How to eat Genghis Khan! | Do you start with the meat, or with the vegetables?
“Genghis Khan” is one of Hokkaido’s local soul foods. This dish consists of lamb and vegetables barbecued together on a characteristic dome-shaped grill. We’ve asked a specialty restaurant for advice on how to best enjoy Genghis Khan!
【Advised by】Yukidaruma Nakano Beya（ゆきだるま 中野部屋）
Table of Contents
Start grilling from the nama niku (unmarinated meat)
The lamb served for Genghis Khan comes in two types: “nama niku” (unmarinated meat) and “ajitsuki niku” (marinated meat). Begin by directly grilling the unmarinated meat. Place the meat on the top of the grill’s central domed section. As the lamb fat runs down into the rim around the edge of the grill, it will give rich flavor to the vegetables cooking there.
Grill both sides of the lamb to develop deep color. If the meat is in large pieces, you can use kitchen shears to cut them into bite-size morsels.
Once the meat is cooked, dip it into your preferred seasonings. For the first bite, use only salt to appreciate the true flavor of the lamb. Then, move on to the sauce.
Grill the ajitsuke niku (marinated meat) with steam from the vegetables
After enjoying the unmarinated meat, it’s time to grill the marinated meat. First, cover the grill in a layer of vegetables. As the lamb cooks, the melting fat will sink into the vegetables below.
Grill the marinated meat well on both sides until nicely colored. Once cooked, enjoy with your preference of seasonings, such as salt and sauce.
Don’t forget to tend the veggies!
Constantly monitor the vegetables to make sure that they don’t burn. After absorbing fat from the lamb, the vegetables become even sweeter as they cook. Genghis Khan is a truly marvelous way to enjoy your vegetables!
Next time you get together with family or friends, gather round the Genghis Khan grill and have fun cooking this memorable dish!
* The published information is current as of August 2022. Prices and other details are subject to change.
This Genghis Khan lamb barbecue shop uses Icelandic Sheep, which is rarely found in Japan, and accounts for less than 2% of imported lamb. Rich and flavorful yet without gaminess, this lamb was specially selected to provide a delicious and healthful Genghis Khan experience. The owner-operator is a former sumo wrestler, so you can expect an energetic welcome and enthusiastic service. There are now five locations open, centered on Tokyo and Chiba.
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