Eating lamb like steak.
Jingisukan Arco TEXT/KAGEHIRO WATANABE, PHOTO/NAOKO TAKAHASHIIn a corner of a shopping street in Tanukikoji 7-chome, tucked a bit away from the bustle of central Sapporo, sits this jingisukan restaurant. It shares a wall with the ramen shop Ittetsu next door — no coincidence, since they’re run by the same owner. Just like Ittetsu, it’s a beloved local institution.
A compact interior with a U-shaped counter and a shichirin charcoal grill at its center. Come nightfall, the gentle glow of the charcoal fills the dim interior, creating a cozy, inviting space. Order jingisukan and you'll get an assortment of shoulder loin, loin, belly, and leg. As the owner puts it, "it's basically like eating steak." Grill it directly over the fire and enjoy — placing it on top of the vegetables to steam is strictly forbidden here. Paired with the shop's own lightly sweetened sauce, you can really taste the difference in flavor between each cut.
The "lamb tendon stew" is another highlight here. A Western-style dish that reflects the owner's past as a cook, it tastes something like beef stew, with tender tendon meat carrying a hint of tomato that pairs perfectly with the accompanying bread. A rare find at a jingisukan restaurant, this dish was born from the owner's conviction as a cook never to let meat go to waste. Enjoying jingisukan with a beer, then pairing the lamb tendon stew with a glass of red wine — that kind of indulgent pairing is something only this shop, and this owner, can offer.
Read the article on Ittetsu, the ramen shop next door, here
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