【 Born in Noge, the only raw lamb Genghis Khan specialty store 】
June 24, 2026, Grand Opening ✨
In Noge with over 600 restaurants
It was born as the only raw lamb Genghis Khan specialty store
"Fire and Sheep."
The owner himself went around the ranch nationwide,
Hokkaido sheep that are sent directly by buying one,
People who like lamb, of course.
Even people who are not good at it are easy to eat
The atmosphere was easy for women to go ^ ^
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✅ Noge's only shop specializing in raw lamb Genghis Khan.
The owner selected the whole country ranch by foot and bought one sheep directly from Hokkaido is surprisingly elegant without smelling. Experience repainting the concept of Genghis Khan, such as eating and comparing "fat Suffolk" and "red meat texel"
✅ An overwhelming "sheep textbook" that prepares a grilling guide for each breed, part and age (lamb, hogget, mutton). The intellectual experience that will entertain you as a design for eating and comparing is a depth that you want to go as many times as you like from introductory Genghis Khan to advanced players
✅ The spacious 3rd floor space with well-equipped smoke exhaust facilities is a calm adult bar with mint green sofas. It is one step away from the hustle and bustle of Noge, and it is easy for women to go.
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The menu table "eating and comparing the individuality of the sheep" placed on the table
Even people who are not familiar with lamb
They will guide you to enjoy your evening meal even more.
Suffolk and Texel,
Differences in each variety,
Differences in age such as lamb, hogget, and mutton...
You can enjoy it as if you got a picture book 🥩
The first thing I received was lamb lever stab.
I think it's the first time I've had lamb liver.
If you carry it to your mouth,
With the unique softness of lamb within 12 months of birth,
The unique smell of liver is so easy to eat that you don't mind at all ✨
What was interesting about the lamb liver,
The first bite and aftertaste almost changed.
The first bite is easy to eat
The aftertaste is more addictive,
With the taste when you receive something good for your body
I felt the aftertaste was closer to the liver I had eaten before.
Raw lamb yukhoe is a glossy plate with egg yolk,
The rich taste is irresistible ✨
Shoulder loin, shintama, ude from Hokkaido
The gradation of bright red and white sashi is beautiful.
Eating comparison is delicious.
I can eat any meat.
I don't like fat and I like red meat,
i prefer shintama ude to shoulder loin.
Ude has a deep richness of meat
Shintama has a light taste
It was fun to eat and compare ^ ^
but moreover
It is beyond this deliciousness...
I ordered more after this,
It was lamb rump (rare red meat) ❤️🔥
It has a strong and moist taste, but it's juicy,
It was a delicious taste that attracted me.
Beef Toro Rice on top of warm rice
It is a fresh dish with cold beef like Otoro.
It's the first taste I've ever eaten
It was delicious with sweet and spicy sauce ✨
Sheep Keema Curry
It is a taste that is easy to eat even for those who are not good at spicy food.
With deep richness stewed slowly the taste of raw lamb,
The lingering spices blend into the rice.
I personally
・ Lamb lever stab
・ Beef Toro Rice
With the texture and taste of the two dishes for the first time
It was all delicious,
・ Ram lamp
It was a dish I especially liked ^ ^
Thank you very much ✨
◆ Menu
· Lamb lever stab 1,600 yen
· Raw lamb yukhoe 1,500 yen
・ Three kinds of ate 1,200 yen
・ Lamb shoulder loin / Shintama / Ude / Lamb from 1,400 yen each
· Seasonal vegetables (2 servings) 1,400 yen
· Smoked salmon carpaccio 880 yen
· Beef fatty tuna rice 1,100 yen
・ Lamb Spicy Schema Curry 1,100 yen
◆ Drink
・ Lemon sour
・ Glass of red wine
"Fire and Sheep"
✨ OPEN June 24, 2026 ✨
Budget: Night ¥6,000 〜 ¥7,999
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Casual ★ ★ ★ ★ ★
Address:
Noge-cho, Naka-ku, Yokohama, Kanagawa Prefecture 2-72-1
Noge Chuo-dori Building 3F
Nearest Station:
3 minutes walk from Sakuragicho Station (Kanagawa)
3 minutes walk from Hinodecho Station
Business days and hours:
Month to Day
17: 00-00: 00 (L.O.23: 00)
私が「焚火と羊」を訪れた際、まず感動したのは、北海道留寿都の契約牧場から直送される一頭買いの生ラム肉の新鮮さです。生ラム肉は冷凍せずに提供されており、独特の臭みがほとんどなく、羊肉に苦手意識がある方でも食べやすいと思います。 特に印象的だったのは、脂の甘みが豊かな「サフォーク」と赤身の旨味が濃い「テクセル」の品種の違いを、焼き方ガイドに沿ってじっくり味わいながら食べ比べできる点です。これにより、ラム肉の幅広い味わいを深く理解でき、ただの食事が知的な体験に昇華されました。 テーブルに置かれた「羊の個性を食べ比べる」メニュー表も、初めて訪れる人にとても親切で、ラム、ホゲット、マトンという年齢別の違いまで紹介されているので、知識ゼロでも安心して楽しめます。 また、ラムレバー刺しはクセが少なくヘルシーで、最初の一口は食べやすく後味にコクがある独特の味わいが印象に残りました。生ラムユッケは濃厚な旨味が口いっぱいに広がり、ラム肉ならではの新鮮さが際立ちます。 希少部位のラムランプは特におすすめの一品で、しっとりとしたジューシーさと力強い旨みのバランスが絶妙です。女性が入りやすい落ち着いた大人の空間も嬉しく、野毛の賑やかさから離れてゆったり食事が楽しめました。 〆の羊スパイスキーマカレーも辛さ控えめで食べやすく、生ラムの旨味がしっかりと溶け込んだコク深い味わいが最後まで満足感を高めてくれます。 「焚火と羊」は食通だけでなく、ラム肉初心者や女性のお客様にも最適な、横浜・野毛エリアで唯一の生ラムジンギスカン専門店。北海道の素材にこだわり抜いた新鮮な羊肉を多彩な部位で楽しみたい方なら必ず満足できるお店です。
