Mieda, the No.1 Japanese restaurant in Sapporo, offers seasonal delights, but it has even more than four seasons—there are eight at Mieda. Following the biwa trout in February, this time we enjoyed "Milk Lamb." As the name suggests, these young sheep are raised solely on milk, resulting in meat that is incredibly tender and flavorful, with a clear fat that is simply exquisite. Even as a local, I was thrilled by its deliciousness. In a setting that is usually unimaginable, we had charcoal-grilled lamb cooked by Chef Mieda himself, served on a shichirin (charcoal grill). The freshly cooked clay pot rice was also a highlight, and having it on top of the rice is a must for us Genghis Khan lovers from Hokkaido! Once again, I was able to savor a meal unique to Mieda. It was a great meal.【Tonight's Menu】Caviar Kuzu Somen (with sesame oil and dashi sauce)Clam Tempura with Caviar PasteShizuoka Prefecture Katsuo TatakiWater Dumpling SoupMilk Lamb Set Meal (9kg Obihiro goat)Yamanashi Prefecture Peach Champagne JuiceHomemade Black Sesame Pudding with Lemon Condensed Milk and Yuzu Zest
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