Genghis Khan is a staple of Hokkaido cooking.
Our choice lamb is grilled over a charcoal fire and served with a special Genghis Khan sauce.
Enjoy your meal while taking in the view of our beautiful Nispa golf course.
Nidom Premium Genghis Khan
Discover what makes Shibetsu Suffolk lamb so special.
Premium Lamb Dining
Raised in Shibetsu, Hokkaido
Superior Grade Suffolk Sheep
Genghis Khan Hokkaido's Soul Food
Genghis Khan is a traditional Hokkaido dish made with mutton and vegetables sumptuously grilled on a special pan. Genghis Khan became popular in the post-war era. It has become a Hokkaido tradition and is loved and enjoyed by many at parties and seasonal events.
Shibetsu Suffolk Lamb A Rare Delicacy
Our premium Genghis Khan is made with superior Suffolk lamb raised in Shibetsu, Hokkaido.Suffolk lamb is a prized ingredient in French cuisine, and it represents only 1% of the mutton produced in Japan. Located only three hours north of the Nidom, Shibetsu City is famous for the quality of its Suffolk sheep. Since operations began in 1967, Shibetsu has been providing high-quality, delicious lamb & mutton.
Sheep Raised at Shizuo Farm
Top Grade Quality & Flavor
Suffolk lamb from Shibetsu is notable because it has almost none of the characteristic gamey smell, and is tender with beautiful marbling. The Nidom's lamb is provided by Shizuo Farm, which produces highly prized purebred Suffolk lamb. Shizuo Farm's lamb has been served in the finest restaurants in Tokyo, first class dining on international flights, and at an APEC Economic Leaders' Meeting.
Raised with Care on a Spacious Farm
Shizuo Farm spreads across 267 hectares of land rich with pastures for grazing and fresh spring water. It is in these idyllic surroundings that mature sheep live free and give birth to their young. After the lambs are weaned, they are given a diet consisting primarily of grains and raised in paddocks. This special diet helps reduce the gamey smell, which comes from eating grass. The Suffolk lamb produced at Shizuo Farm is tender and delicious, without a strong gamey smell, making it perfect for everyone.
Mr. Yamashita
The Secret to Delicious Lamb -
A Grain Diet
Our lambs are fed a blend of wheat, soybeans, and beet pulp (a byproduct of beet sugar production) grown in Shibetsu, as well as dried grass to encourage rumination. We spare no expense ensuring that our lambs grow up in a stress-free environment.Our lamb has almost no gamey smell, and is richly flavorful. We take pride in the premium lamb, specially selected for its exquisite flavor, which we provide to the Nidom.
Sheep Raised in Kuriyama’s Nature at “Saito Farm”
Rich flavor that deepens with every bite
The sheep at “Saito Farm” in Kuriyama Town are raised on nutritious vegetables throughout the year. As a result, their meat is packed with richness and depth of flavor. Among them, the purebred Suffolk lamb is especially fine-textured, moderately marbled, and tender with a moist finish. Compared to other breeds, it has a sweeter, richer taste, and is free from the typical odor associated with lamb, offering a distinctive umami that unfolds the more you chew.
Growing freely on fresh vegetables
Newborn lambs are raised on their mother’s milk in a warm barn, then gradually start eating beet pulp and straw as their stomachs develop. After about five to six months, they are weaned and moved to the next barn. Their feed includes fresh, nutrient-rich vegetables such as Chinese cabbage, cabbage, radish, carrots, and a corn-based mixed feed delivered daily by local processors. They grow freely and stress-free, eating plenty of their favorite vegetables, drinking natural groundwater, and resting comfortably in the open pastures.
Sustainable livestock farming
using vegetables with zero waste
In 2017, we started with 20 Suffolk sheep purchased from an acquaintance, and have since increased the number to about 300. Although our history is short, we are now a mid-sized farm within Hokkaido. We practice circular agriculture by feeding our sheep vegetable scraps sourced from local food processors, helping to reduce waste. Surrounded by rich natural environments, our sheep grow on fresh vegetables, producing delicious lamb meat we are proud to serve here at Nidom.
We buy whole animals, allowing us to offer
Rare & Prized Cuts of Lamb
Our Shibetsu Suffolk lamb is preserved using a proprietary freezing system, allowing us to provide fresh and delicious meat throughout the year. Moreover, because we buy whole animals, we can provide prized cuts like shortloin, which is a very small strip (only 1.5 kg per animal). Mr. Yamashita has expressed his "hope that these rare and delicious cuts of choice Hokkaido lamb will be enjoyed by locals and visitors to Hokkaido."
の部位
Hokkaido Grilled Lamb & Local Whisky
Pairing locally-sourced Suffolk lamb with premium Hokkaido whisky accentuates its subtle, inherently sweet flavor. Take the time to savor this delicacy, which is rarely found in shops.
Akkeshi Distillery
The Japanese whisky produced in Akkeshi has flavors distinctive to the area and is produced strictly in keeping with traditional Scottish methods.
These unique flavors and aromas are the result of the deep salty fog, clear air, and abundant peat, which create a unique aging environment, and, of course, the passion and dedication of the artisans.
小雪
Akkeshi Blended Whisky
The rich, dark sweet aroma of grain whisky blended with the refreshing citrus of Akkeshi malt.
立春
Akkeshi Single Malt
Japanese Whisky
“Risshun” marks the beginning of a new year in Japan’s traditional calendar. Even in the harsh, frozen winter of Akkeshi, you can soon sense the gentle footsteps of spring approaching. This whisky, quietly aged in preparation for that season to come, offers a refined taste that embodies the spirit of new beginnings. Please enjoy the depth and harmony of Akkeshi’s craftsmanship.
Nikka Whisky
The Premium Whisky of Masataka Taketsuru
Masataka Taketsuru, the Father of Japanese whisky, chose Hokkaido's Yoichi to build a distillery because of its climate and abundance of beautiful water-just like Scotland. Honoring generations of traditional craftmanship, Nikka still produces casks of strong, rich malt whisky to this day.
余市
Single-Malt Whisky
Rich, powerful and complex flavors. The hint of sweet, smoky oak lingers in your mouth.
竹鶴
Pure Malt Whisky
The glamorous fruity aroma combined with the smooth silky sweetness of malt is mildly sensational.
FOOD MENU
-
Suffolk lamb fillet meat
from Shibetsu-cho Hokkaido
70g：3,300yen (including tax) -
Suffolk lamb short loin
from Shibetsu-cho Hokkaido
70g：3,190yen (including tax) -
Suffolk lamb (Mix of 2 types)
from Shibetsu-cho Hokkaido
70g：2,750yen (including tax) -
Suffolk lamb fillet meat
from Kuriyama
70g：3,300yen (including tax) -
Suffolk lamb short loin
from Kuriyama
70g：3,190yen (including tax) -
Suffolk lamb (Mix of 2 types)
from Kuriyama
70g：2,750yen (including tax)
-
Extra fine quality lamb
served for Genghiskhan
70g：1,650yen (including tax)
Farm-fresh produce harvested in the morning
Extra-large green asparagus steak
1,650yen (including tax)Grilled jumbo shishamo smelt from Mukawa
1,980yen (including tax)Frilled king crab from Okhots
200g：6,050yen (including tax)Dish of vegetables (onions and Japanese leeks)
550yen (including tax)French fries
(Inka no Mezame potatoes)
1,650yen (including tax)Nidom's special Caeser salad
1,540yen (including tax)
Home-made squid Sansho-zuke
(Famous Hokkaido local specialty. Squid with soy sauce, malt and green chilies,marinated for 3years)
550yen (including tax)Special Kimchi
770yen (including tax)Asazuke (Japanese style quick pickled vegetables)
440yen (including tax)Rice
(A bowl of Yumepirika rice)
330yen (including tax)Entrée
*Entrée will be served to all customers entering after 5pm
550yen (including tax)
DRINK MENU
- *The restaurant is also open to the general public, so why not drop by?
- *As well as Genghis Khan barbecue, other dishes are also available.
The Genghis Khan corner
INFORMATION
Genghis Khan is a typical Hokkaido delicacy.
Nidom's choice lamb grilled on a special hotplate over a charcoal grill and eaten with exclusively prepared sauce.
Enjoy the meal along with the invigorating scenery of the Nispa Course.
| Open hours | 10：00～20：30 *Last orders at 20:00 (times may change according to the season) |
|---|---|
| seats | Seating for 28 indoors and 6 on the terrace *Reservations accepted |