I visited 「羊と飯」, which opened on September 10, 2026. The chic, luxurious space is predominantly black, with an atmosphere sure to delight on a date or special occasion. This time I ordered à la carte. From the starter, 「sweet potato soup」, to the final dish, their dedication to ingredients was incredible! • Seri lamb yukhoe: No gaminess at all! The sauce, egg yolk, crunchy seri, and takuan come together for melt-in-your-mouth deliciousness🥺 • 3-cut lamb assortment (karubi, fillet, shoulder loin): The star mutton overturns your expectations in a good way. Juicy yet not heavy karubi, astonishingly tender fillet, and deeply flavorful shoulder loin were all exceptional. • Ezo vegetable assortment delivered directly from Hokkaido: The vegetables' natural flavors were intense, and the fluffy, tender root vegetables paired perfectly with the meat. • Seri kuzu somen: The final dish was kuzu somen with plenty of refreshing seri. The gentle dashi leaves your mouth feeling refreshed. This is an outstanding restaurant I'd especially like people who rarely eat lamb to visit, as well as lamb lovers. Thank you for the meal!

+3

My first visit! Since it's in Azabu-Juban, I came mentally prepared! I went alone, but the staff were lovely and carefully grilled the jingisukan for me, making it a really enjoyable space! Of course, the meat was delicious too! With an open kitchen and a clean interior, it was perfect for bringing friends! I'll be back! Thank you for the meal!

+1

It was a lovely restaurant for leisurely enjoying lamb. Starting with Ezo vegetables delivered directly from Hokkaido, then lamb tataki, and sheep meat from both Hokkaido and Australia, it was fun comparing so many varieties. Even with the same kind of meat, the texture and flavor vary by cut and origin, so I think lamb lovers would especially enjoy it. The meat was grilled to a fragrant finish, and I enjoyed it to the very end. The whole course flowed nicely, including the hagama-cooked rice and sweets. The restaurant had a calm atmosphere, so I could enjoy my meal at leisure. I'd like to visit again when I'm craving lamb.

+3

I'd been curious about this restaurant since it opened in September. Along with lamb tataki and jingisukan, I enjoyed lamb mapo glass noodles, hagama rice, and sudachi kuzu somen to finish. The restaurant had a calm atmosphere, so I could enjoy a leisurely meal.

+2

Even though it was an early Saturday slot at 17:00, both the tables and counter seats were almost full! A stylish space with chic, subdued lighting. Apparently they prepare sheep meat on-site that's delivered directly from partner farms in Hokkaido. You can compare sheep meat from Hokkaido and Australia and enjoy rare Hokkaido wines. The starter was grilled black garlic! Unusual! Sweet like a potato with a dense, sticky texture and a gently spreading garlic aroma. Next came lamb tataki. Carefully cooked at a low temperature, it had a moist, tender texture. The garnishes complemented the delicate meat umami and roasted aroma. For our toast, we chose 「2024三笠市TAKIZAWA ワイナリー TAKIZAWA ロゼワインスパークリング」. Its elegant pale pink color was beautiful, with a clean taste. The refreshing fruitiness and acidity were perfect for the first glass. Next was an assortment of Ezo vegetables delivered directly from Hokkaido. Soybean sprouts, sweet potato, bell pepper, okra, red onion, green onion, and tomato looked colorful and vibrant, instantly whetting the appetite. The tomatoes in particular were surprisingly sweet and delicious with the meat! For the main meats, we started with Hokkaido karubi and fillet. The karubi had distinctly sweet fat and paired wonderfully with Akita-grown 「サキホコレ」 rice cooked in a hagama pot. The fillet was astonishingly tender despite being thick-cut, and eating it rare as recommended by the staff filled my mouth with umami. The pairing here, 「2020浦臼町北海道ワイン 鶴沼ツヴァイグルト」, had the juicy fruitiness and refreshing acidity characteristic of cool-climate grapes, with a clean finish that complemented the meat. We also compared Australian lamb shoulder loin, rump, mutton fillet, and mutton shoulder loin. My personal favorite was the mutton. I loved its rich flavor and umami, and it paired wonderfully with wine. My favorite, 「2023岩見沢 宝水ワイナリー オレンジピンク」, had a sweet, elegant aroma like strawberries and candy, making a wonderful pairing with the mutton. The meat dipping sauce is designed to be developed to your liking with the domestically grown garlic and homemade green chili vinegar on the table. The homemade green chili vinegar I added in the latter half was outstanding, adding refreshing heat and acidity that completely transformed the flavor. To finish, sudachi kuzu somen. The thin noodles had a firm, pleasantly springy bite, with refreshing sudachi and flavorful dashi, perfect after fatty meat. For dessert, we chose vanilla and citrus with rosemary from the homemade gelato created by 「Initial Omotesando」. The vanilla was rich and fragrant, while the unexpected citrus and rosemary combination was refreshing. I was surprised by how accomplished even the final dessert was. Finally, they served warm bonito dashi as a palate cleanser. Its gentle, comforting flavor rounded off a wonderful time, with thoughtful attention right to the end.

+3