The atmosphere of the restaurant is good, and the service is also good. I recommend eating the sukiyaki rare. I had both the Takumi and Tokujou cuts of meat, and they were both delicious! I also tried the Wagyu hamburger, but I felt that the side menu options were a bit disappointing.

After a year, I visited Sapporo again. I thought sukiyaki might be a bit heavy, but this meat is easy to eat. The right amount of marbling and exquisite texture stimulate the appetite. Honestly, it's delicious even when it's close to raw. I couldn't finish the kishimen as the finale, but it's also good to savor meat instead of fish in Hokkaido. I'm full!

I was taken to Ishizaki-san's restaurant in Susukino, Hokkaido by my friends. It's nice to have hot pot or shabu-shabu during cold weather. We enjoyed delicious high-quality beef. There were other menu options that we ordered, but I forgot to take photos. We also had sukiyaki, which was very appetizing.

The other day, I attended a social gathering after a golf match, which felt more like a sukiyaki event. It was actually my first time having sukiyaki this year. The rare steak was quite impressive, with four servings on one plate, and the sukiyaki, enjoyed with various condiments, was relatively light, allowing the high-quality meat to shine. It was a fun time, and the enjoyment continues. 🍎

When it comes to sukiyaki, Ishizaki is the place to go! I was torn between sukiyaki and shabu-shabu, but this time I went with shabu-shabu! I ordered the recommended premium marbled meat, and it did not disappoint. The appearance was great, the meat was tender, and it melted in my mouth. I also ordered the rare steak with quail egg soup, which added a delicious flavor to the meat. The meat was excellent, but the staff's service was lacking. They did not provide much explanation or assistance, and it felt like we were left to fend for ourselves. Despite the high prices, the service was disappointing, which may make me hesitant to return in the future.

I have been visiting Ishizaki Steak recently at Minami 3 Jo Nishi 3-chome, Chuo-ku, Sapporo, on the 3rd floor of G Dining. Feeling like having shabu-shabu after a long time, I made a reservation and visited solo. It was a quiet atmosphere on a weekday in January during the pandemic. I entered through the curtain and was seated in a small room with a window facing the main street, a narrow table for two. It felt like a living-in room for employees at a hot spring inn. I should have requested a tatami room when making the reservation. The menu was the Hana Course for 19,500 yen, including a bottle of appetizer, cod roe with konjac, broccoli and paprika with a sauce similar to bagna cauda, a salad with daikon, bonito flakes, and Japanese dressing, grilled shabu-shabu (120g) or thin-sliced rare steak (100g). I chose the thin-sliced rare steak and roast beef from Ishizaki, my favorite. The marbled Ezo Tajima beef was incredibly delicious, especially with the quail egg yolk dipping sauce. The taste was heavenly as the fat melted in my mouth. The course also included a grilled crab shell with snow crab meat and miso, which unfortunately was a bit dry. The shabu-shabu featured top-quality marbled meat (120g) with ponzu and sesame sauce, which was truly exquisite. The abalone from Okushiri was served raw and made into shabu-shabu. The young waiter made a mistake while putting vegetables in the pot, dropping some on the table. The wine I ordered arrived at this point, but it was already decanted and served without a tasting. The beef nigiri (seared) was served with vinegar rice, which I requested to be changed to porridge, giving it a fluffy texture and a refined taste. The meal ended with miso soup and a dessert. When paying the bill, I received a hand warmer with the restaurant's stamp, a thoughtful gesture, but there are other things that should be improved first.

Enjoying black-haired wagyu beef in a private room: Shining Course: 22,500 yen (tax included) (*Service charge separate, drinks separate) One of the famous high-end restaurants in Sapporo. Ishizaki has three stores, "Gyu no Ishizaki," "Steak & Wine Ishizaki," and "Wagyu Ishizaki," run by siblings. I've been to Steak & Wine Ishizaki before, but this time I went to Gyu no Ishizaki. They offer a variety of dishes such as crab, abalone, and high-quality meat. The thinly sliced rare steak looks like raw meat, but it's slightly seared and can be eaten as it is. It looks like raw meat, but it's surprisingly delicious (laughs). Every dish is very delicious, and the service is great, but the prices are... I hope to visit again someday.

Located just 1-2 minutes on foot from Susukino Station, this long-established restaurant, Gyuno Ishizaki, was founded in 1972. They serve Ezo Tajima beef, which is raised in Ebetsu. The restaurant has three branches in Sapporo, specializing in steak & wine, yakiniku, and sukiyaki & shabu-shabu. On this occasion, I had the sukiyaki, which was served at a table seat (although they also have tatami seating available). The meat was tender with a good texture, and had a sweet taste when chewed. It was delicious. I would like to visit again in the future. Thank you for the meal.

The new coronavirus is raging. Self-restraint, stay home. Amidst this, I received an email from Tabelog. They will stop the point service based on reviews and new restaurant registrations due to the coronavirus. Does this mean refraining from posting about recommending eating out? If so, shouldn't Tabelog itself shut down the site? Well, there are various things to consider, but it also serves as a record of my restaurant visits, so I think I will continue a little longer while monitoring the situation. However, recently due to self-restraint, the restaurant I posted about is a place I visited some time ago, Ishizaki in Susukino. This place is a well-known restaurant, especially for sukiyaki in Sapporo. In my mind, it is a renowned and traditional establishment. Ishizaki in Sapporo is a representative sukiyaki restaurant. This restaurant and the teppanyaki and steak restaurant are both individual room-oriented establishments. Ishizaki has been a sukiyaki restaurant in Susukino for a long time. The old restaurant had a cafeteria-like appearance, with a stove at each table to cook sukiyaki, but it moved to the G Dining building when it opened, becoming more beautiful. After that, a teppanyaki and steak restaurant were opened. Of course, it serves Kanto-style simmered sukiyaki. The taste is stable, just like the old days. I'm sorry, there are no pictures of the meat (bitter smile).

I visited a shabu-shabu restaurant for the first time with my adorable niece. We ordered the "Happiness Course" for 15,500 yen (tax included, service charge not included). The course included appetizers, salad, grilled shabu, crab shell grill, premium marbled shabu-shabu meat, vegetables, kishimen noodles, and dessert. The meat was tender and delicious, perfect for shabu-shabu. We enjoyed our meal in a private room, it was a relaxing dining experience. Sometimes, beef shabu-shabu is also a good choice!

The sukiyaki and shabu-shabu were delicious and not heavy at all. They melted in my mouth. It was truly delicious. I think it's better than famous restaurants in Tokyo. Today, I was invited by a very important customer... and had the honor of being treated to a special homemade haskap jam with ice cream and haskap liquor as a bonus. I am truly grateful for this rare opportunity. Thank you for the wonderful meal.

I felt like eating delicious sukiyaki, so I visited this restaurant. The service was perfect in a private room, just like a traditional Japanese inn! The meat was delicious, as expected, and the side dishes were also tasty. The rice was fluffy and delicious, like it was just cooked. Please see the photos. This place mainly serves sukiyaki and shabu-shabu, but there is also a steak restaurant affiliated within walking distance.

I felt like eating shabu-shabu, so I came here. I really wanted to eat meat, so I ordered individual meat items instead of a course. I ordered three types: premium marbled beef, pine, and bamboo. I tried all of them and they were delicious! The fine marbling melted in my mouth. The slightly sweet sauce with quail eggs, citrus juice, grated daikon radish, garlic, and ginger was perfect. It was my first time trying quail eggs. The landlady also gave us pickled taro instead of herring and sake with gold flakes as a service, which made my companion very happy. The price was a bit high, but it was a blissful moment. For some reason, we also had crab shell grilled as a palate cleanser.

In Susukino, there is a highly renowned famous restaurant. It was a place that I really wanted to visit once in my younger days. When you enter, you can tell it's authentic sukiyaki. Delicious = meat ✔️ Delicious = service ✔️ Delicious = ambiance ✔️ It's all about balance, right? Enjoying sukiyaki cooked in a relaxed private room is blissful. I love tofu and white konjac cooked in the fatty meat broth. Oh, and spring chrysanthemum is a must. Delicious food should be savored in a leisurely space, don't you think?

I used the luxurious course. I could choose between grilled shabu-shabu or rare steak, but I preferred the grilled shabu-shabu. The food was overall delicious, but the meat sushi was a bit questionable. It was nice to be able to relax in a private room and have a table style where we didn't have to take off our shoes. They also had a wide selection of high-quality alcohol. I heard they have other affiliated restaurants (steak and yakiniku) so I would like to try them as well.

I came here and thoroughly enjoyed plenty of meat for the first time in four years.

Luxury course beef (ﾟдﾟ) Delicious!

It was extremely delicious. It was a bit expensive, but I would love to go again.

At the end of the year, I was taken to this restaurant as a reward. It was a very luxurious course costing around 20,000 yen per person. I thought that Ishizaki-san's beef restaurant was a popular place that required reservations about a week in advance, but they kindly accommodated us even on the day of our visit in the morning. Each room was a private room, completely shielded from outside view, creating a calm atmosphere for dining unless there were very noisy guests. As for the food, well, with such a high price tag, it was to be expected. Even the thinly sliced rare steak that the waiter highly recommended didn't quite impress me as much as I had hoped. However, since I was brought here and didn't intend to act overly impressed, I made sure to react appropriately. If you're dining with someone who doesn't usually eat expensive meat, it might be okay to show a big reaction, but if you're with someone who is quite a foodie, it might be wiser not to get too excited. The grilled crab shell, abalone, meat sushi, and sukiyaki were all good. Speaking of sukiyaki, the first plate wasn't enough for me, so I ordered an additional serving of marbled meat, but I couldn't finish it as the fat became too overwhelming. I left one piece uneaten. If you want to enjoy the meat, I recommend opting for a course with less volume costing around 10,000 yen, and then decide whether to add more based on your stomach and taste. Since one waiter is not assigned to you, there were instances where they didn't seem to know if we had ordered drinks or if we wanted dessert. It might be better to assign a specific waiter to each room or implement a system for better information sharing to increase customer satisfaction. Although it was a restaurant I had always wanted to visit, it wasn't disappointing or impressive. Thank you for the meal.

I enjoyed it very much with wine◎