"Genghis Khan" is a typical Hokkaido dish where lamb and vegetables are grilled in a special pot with a raised center. In the past, sheep were imported to Hokkaido for wool production, and sheep farming became popular.

After that, as social conditions changed, it became more widely used as food. Various cooking methods were invented, and it became cheaper to purchase than other meats, so it became so popular among the people of Hokkaido that there was a time when it was said that "every household had a Jingisukan pot."

In the Susukino area, which is easily accessible from the hotel, there are many Genghis Khan restaurants, each with their own style, such as sauces, pot shapes, and grilling methods, all of which aim to promote the appeal of Hokkaido's local cuisine.

One of these is Jingisukan Hitsujikai no Mise Itadakimasu, which operates its own ranch in Yuni-cho, Yubari-gun, Hokkaido in order to run a Jingisukan restaurant, and serves meat from Hokkaido Suffolk lamb that has been raised in salt-salted salt.

Ryoji Morimoto, the farm manager, has been working with sheep from the farm's origins to the present day. He says that he happened to have the opportunity to try Hokkaido Suffolk lamb at a festival on a remote island he visited with the founding owner, and that this experience was what started it all.

Providing "impressive flavors" in Hokkaido

Even back then, Suffolk sheep, which was highly rare, was mostly sold to restaurants in Honshu, and was not a commonly eaten meat in Hokkaido.

"At the time, it was unthinkable to turn lamb, which is a rare animal, into Jingisukan. But the lamb I ate there was so delicious, I wanted the people of Hokkaido to try it first."

Since then, he has searched all over Hokkaido for Suffolk sheep, but has never been able to find anyone willing to part with them... Even in such a difficult situation, he never gave up, traveling all over the country, even as far west as Kyushu, to buy sheep, and little by little he has been able to increase his numbers.

Study and practice to achieve deliciousness

Although Morimoto had no experience raising livestock, he learned through trial and error while learning from reliable seniors. At the farm, in addition to hygiene management, he also tries to create an environment that is as stress-free as possible for the sheep, incorporating appropriate exercise.

"The important thing is that sheep grow up eating grass."

In addition to the grass they grow themselves, they also use soft, early-cut grass that sheep prefer, and they change the grain feed mixture to suit the sheep's growth stage.

It was more than 20 years after he first conceived the idea and seven years after he started raising sheep that he became a shepherd and was able to serve the meat at his restaurant. "I wonder if I can make it even tastier," Morimoto thought, and he continued to study and practice, and the number of sheep he is raising now reaches about 940.

"Taking the time" to be thorough

The lamb that Morimoto has so carefully raised is then transported to the "Itadakimasu" store in the Susukino area, where it is aged in a refrigerated room. The chefs cut it into pieces and deliver it to customers.

When cutting the meat, they pay special attention to "carefully removing even the smallest tendons." Compared to beef, lamb is smaller, so it takes a lot of effort to remove even the smallest tendons, and the amount of meat they can offer is limited. This little touch is an important detail that leads to the texture and original flavor of lamb.

Enjoy "Hokkaido Suffolk Lamb" in a relaxed atmosphere

The interior of "Itadakimasu" has a casual atmosphere that makes it easy to drop in even by yourself. Once you place your order, a Genghis Khan pot is prepared over the counter, and you can enjoy the grilled meat and vegetables at your own pace by adding flavors to them.

"I think that there are people outside of Hokkaido who don't like Jingisukan or are unfamiliar with it, but there are quite a few people who tell us, 'This is the first time I've ever eaten it at this restaurant' or 'It's delicious'," says Morimoto with a smile.

The most recommended menu item at "Itadakimasu" is the "Genghis Khan" which includes thigh, shoulder, belly, and shank. The recommended way to cook it is "medium rare" so that the meat is just the right amount of tender and you can taste the juices.

The sauce used is one supervised by Kondo Tomohiko, the creator of "Hokkaido Jingisukan Dare", and is intentionally light so that the natural flavor of the meat can be fully enjoyed. If you want to enjoy it more simply, try it with just salt and pepper. Try different versions to suit your taste and expand the range of ways to enjoy it.

Passing on the limited "baton of life" and "gratitude"

At Genghis Khan Hitsujikai no Mise "Itadakimasu," the "baton of life" that Morimoto-san has carefully nurtured as a producer is passed on to the staff involved in processing and serving customers by upholding the particularities in their own positions.

"We don't just serve meat that we buy in, but we are a sixth-sector industry that is involved in all aspects of production, processing and sales. We understand the importance of life precisely because we are involved in the primary industry of livestock farming. That's why we didn't just decide on the name of our restaurant, "Itadakimasu."

Morimoto-san learned the importance of receiving life through the many hardships he faced before opening his restaurant. His passion for providing delicious Hokkaido Suffolk lamb and his gratitude for the limited and abundant blessings of nature will surely remain strong in the future.

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ジンギスカン 羊飼いの店 『いただきます。』
電話番号：050-5484-2607
住所：北海道札幌市中央区南5条西5丁目1−6
アクセス：地下鉄「すすきの駅」より徒歩3分程度
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