Lamb Tokyo

Lamb Tokyo in Azabu-Juban offers authentic Kumamoto horse-meat dining across a variety of traditional and grilled styles. A natural starting point is the selection of raw horse meat (sakuraniku sashimi), featuring prized cuts such as delicately marbled shimofuri and tender lean kainomi (flap meat). The pure white mane fat (kone) melts on the tongue with a gentle sweetness, while rare liver—served with sesame oil and salt—delivers a crisp, clean texture. For a savory accompaniment to drinks, the house specialty sakura natto combines minced raw horse meat with fermented soybeans, equally enjoyable wrapped in nori or spooned over steamed rice.

After raw cuts, the experience transitions to sakurayaki, grilled over iron pans. The premium kurashita (chuck roll), gently marbled and light yet deeply savory, sears beautifully as surrounding onions, eggplant, and garlic chives soak up the cooking juices. Diners can broaden their tasting with barahimo (rib-intercostal meat), prized for its sweet, chewable bite, or opt for luxurious additions like horse tongue and thick-cut tenderloin.

The beverage selection includes The Premium Malt's Master's Dream on tap alongside curated wines and Champagnes chosen to accompany horse meat. A regional spirit lineup features authentic Kyushu shochu, anchored by Kumamoto rice shochu labels Torikai and Oishi, as well as select regional sake. Meals conclude comfortably with slow-simmered horse-tendon curry, rich toro sakura meat flakes over rice, or a refreshing Kumamoto dekopon citrus sorbet.

With an open room that includes comfortable counter seating, the restaurant suits quiet evening meals and shared conversation. Guests can order à la carte or through multi-course menus, with advance dinner reservations recommended.