighs about 200g; it is a classic choice, with the rich flavour of a well-marbled shoulder cut. Shoulder loin, at about 100g, offers a balance of meat and fat, while the lean lamb leg is served with vegetables and weighs about 130g. If choosing proves difficult, consider a set menu that lets the table sample several dishes. One course, with jingisukan at its centre, includes sashimi, ramen salad, two dishes of the day, rice and dessert, for 6 dishes in all. Plans with all-you-can-drink options are also available. It is a straightforward way for a group to share a meal and try a range of Hokkaido-style fare.

Lamb shabu-shabu offers another way to enjoy the meat. Swish thinly sliced lamb in the hot pot, then dip it in soy ponzu or sesame sauce for a light, savoury finish. The shoulder portion is about 150g and comes with vegetables and condiments; the leg option is described as a lean cut. Extra lamb and vegetables are available, as is a portion of ramen to finish the meal. It is a welcome alternative for anyone looking to try lamb beyond jingisukan.

For something beyond lamb, order an assortment to grill over a shichirin at the table. The single-serving set includes items such as scallops, sausages, vegetables, bacon, shishamo and mushrooms. Diners can take their time grilling and sharing the ingredients; one visitor specifically praised the scallops.

To explore more Hokkaido flavours, try the ramen salad, made with thick, wavy egg noodles and topped with a soft-boiled egg, or the young-chicken zangi from Atsuma. Diners who ordered salmon sashimi and crab rice porridge have commented on the salmon’s flavour, the sashimi presentation and the generous amount of food. The menu makes it possible to build a meal around anything from seafood to meat.

There are regional touches on the drinks list, too. Sake selections include Kunimare and Otokoyama, and one diner recommends Kunimare. Beer drinkers can try SORACHI1984, described as having distinctive notes of cypress, lemongrass and lime, with gentle bitterness. Pair a drink with jingisukan or food grilled over charcoal, or change things up with a haskap or Yubari melon sour.