Lamb Pirika

Over the past few years, Lamb Pirika has drawn epicureans to explore Japanese cuisine beyond the ubiquitous wagyu and sushi. When it first opened in snow-covered Sapporo, it wasn’t there to reinvent or innovate — it was there to set the record straight: lamb, the region’s specialty meat, deserves as much acclaim as any other protein. Lamb Pirika embraces a nose-to-tail approach that zooms in on all parts of the mammal, and the bulk of the matter is in appreciating the journey behind each cut of the sheep. The restaurant sources Southdown sheep — renowned as the “king of sheep” for their fine meat texture and deep flavor — from a local farmer in Ashoro and butchers them in-house. Each cut's thickness and preparation method vary depending on the part of the animal. The star of the menu is the lamb shabu-shabu, served with a signature soy sauce blend perfected over three years and paired with seasonal Hokkaido vegetables. Other items highlight the restaurant’s consistent love for the meat, like the finely chopped raw lamb transformed into yukhoe, a Korean-style tartare, or the slow-cooked thigh finished with a straw flame to infuse a fragrant smokiness, dressed in ponzu jelly and yuzu pepper. With jazz music filling the air and a relaxing atmosphere, Lamb Pirika is also a versatile spot that pays homage to its Hokkaido roots through thoughtful decor. It’s evident in the small yet meaningful details, such as sheep papercuts adorning the walls and, more touchingly, Ainu embroidery beautifully framed for display.