I went to "Hokkaido Yakiniku Kitaushi" to have yakiniku in Hokkaido. The restaurant is known for its grilled meat and horumon dishes. As you walk through the restaurant, you will find yourself on the second floor, which has a completely different atmosphere from the first floor, feeling more luxurious. All seats are private rooms, and I dined in one of them. While they offer a la carte options, they mainly serve set courses. The appetizers were beautifully presented and included homemade karasumi. The yukhoe was flavorful and made me crave rice. The kimchi with seafood and fruits was a unique combination of strawberries and surf clams. The thickly sliced tongue and harami were tender and fatty. The special selection of grilled meat, Chateaubriand, was delicious when grilled over charcoal. The lettuce with jelly was a refreshing interlude. I chose the roast beef for the yakiniku, and the fillet cutlet sandwich for the sandos. The meal ended with a refreshing cold noodle dish with thinly sliced sudachi citrus. The dessert was a chocolate mint flavor. The service was excellent, and even families with children can enjoy a meal here. "Hokkaido Yakiniku Kitaushi" is a must-visit for a delightful dining experience in Hokkaido. Thank you for the meal.

I got a steak sandwich to go from the photo plus. I went with my child, and they were incredibly kind and helpful to my child, which touched my heart. I would rate it a perfect score minus 0.1, the only downside being that the location of the shop was a bit hard to find. It's a members-only place, so I guess it's understandable that the location is not openly displayed.

Is it really appropriate to categorize this place as a yakiniku restaurant, or should it be positioned higher? It's not quite teppanyaki either... It's definitely yakiniku. I think this place represents the pinnacle of yakiniku category!

A members-only yakiniku restaurant where professionals cook high-quality meat to perfection. The service is polite, the drinks are plentiful, there are private rooms, and the meat is delicious. It's also a great place for yakiniku business entertainment. They serve premium wagyu beef from all over Japan. It might be worth trying only rare wagyu varieties.

Passionate and dedicated yakiniku that pursues the deliciousness of Hokkaido wagyu such as Kitaura Shiretoko wagyu and Biei wagyu! A secret hideaway in Susukino, a members-only, reservation-only yakiniku restaurant with a strong commitment to the exquisite taste of Hokkaido wagyu. The course is fully attended, allowing you to enjoy the finest cuts of meat cooked to perfection. This time, I reserved a course for 18,000 yen. The course includes the following: Appetizer: Cauliflower soup, Mosaic terrine of beef shank, tongue, and Achilles, Asparagus mousse, Sea urchin kimchi with Biei wagyu sirloin tartare, Shiretoko wagyu thick-cut tongue, Shiretoko wagyu thick-cut harami, Shiretoko wagyu fillet chateaubriand, Grilled foie gras, Biei wagyu ribeye, Salmon, tomato, ikura, Rice with raw egg, Today's dessert. Every dish exudes a sense of dedication, but the thick-cut tongue and chateaubriand are particularly exquisite. Even in the original beef tongue shops in Sendai, foreign beef tongues are often used, but here they use Shiretoko wagyu beef tongue. Squeezing orange over the beef tongue from the top creates the best beef tongue you'll ever taste in your life. The chateaubriand is an exquisite piece that has been aged for a long time using the dry wet method. The meat is grilled on the surface to lock in the flavor, and then finished on a charcoal grill, showcasing their dedication. The meat, which melts in your mouth without chewing, is dipped in a special fire-roasted Hokkaido wagyu soy sauce, creating a flavor that will make you groan in delight. It was a blissful time enjoying a course that transcends the concept of yakiniku, almost like a French meal. While it may not be a place you can visit regularly, considering the quality of the meat, I believe it is well worth the price. It's a special place that you'd want to use for celebrations or special occasions. Thank you for the feast.

I was finally able to visit for the second time! As always, all the dishes served are delicious, but this time the course included a fillet sandwich that I believe can only be enjoyed here. The meat, custom-made bread, and original sauce were all exquisite! I will definitely visit again!

It was a luxurious meal of yakiniku. We visited for a birthday celebration. We sat on a comfortable sofa for two and enjoyed the delicious meat and dishes cooked right in front of us. It was a happy time. I would love to go back for another special occasion. Thank you for the delicious meal.

The last meat at Hoso-no was Genghis Khan, I think!! I made my first reservation at the barbecue restaurant Kitau-san in Hoso-no and visited it myself♪♪♪ Yes! Today's course was also wonderful \(//∇//)\ The side dishes other than the meat were also incredibly delicious⭐︎⭐︎⭐︎⭐︎ I definitely want to come back to eat here again)^o^(

I visited a restaurant without a reservation because I heard it was a members-only establishment. I decided to try my luck and was able to make a reservation. When I arrived, I was led to a private room in a separate world-like space. I had already ordered the course menu. The table had a menu with my name on it, which was a nice touch. I started with appetizers, followed by a variety of delicious meats cooked to perfection by the staff. Before I knew it, it was time for dessert. My stomach, not used to such a feast, wanted more. When I asked, the staff offered to bring both dessert options for an additional cost. I agreed, and with some wine, it ended up being a bit pricey but worth it. Overall, it was a delightful experience that made me want to visit the northern region again.

Heart-pounding deliciousness, a lineup of flagship dishes that reached the peak of flavor on this day. I was looking forward to this day where I could meet my long-time reviewers and enjoy the high level of hospitality in a fully attended private room. The depth of flavor in the Hokkaido wagyu tail consomme soup was exquisite, followed by the revolutionary deliciousness of the red clam and chrysanthemum noodles. The Hokkaido wagyu rillette was visually appealing and undeniably delicious. The combination of strawberry and Hokkaido clam kimchi was a stable and delicious choice. The wagyu sirloin tartare with melting egg yolk was a harmonious blend of flavors and textures that I would love to eat regularly. The Chishima wagyu tongue and karasumi dish was juicy and flavorful, with a perfect balance of textures. The Chishima wagyu harami had a rich umami flavor and a delightful sweetness. The aged Chishima wagyu chateaubriand was a masterpiece of meat perfection. The Ezo abalone and wagyu sukiyaki in Japanese cuisine style was a special delicacy. The sea urchin rice dish was a delightful combination of flavors. The Biei wagyu ichibo meat was packed with umami flavor. The Chishima wagyu fillet steak sandwich was a flagship dish with consistent deliciousness. The Biei wagyu grilled shabu-shabu was simply delicious. The wagyu beef tea-soaked rice dish was a satisfying end to the meal. For dessert, the strawberry milk dish was irresistible. The almond, hazelnut, and praline dessert was paired perfectly with white wine. The drinks, including sparkling wine, red wine, and Hakushu highball, were all satisfying. I had a wonderful time at Hokkaido Yakiniku Kitauji, where I enjoyed delicious food, great ambiance, and a lovely time. Can't wait to visit again next time.

I am satisfied and full! I had delicious meat cooked for me. The dishes I had were Hokkaido Wagyu tail consomme soup, Hokkaido Wagyu rillette, red clam and chrysanthemum Noube, seafood and fruit kimchi, Biei Wagyu sirloin Yukke, Shiretoko Wagyu tongue and karasumi, Shiretoko Wagyu harami, Shiretoko Wagyu Chateaubriand, Ezo abalone and Wagyu surinagashi uni rice, Biei Wagyu ichibo, Shiretoko Wagyu fillet steak sandwich, Biei Wagyu grilled shabu vinegar cold noodles, strawberry milk, and a mysterious lump of meat. It was amazing, I can't find words other than "delicious". Embarrassing... There are private rooms available. Since all the meat is cooked for you, I think you can relax even with children. I want to tell my family and friends about this place. I want them to try it. I can't come here often but... I want to come again. Oh! The pickled Chinese artichoke was crunchy and refreshing. It was really delicious.

In the center of the Susukino area, there is a members-only yakiniku restaurant. Although I am not a member here, I was invited by a member to visit, and I am very grateful for the opportunity. The restaurant is located on the second floor of a building, with counter seats and private rooms, creating a luxurious and calm atmosphere. This time, we had a course menu for 18,000 yen excluding drinks, and all the dishes were exceptionally delicious, like nothing I have experienced before. The dishes we enjoyed included: [Appetizers] - Hokkaido Wagyu oxtail consommé soup - Red clam and chrysanthemum salad - Hokkaido Wagyu rillettes [Premium Selection] - Biei Wagyu sirloin tartare - Seafood and fruit kimchi [Salt-grilled Meat] - Shiretoko Wagyu tongue with karasumi - Shiretoko Wagyu harami [Premium Grilled Meat] - Shiretoko Wagyu Chateaubriand [Hokkaido Specialties] - Ezo abalone and Wagyu sukiyaki - Uni rice [Sauce-grilled Meat] - Biei Wagyu ichibo [Premium Selection] - Shiretoko Wagyu fillet steak sandwich - Biei Wagyu grilled shabu-shabu [Meal] - Wagyu beef ochazuke [Today's Dessert] - Strawberry milk All the dishes were delicious, but personally, I particularly enjoyed the "Chateaubriand," which was so tender that it required no chewing, and the "tartare," which melted in the mouth. The dishes showcased the skills of the chefs, especially in bringing out the flavors of the ingredients, combining ingredients, and aging the meat to enhance its flavor. We had a private room with full service, where we could enjoy delicious food while receiving explanations about the ingredients and dishes, making it a truly elegant experience. The course menu comes at a certain price, but considering the quality of the food and service, I believe it is well worth it. While not a place for everyday dining, it is suitable for celebrating special occasions or anniversaries for those who love meat, so I hope to revisit on another occasion.

The exquisite skill and taste in a private room begin with unparalleled flavor, all in perfect harmony. Becoming a renowned establishment, Hokkaido Yakiniku Kitauji continues to advance without stagnation, offering a special deliciousness and a wonderful time that truly moves the soul. This time, we had the opportunity to enjoy a dramatic deliciousness with a Matsutake mushroom course at a celebratory event. Combining meat with Matsutake mushrooms, it was a dynamic duo like the super idol group Pink Lady from the Showa era! The carefully selected aged beef and the exquisite seasoning and sauce, refined through years of trial and error in Hokkaido's most powerful yakiniku restaurant, are a testament to the efforts of the skilled meat craftsmen led by Chef Kiyotani, one of the best in Hokkaido. The course content was top-notch, providing the highest level of satisfaction. It started with the comforting deliciousness of Hokkai scallop, followed by the 2-month aged Wagyu beef with added Cecina red wine, a combination that keeps you wanting more with its condensed umami flavor. The sea urchin and salmon roe choux cream, a fusion of flavors, was an innovative and unique culinary creation. The kimchi with surf clam and strawberry was a mysterious and delicious combination of sweet and spicy flavors. The Wagyu beef tartare with Hokkaido beef tongue and harami was incredibly satisfying, and the Chateaubriand with Matsutake mushrooms was a special delicacy that stood out. Each dish was a masterpiece, showcasing the highest level of deliciousness. The Matsutake sukiyaki with Wagyu beef was a luxurious treat that melted in your mouth, and the Matsutake and Wagyu beef yukhoe rice was so delicious that you would want seconds. The Mont Blanc dessert, with its high level of completion, was a delightful surprise when mixed together, revealing even more deliciousness. The feast at Hokkaido Yakiniku Kitauji, paired with various Hokkaido wines, allowed us to enjoy the perfect harmony of wine and cuisine. It was a level of deliciousness that transcended what we thought was possible! In short, it was incredibly delicious and satisfying, leaving us wanting to return to Hokkaido Yakiniku Kitauji again and again.

The place is not publicly disclosed, but you can figure out which yakiniku restaurant's second floor it is by looking at the image. After entering a certain yakiniku restaurant, open the door on the left and go up the stairs to be greeted. It seems to be a members-only establishment, but they also accept reservations through Tabelog on certain days. I made a reservation through Tabelog, which was very convenient. There are two courses available for visitors, and I chose the 18,000 yen course. I was worried if we could finish the food since I was dining with women, but the portion was just right and we were satisfied. The restaurant offers a full-attended yakiniku experience where the staff cooks everything for you. The overall satisfaction was high because not only the meat but also the other dishes were delicious. The wine selection was excellent, with some coveted options offered at a relatively reasonable price (although still expensive). It's a great place for those who enjoy drinking. The main meat served is from cows raised in various parts of Hokkaido, so it's a great choice for Hokkaido gourmet. The prices are on the higher side, but dining in a private room and enjoying delicious Hokkaido beef in a relaxed environment is worth it. The yakiniku was very delicious. I have created a blog called "Yakiniku Encyclopedia" where I record and share my experiences dining at yakiniku restaurants across Japan. Be sure to check out my blog for more yakiniku restaurant information.

Meat and people, the gem of a yakiniku course pursued by the management is a specialty in every dish! I look forward to the seasonal courses at Hokkaido Ushi each time. Recently, the restaurant's popularity has been increasing, and even corporate people who have been introduced to the restaurant have been giving good reviews, making it harder to get reservations. I haven't been able to go in the winter yet, but the autumn course with luxurious use of matsutake mushrooms is exquisite. I can't wait for this year's autumn to come. The Matsutake Course costs 18,000 yen. Before drinking wine, they prepare with soup. The 2-month aged wagyu seshinna cut, which is a rare cut, is unbelievably delicious and makes you want to keep eating infinitely when paired with whiskey. The sea urchin and salmon roe choux cream is a cute dish that makes you feel like you're in Hokkaido. The surf clam and strawberry kimchi is a dish with a light spiciness that complements the sweetness and texture of the clam. The Biei wagyu sirloin melt-in-your-mouth yukke is a main dish featuring Shiretoko wagyu, and the way they serve the yukke with this cut and precise temperature control is said to be optimal. The grilled Shiretoko wagyu tongue and harami are characterized by the strong umami of the aged Shiretoko wagyu, which doesn't cause stomach upset, and the tongue is grilled to a crispy and juicy perfection. The Shiretoko wagyu chateaubriand is always a delight, especially when paired with wine. The matsutake, sea urchin, and cod sauce is an incredible dish that allows you to savor the flavors of the season. The grilled Biei wagyu tomosankaku with sauce is a dish with a fresh flavor and a strong sauce that complements the sweetness of the meat. The Ezo abalone and wagyu suri-nagashi is a luxurious dish with an elegant abalone sauce and a wagyu flavor that is too delicious. The Biei wagyu sirloin matsutake sukiyaki is a rich and flavorful dish with sirloin, matsutake mushrooms, and Ota Farm's fluffy egg. The matsutake wagyu yukke rice is an absolute delight with a relentless onslaught of matsutake and wagyu flavors. The Mont Blanc dessert was personally the most delicious dessert at Hokkaido Ushi. The beautiful Mont Blanc is mixed up and eaten in a messy way, with an impactful taste that even someone like me who doesn't like Mont Blanc ended up liking. Once again, the service by Kiyataka-san was excellent, and I feel that the level of grilling is improving day by day. The hospitality is also top-notch, and the recommended Hokkaido wine pairing by the owner enhances the exquisite Hokkaido yakiniku experience. Without a doubt, the best yakiniku restaurant in Hokkaido is Hokkaido Ushi, and I personally take pride in that. You'll understand once you go there. Thank you for the delicious meal and the best yakiniku.

Visited "Hokushi," the highest peak of Hokkaido for the second time, for a birthday solo reservation and was surprised with a fun gathering. Thank you for making it a memorable experience. This restaurant has been selected as one of the top 100 on Tabelog in the BBQ category. The selection came sooner than expected by Tabelog reviewers, but it is well-deserved due to the quality of ingredients, dishes, service, and atmosphere. The course we had was the Wagyu Beef and Matsutake Mushroom Course for 18,000 yen. The meal started with an introduction of a Wagyu beef chunk by the head chef, followed by a variety of appetizers and special selections. The presentation and taste of each dish were exceptional, showcasing the high-quality ingredients and skilled cooking techniques. The highlight was the Wagyu beef dishes, including a melt-in-your-mouth Yukke and perfectly grilled cuts of beef. The meal ended with a luxurious Matsutake and Cod dish, followed by a Sukiyaki course featuring Wagyu beef and Matsutake mushrooms. Each dish was beautifully presented and delicious, making it a truly memorable dining experience.

I'm sorry that this review is a bit late, but I had been looking forward to dining at this restaurant for a while. I chose this place for a gathering with friends because I thought they would really enjoy it. The dishes were all listed on the menu, and the staff provided a perfect grilling experience right in front of us. The staff members were very friendly and provided great explanations and service. The beef from Biei and Shiretoko is rare and has a strong umami flavor. I like my beef grilled crispy on one side and lightly on the other, so next time I might try grilling it myself. I want to taste the quality of the ingredients. They have a good selection of natural wines from Hokkaido, and the private rooms allow for a relaxed and enjoyable dining experience. I highly recommend giving this place a try.

Wow!! The best yakiniku restaurant in Sapporo⭐︎⭐︎⭐︎⭐︎⭐︎ They cook all the meat perfectly and the staff is so friendly(((o(*ﾟ▽ﾟ*)o)))♡ It's a yakiniku restaurant where you can feel incredibly happy♪ I want to come back one more time before the end of the year(^_−)−☆

It's hard to find this delicious yakiniku-style restaurant located on the second floor of Susukino! I was recommended this place by a friend, and they only offer course meals where they serve various cuts of meat in a stylish way, similar to a meat kappo restaurant! They also serve yukhoe, so it's recommended for those who like raw meat. The final rice dish is very impressive.

I purchased through crowdfunding and visited for the first time. The harami and tan were the best, with a tender texture that was truly impressive. The yukhoe was also delicious, and the fillet cutlet sandwich was amazing. The rich-tasting soup and refreshing citrus-flavored cold noodles were just right. They also grill the food for you, which makes it very enjoyable. I definitely want to come back again.

This is a members-only, referral-only restaurant that specializes in Hokkaido Wagyu beef. I was invited to visit and was impressed by the chic atmosphere of the restaurant. The wine cellar was stocked with a wide selection of wines, building anticipation for the upcoming course. The course I had was priced at 18,000 yen. We started with an "Original Craft Beer Fudo" for a toast, a beer with a taste similar to champagne. The first course included "Treated sea urchin and cauliflower soup," "Homemade ham Secina," and "Shiretoko Wagyu oxtail rillette," followed by "Seafood and fruit kimchi." The sea urchin treated with kelp broth was particularly delicious with a sweet flavor. The Secina ham was also flavorful and enjoyable. The kimchi with North Pacific clams and peaches was a delightful surprise. We then enjoyed four different drinks that complemented the dishes. The next course included "Premium Wagyu beef sirloin melting yukke," where you mix in the egg yolk for a melt-in-your-mouth texture. The "Salt-grilled meat" featured "Shiretoko Wagyu thick-cut tongue" and "Shiretoko Wagyu thick-cut skirt steak." The tongue had a rich umami flavor, while the skirt steak was incredibly tender. Each cut was served first as is, then with accompaniments on the second cut. The "Premium grilled meat" included "Shiretoko Wagyu fillet Chateaubriand," with beautiful marbling. It was cooked to medium-rare perfection and served with a special "Hokushi soy sauce." After that, we were served "Homemade water kimchi" without the usual red chili color. The "Palate cleanser" was "Ezo abalone suri-nashi" served with sautéed eryngii mushrooms in a rich liver sauce. We then enjoyed the liver sauce with beef tendons. The "Tare-grilled meat" featured "Biei Wagyu ribeye," with a good balance of lean meat and plenty of sauce. The "Premium" dishes included "Hokkaido Wagyu fillet steak sandwich," with fillet meat cooked with bread for a perfect balance. The "Premium" dish also included "Biei Wagyu sirloin grilled shabu-shabu," with beautifully marbled sirloin served with broth and sudachi for a refreshing taste. For the "Meal," we could choose between "Vinegar citrus cold noodles" or "Meat tea pickles." I chose the cold noodles, which were a refreshing way to end the meal. For dessert, we had "Pistachio tiramisu" and "Blueberry dessert," with the popular pistachio flavoring the tiramisu. It was a satisfying end to a high-quality yakiniku course, the best I've ever had. The entire course lasted about three and a half hours, during which I lost track of time enjoying the delicious meats. This is a restaurant you can only visit by invitation, and I was truly impressed by the level of cuisine. I had a dream-like experience and was completely satisfied. Thank you for the wonderful meal.