About

STORY 01

Lamb Shabu KINNOME: our journey so far, and the road ahead

KINNOME's roots lie in the lamb shabu that began at a fireworks factory in Asahikawa, Hokkaido. Thinly sliced lamb enjoyed shabu-shabu style is a food culture long loved in Hokkaido. Wanting many more people in Tokyo to discover how delicious it is, we founded Lamb Shabu KINNOME in Ginza in 2000. At the time, lamb in Tokyo meant jingisukan to most people, and lamb shabu was still little known. KINNOME brought this Hokkaido food culture to Tokyo, and for more than 25 years has been a pioneer in sharing the appeal of lamb with guests from all over Japan. Thinly sliced lamb, swished briefly through hot broth. With its tender texture and rich flavour, lamb shabu is a dish we recommend even to those trying lamb for the first time. Starting with our signature Ginjo Lamb®, we take care over every detail — the quality and handling of the meat, the thinness of each slice and the way it is served. It began in Ginza, then came Shinjuku, Shibuya and Ikebukuro. Each restaurant welcomes guests from Japan and abroad, and through our mail-order service we also deliver lamb shabu to homes across Japan. As of October 2026, our Shinjuku restaurant is ranked No. 3 in Japan in the Casual Dining category of the Travelers' Choice Best of the Best awards from Tripadvisor, the world-renowned travel review site. The flavour of our lamb shabu and our hospitality are also highly rated by travellers from around the world. Treasuring the origins we inherited from a fireworks factory in Asahikawa, Hokkaido, we will keep bringing the deliciousness of lamb and the joy of gathering around the pot — from Tokyo to all of Japan, and to guests around the world.

STORY 02

1923: a hot pot of thanks for a hard day’s work

The story begins in 1923, at a fireworks factory in Asahikawa, Hokkaido. At the end of a day spent working alongside danger, what people needed was not a lavish banquet but a moment to reassure one another: “We made it through today as well.” What was served there was a hot pot of lamb. That alone was enough for chilled bodies and tightened minds to unwind, little by little. Lamb shabu has been handed down ever since as a dish that quietly receives thanks for a hard day’s work.

STORY 03

Why the hot pot has always brought people together

A hot pot is a curious dish. It only means something once someone sits down with you; light the flame, let the steam rise, and conversation follows. Even feelings that never find words can soften a little in front of the same pot. What Lamb Shabu KINNOME wants to offer is more than the act of eating. The warmth between people, and the glow that lingers once the meal is over — for us, that too is part of the flavour.

STORY 04

Stripping away, to reveal what lamb really tastes like

Lamb is not a dish of addition. The more you add, the more off-flavours tend to linger. That is precisely why we chose to strip things away. Excess fat, unwanted gaminess, heaviness — we carefully remove what is not needed and keep only the umami. It is much like making fireworks: add anything superfluous and they will not rise beautifully. Only by keeping the essence does a clear, transparent flavour emerge.

STORY 05

The birth of Ginjo Lamb® | The one product that gives our philosophy a form

The form this philosophy took is “Ginjo Lamb®”, found only at KINNOME. Just as ginjo sake polishes the rice to strip away off-flavours, Ginjo Lamb® applies our own exacting standards at every stage: selection, handling, cutting and storage. We choose only lamb under one year old, sliced to less than one millimetre thick. The quantity we can serve is limited, but in return we can deliver the lamb’s own clear umami with nothing in the way. It is our answer to a simple aim: not “meat for a special occasion”, but quality you could enjoy every single day.

SAUCE

Our house-crafted sauce, cherished since day one

The other lead role in the taste of Lamb Shabu KINNOME is our house-crafted sauce. We have kept refining it with one thing in mind — how it meets the meat — so that Ginjo Lamb® tastes even better. Sweep the lamb through the pot, let the sauce coat it, bring it to your mouth. For a first-time guest and for someone who has been coming for years alike, we want that mouthful to be the one they come back for.

HISTORY

The History of Lamb Shabu KINNOME

Bringing Hokkaido's lamb shabu culture to Tokyo. A passion for lamb and a spirit of challenge that have continued since our founding in 2000.

June 2000

Ginza Main Store founded

Driven by the wish to bring the lamb shabu culture rooted in Asahikawa, Hokkaido, to Tokyo, we founded “Lamb Shabu KINNOME” in Ginza, Tokyo, and began our journey as a lamb shabu specialty restaurant.

2004

Attention from TV, magazines and other media

Featured on programs such as Asahi Broadcasting Corporation's “Asa da! Nama desu Tabi Salad”, bringing the deliciousness of lamb shabu to a wide audience. Since then, we have been covered by numerous TV programs, newspapers and magazines.

2010

Shinjuku opens / Named a Tabelog Best Restaurant

In November, our Shinjuku restaurant opened. In December, the Ginza Main Store was selected for “Tabelog Best Restaurant 2010”, earning high praise from our guests.

April 2017

Shibuya opens

Expanding to Shibuya, Tokyo. Alongside lamb shabu, we began showcasing the many delights of lamb, including Jingisukan.

May 2018

Ikebukuro opens

Expanding into the Ikebukuro area and growing our presence in Tokyo, bringing the appeal of lamb shabu to even more guests.

2019

Franchising begins / Gold Award at OMOTENASHI Selection

In August, our first franchise restaurant opened in Kashiwa, Chiba Prefecture. In November, we received a Gold Award at “OMOTENASHI Selection”.

2020

Official online shop launched / Reaching all of Japan

As a lamb specialist, we opened our official online shop. We also began selling lamb sukiyaki through “Oisix Ouchi Restaurant”, expanding our efforts to bring the flavors of our restaurants into people's homes.

2020s

Featured widely on national TV, in newspapers, on the web and on YouTube

Featured on many TV programs, including NHK's “News 7”, TBS's “LOVE IT!” and “Bananaman no Sekkaku Gourmet!!”, and Fuji TV's “Mezamashi TV”. Also covered in Nikkei MJ, The Asahi Shimbun, The Yomiuri Shimbun, Shukan Bunshun, dancyu and more. We have also been featured on the YouTube channels of Yuki Kashiwagi, Hikomaro and Nikunokoji Nikuyo, among others, and in numerous web media.

2025

25th anniversary / Highly rated on Tripadvisor

In June, we marked 25 years since the founding of the Ginza Main Store. In October, we were selected in the Casual Dining category of Travelers' Choice Best of the Best on Tripadvisor, the global travel review site.

October 2026

Tripadvisor: No. 3 in Japan, Casual Dining

Lamb Shabu KINNOME Shinjuku was ranked No. 3 in Japan in the Casual Dining category of the “Travelers' Choice Awards Best of the Best”. The deliciousness of lamb shabu and the hospitality we have cherished since our founding have earned high praise from guests in Japan and abroad.

For more than 25 years, we have been spreading lamb shabu culture in Tokyo. Lamb Shabu KINNOME will continue to share new ways to enjoy lamb, from Tokyo to the rest of Japan and the world, through carefully selected lamb, our signature house-crafted sauce and heartfelt hospitality.

MEDIA

Media Coverage & Awards

KINNOME, the lamb shabu specialty restaurant featured in numerous media “Lamb Shabu KINNOME” was founded in Ginza, Tokyo, in June 2000. As a specialty restaurant that has spread lamb shabu, part of Hokkaido's food culture, in Tokyo, we have served our carefully crafted Ginjo Lamb® and our secret house-crafted sauce for more than 25 years. Our flavors and unique initiatives have been featured in many media outlets, including NHK, Nippon TV, TBS, Fuji TV, TV Asahi and TV Tokyo, as well as newspapers, magazines, web media and YouTube. Here are some of our main media appearances and awards.

2000

• JuneFounded “Lamb Shabu KINNOME” in Ginza, Tokyo.

  Opened as a specialty restaurant bringing the lamb shabu culture rooted in Hokkaido to Tokyo.

2010

• TV Asahi “Tabelog Restaurant 2010”

  Featured as a lamb shabu specialty restaurant.

2019

• Received a Gold Award at “OMOTENASHI Selection”.

  Recognized for distinctly Japanese hospitality and service.

2020

• March“Keio Real Keio-sen Ensen Joho”

  Introduced the dishes and appeal of Lamb Shabu KINNOME.

• December 8“The Yomiuri Shimbun”

  Featured our initiatives as a restaurant.

2022

• JanuaryFuji TV “Mezamashi 8”

  Featured Lamb Shabu KINNOME.

• JuneTBS “100%! Appeal-chan”

  Featured the dishes and restaurants of Lamb Shabu KINNOME.

• OctoberTBS “Hiruobi”

  Covered and featured Lamb Shabu KINNOME.

• OctoberFuji TV “Mezamashi TV”

  Featured the restaurant's initiatives.

• OctoberFuji TV “Pop UP!”

  Featured Lamb Shabu KINNOME.

2023

• September 19TV Asahi “Super J Channel”

  Featured as a specialty restaurant offering all-you-can-eat-and-drink lamb shabu, together with its unique summer service.

• October“Ikebukuro Times”

  Visited our Ikebukuro restaurant to taste and report on its lamb shabu and interior.

2024

• November 19“Inshoku no Senshitachi”

  Published an interview with our president, Yosuke Tsuru, covering how the company was founded, his thoughts on lamb shabu culture, and our work over more than 25 years in business.

• DecemberTV Tokyo “Soredame!”

  Featured Lamb Shabu KINNOME.

• December 25“Orange Page net”

  Featured as a mail-order gourmet item recommended by Maasa Takahashi.

2025

• On sale February 4“Josei Jishin”

  Featured as one of Maasa Takahashi's recommended “premium meat dishes for entertaining”.

• April 27TBS “Bananaman no Sekkaku Gourmet!!”

  Lamb Shabu KINNOME was featured as the go-to energy food of Hayato Komori of GENERATIONS.

• July 18NHK “News 7”

  The summer initiatives of the lamb shabu specialty restaurant KINNOME were featured on national news, including its unique services to help guests enjoy dining out.

• July 24TBS “N Sta”

  Featured the summer initiatives and services of Lamb Shabu KINNOME.

• SummerFuji TV “Mezamashi Doyobi”

  Featured the summer services of the lamb shabu specialty restaurant KINNOME.

• October 23 issue“Shukan Bunshun”

  Featured as a favorite mail-order gourmet item of weather forecaster Minoru Kihara.

2026

• May 19TBS “N Sta”

  Featured the dishes of Lamb Shabu KINNOME and its unique seasonal initiatives.

• June 13KBS (South Korea) “KBS WORLD REPORT”

  The broadcast about lamb and Lamb Shabu KINNOME was announced on the official website.

• July 18Nippon TV “Saturday LIVE News Zigzag”

  Featured the summer-only services of the lamb shabu specialty restaurant KINNOME.

• August 26Fuji TV “Mezamashi TV”

  On the theme of lamb's growing popularity, featured the lamb shabu and Nama-Lamb Jingisukan at our Shibuya restaurant.

• August 31“Nikkei MJ”

  Featured our dedication to lamb and fresh lamb, and our restaurants' initiatives.

• Tripadvisor “Travelers' Choice Awards Best of the Best”

  Lamb Shabu KINNOME Shinjuku was ranked No. 3 in Japan in the Casual Dining category.

Lamb shabu culture, from Tokyo to all of Japan

As a pioneer that has spread lamb shabu culture, rooted in Hokkaido, in Tokyo, Lamb Shabu KINNOME has been on this journey for more than 25 years. Our carefully crafted Ginjo Lamb®, our secret house-crafted sauce and our commitment to the true flavor of lamb have earned the support of many guests and members of the media. In 2026, our Shinjuku restaurant was ranked No. 3 in Japan in Tripadvisor's Casual Dining category, and we continue to receive high praise from guests in Japan and abroad. We will keep spreading lamb shabu culture and sharing new delights of lamb from Ginza, Shinjuku, Shibuya and Ikebukuro.

SUPERVISOR

We asked Dr. Kazunaga Yazawa about lamb

Dr. Kazunaga Yazawa (PhD in Agriculture), Head of the Health Food Science Division at the Comprehensive Research Organization, Waseda University Institute for Nano & Life Innovation, is a guest who visits Lamb Shabu KINNOME every month. Here is what he told us about lamb as an ingredient, together with his profile.

What Dr. Yazawa told us about lamb