Charcoal-Grilled Jingisukan
Chilled lamb, salt-aged two days or more
with sea salt from Rausu, Hokkaido.
Pick a date, a time and a party size — you can book your table straight from Google, and ask for the counter if you like.
People who avoid jingisukan usually name two reasons: the smell, and the toughness. We deal with both before the lamb ever reaches the grill. We buy chilled lamb only — never frozen — salt it with sea salt from Rausu in Hokkaido, and let it rest for two days or more.
The characteristic smell of lamb is attributed to fatty acids in the fat, such as 4-methyloctanoic acid. Every freeze–thaw cycle oxidises that fat further, and the smell grows stronger. We take delivery chilled and never freeze, so nothing oxidises — and no umami is lost to thawing drip.
We salt the lamb with sea salt from Rausu, on the Shiretoko coast, and let it rest for two days or more. The salt draws out surplus moisture while the meat’s own enzymes go quietly to work. It is not salt for seasoning — it is salt that buys time.
Every table burns charcoal. Its radiant heat seals the surface first, so the moisture inside stays where it belongs. Cook one side at a time instead of turning it over and over — that alone makes the same cut noticeably tender.
Sources: Japanese Society for Meat Science, “Aging of Meat” (mechanism of tenderisation and umami generation; aging periods by species) / Jingisukan Anbe, “What is fresh-chilled lamb jingisukan?” (compounds behind lamb odour; freezing, thawing and fat oxidation). Aging periods and preparation described here are Rikyu’s own.
One animal, three different ways with salt. For a first visit, we suggest the salt-aged shoulder.
Rikyu Salt-Aged Lamb Shoulder
Cut: lamb shoulder loin
¥1,680 incl. tax
The signature plate. Shoulder loin salted with Rausu sea salt and aged for two days or more. The salt is light, so what comes forward is the lamb itself — moist, tender, and wider in flavour the longer you chew. If you are undecided, order this.
Premium Salt Jingisukan
Cut: lamb shoulder loin
¥1,880 incl. tax
Finished in a house salt marinade of selected salt and kombu dashi, with coarse black pepper to lift the lamb’s aroma. Try it as it comes, without the dipping sauce.
Salt-Cured Lamb Loin
Cut: lamb loin
¥1,480 incl. tax
Selected loin, cured in salt to draw out the meat’s own savour. What defines it is the sweetness of the fat. A measured saltiness sharpens that delicacy — so take your time, one side at a time.
おおゆきやさいもり
Included in the ¥500 table charge per guest (incl. tax)
A Hokkaido snow mountain, built from shredded negi. Shredded white leek, onion, bean sprouts and potato, heaped into the shape of a snow-capped peak. It arrives with your grill pan, before anything else. You will not find it anywhere but here.
Spread it over the pan first; once it softens, move it to your plate. As the lamb cooks, its fat gathers at the rim — take the vegetables back through it, almost like frying them. That is how we eat it here.
IngredientsShredded white leek / Onion / Bean sprouts / Potato
SWIPE →
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In the basement of a building on Tanukikoji 9. Brass ducts run above a counter cut from a single slab. Come alone and sit at the counter; come as a group and take a table.
38 seatsCounter14Tables24 (4 / 6 / 5 / 5 / 4)Private hireon request