Lamb chan

While sheep meat in Japan is often associated strictly with jingisukan grilled mutton, the menu at Lamb chan takes a far broader approach. Seared quickly over heat to lock in its tender, succulent red-meat texture, the sheep tataki is dressed in a house-made ponzu jelly, yielding a clean, savory profile without gaminess. Starters set an engaging tone for drinks, whether it is a rich lamb and oyster tartare combining finely chopped meat with oil-marinated oysters, or a potato salad topped with a soft-boiled egg and savory grated pecorino cheese.

Charcoal-grilled skewers make a natural centerpiece for the meal. An assortment lets diners compare different textures and cuts, ranging from tender, juicy lamb shoulder to intensely flavorful mature mutton, alongside spiced, ginger-flecked sheep meatballs (tsukune). Grilled lamb chops arrive delicately cooked to a medium-rare pink, brightened by a house-made genovese sauce crafted from fragrant shiso leaves that cuts cleanly through the rich rendered fat. Playful crossover dishes round out the savory selection, including spicy cilantro-lamb gyoza and crisp fried spring rolls filled with sheep-meat carbonara.

The cellar complements these diverse flavors with an adventurous selection of low-intervention wines, focusing heavily on producers from South Africa and Eastern Europe. A glass of sparkling Slovakian rosé provides an easy opening toast, followed by Hungarian orange wine that cushions the lamb's richness or a South African Pinotage capable of standing up to the deeper savor of mature mutton. Freshly poured draft beer and house-made ginger ale offer refreshing alternatives for non-wine drinkers.

The dining room features counter seating, relaxed tables, and a tucked-away loft space, staying open until 2:00 from Tuesday through Saturday. Diners can progress through the dishes course by course before finishing with a rich sheep's milk cheesecake, where the distinct creaminess of ewe milk is balanced by a crisp, clean finish.