Three of us went for yakiniku (^_^) It was a high-end yakiniku place, and we indulged in it again σ(^_^;). It's nice to enjoy delicious yakiniku once in a while (´∀｀). This was my second time here. I think it's one of the best yakiniku places in Susukino. The counter seating is almost full when you enter the restaurant. The table seats are fully booked in advance. It's a decent place, so there are no rowdy customers, and you can enjoy your meal in peace (^_^). We started with a toast and thickly sliced beef tongue! Each person gets a piece of various cuts of meat. We carefully grill them and enjoy the delicious taste as they melt in our mouths (*´∀｀). The fat spreads and melts as soon as you put it in your mouth, truly a yakiniku paradise‼️ Each cut has a different flavor, and you can savor it with each bite (ヽ(*´∀｀)). To refresh our palate from the yakiniku, we also had tachi (raw horse meat), raw oysters, and gyoza. And of course, carbs are essential with yakiniku! We had rice with gyoza, rice with chanja (Korean spicy stir-fried pork), rice with raw egg yolk, and even cold noodles ( ^ω^ ). Everything goes well with rice, it was such a satisfying meal (笑). We also had some wine and truly felt like we were in yakiniku heaven (´∀｀). I'm drooling just writing this review (笑). It was a delicious meal (^_^)

A yakiniku restaurant where the staff grill the meat at each table, a top-rated restaurant on Tabelog. First, cheers! Freshly squeezed fruit sour - 750 yen each (excluding tax), choose the "hassaku" flavor, it's refreshing and not too sour. Enjoy the premium course with Spring Chapter Shunsho (Yamagata beef) - 12,000 yen. Highlights include Hokkaido sea urchin chawanmushi with plenty of uni, grilled seasonal fish (like seared kue), purebred Tanba bloodline Manyo beef inner thigh sashimi, black wagyu tongue, harami, lean meat with Saga's number one nori for hand rolls. The shabu-shabu with frosted meat and special clam broth, top-grade rumen, and the ultimate treat of Yamagata beef Chateaubriand with uni on top are all exquisite. The sirloin cooked for 3 seconds with Kyoto's most concentrated red egg, and the black truffle rice cooked in a pot with blend of Yumepirika and Nanatsuboshi rice is incredibly delicious. For dessert, try the "Kotoka" strawberry, it's sweet with a hint of acidity. I also enjoyed several kinds of sake, such as Tenbi Junmai Ginjo Usunigori and Nichinichi Musha Shugyo. The bill was close to 20,000 yen per person, which was a bit pricey. Some menu items are still listed without tax. The staff grilling the meat seemed a bit inexperienced but it was cute. Overall, it was a bit too extravagant, but worth it.

Located right in the heart of the bustling Susukino district in Sapporo. Next to the main branch of Genghis Khan Daruma, you'll find the meat expert MEIDA. In a area where many restaurants have billowing smoke, this place offers incredibly delicious yakiniku with minimal smoke. Head chef Ohira skillfully cuts the raw meat right in front of you and efficiently prepares almost all dishes by himself. While yakiniku is the main focus, they also offer a variety of dishes such as a hearty matsutake mushroom hot pot from Nagano, sashimi, and meat sashimi. As a Tokyoite, I found the prices to be very reasonable. Moreover, when I quietly mentioned, "I ran out of sudachi," they must have heard me because they immediately brought out a fresh supply. Despite being busy, the staff showed exceptional consideration. I will definitely visit this place again when I come back to Sapporo.

Located in the heart of Susukino in Sapporo, our restaurant offers A5 rank black wagyu beef from all over Japan with our unique seasoning. We also have signature dishes supervised by Michelin-starred Japanese chef Nobumasa Mitsuhashi, creating a concept of a "Japanese" yakiniku restaurant. With a lively atmosphere where the meat is cut and served right in front of you at the counter, it's a perfect place for a date. I visited on a weekday evening with a reservation at 7 pm, and the restaurant was fully booked, showing its popularity. The tongue, harami, and yukhoe were all delicious and generously portioned, with prices slightly higher but worth it. As I love hormone dishes, I mainly ordered those, and surprisingly, the bill for two men was around 10,000 yen per person, which was lower than expected. The drink menu is well-stocked with wines, so if you drink a lot, it can add up, but in terms of food alone, the cost performance is surprisingly good. There are still more meats I want to try, so I look forward to visiting again. Hopefully next time with a female companion... Thank you for the meal, and I will definitely come back ⭐️

I received a 10,000 yen course. I drank alcohol moderately and the bill was around 20,000 yen per person. Of course, the meat was delicious. The service was also good, making it a great place for entertaining guests. I noticed other guests were also accompanied.

The taste was great, but what really made the experience enjoyable was the friendly and welcoming service from the staff. They even offered to divide the curry and cold noodles for three of us to share, which was a nice touch for us who wanted to try a bit of everything. Definitely a top choice for a restaurant to revisit!

Date: Saturday 18:30 Number of people: 2 Reservation: Made about 2 weeks in advance through Tabelog Bill: Approximately ¥32,000 During a 2-night, 3-day trip over the weekend, Saturday dinner is the main event of the journey. I usually try to eat local cuisine when traveling, but this time I decided to focus on this restaurant recommended by a friend who lives in Sapporo. I reserved a counter seat for the course priced at ¥13,200 including tax. The restaurant was full, with couples and groups of friends at the counter and tables. The meal started with tataki of front Zawa beef (castrated at 31 months old). The meat was a bit thicker than I prefer, but it was good. The meal continued with grilled masu, ikura chawanmushi, and dishes with strong salt flavors, accompanied by Taketsuru highball which I enjoyed. The open kitchen allowed us to watch the chef's precise cutting and cooking techniques, with the staff working efficiently. Next, there were three grilled dishes, with the harami (skirt steak) in a flavorful sauce being particularly delicious. We also enjoyed wrapping the meat and kazunoko (herring roe) in nori, and eating with umeboshi (honey pickled plum) and shiso. The shabu-shabu was good, but nothing particularly stood out. The main dish was Chateaubriand, incredibly tender and perfectly balanced in fat content. It was so good that we could have kept eating endlessly without feeling heavy. The meat was finished off with yakiniku, where we grilled it with white negi (Welsh onion) and dipped it in rich egg yolk. The truffle rice in a clay pot served as the perfect ending, with a wonderful aroma. Despite planning to order the beef cutlet curry a la carte, we decided to hold off due to feeling satisfied after the meal. The dessert, which was not part of the course, consisted of Kikuchi strawberries from Kumamoto and pistachio ice cream. It was delicious. As someone from Fukuoka, I was delighted to unexpectedly encounter Kyushu's tableware and ingredients, such as Imari ware, Ariake seaweed, and Kikuchi strawberries, which reminded me of my grandmother from Karatsu. It made me want to swim in the Kikuchi Valley for the first time in 8 years.

I visited this restaurant as part of my tour of top-rated restaurants. It was late on a weekday night, but I was able to walk in without a reservation and there were a few empty seats. It seemed like they had about 20 seats in total. I ordered dishes like "Matsusaka beef fillet," "thick-cut beef tongue," "3 kinds of lean meat," "mada chi ponzu," and "seri," along with a few drinks. The quality of the meat was high and delicious, and the staff cooked it for us. The fillet in particular was exceptionally tasty. However, the total bill came out to over 17,000 yen per person, which made me question if it was worth that price. The fillet in the photo was not priced on the menu, but it was 10,000 yen. It's important to be cautious with items that don't have prices listed. The service was not very good, as they strongly recommended the expensive meats and overall, I felt the restaurant was a bit too upscale for what it offered. I personally rated the taste at 3.7, but with -0.1 for service and -0.1 for value for money, I give it a total of 3.5. Thank you for the meal!

The ox tongue, liver, Kyoto vegetables salt salad, red meat sushi, beer, wine (2 white, 1 red), and sudachi sour came to a total of ¥12,000 for one person. The service was excellent, with the chef also serving as a showman, and the waitresses were very kind and informative. This month they had Nagasaki beef, and next month they will have Miyazaki beef. The freshness of the meat was exceptional, and I particularly recommend the liver. I definitely want to go back!

Today's big victory again. A paradise course created by the chef understanding my friend's preferences to celebrate his birthday. The second dish, white peach yukhoe, was a first for me and surprisingly fresh. I'm not a fan of peaches, but the sweetness of the peach matched the marinated meat perfectly, and it disappeared quickly. The third dish, tongue, speaks for itself. I could eat 50 pieces. A luxurious shabu-shabu of sirloin with rich bonito broth and fragrant matsutake mushrooms. Do I need to explain more? It's so delicious that I'm writing this lazy review, so definitely give it a try. Followed by fillet, brian, and ending with garlic rice and cold noodles. The cold noodles here are similar to soba. The soup, refreshing like the sudachi soba served in summer, makes me wonder why everything other than the meat dishes here is so delicious. While it may be called a yakiniku restaurant, it's essentially a place for anything. Tonight, I indulged in fat and was engulfed by fat, heading towards the night of 31 with Sota Arai. Thank you for the feast. I will definitely come back.

Located in the heart of Susukino, this yakiniku restaurant has a high-end atmosphere with a limited number of seats, an open kitchen, and a counter. The dipping sauce has a perfect balance of sweetness and umami, making it delicious. The side dishes are also outstanding. - Beef heart: ☆☆ - Ichibo (ribeye cap) in sauce: ☆ Large cuts rolled up and served. The marbling is just right with a strong sweetness. - Sirloin with salt: ☆☆ Excellent meat quality with a good chewy texture and overflowing umami flavor. - Thinly sliced black wagyu tongue - Seared golden liver: ☆☆ Lightly seared, with excellent meat quality and a good balance of sweetness and texture. - Tongue sashimi: ☆☆ Large pieces of tongue in a rare shape. - Marbled beef sashimi - Scallop with chili sauce - Stir-fried green pepper and beef: ☆☆ Mixing yukhoe (Korean beef tartare) with raw green peppers. The peppers are crunchy with no bitterness, complementing the sweetness of the yukhoe perfectly. - Beef noodles - Tan-tan noodles - Pork cutlet curry: ☆☆☆ The pork cutlet is delicious on its own, and the fruity, sweet, and flavorful curry sauce is outstanding. A fantastic yakiniku restaurant in Sapporo that is a must-visit when in the area.

Today, our group gathered at a yakiniku restaurant for a meal. I wanted my friends to try the finest quality lamb, so I asked the manager for a special course featuring Hokkaido lamb. The meat was so delicious with high-quality texture and fat that we could have eaten as much as we wanted. The only downside was that there were no organ meats available this time, but overall it was amazing.

Famous yakiniku restaurant in Susukino, Sapporo!! This time, I left it to the head chef at the counter!! Plus, I ordered the fillet, sakura shrimp rice, and sea urchin. The quality of the meat was so good that I couldn't eat much. The thick-cut beef tongue was a must-try, even though the raw one was a bit heavy. The sakura shrimp rice was incredibly delicious. This time, the highlights were the thick-cut beef tongue and sakura shrimp rice.

Today, I had a dinner with customers from Nagano. The affiliated restaurant Hitsuji was fully booked, so I asked the manager for a favor and had a wine pairing here. The exceptional dishes were outstanding, surpassing just being a yakiniku restaurant. The swordfish with spicy sauce and boiled scallops with bamboo shoots were particularly delicious. I will definitely visit again soon.

I went to the highly rated meat restaurant MIEDA in Sapporo and tried their yakiniku. The restaurant is known for serving Kyoto beef, and they emphasize this when explaining the menu. Personally, I think the taste of the meat is more important than the brand. This restaurant offers unique menu items that you won't find elsewhere, which can be exciting for those who enjoy creative dishes using yakiniku as a medium. However, if you prefer traditional yakiniku, you may be a little disappointed. I tried the wagyu tongue, wagyu harami, short rib, and hormone platter. The wagyu tongue and harami were cooked by the staff and cut into small pieces, which was a bit disappointing for me as I prefer to savor the meat in larger bites. The wagyu tongue was served with truffle salt, but I personally found that squeezing lime over it made it tastier. The highlight for me was the harami, which was one of the best I've ever had. It was thickly sliced, tender, and flavorful. On the other hand, I was not impressed with the offal dishes. The platter of hormones (intestines) did not meet my expectations. Overall, I found this restaurant to be more satisfying for those who prefer regular cuts of meat. The side dishes were unique, with kimchi containing tuna and namul made with shishito peppers. The dessert menu was also distinctive. If you enjoy creative dishes, especially the harami, this restaurant is worth a visit. I run a blog called "Yakiniku Zukan" where I record my experiences dining at yakiniku restaurants across Japan and provide detailed ratings, so feel free to check it out if you're interested.

Visited on the first night in Hokkaido. Was too hungry so went to a nearby izakaya to drink first haha. [Course Contents] <Appetizer> Fresh fish kimchi of the day <Dish in a Bowl> Rausu-produced steamed bowl of real sea bream <Specialty> Miyazaki beef tartare with rich red egg <Grilled Dish> Thickly sliced tongue of black wagyu beef, enjoy two types of lean meat and one marbled one, BMS 12 Miyazaki beef fillet <Rice> Kyoto meat and Mikawa-produced eel clay pot rice <Noodles> 2-hour extracted Chinese soba with 3 types of simmered dried fish The restaurant was crowded and clearly prosperous. The Masters Dream draft beer for 650 yen was attractive. Other drinks seemed a bit pricey. The meat was delicious overall. The strawberries my friend ordered looked really good...

The overall experience was neither good nor bad, the taste of the food was average. The meat was decently delicious, but the cost performance was just okay. The last noodle dish was the most delicious. The rice cooked in a clay pot looked better than it tasted. The service was good, but for this price, I would expect a nicer interior.

I've been wanting to go to Nikusho-san for a long time, so I decided to fly over and was surprised to find it listed as one of the top 100 restaurants! Congratulations! I didn't leave any comments back then, so I feel a bit embarrassed. I can't remember the details of what I had last year, but I do remember being impressed by the truffle salt. It's a place where you can enjoy delicious meat. I hope to visit again if I get the chance before the end of the year.

I ate a lot, but everything was delicious. The truffle rice was especially delicious. If there are leftovers, could you pack them for me? When I first visited, it was the season for asparagus, and I saw such amazing asparagus for the first time, so I tried both green and white, and they were both really delicious.

Wow! I am always amazed every time I come here. No matter what I order, only delicious dishes come out. For those who don't want to make a mistake, even first-time visitors can eat here with peace of mind. I ordered the special selected kalbi and lamb core, and they were delicious. The spiced cola was quite interesting and tasty. ☺️

While wandering around with two juniors, we stumbled upon a conspicuous noren (curtain at the entrance of a shop). Despite our sudden visit, the staff welcomed us with warm smiles. The interior had a luxurious feel with spacious sofa seats. The service was excellent, starting from helping us choose from the menu. We ordered a variety of dishes, but only managed to take photos of two of them. We were so engrossed in the meal that we forgot to take more photos. The dishes we ordered included beef tongue, sagari (skirt steak), rib core, harami (skirt steak), marinated wakasagi (small fish), and potato salad. The side menu and drink options were also abundant, so I look forward to trying more on my next visit. Thank you for the delicious meal.

I had yakiniku served in a course style. I was surprised by the reasonable price. The staff will cook it for you. It's yakiniku that goes well with wine. I drank too much and forgot to take pictures of some dishes. They don't look delicious at all in photos. How about arranging them on the plate a bit more elegantly? Thank you for the meal.