A Jingisukan Restaurant Loved by Locals

Genghis Khan Shimajin

Tabiiro’s picks: signature dishes

A dish featuring meat, vegetables, and noodles to finish

A custom-made pot designed to lock in umami

"Three-Variety Jingisukan Platter" Made with Select Ingredients

The "Three-Variety Jingisukan Platter" features three types of seasoned lamb and mutton: loin, lamb, and mutton. The loin has a good balance of lean meat and fat, with a fine texture and tender bite. The lamb is mild and easy to eat, with light fat and little of the distinctive flavor sometimes associated with lamb, while the mutton develops a deeper richness and umami as you chew. Vegetables are sourced from contract farms in Eniwa, and the optional Chinese noodles and pasta are custom-made by a noodle producer in Shimamatsu. Local ingredients are used wherever possible beyond the meat as well, bringing the flavors of Eniwa to the meal.

Popular pairings

A special weekend-only menu item

"Fresh Lamb Shoulder Loin"

Jingisukan Shimajin offers a chance to savor the flavors of Hokkaido's signature grilled lamb dish, jingisukan. Another recommended choice is the "Fresh Lamb Shoulder Loin," available in limited quantities on weekends only. Capturing everything that makes jingisukan so delicious, this dish is well worth trying even for first-timers. The thick, substantial cuts of lamb make a striking impression, and each bite is tender yet satisfyingly hearty, filling the mouth with juicy umami and the lamb's natural sweetness. Another highlight is that the meat is served without ever being frozen. Enjoy it with a dipping sauce made especially for Jingisukan Shimajin or the restaurant's carefully chosen wasabi.

Must-try signature dish

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  "Salt-Seasoned Pork Offal (Horumon)"

  In Hokkaido, grilling horumon (offal) alongside jingisukan is part of the local food culture. At "Jingisukan Shimajin," horumon is grilled in a special pan with the savory juices released from the meat, giving it a rich flavor and appetizing aroma. Its savory flavor and grilled aroma become more pronounced with every bite, and it pairs especially well with rice. Served alongside jingisukan, horumon offers a distinct texture and flavor, making it a popular part of the meal.

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  "Jindog"

  The takeout "Jindog" is an easy snack at an affordable 300 yen. It works well for a drive, as a casual gift, or when you want something light to eat. The savory flavor of jingisukan pairs with the mild sweetness of the bread, offering a different way to enjoy it from the usual combination with rice. It is an easy introduction to the restaurant's flavors and another way to experience jingisukan.

Restaurant highlights

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  A custom-made hot pot that infuses the vegetables with the meat's savory flavor

  A Custom-Made Grill Pan with Clever Design Features

  The custom grill pan made specifically for "Jingisukan Shimajin" has a distinctive design, with a flat center for grilling seasoned jingisukan and a deep outer channel for simmering vegetables. As the meat cooks, its savory juices blend into the sauce, which the vegetables absorb as they simmer. The richness of the meat combines with the natural sweetness of the vegetables, allowing different flavors to be enjoyed from a single pan. The design is unique to the restaurant.

Interior

A spacious, clean interior

Private rooms for intimate banquets

The barrier-free interior is designed for easy wheelchair access. Movable chairs allow families and friends to sit together comfortably, while private rooms accommodate groups of 10 to 28 people for parties and group gatherings. The entire restaurant can also be reserved for up to 70 people, making it suitable for everything from small meals to larger events.

From the Tabiiro Editorial Team

What stood out during our conversation was a deep affection for Shimamatsu in Eniwa City and a passion for sharing the area's appeal with a wider audience. The restaurant's distinctive way of enjoying food using a custom-made pot, along with its commitment to using ingredients produced in Eniwa, reflects a strong dedication to the local area. Beyond serving as a welcoming gathering place for locals, the restaurant also introduces people from across Hokkaido and beyond to Eniwa's culinary appeal. I look forward to seeing how it continues to share the area's food culture with a wider audience.