Suzu-ya 2023.03.31 What I can do now is to support at least the food and beverage industry while being very careful. Let's all work together ✨. Tonight, I visited a yakiniku restaurant, Atohashigo in Kitami, after a long time. The place is "Yakiniku Suzu-ya" located along Kizakura Street in Obihiro. The exterior is a one-story white building. Inside, there are 5 sunken kotatsu rooms. - Beef sagari: 1,180 yen (excluding tax) - Beef heart: 980 yen (excluding tax) - Heart base: 480 yen (excluding tax) - Grilled shrimp: 690 yen (excluding tax) - Striped intestines: 880 yen (excluding tax) - Addictive crispy cabbage: 460 yen (tax included) Alcohol is also available. The salt is a bit strong, but the meat is really delicious. The master seems a bit tired, but please hang in there. Thank you for the meal. Suzu-ya - Business hours: 18:00-22:20 - Closed on Mondays Check out my other restaurant reviews on Tabelog if you're interested. Hideo123456 #Obihiro lunch #Obihiro gourmet #Tokachi lunch #Tokachi gourmet #Hokkaido lunch #Hokkaido gourmet #Obihiro #Tokachi #Hokkaido #Otofuke dinner #Tokachi dinner #Hokkaido #Suzu-ya #Sagari #Yakiniku #Genghis Khan

A shop quietly standing on the north side of Obihiro City. They handle Tokachi Naitai Wagyu (from Kamishihoro Town)✨ It was 31 degrees and hot, but I bet on the first beer without water. I didn't win in the summer jumbo, but the shop didn't disappoint me. The draft beer with perfect foam was a Premium Malt's. The order included thickly sliced beef tongue, Bakudan Sagari, tsurami, mino, and cold noodles. The beef tongue is best when thickly sliced! Enjoy the crunchy texture. Bakudan Sagari is cut thickly, seared on the surface, and then cut to your preferred doneness. It's even more tender than the regular cut! Tsurami is a must-try delicacy. It will expand your knowledge of the world of beef. Mino is like an appetizer for the latter part, with a chewy texture like the romantic gray president of the Suga Fumitaka company? He was so cool, haha.

I think this is the best place in Obihiro, no doubt.

When it comes to eating yakiniku in Obihiro, I always come to this place. Recently, they have prohibited taking photos inside the restaurant, so I haven't taken any pictures of the meat. The limited quantity meat always seems to be sold out whenever I go. Even though I always go at 6 pm, they are never available. Perhaps they don't restock often. The sauce is made with gelatin and solidifies, melting with the heat of the grilled meat. The sauce is not too sweet, and to the people of Tokachi, it may seem a bit less sweet. The meat is very delicious. The prices are not cheap, but considering the quality of the meat, I think it is a reasonable price.

This is Obihiro! This is a yakiniku restaurant! There are private rooms! There are sunken kotatsu tables! No photography allowed! Therefore, there are no wonderful pictures of marbled sagari, etc. How bold of them to have a no-photography policy in this day and age! It shows the confidence of the owner! All the meat here is high quality. The grill is easy to use. The parking lot is divided, so please check the entrance guide. This is a hidden gem of a yakiniku restaurant that only those in the know are aware of. Thank you for the meal!

This is an excellent place! There is no yakiniku restaurant without flaws up to this point. Reservations are required!

This place is a bit off the beaten path, so not many people come here often. But it's my specialty area. This restaurant is known for its simmered sauce and the meat itself is quite delicious. I love the tongue dish!

I will definitely visit here once a month. First of all, the wagyu beef is without a doubt the most delicious in Obihiro! The cold noodles are also without a doubt the most delicious in Obihiro! The prices are high, but the quality of the meat for each is so impressive! If you want to eat yakiniku that reflects the discerning eye and dedication of the owner, this is definitely the place to go!

You cannot enter without a reservation.

Photography is now prohibited! If you want to eat yakiniku, this is the place to go! 🔥

I always go there every month. Everything I eat is delicious.

If you really want to eat delicious yakiniku, this is the place to go!

I have never eaten such delicious meat before!

I went to Yakiniku Suzuya, a popular yakiniku restaurant! Today, I went with my coworkers, a total of 7 people, and I'm already worried about the bill (laughs). We arrived around 7:30 pm on a weekday for an impromptu celebration. Three of us had good news to share, so we toasted with Super Dry beer (the usual brand had changed). Cheers! We ordered using a tablet, which was a new experience for me. The meat here is delicious, and one of my favorite yakiniku places. We ordered various cuts including Wagyu beef and Iberico pork. The pork belly was especially tasty. Overall, it was a fun and enjoyable meal with my coworkers. Today was a good day for me as I reached 100 followers milestone. Thanks for the delicious yakiniku, Yakiniku Suzuya!

I will have yakiniku in Tokachi! The yakiniku restaurants in Tokachi are just so-so, but I decided to try this one today! I had a specific menu in mind - crossbred premium pork intestines, wagyu liver. It was crowded, so I made a reservation in advance. I barely got a reservation at 5:30! Let's go without being late! The private room for two is spacious! Let's take a look at the menu until we're satisfied! No staff came to us! Here, customers input their order numbers into a tablet to place orders, so there's no need for the hassle of dealing with waitstaff! Input the number, send, and the food arrives! This is so convenient and nice! Better than dealing with halfway helpful staff at other places! Let's order shochu and beer, and input the meat orders at once! Negitan, premium sagari salt, tare, kamino, salt, wagyu liver, salt, kobukuro, salt, jyogatsu, salt, wagyu tsurami, salt, lamb, tare, gyu sagari, tare, kamino, salt. Add negitan! It's okay, not good or bad, this is Tokachi after all! We're used to mediocre meat here! The premium sagari was okay, I like tare but either is fine! The kamino was surprisingly delicious, but the quality of the meat was disappointing. Wagyu liver - in terms of texture, it melts in your mouth. Kobukuro - I'm not a fan of the pink quality. Guts - this was the most delicious and good quality! In my opinion, it's the best in Tokachi! I ordered more! The chef is not skilled with the knife, but... Wagyu tsurami - my partner liked the texture! Yeah, it was delicious! Lamb - not tasty... the tare was also not good! Gyu sagari! Yeah, not good! I feel like I understood the level of this restaurant, and it's not bothersome. Well, the guts were delicious, so if I want guts, I'll come here without eating unnecessary things and judge by the taste! Guts gets a 3.8, premium sagari 3.0, negitan 2.5.

Tonight, the president said that he would treat us to our favorite food as a reward for working hard this year, so I invited some young colleagues to our favorite yakiniku restaurant, Suzuya. We go there occasionally since it's nearby and has been open since the beginning. With the president there, we ordered as much as we wanted, starting with the most expensive items. The meat is delicious, but a bit salty for my taste, so I asked for lightly salted. Ordering on a tablet was a bit of a hassle. We indulged in Wagyu beef and the total bill for four of us came to a little over 50,000 yen. It's a bit pricey, but the meat is worth it. I only took a few photos before the president arrived, so there are only a few pictures. Thank you for the treat, Mr. President!

I was told to make a reservation next time, so I called ahead this time. The owner said they asked for reservations because they didn't want customers to come all the way there and then have to leave because there were no seats available. I had been turned away before due to the restaurant being full, but after hearing this reason, I liked the restaurant even more. There is a map of the parking lot on the outside wall of the restaurant, but considering the traffic, it's not easy to park there and look at the sign or make a U-turn. I will upload a photo of the map for reference. Don't forget to make a reservation if you want to enjoy delicious meat.

In the outskirts of Obihiro, you can find a restaurant where you can truly enjoy delicious meat. When I go to a yakiniku restaurant for the first time, I never order the expensive cuts right away. In my experience, the true taste of a restaurant can be found in the cheaper cuts. So, I ordered the regular sagari here. After taking a bite, I was surprised by the exceptional texture and flavor that surpassed the regular sagari. I decided to try the premium cuts like loin and kalbi. As I grilled the premium loin, I noticed that the meat was not frozen, which explained the juiciness and tenderness. Despite my age making me prefer less fatty meat, even the well-done kalbi was not tough and I could enjoy the richness of the fat. I used to buy block sagari from wholesalers because I couldn't find tasty sagari, but now I can enjoy it here. The owner used to be a meat wholesaler, which explains the amazing taste. I highly recommend this authentic yakiniku restaurant to everyone.

I went to "Yakiniku Suzuya" for the first time in a while and I'm really excited because it's been a long time since I had yakiniku. The restaurant has completely private rooms, which makes it very relaxing. The dipping sauce comes in a jelly-like form, and I forgot to take a picture, but the Negitan salt sauce also comes in jelly form. The hormone here is really delicious, perfect in size, tenderness, and no odor at all. The reason why the pork hormone is delicious... The pork hormone here uses "Tokachi muddy pork". What is Tokachi muddy pork? It seems to be free-range pigs. Pigs raised in free-range conditions eat plenty of natural blessings without feeling stressed and grow to 170kg-180kg. (Normal pigs are 120kg) They are raised about one month longer than normal pigs. "Play well, eat well, sleep well!" ← That's toma's motto (laughs) That's what makes the muddy pork aged meat. Sagari is also delicious even with the cheapest meat in Hokkaido. Today, I tried the slightly different "(Special) beef sagari" which is 480 yen per serving and quite reasonable. It is American-made, so it is cheap, but it has a coarse and unique taste compared to Hokkaido-made meat. I won't order it again. I also tried the "Tanshita" which is not on the menu! Hmm, it's a bit subtle. I should have ordered the Negitan salt o(*^▽^*)o. The Negitan salt here is served with the tongue wrapped in leeks as shown in the photo. You grill it on the grill as it is, but I'm not good at grilling one side, so I ended up taking out all the leeks, grilling both sides thoroughly, and then putting the leeks back on top to eat. It's thick but very tender and irresistibleヽ(=´▽`=)ﾉ And I always order extra rice, so this time I ordered a "large rice", but I couldn't finish it and ended up leaving some behind; sorry... I hope you try the hormone here o(*^▽^*)o~♪

This is a yakiniku restaurant located on the north side of Obihiro City. I had heard from an acquaintance that it was delicious, so I had been wanting to go for a while. There is a parking space next to the restaurant. Luckily, there was a seat available when I went, but the rest of the tables were full, so I recommend making a reservation before going. There are many private tatami mat seating areas with partitions, but the number of seats is not that large. The table seats are sunken kotatsu style, and since it is a smokeless roaster, my clothes did not smell afterwards. We ordered a variety of dishes like the ones in the photos. The dipping sauce comes in solid form, which is unique (it melts from the heat of the meat). The price of the meat felt a bit high, but all the meats were delicious and satisfying beyond the price. My favorite was the green onion salted beef tongue, but since the green onions were already sandwiched in the meat from the beginning, it was difficult to cook, and when it came time to eat, the amount of green onions was reduced by about half, which was disappointing.