“A 100-year story that began with a single pot. The origins of Lamb Shabu Kinome” — [Official] Lamb Shabu Kinome Shibuya Branch

Nabe is a mysterious dish. It takes on meaning only when you sit around it with someone else, and conversation is born as the fire is turned on and the steam rises.

Even unspoken feelings can soften a bit in front of the same pot. What 「Lamb Shabu Kinnome」wants to deliver is not only the experience of eating itself.

We believe that our "taste" includes the warm relationship and afterglow that is created by spending time together over the same pot.

The story begins in 1923. It was a fireworks factory in Asahikawa, Hokkaido.

What was needed at the end of a day of work that was fraught with danger was not a fancy feast, but time to make sure 「that everyone was safe again today」.

One of the dishes served there was a hot pot of thinly sliced lamb meat that was quickly dipped in hot water and eaten.

Just by doing so, the cold body and tense mind will gradually unwind.

Lamb shabu has been passed down through the generations as a dish that quietly accepts gratitude and appreciation.

Fireworks light up the night sky in an instant. Nabe, however, is a dish that "continues" in our daily lives.

It must be eaten every day. It should be easy on the body. It should be something you can eat again tomorrow without getting tired of it. We have always valued 「continuity」 over ostentation.

Not to be influenced by trends, but to continue to be a natural choice as a daily meal option.

We believe that the accumulation of these efforts will lead to brand trust.

Lamb is not a dish of additions. The more you add, the more miscellaneous flavors can remain.

That is why we chose to cut down.

Excess fat, unnecessary peculiarities, and heaviness. Carefully remove what is not necessary and leave only the umami.

It is similar to making fireworks. If you add something extra, it will not launch beautifully.

Only the essence of the wine is preserved, which is why the clear flavor emerges.

This idea was given form in the form of the 「Ginjo Rum」 which is only available in gold eyes.

Just as sake ginjo is made by polishing rice to remove impurities, so too is ginjo lamb thoroughly connoissered, processed, cut, and managed according to our own standards.

Lamb less than one year old is carefully selected and cut into pieces less than one millimeter thick.

Although the amount of lamb we can offer is limited, we believe that this allows us to deliver the lamb's original, clear flavor straight to the customers.

The answer is not "meat for special occasions," but "high quality meat that can be eaten every day.

Times have changed, and so have the forms of food. Still, the way in which people show their appreciation for others has not changed.

Gathering around a pot, eating the same food, spending the same time——that act is our starting point.

「Lamb Shabu Kinme」is heading for the next 100 years with the philosophy of the past 100 years in mind.

We will continue to carefully and straightforwardly spin the story that began with a single pot.