I hit this restaurant because I wanted to eat lamb, and it was a big hit. The signature dish of boiled lamb was tender and easy to eat without any smell. I wanted to have seconds. In addition, dishes like lamb kebabs and lamb with onions and cumin were also delicious with a nice spice flavor. The soupless tantan noodles I had at the end were also delicious. I have found another restaurant I want to visit again. Since it is a small restaurant, it might be better to make a reservation before going.

I'm sorry I didn't take photos of everything, but the lamb dishes were delicious!! The owner's mother and the regular customers were friendly, and it was a fun time. If you like drinking, the highball might be weak on carbonation, so I recommend trying Shaoxing wine!! The Shaoxing wine with turtle soup was really tasty.

I was invited to a super spicy event and had a super spicy course at an ethnic restaurant in Shinbashi called "Mongolian Chinese BAO". Starting with the "spicy salad with coriander", it was quite spicy, leaving me with a mix of anticipation, anxiety, and fear for what was to come. The "salt-boiled lamb with bones", the only dish in the course that wasn't spicy, had a mild flavor. It was quite fatty and personally, I really liked it. Although it came with a spicy sauce, it wasn't too spicy, maybe due to the fat content. Following that, dishes like "spicy tripe stir-fry", "spicy mapo tofu", "spicy lamb and mushroom stir-fry", and "spicy red oil dumplings" were served, but either my taste buds had adjusted from the beginning or the Shaoxing wine was balancing things out, as they were more of a pleasantly spicy rather than extremely spicy. Of course, the flavors were delicious, so no complaints there. I could enjoy a moderate level of spiciness. The meal ended with "dry Dan Dan noodles", which I really enjoyed. The soft noodles were generously coated in fragrant spices, with just the right amount of heat and very tasty. Overall, I enjoyed the moderate spiciness throughout, but the next morning, my digestive system felt quite hot, so maybe it was spicier than I thought. Haha.

Authentic Mongolian dishes featuring lamb, vegetables, and Chinese spices. Home-cooked Chinese cuisine at its finest. Cheers with Shaoxing wine. Shaoxing wine pairs well with spicy dishes. Thank you for the delicious meal. I will visit again. It's been a while since I had such authentic cuisine.

I ordered the Chansanmaha (2,980 yen) which is boiled lamb with salt. The fatty part is especially delicious. The lamb poses (4 pieces) (980 yen) are lamb xiaolongbao. Quite tasty. The lamb, onion, and cumin stir-fry (1,280 yen) has a strong cumin flavor and not much lamb taste. Overall, it was a bit expensive. Maybe because it's mutton.

Reservation: Not required Waiting time: None Number of visitors: 2 Duration of stay: 1.5 hours Price: 6000 yen per person We visited this restaurant on a whim as we had been curious about it for a while. Although it is described as spicy, it is more of a mild spicy, so you don't need to worry too much. Spicy salad with coriander Boiled lamb with salt Lamb kebabs with onions and cumin Tomato and egg stir-fry

It's not bad, but it doesn't have any particular strengths. The lamb salt-boiled dish is tasty, but just average. What's impressive is that they only serve Mongolian cuisine at that small shop in Shinbashi, and they have a solid business foundation. It was a bit cold inside the shop, maybe due to a draft, so it's better to dress warmly when visiting.

Located a 5-minute walk from the SL Square at Shinbashi Station is "Mongolian Chinese BAO," a restaurant with a shady exterior that fits perfectly in the shady drinking district. As soon as you open the door, you are greeted by the strong smell of lamb. The red-painted walls add to the mysterious atmosphere of the place. The owner, BAO, hails from Inner Mongolia, China, and after studying abroad in Japan about 30 years ago, he opened this restaurant to serve traditional lamb dishes passed down through generations. There are no recipes, and the dishes are seasoned roughly based on taste tests. The draft beer is priced at 600 yen, which is standard. My companion ordered various unique drinks like medicinal herb sours and Mongolian yogurt sours. The "Coriander Spicy Salad" was a mild and refreshing dish, suitable even for those who are not fans of spicy food. The "Boiled Lamb with Salt" was simply boiled lamb with bone, but the rich sweetness of the fat was incredibly milky and delicious. The "Baozi" were Mongolian-style water dumplings filled with only lamb and onions, bursting with flavor. The "Lamb and Green Pepper Stir-Fry with Cumin" had a strong cumin flavor and was appetizing. The "Country-style Stew with Pickled Cabbage" was a hearty dish with lamb, potatoes, and pickled cabbage, offering a rich combination of flavors. The meal ended with "Dry Dan Dan Noodles" with lamb meat, showcasing the delicious homemade noodles. With a bill of around 5,000 yen per person for a course meal and drinks, the total came to about 8,000-9,000 yen per person. For those who appreciate unique flavors and enjoy a lively dining experience with friends, this restaurant is a great choice.

This day marked my third visit to this place, after a long time. I always keep an eye out for any messages from the restaurant, like the one that said "after the third visit, you get a free dish" (although I noticed that message is no longer there). I joked with the owner, BAO-chan, about getting a free dish, but I was already full at that point, so I politely declined. This time, there was a new addition to the decor - a white dragon. I ordered the standard course, which included boiled lamb, spicy salad with coriander, lamb bossam, lamb with onions and cumin, and tomato and egg stir-fry. As always, the food was delicious and I enjoyed meeting BAO-chan again. It seems the restaurant is facing challenges due to the ongoing pandemic, but I will continue to support them. Keep up the good work!

I suddenly felt like eating lamb meat, so I searched for a place where I could enjoy hearty lamb dishes and visited it. The restaurant had a unique atmosphere filled with exotic vibes. They only offered course meals, so I ordered the lamb course. It cost ¥3,850 and included boiled lamb with salt, lamb steamed dumplings, spicy salad with coriander, stir-fried lamb with onions and cumin, and tomato and egg stir-fry soup. The signature dish was the boiled lamb with salt, which was cooked for several hours using a blend of various salts. They used mutton instead of lamb, which had a rich flavor and was perfectly seasoned with salt. The fatty parts were recommended to be eaten while still warm, as they were tender and not too gamey. The meat around the bones was also delicious and easy to eat. It paired well with the Sichuan pepper-based spices and spicy sauce. I also enjoyed the lamb steamed dumplings, a unique dish that I had never tried before. The menu said it came with four pieces, but it seemed like each person got one. Overall, it was a delightful meal.

BAO Granny, I mean, owner BAO sister, was not at the restaurant when we revisited a week later as requested by my friend. We ended up sitting at the counter to not disturb the group of businessmen having a party at the back table. We ordered the ¥3,500 course menu again, along with an additional order of country stew with pickled cabbage. The lamb shank (with bone) was huge and looked like something out of a cartoon. I couldn't resist taking a selfie while gnawing on it! The pickled cabbage in the stew was delicious with just the right amount of fermentation, although there were more macaroni noodles than expected. My friend, who seemed to want the owner to remember their face, kept adding extra Sichuan peppercorns to their highball without changing the glass. Well, after all this, maybe it's okay if we don't come back for a while? Thank you for the meal!

I'm not sure where it came from, but I was invited by a friend to go to this place. I arrived early, before the meeting time, and was urged to hurry up as my friend was already there drinking. The place was further from the station than I thought, so I rushed in to meet them. We ordered the cheapest course and then added some dishes a la carte. I tried Mongolian vodka, which was pretty ordinary. I also tried a Chinese herbal tea highball and the house's original herbal highball. The food included stuffed raw bell peppers with minced lamb, a spicy salad with coriander, boiled lamb with bones, and lamb dumplings. The highlight of the meal was the juicy lamb dumplings. The owner served us fried dough made with lamb fat as a complimentary dish. The total bill ended up around 16,000 yen after adding drinks. It was a great meal, and I left with my fingers smelling like lamb from eating the bone-in meat with my hands.

The first week of the Ei no Gekikara Festival. Every week, eight spicy food stalls line up in a small square-like area called Yabacho Park right below Nadia Park, making it an irresistible event for spicy food enthusiasts. You can easily buy food tickets at the venue or in advance at Seven-Eleven, but I wanted to use my credit card so I bought two 1,000 yen tickets at Seven-Eleven and headed to the venue. The first thing I chose was the soupless tantanmen here. The price was exactly 1,000 yen. When asked about the level of spiciness, I immediately chose the spiciest one. The difference lies in how much spicy miso you want to add, so there is no need to mention it when ordering. Since it was Thursday, the venue was moderately empty and I sat in a food court-like area to start eating. They also sell beer and there are vending machines for soft drinks. However, water costs 150 yen and Calpis costs 180 yen, so you need to make your own judgment on that. Now, about this soupless tantanmen. Honestly, it's not tasty. You have to eat the hard noodles, which are like school lunch noodles, forcedly mixed with the toppings, but sadly, there is nothing to praise about it. In addition, despite choosing the super spicy option, it was only moderately spicy and not that impressive. The lamb with bones at this shop does look delicious, but it's safer not to order the soupless noodles. I later had the opportunity to eat extremely spicy ramen, which led me to give up on this one. See you next week.

We love Bao's cooking and this time we requested a super spicy hot pot party, which was held in the banquet room on the 3rd floor! The hot pot was full of numbing and spicy flavors, especially with plenty of Sichuan peppercorns. Even those who love spicy food were sweating from the first bite! As we continued eating, our lips started to tingle. The meat was all lamb, with plenty of mushrooms. There were also Spam, Bao's special dumplings, and surprisingly, glass noodles! The combination of the spicy hot pot broth and glass noodles was incredibly delicious! Even though we were already full, we couldn't stop eating! It was the best we've ever had! The side dish of boiled lamb with salt, which we also love, was consistently delicious!

Mongolian meat is synonymous with lamb! In the bustling area near Uchimori-guchi in Shinbashi, there is a popular restaurant called "Mongolian Chinese BAO" where you can enjoy plenty of this meat. Run by Bao, a Mongolian chef, the restaurant offers dishes with Mongolian and Chinese influences. The signature course is called the "Lamb Course," featuring lamb meat which is commonly used in Japan, as mature mutton is not as popular due to its strong flavor. However, the restaurant serves a unique dish called "Salt-boiled Lamb," where the meat is boiled with just salt, bringing out the delicious flavor of the lamb without any gamey taste. The restaurant also offers dishes with Sichuan pepper and coriander, as well as a variety of other delicious dishes like coriander salad, tomato and egg stir-fry, and lamb dumplings. For an additional fee, you can also enjoy noodles to complete your meal. Overall, this restaurant is a must-visit for those interested in lamb and Mongolian cuisine!

I went to the restaurant on a regular night, and the place was packed and lively. The restaurant is run by people from China and Inner Mongolia, and it had counter seats. Since I had been to Inner Mongolia before, I had a great time chatting with the owner. As for the food, it had a strong and unique flavor (especially in terms of smell, spiciness, and sourness), just like homemade dishes from the region. The main ingredient is lamb, and you can enjoy it in various dishes such as simple stew, stuffed bell peppers, xiaolongbao, mapo tofu, and dan dan noodles. They really make sure you get to taste a lot of lamb. They also have a drink called Yogurt High on the menu, made from unsweetened sheep yogurt which is unique to Inner Mongolia. It might not be everyone's cup of tea, but it's definitely worth trying. I recommend this place to those who want to experience authentic flavors!

The salted baby lamb's lamb meat is surprisingly tender. The lamb here has no gamey taste, which is truly amazing. With its high beauty benefits, you can enjoy eating a lot guilt-free. Although spicy sauce and spices were brought as a set, eating it without anything was delicious.

The menu is small, but the taste is delicious! There are many different types of drinks to enjoy.

I drank two decanters of Shaoxing wine. All the dishes were spicy but had a deep flavor. The main lamb dish was surprisingly tender and delicious. It has a mysterious taste that is both new and nostalgic.

Today I'm in the mood for lamb. I had a lamb dish with just the right amount of lamb flavor. It was delicious! Amazing!