Kalbi and sagari are a bit expensive for the portion size, but the taste is okay. The chicken dishes are delicious, and the chicken wing gyoza was quite tasty, although it was a bit hard to cook through. The cold noodles had frozen vegetables and were not good, but the taste was okay. The noodles had a chewy texture, which was good. The sauce was like a watered-down version of Ajinomoto's sauce.

The restaurant, run by former colleagues' classmates, is delicious regardless of the connection. As expected from the authentic place, the hormone is incredibly fresh.

Located in a residential area in the town known for its grilled meat, Kitami, this restaurant may be lesser-known but is extremely delicious. I make sure to visit every month without fail. The simmered tripe is definitely worth trying.

The beef intestine stew at the yakiniku restaurant is amazing!

I heard that the hormone (offal) at this restaurant is delicious, so I decided to go try it out. Lately, I've been eating yakiniku once a week. Hmm, maybe I'm eating too much. When I arrived, I was lucky to find the last parking spot in front of the restaurant. It was quite crowded inside. The menu was on a tablet, which was a modern touch. The prices for dishes like Kalbi started at around 1000 yen per plate. It wasn't cheap, but they had a good deal where the half portion was half price, which was nice. I ordered a few different items, with my favorite being the hormone. The marinated beef was also delicious. I was impressed by the garlic salt and pepper seasoning, as well as the cold noodles which were apparently imported from Morioka. I could sense their dedication to quality. The only downside was the extra cold beer, which was served in a warm glass. I had to ask for a chilled glass for my second beer. If they improve this, I'll definitely become a regular customer.

Hokkaido, in the eastern part of the Okhotsk region, is famous for being the "yakiniku town" of Kitami City. One of the popular restaurants in Kitami is "Yakiniku Horiguchi," known for its juicy marbled hormone. This restaurant, "Sumibi Yakiniku Yamaguchi," is a branch of that famous establishment. Located in Kitami, which is also known as the "yakiniku town," this place offers a variety of delicious grilled meat options. The city is known for having many yakiniku restaurants, offering affordable and tasty options. The consumption of meat is high, with many households buying meat from butcher shops to enjoy yakiniku outdoors regularly. One of the popular events is the "Harsh Winter Yakiniku Festival," where people enjoy grilling meat outdoors even in -20°C weather. When it comes to yakiniku in Kitami, the must-try dishes are hormone and beef/pork sagari. This restaurant specializes in grilling hormone on a charcoal grill, providing a unique and delicious experience. The signature dish here is the round-cut hormone, which is tender and flavorful. The hormone is prepared well, without any strong odor, making it a delightful treat. Another recommended dish is the wagyu sagari, which is tender and melts in your mouth when grilled over charcoal. The restaurant's sauce, with grated onions, adds a fruity touch to the meat. The restaurant mainly offers sunken kotatsu and raised seating, making it ideal for families. However, they also have counter seats for solo diners. While the restaurant may not be well-known across Hokkaido, it is a popular spot that requires reservations on weekend nights.

A restaurant in a residential area in Kitami City where you can enjoy "Kitami-style yakiniku". When it comes to Kitami yakiniku, it usually involves charcoal grilling, which is generally affordable. You can enjoy hearty cuts of meat like sagari without sauce, season your own horumon with salt, and savor the sweet and thick sauce in a smoky atmosphere, all in a carefree and hearty manner. This restaurant follows that tradition but also offers a clean and spacious establishment, as well as a digital ordering system for added convenience, making it a "community-oriented yakiniku restaurant". The prices are slightly higher, but the quality of the cuts and portion sizes justify the cost, perhaps aiming to differentiate itself from cheaper establishments. The meat is delicious overall, with sagari being a standout and their homemade black garlic adding a nice boost of stamina. The sauce is flavorful yet refreshing. You can truly experience the strength and uniqueness of Kitami yakiniku at this restaurant, which is popular among locals. For visitors, the hearty sagari and mild maruhorumon are must-try items. Personally, I especially enjoyed the Wagyu sagari.

Whenever I go back to Kitami, I always stop by this place! There are several restaurants in Kitami where you can eat maru horumon, but this place has been offering it since the early days and it's quite delicious. The quality of the sagari can vary from day to day, with some being more marbled than others, which is a bit disappointing, but on average, you'll get a tasty sagari. Additionally, other meats like pork sagari and tongue are generally delicious as well. The number of table seats in the tatami room has doubled, so it may be less crowded now. Definitely give it a try!

I visited Yamaguchi in Hokkaido to try some delicious hormone (offal) dishes with my lunch friends from Kitami. We arrived around 8 o'clock after confirming availability over the phone and taking a taxi to get there. The restaurant was not too crowded, with a few groups of customers still dining. We sat at a table with a sunken hearth and each ordered our preferred meat dishes: - Beef sagari (skirt steak) for 900 yen: The sagari had a great flavor, but I wished it was a bit thicker. You can request it to be cut thicker or thinner. - Beef kalbi (short rib) for 900 yen: The kalbi was cut thick, but when grilled, it wasn't too fatty and had a delicious meaty flavor. - Pork hormone (large intestine) for 400 yen: The portion was generous and surprisingly tasty for the price. Even my friend, who usually only needs one piece of hormone, enjoyed it. - Maru-hor (rectum) for 500 yen: This was recommended and turned out to be delicious. It had some fat but no strong taste, and it was shaped like a tube. - Tsukune (3 pieces) for 400 yen: The tsukune was larger than expected and tasted great when grilled and dipped in egg sauce. We also ordered homemade kimchi for 380 yen, edamame for 150 yen, and a large portion of rice for 250 yen. Overall, the meat dishes were reasonably priced if you enjoy hormone-based dishes. In Hokkaido, the meat was served as is without any additional seasoning, which was different from the practice in Tokachi where meat is usually marinated and served with dipping sauce. We enjoyed trying the different flavors of hormone dishes in Hokkaido, and it was a delicious experience.

My mother and sister had visited once before and said it was delicious, so during Golden Week, relatives from Sapporo, my family, and my partner made a reservation to visit. I believe it used to be a "cafe" before. It has been renovated and turned into a yakiniku restaurant. However, since it was originally a cafe, the interior is still quite small. There are counter seats, table seats, sunken kotatsu seats, and raised seating areas. I recommend the "maru horumon" here. It's chewy but also tender enough to bite through. The sauce in the picture was slightly sweet and had a fruity taste. There is also salt and pepper on the table for your preference. However, the staff (maybe student part-timers?) seemed a bit lacking in energy and enthusiasm. It might have been because it was busy, but our orders took a while to arrive. When we ordered "pork belly" and grilled it, there was a big flame that caused the oil stains on the duct to drip down. It's dangerous to wear fancy clothes here. There was a woman at the counter grilling alone, and she looked pretty cool.

We used it for lunch, and it was around 7000 yen for two people...