It's a common sight when you step into a Japanese yakiniku restaurant: Slabs of marbled pork belly or glistening slices of beef sizzling over a hot grill. But step into The Hitsuji Club along Circular Road and you'll notice the plat du jour is a meat you seldom see in Japanese grill restaurants — lamb.
According to chef-owner Eiji Yoshida, Hokkaido-style BBQ is known for featuring lamb as its specialty, and is usually enjoyed with a frosty glass of beer. Here are five things to know about Hokkaido BBQ.
According to chef-owner Eiji Yoshida, Hokkaido-style BBQ is known for featuring lamb as its specialty, and is usually enjoyed with a frosty glass of beer. Here are five things to know about Hokkaido BBQ.
They use lamb fat
Lots of it. Cubes of the glistening fat are used to oil the grill in preparation for cooking the meats and vegetables. "It can be eaten on its own too, if guests want to," says chef with a grin.
Overseas import
At The Hitsuji Club, the restaurant brings in only Australian lamb. Chef shares that this is the same in Hokkaido, as Japanese lamb is saved for only domestic use.
Lots of it. Cubes of the glistening fat are used to oil the grill in preparation for cooking the meats and vegetables. "It can be eaten on its own too, if guests want to," says chef with a grin.
Overseas import
At The Hitsuji Club, the restaurant brings in only Australian lamb. Chef shares that this is the same in Hokkaido, as Japanese lamb is saved for only domestic use.
Young is best
The key to a less gamey piece of lamb? Bringing them in young and grain-fed. At The Hitsuji Club, the oft-gamey smell of lamb is non-existent, thanks to chef's insistence on using only grain-fed baby lamb (usually four to six months of age) flown in chilled, never frozen, from Australia or New Zealand.
Cook the greens first
The usual process of Hokkaido-style BBQ is to grill the vegetables such as mushrooms and onions first, as these take about five minutes to cook thoroughly. The sizzling meats placed on the grill later also perk up the roasted veggies as the delicious oils seep out of the meats to cook the vegetables.
Wash it all down
A frosty mug of beer is a good way to start the meal, though chef shares that it is tradition to start with beer, go on to a whisky highball, and end the meal with red wine.
The key to a less gamey piece of lamb? Bringing them in young and grain-fed. At The Hitsuji Club, the oft-gamey smell of lamb is non-existent, thanks to chef's insistence on using only grain-fed baby lamb (usually four to six months of age) flown in chilled, never frozen, from Australia or New Zealand.
Cook the greens first
The usual process of Hokkaido-style BBQ is to grill the vegetables such as mushrooms and onions first, as these take about five minutes to cook thoroughly. The sizzling meats placed on the grill later also perk up the roasted veggies as the delicious oils seep out of the meats to cook the vegetables.
Wash it all down
A frosty mug of beer is a good way to start the meal, though chef shares that it is tradition to start with beer, go on to a whisky highball, and end the meal with red wine.
