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KINNOMELamb Shabu KINNOME

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Ginjo Lamb® sliced to under 1 mm, met by two carefully built broths

A black table seen from directly above: a lacquer box of mushrooms with wooden tags, a platter of thinly sliced lamb, salad, two portions of egg noodles, rice balls and condiment jars
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Ginjo Lamb®, born from taking things away

Lamb is not a dish you build by adding. The more you add, the longer the off-notes linger. So we chose to take away rather than to add. We select only lambs under one year old, then trim off surplus fat and anything that muddies the flavour, slicing each piece to under one millimetre. Just as ginjo sake polishes rice down to a clear taste, we hold our own standard at every step: selection, trimming, slicing and storage. The quantity we can prepare is inevitably limited, but that is exactly why we can serve the clean sweetness of lamb as it is. Lamb changes a great deal with its origin and its cut — but also with how it is sliced, at what temperature, how it is thawed and how it reaches the table. That is why we treat every stage with the same care: temperature control, storage, thawing, cooking and hygiene.

  • Ginjo Lamb®, rose plating
    Thinly sliced lamb rolled up and stacked into a cone on a black slate slab, with a KINNOME branded plate in the foreground
  • Rolled lamb
    Rolled lamb heaped into a mound on black slate, with a KINNOME branded plate set in the middle

Every course, chosen by its broth

Our courses are built around the two-broth pot — clear paitan and spicy mala. Each lamb shabu course comes as either a Set Plan or All-You-Can-Eat, and all-you-can-drink is available as an add-on plan. Where the contents repeat the line above, we note them as “same as above”.

Course prices and à la carte details are listed on each shop page. Availability varies by location.

  • A full course
    A full view of the course: marbled meat fanned out on black slate, arranged with mushrooms, vegetables, condiments and beaten egg

Mushrooms and herbs draw the outline of the pot

The taste of a hot pot is not decided by the meat alone. Ten mushrooms go into the KINNOME pot: kuro-awabitake (black abalone mushroom), brown enoki, tokiiro-hiratake (pink oyster), coprinus, Tanba shimeji, tamogitake (golden oyster), yamabushitake (lion’s mane), hanabiratake (cauliflower mushroom), age-kikurage (wood ear) and kogen hiratake (highland oyster). The Tanba shimeji is grown in Kyotamba on cedar from Kyoto; the age-kikurage is raised on Okinoerabu Island. Each has its own bite — springy, crisp, plump — and together they build layers of umami in the broth. Into the malatang go ten more: dang shen, nutmeg, dried longan, jujube, goji berry, Sichuan pepper, cumin, coriander, cardamom and dang gui. The blend is not there to startle you with heat, but to keep your chopsticks moving to the last mouthful. Paitan and malatang, two broths side by side in one pot. The same Ginjo Lamb® wears a different face depending on the broth you dip it in.

  • Ten rare mushrooms
    Ten kinds of rare mushrooms packed onto a black square tray: enoki, white shimeji, cauliflower mushroom and golden oyster mushroom among others, arranged by color
  • The two-broth pot
    A silver twin-broth pot seen straight from above: paitan broth on the left, mala broth with floating chilies on the right, with jujubes and goji berries settled at the bottom

Vegetables raised in highland mist

Highland vegetables are grown in mountain country, roughly 1,000 to 1,500 meters above sea level. The swing between day and night temperatures brings mist, and the mist keeps moisture in the leaves — a juicy, tender texture and a faint sweetness. Swept through the broth, the difference is easy to taste. The hot pot vegetable platter is bean sprouts, tofu, onion and spinach. Nothing showy: they take on the broth, and they are what you reach for between one piece of lamb and the next. Courses come with a hot pot vegetable platter and a highland vegetable platter. Contents vary by restaurant and course.

One more plate, between dips

Add them to a course, or order just one on its own. Some items are limited in number or require a reservation.

Dishes may change with availability, and offerings differ by restaurant. See each restaurant's page for prices (tax included, per person).

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