On the first day of the business trip to Hokkaido in June 2022, I went to a cozy izakaya that caught my eye, specializing in robatayaki. After finishing a remote meeting, it was close to 9 pm when we arrived. The restaurant was about half full, and we were able to sit at the counter surrounding the robata grill in a horseshoe shape. - Kunimare Sake: I started with the Kunimare sake, served at room temperature. It was a refreshing start, and the atmosphere of the robatayaki added to the experience. - Hotaru Okizuke (firefly squid marinated in vinegar): I started with this dish around 9:08 pm, reminiscing about my business trip to Toyama. It had to be paired with Japanese sake. - Asparagus: A splendid and fresh asparagus dish was served at 9:14 pm, with a nice charred exterior. - Shiitake mushrooms: I love shiitake mushrooms from the robata grill. - Mackerel-pickled herring and grilled Atka mackerel: These dishes were served at 9:15 pm and 9:16 pm, respectively. The pickled herring had a flavorful taste, and the grilled Atka mackerel was delicious, enhanced by the ambiance of the robatayaki. - Smoked oysters: I ordered this dish as an additional item around 9:30 pm. The oysters were smoked on the robata grill all day, resulting in a concentrated umami flavor that was truly exceptional and a new taste experience for me. - Dango-jiru (miso soup with dumplings): We ended the meal with a light miso soup with dumplings around 9:57 pm. It was a perfect way to conclude the meal. During the meal, I had a brief conversation with the woman managing the robatayaki, who turned out to be the third-generation female owner. She shared some challenges they faced during the pandemic but also mentioned the tradition of women managing the robata grill at their establishment. Despite the focus on serving sake, there were also young male and female customers present, and I believe that being the third-generation owner requires a strong determination. Although the sake menu was limited to Kunimare, the experience of drinking at such a traditional restaurant was truly enjoyable and memorable.

A famous robatayaki restaurant in Susukino. The atmosphere exudes a sense of history, and the interior is fantastic. I started with a whisky highball at the counter. The grilled dishes, starting with grilled shishamo, were delicious with a nice charcoal flavor. My companion was delighted to find larger than usual grilled hatata. The asparagus was perfectly grilled even though it was a normal size. The oysters were a perfect accompaniment to the drinks with their rich flavor. The only downside is that the prices are not listed on the menu, which can be a bit unsettling.

The atmosphere inside the restaurant is filled with a sense of history. The fish grilled on the hearth is incredibly delicious. Although the variety of alcohol is not extensive, it is enjoyable. The homemade plum wine was also good. It seemed like there were quite a few inquiries over the phone on the day, but it's recommended to make a reservation in advance as it seems to get fully booked.

Established in 1963, the long-established robatayaki restaurant "Sakan Gotei" uses fresh ingredients from Hokkaido and emphasizes the use of charcoal made from Hokkaido wood. With a tradition of 56 years, the restaurant has inherited the grilling techniques passed down from previous generations. The fresh ingredients are delicious on their own, but grilling them over charcoal enhances their flavors. We enjoyed dishes such as sashimi, grilled octopus, grilled scallops, Hokkaido smelt, asparagus, eggplant, and shiitake mushrooms, paired with Sapporo Classic beer. The ambiance, with dim lighting and the live grilling of food in front of us, made for an unforgettable dining experience. The robatayaki was delicious. Thank you for the wonderful meal.

I love Hokkaido's robatayaki. It was my first time visiting this place. The area around the hearth is a bit dim and has a nice atmosphere. I was shown today's fish and vegetables first. Since I was alone, I ordered robatayaki while being mindful of the portion. I enjoyed the green asparagus and dried oysters. Green asparagus is the king of Hokkaido's summer vegetables, with a rich green color and deep flavor. The dried oysters have a mature taste and are delicious. They were perfect as a beer snack. Next, I had rice and soup. The grilled rice balls have a soy sauce and charcoal aroma that is appealing. The dumpling soup has white and yellow pumpkin dumplings with vegetables. They all have simple flavors but are delicious. The customer next to me said that the alfonsino is the best, so I look forward to trying it next time.

This is my second visit. The retro atmosphere is unforgettable. The heartfelt hospitality of the mother and the delicious fish and vegetables cooked by the daughter-in-law made my taste buds dance. Especially the hokke and kinki, which cannot be eaten on the mainland, I will definitely visit again.

I went to a charcoal-grilled izakaya that I had reserved the day before. The restaurant had a nice atmosphere with dim lighting. They grilled Hokkaido seafood and vegetables over charcoal, giving the seafood a smoky flavor. The oysters were delicious with a concentrated flavor. The asparagus was sweet and tasty, especially the white asparagus with spicy miso mayonnaise. Everything I tried was delicious and I would love to come back again.

Located in Minami 7 Jo Nishi 4, Chuo-ku, Sapporo, Hokkaido, this restaurant has a great atmosphere♪ I've always wanted to visit and finally got the chance! ★3.64★ Sapporo isn't just about Genghis Khan, there are also great restaurants like this one with a fantastic vibe. I visited on a Thursday at 7:00 PM with four friends. The restaurant had an exciting atmosphere from the outside, and inside, the counter around the hearth was full! We were led to a raised tatami seating area and the feast began. The menu was simple, with hand-drawn characters and no prices listed, giving it a mature feel. We ordered a variety of local dishes like hokke, hakka, squid with ginkgo nuts, white and green asparagus, and bamboo shoots, all grilled to perfection. We started with drinks like draft beer and lemon sour, and I had a Sapporo Classic beer. As the dishes kept coming, we enjoyed the delicious aromas and flavors together. We switched to sake and ordered a sashimi platter with prawns and hakka liver. Time flew by, and we ended the meal with grilled rice balls and dumpling soup. A full course! Thank you for the wonderful meal♪

On the first day of my Hokkaido trip, I came to a seafood restaurant known for its grilled dishes. We started with grilled saury, which was delicious with its fatty richness. The Sapporo Classic beer paired well with the meal. The prices were not clearly indicated, but they were not overly expensive. Just be aware that the portion of pickled fish was small.

I visited the restaurant on a regular night. I made a reservation in advance and arrived at 6:30 pm. The restaurant has a central hearth with a counter and tatami seating. The atmosphere is somewhat dark and exudes an adult vibe. We started with a toast with draft beer. Since the menu did not have prices listed, I felt a bit uneasy. I was with a senior colleague, so I didn't take many photos, but here is what we ordered. Everything was somewhat "omakase" based on the season. Let's dig in. We had 'kinki' grilled on the hearth. It was juicy with a nice fatty texture and umami flavor. Later, they made a soup with the fish head, which had a soy sauce base but a rich umami taste like miso. We later switched to a four-cup bottle of 'Kunimare' sake and enjoyed it while savoring the fish head. The highlight of the day was 'hime-dake'. It was soft and sweet inside. 'Aspara' had a good balance of saltiness and was juicy. The 'shiitake' mushrooms were large and full of flavor. The 'sanma' had a good amount of fat and the roe was enjoyable. The 'pi-man' was sweet with almost no bitterness. The 'hakkaku' had more umami than expected, with less fat. They even toasted the leftover bones to make crispy senbei. After eating all this and enjoying the sake, the total bill came to around 7,000 yen per person. I learned how to enjoy the seasonal flavors. Thank you for the feast.

Established in 1963, "Sakanadan Gotei" in Susukino, Sapporo offers delicious robatayaki using local Hokkaido ingredients. The grilled whole salmon and grilled golden eye snapper are just a few examples of the unique dishes you can enjoy here. A must-visit restaurant that I would love to return to. Everything we ordered from this renowned robatayaki restaurant was delicious.

We ordered 3 draft beers, 5 highballs, hokki, grilled oysters, smoked mackerel, potatoes, salted fish guts, raw sea cucumber with vinegar, shiitake mushrooms, shishamo fish, asparagus, scallops, eggplant, grilled rice balls, and plum rice balls. The total cost was 16,390 yen for 2 people. There were no prices listed on the menu, so when we made a phone reservation and requested counter seats, we were told seating was first-come, first-served. When we arrived, we were seated at the counter, where we could watch the grilling action. The bill came to a little over 8,000 yen per person, which we found reasonable considering the atmosphere and food quality. We might have ordered too much, but it was a satisfying experience. Thank you for the meal.

Hello, this is pta1001. I went on an expedition to Susukino. This time, I went to Sakuan Gotei, a restaurant known for its authentic robatayaki (Japanese charcoal grill) cuisine. When you open the double doors, you feel like you've slipped back in time into a dimly lit interior with stand lights. It feels like something out of a movie or drama. As it was our second stop, we started with a hot water split of Sanjaku's konbu shochu, and ordered hokki clam sashimi and grilled dishes such as kinki fish, asparagus, and leeks. The kinki fish was delicious with its fatty flavor. We also had the remaining bones and flesh made into a rough soup, which warmed up our cold bodies. Suddenly, I looked up and spotted oysters and hokke fish. I immediately decided to order the oysters. This place comes highly recommended.

This was my first visit to "Sakanagura Godai". Originally, there were supposed to be three of us, but due to various circumstances, only two of us visited. We had planned for a table, but since we suddenly became two people, we asked to switch to the counter if it was available. We were seated at the end of the counter, where we could see the grilling and enjoy the atmosphere. I wanted to eat grilled fish, so I hesitated between hokke and shishamo, but ended up ordering the shishamo. We also ordered some shishamo to go along with it. The basic order is two male and one female, each with two pieces. I haven't eaten "Nishin" much before, but the softness of the flesh and the new texture were interesting. This goes well with sake (Japanese rice wine). I also ordered warm sake to go with it. As for the shishamo, both the male and female were delicious, but the female might be better. We started with bottled beer and then had two cups of warm sake. We also ordered grilled asparagus and tsubugai sashimi as additional dishes, and finished with grilled rice balls. The warm sake was placed on the upper part of the grill, kept in a jar, and served at just the right temperature. I will definitely make another visit when I have the chance.

■Visited during a trip to Hokkaido in September 2022. I made a reservation in advance because I wanted to eat delicious fish and vegetables. I visited the restaurant and sat at the counter where I could see the grilling station right in front of me. However, every time they lit the charcoal, smoke would engulf me, so I recommend not wearing clothes you care about the smell getting into. (laughs) There were no prices listed on the menu, everything was market price. I started with ordering Kinmedai, hokke, asparagus, green peppers, leeks, and potatoes. I think everyone at every table ordered Kinmedai. The Kinmedai was fatty and fluffy, very delicious. After finishing it, they made a soup out of it. All the vegetables were delicious and thick. The asparagus was thick but not fibrous, very tender. Truly Hokkaido quality. I ended with rice balls. I ordered grilled rice ball and grilled salmon. The filling of the grilled rice ball was okaka (bonito flakes). It was crispy and delicious, and I enjoyed it until the end with the Kinmedai soup. The pickles were a bit salty, so I couldn't finish them... It's a wonderful restaurant with a cool and sophisticated atmosphere. Thank you for the feast.

This is a long-established robatayaki restaurant that has been in the same location in Susukino, Sapporo since 1963, marking a history of 56 years. Robatayaki is said to have originated in Miyagi Prefecture, Sendai City, and Kushiro City in Hokkaido, but it is undeniable that Hokkaido played a significant role in its widespread popularity. The restaurant exudes a traditional atmosphere with a dimly lit space that feels like a time slip to the Edo period. The counter with a faint light shining on the grilling area and the aroma of delicious food create a sense of anticipation. The menu features unique Hokkaido delicacies such as hakkaku fish, shishamo, and seasonal vegetables like asparagus and shiitake mushrooms. The hakkaku fish is a fatty white fish with excellent flavor that is exclusive to Hokkaido, while the shishamo is firm and flavorful. The grilled asparagus and shiitake mushrooms are also highlights, showcasing the richness of Hokkaido's produce. Lastly, the seasonal saury is a must-try dish, providing a satisfying taste of autumn. Enjoying these dishes in the northern city of Sapporo is a delightful experience, offering a taste of Hokkaido's culinary treasures.

"Sakura Goido" is a well-known traditional robatayaki (fireside cooking) restaurant in Susukino. It is a hidden gem with the appearance of an old folk house standing in the bustling city. Once you step inside, you may forget that you are in Susukino, as the atmosphere is dimly lit and feels like a secret hideaway. In the center of the counter made of wood, there is a charcoal grill where fish is grilled right in front of you. Just the smell of the grilled fish makes the sake flow endlessly. It is recommended for those who want to leisurely enjoy delicious seafood cooked on the fireside grill.

Established in 1963, this traditional izakaya exudes a welcoming atmosphere. Here are some recommended dishes to order: scallops, shishamo (smelt fish), surf clams, aspara (asparagus), sea pineapple, pickled greens, and Sanpeijiru (miso soup with fish and vegetables). The budget is around ¥6,999 per person, and the restaurant has a rating of 3.66 on Tabelog. Located in Sapporo, Hokkaido, this izakaya is a great choice for a dinner outing in Susukino. Perfect for those who enjoy robatayaki and traditional Japanese cuisine. Enjoy your meal at Sakana Goido! #Sapporo #SapporoGourmet #SapporoDinner #Susukino #SusukinoGourmet #SusukinoDinner #IzakayaLovers #RobatayakiLovers #Robatayaki #SakanaGoido #FoodieMaternity #NationalGourmetGuide

I had been thinking of trying this place someday. When? How about now! So, I went for dinner on Tuesday. I arrived a little after 8 PM. As I entered through the entrance with a nice atmosphere, I saw double sliding doors. The second door led to a slightly dim interior. There was a counter seat in the shape of a "L" immediately inside, with a grill in the center. The counter was full with 12-13 people. There were also raised tatami seating areas with 3-4 tables, all of which were empty. The menu was divided into drinks, grilled dishes, sashimi, and side dishes, with no prices listed. Well, let's just order what looks good. First, I ordered a draft beer. A pitcher arrived along with some onion slices as an appetizer. Cheers! I looked at the menu and chose the grilled fish as my main dish. There were various options. Should I go with the standard Atka mackerel or salmon, or opt for a high-end fish like Alfonsino? After some thought, I decided on Pacific herring, which is a typical sushi ingredient in Hokkaido but I had never tried it grilled. I also ordered eggplant, shiitake mushrooms, and white asparagus. The eggplant arrived first and was quickly followed by the mushrooms. Both were delicious. To accompany my beer, I was persuaded to try some sweet potatoes, which turned out to be tasty as well. I was seated next to a mature couple from Kobe who were enjoying a high-end Alfonsino and the soup made from it. On the other side, a young couple who had squeezed me in were savoring a delicious red tilefish with sake. The white asparagus arrived, followed by the grilled shiitake mushrooms, which were juicy and flavorful. I ordered another beer and was intrigued by the old-fashioned black telephone on the wall. The white asparagus was crunchy and tasty, the best among the vegetables. Finally, the Pacific herring, the star of the meal, arrived. It was rich and tender, reminiscent of a well-fed sardine. It was delicious, especially when eaten with grated daikon and soy sauce. As I devoured the fish, I found myself fully satisfied by the end of the meal. When I asked for the bill, the staff complimented me on how neatly I had eaten. The total came to 5,610 yen, which I paid in cash before leaving. The fish was delicious, and the vegetables were also quite tasty. Next time, I might try the sashimi and sake. Thank you for the meal.

Sapporo was experiencing a heavy snowstorm that night. Despite not being used to a world without snow, I found joy in the sensation of walking through the snow as I made my way from my usual place to Odori Park, through Susukino, and naturally towards Minami 7 Nishi 4. Due to the pandemic, there were fewer customers than usual, making it easy to walk in without a reservation. It had been about a year since my last visit, so I savored the moment. There were only two customers sitting at the counter, enjoying their drinks. It was my first time sitting directly in front of the charcoal grill, and I noticed that the tokkuri (sake decanter) containing Kunimare had been replaced with a smaller one. I started with a highball, followed by sashimi of surf clam. The unique aroma of surf clam paired well with sparkling water. I then moved on to warm Kunimare sake, enjoying my usual pickled herring while requesting smelt. The smelt included one male and two female fish, providing an authentic taste. As I chatted with the female grill chef (was the usual proprietress retired?), I indulged in sea cucumber vinegar. The perfect balance of vinegar and the texture of sea cucumber made for a delightful combination with warm sake. With my body warmed up, I finished with another highball as a gesture of goodwill. I felt a bit guilty for almost monopolizing this space and time for myself, but it was a luxurious solo drinking experience. Two highballs, four servings of warm sake, and a bill of around 7,000 yen (excluding tax). It's strange how my connection with this restaurant, which has accumulated the same number of years as myself, feels so mysterious.

On this day, I went to "Sakanadan Godai" in Susukino. It is located about 3-4 minutes from Higashihonganji-mae Station. The restaurant was established in 1963 and has a unique atmosphere. I arrived at the reservation time and ordered shiitake mushrooms, leeks, and kin-ki (golden eye snapper). The shiitake mushrooms were surprisingly delicious when grilled over charcoal. The leeks were soft and sweet. The kin-ki had a small edible portion but was very flavorful. I enjoyed the rich taste and pleasant aftertaste. The grilled rice ball was exactly as I imagined. I also had a drink and the total cost was just over 8000 yen, mostly due to the kin-ki.