LambCHAN

LambCHAN has been one of our most memorable meals so far. When we were at Ichiya, Chika, Taeko, and Okamoto-San had all mentioned that this was one of their favorite restaurants. Since we already had it bookmarked we decided to wander Nakamegruo and end the night there.

LambCHAN - Storefront

At first we walked right past it - but did a double-take when we realized who was inside: Taeko and Okamoto-San! They were hanging out with another local business owner that owned a bar down the street. From Ichiya to Toritsu to LambCHAN - how long is this chain gonna go?

LambCHAN - Bottle of wine

We shared a bottle of wine with them, and bought a small bottle of craft sake for the group. One of the servers was born in Seattle and spoke decent English. He added us on Instagram later and turns out he’s a model in his spare time (or maybe it’s the other way around).

LambCHAN - Tataki

Seared lamb with ponzu jelly

As you’d expect, everything on the menu incorporated lamb. We’ve been eating a lot of tataki - meat or fish that’s been seared and served mostly raw on the inside, and served with a vinegar soy sauce. LambCHAN drizzled it with a sweet ponzu jelly and garlic chips. I don’t think we’ll ever get something like this back in the States.

LambCHAN - Roasted lamb chop

A lamb chop has to be expected at a place like this. It was perfect - seared on the charcoal grill and roasted in the oven, but still pink and tender on the inside.

LambCHAN - Curry

Curry - deep flavor, not too sweet like most Japanese curries

LambCHAN - Cheesecake

For dessert, a cheesecake made from - what else? - sheep’s milk.