On the 3rd night of my trip to Hokkaido, I visited a delicious yakitori restaurant that I had discovered while planning my trip. The name of the restaurant sounded familiar, and I realized it was the same place I had visited three years ago in Ningyocho, Tokyo, which was once ranked in the top 100 on Tabelog! I made a reservation for 8:20 pm and arrived excited to try their unique grilled chicken dishes. The menu is now only course meals, but I started with a beer and then ordered some cold sake. Here is what I enjoyed: - White liver paste and strawberries in a wafer shell - Grilled chicken wrapped in a magnolia leaf with miso - Chicken neck meat - Otafuku lymph - Back liver kidney - Belly stomach with black pepper - Gizzard - Chicken heart and gizzard - Gizzard skin - Shiitake mushroom - Chicken tail - Chicken wing - Chicken white broth ramen with rice added The flavors were rich and delicious, especially the unique cuts like back liver, chicken heart, belly, and gizzard. The chef, who used to be quiet in Ningyocho, has apparently become more talkative since moving to Sapporo, sharing interesting stories with us. It was a great experience, and I will definitely visit again. Thank you for the wonderful meal!

The yakitori restaurant in the alley has a very nice atmosphere at the entrance. I have been to dozens of yakitori restaurants, including some that are not listed as top-rated. We started with a toast with beer. The liver pate with fig sandwich for the appetizer was interesting. It seems that high-end restaurants tend to use a lot of monaka. Then the skewers kept coming one after another. Although I expected to have 10-12 skewers, we ended up with only 9. The final dish of chicken thigh skewers was a classic, but it came with an extra egg, which was a first for me. The fried rice noodles for the finale were delicious, but I wish there had been a bit more creativity. Personally, I wonder why this restaurant, with few reviews, made it to the list of top-rated establishments. It seems like they have the potential to do more. Thank you for the meal!

Located in Minami 5-jo Nishi 6-chome, Chuo-ku, Sapporo. This yakitori restaurant is situated in the Susukino "Gojo Shinmachi" dining district. Originally from Tokyo's Ningyocho area, it relocated to Susukino in January last year and has become a popular spot, even being selected as one of the top 100 yakitori restaurants in the EAST. The restaurant has only 7 counter seats, so I made a reservation about two weeks in advance. They only offer an "omakase" course for 7,700 yen. I started with a draft beer (Ebisu) for 825 yen. The meal began with a chicken-shaped monaka filled with white liver paste and Otaru blueberry jam, which was delicious. The yakitori dishes that followed were all very flavorful and well-prepared. The course lasted about 2 hours, and the owner was attentive and engaging throughout. It was a rare treat to enjoy such a high-quality yakitori experience in Hokkaido.

The taste is good, but the overall evaluation goes beyond that. Restaurant ratings vary from person to person. Some prioritize hospitality, while others prioritize taste. Opinions especially differ when it comes to hospitality. My evaluation is my own. Yakitori level ⭐️5, service level ⭐️2. Yakitori is amazing. If asked if I would go again, I would definitely go. But in terms of priority, I know many other better places.

Hokkaido is known for its popular "yakitori" restaurants in places like Muroran and Kamifurano. However, the concept of "grilled chicken skewers" is not very developed here. This particular restaurant was opened in Susukino by a famous owner from Tokyo. It's great to see them reunite after a long time. The menu includes items like white liver with blueberry, chicken breast with green onions, and grilled chicken wings. Hokkaido has very few local chicken producers, making sourcing ingredients a challenge. Chicken meat is considered a cheap ingredient in Hokkaido, so high-end yakitori restaurants are rare in Sapporo. However, with the improvement of local chicken quality in areas like Akabira, there is potential for more upscale yakitori places to thrive in the future. Wishing success to all yakitori businesses in Sapporo!

This is my first time here, and I'm not very good at taking notes while talking to a well-known chef, so my notes are a bit lacking. Unfortunately, I don't have a picture of the most impressive dish. The dishes I tried included liver, Nara pickles, marmalade, abacus, otafuku, saezuri, gingawa, peta, kinchaku, negima, white asparagus, fu, chouchin, sasami shiso, and shiratama ramen. I had one beer and three glasses of sake. The chef seems to really like organ meats, which I couldn't find anywhere else. I'll definitely come back again.

Sometimes I forget to make a reservation and end up struggling to find a place to eat. After calling a few places with no luck, I decided to try my luck at a nearby restaurant. Luckily, they had an opening! When I walked in, I noticed a familiar face and knew it was going to be a fun meal. This restaurant mainly focuses on internal organs, so there were no chicken skewers or meatballs. It's rare to find such a nice chouchin (Japanese lantern) in Sapporo! Just when I thought I was full after the chicken noodles, I mixed in some rice to make chicken rice. Another delicious meal, thank you!

I love offal, so maybe that's why I have a bit of visceral fat? Well, let's refocus and get back to the report! Starting with a liver paste and fruit collaboration monaka, followed by chicken white broth ramen and zosui (rice in leftover soup) to finish! The lantern is not often seen in Sapporo, but the sauce is generous and to my liking! I want to go once a month! The wine selection is also diverse and keeps things interesting! I will visit again! Thank you for the meal!

Yakitori course for 8,250 yen. There were various rare cuts and it was fun trying new things. The master used to run a shop in Ningyocho for 15 years and was quiet, but now in Sapporo, he has become more talkative. I wonder what happened...?

The menu states "No orders for water or tea," but you can still order them normally. It seems they may not tolerate customers who only order water without any other drinks. Ordering water as a chaser for alcohol should be fine. In Sapporo, there weren't many high-end yakitori restaurants compared to sushi or French cuisine, but it's great that delicious places have been increasing recently. The taste is excellent. However, due to being short-staffed or focusing on cooking, the owner seemed too busy to ask about the course menu or the sake/wine of the day. I like to order Japanese sake or wine to go with yakitori, but in this case, I refrained from asking too many questions and simply asked for a recommended Japanese sake. I ordered a glass of white wine, but they didn't tell me the variety or brand. Even if they are busy, in a high-end restaurant, they should still provide this information.

This is a restaurant that opened in Susukino, Sapporo on January 26, 2022. It was a renowned restaurant in Ningyocho, Tokyo, awarded the Michelin Tokyo 2017 Bib Gourmand, with a Tabelog rating of 3.78 and selected as one of the top 100 yakitori restaurants in 2018, 2019, and 2021 (no announcement in 2020). It also received the Tabelog Award Bronze in 2017 and 2018. The restaurant has now relocated to Susukino, and it was my third visit, this time with two friends from Sapporo. You can only order the chef's choice course, with the option to make additional requests. The yakitori, especially the offal dishes, were exceptional and cooked perfectly. The owner, Mr. Izura, was friendly and approachable. The restaurant undoubtedly serves some of the best yakitori in Hokkaido and among the top in Japan. They use rare Kishu Binchotan charcoal, which gives a unique aroma, and their secret tare sauce has been continuously added to for 20 years. Highly recommended!

Originally a popular yakitori restaurant in Ningyocho. The head chef is quiet, so the shop has mixed reviews, but the taste is good and well-known. Without anyone noticing, the shop has relocated to Sapporo and is becoming popular there as well. Reservations are still easy to get for now. Located on a narrow alley just off the main street, with a small counter seating for 7. The menu is focused on offal, so they confirm over the phone if that's okay. I'm not a big fan of offal either, but decided to give it a try! The omakase course is 7480 yen and includes dishes like Hiyoko no Naka, Liver Pate with figs, Chicken wings simmered in soy sauce and mirin made into spring rolls, Sobaban Otafuku, Seikanzume, Hartsu Saezuri, Harami Negima, Nagaimo wrapped in nori, and Chochin Furisode. The meal ends with ramen and a delicious soup that is turned into a porridge. The soup is really tasty! We also had additional drinks like draft beer, Tsururei special junmai, Kamikawa Toku Junmai, Furou Izumi yamahai muroka nama genshu.

A rare yakitori course in Sapporo. It's a must-visit for those who love offal!! The seasoning was exquisite, and I was able to enjoy it until the end without getting tired. Throughout the course, vegetables and palate-cleansing dishes are provided, making it a well-thought-out course. The first dish of fig and white liver was excellent. The grilled lantern was also fresh and juicy! I was satisfied with the visit to the rumored yakitori restaurant. Thank you for the meal ★

Today, I visited Takesan for the first time in 6 months. It's hard to find a yakitori restaurant in Sapporo that offers such a great variety. The offal dishes were amazing, especially when paired with junmai sake. Last time, they didn't have chochin (lantern fish) but everything was really delicious. Takesan, thank you for moving from Tokyo to Sapporo! 🍏

Attended a farewell party for a friend and visited this restaurant for the first time. It was a place my friend had been wanting to try, and another friend made a reservation. It was my first time at a yakitori restaurant that only offers omakase (chef's choice). The dishes that came out had names I had never heard of before, like organs and lymph nodes, which was quite surprising. After trying a variety of items, if you wanted something specific, they would grill it for you, but we were already quite full. We ended the meal with ramen and zosui (rice porridge). It was a whole new experience for me. However, it would have been helpful to know beforehand that it was an omakase-only restaurant, as I was a bit taken aback. I thought yakitori was supposed to be affordable, so I was relieved to have enough money. Thank you for the wonderful meal.

This is a rare grilled skewer restaurant that specializes in chicken offal meat. The owner, who used to have a shop in Ningyocho, now operates in Sapporo. Reservations are required, and the owner, who has various rules and quirks, runs the shop alone. The menu consists of courses only, with the option to add more items after finishing the course. The course for the day included various dishes like sasami, persimmon, yam, and nori from Saga, as well as various chicken offal parts. Additional items like stomach and chicken wings can be ordered separately. The price does not include drinks. This might not be suitable for everyone.

Located on the catwalk connecting Nakadori and the street, there is a yakitori restaurant called Hatsumoto that serves incredibly well-maintained chicken offal. I was amazed by how finely they divide the chicken parts, with one skewer being equivalent to the parts of five chickens. The taste was also surprising! Furthermore, the selection of Japanese sake was amazing. I finished off with their chicken soup ramen. It was delicious.

Sapporo Susukino opened on January 26, 2022. The restaurant was originally located in Ningyocho, Tokyo, where it received the Michelin Tokyo 2017 Bib Gourmand award, had a Tabelog rating of 3.78, and was selected as one of the top 100 yakitori restaurants in 2018, 2019, and 2021 (no announcement in 2020). It also won the Tabelog Award Bronze in 2017 and 2018. The restaurant has now relocated to Sapporo Susukino, and it is a must-visit spot for yakitori lovers. I went with a friend who is a gourmet in Sapporo, and we both enjoyed the omakase course. The grilling technique was exceptional, especially for the organ meats, making it a yakitori paradise. The owner, Mr. Deura, was friendly and approachable. The restaurant uses rare Kishu Binchotan charcoal, which gives a unique aroma, and the secret tare sauce has been continuously refined for 20 years. Highly recommended! Here is what we had: - Blueberry and white liver paste monaka - Chicken tenderloin with Yamato potato, persimmon, Saga seaweed, and dashi soy sauce - Soroban (chicken breast), neck tender, and more - Otafuku (chicken thigh), lymph, and more - Sejimo (chicken neck), kidney - Zucchini - Gizzards - Enoki mushrooms - Heart and tripe - Green onion and chicken thigh skewers - Abashiri Village mushrooms - Lanterns (chicken tail), bitter orange, and more - Chicken wings - Ramen - Chicken rice Additional orders: - Heart - Silver skin - Saezuri (chicken gizzard) - Belly - Chicken wings Thank you for reading till the end. If you found this review helpful, please save the restaurant and give it a thumbs up. Feel free to leave a comment, and I will reply. You can also check out my Instagram for more updates at HIDE GOURMAND [@hide06_21].

During the time of Ningyocho, I had been planning to visit Jo-san, but they had already moved to Susukino. It was a bitter experience for me, but finally, I was able to visit Jo-san at their new location! We arrived at 8:30 pm with empty stomachs. There was a group of three, one of whom seemed to be a regular from the Ningyocho days. The two friends I had convinced to come along with me were enjoying the meal that was served. Since it was late, I was prepared for limited rare cuts, but we savored dishes like soroban, otafuku, and chouchin, among others. Accompanied by rare Japanese sake, we had a great time. I wondered how they could provide high-quality skewers in Susukino, and it turns out they source their meat from the same supplier they had in Ningyocho. Unfortunately, I never got to taste the food during the Ningyocho days, but judging from the regular customer's reaction, the taste remains the same. The head chef mentioned that he didn't smile as much back then. Apparently, they used to handle double the number of seats with just two people, and the chef was solely responsible for grilling the skewers, so he had to be very focused to avoid burning them, hence the stern expression. Now, with a manageable number of seats for one person, he can enjoy conversations with customers. When I mentioned my plan to go to Shakotan for sea urchin tomorrow, they kindly informed me that the fishing season ends at the end of August, so I might not be able to have the seasonal sea urchin. I wonder how plain the Ningyocho days were. It's all thanks to the move to Susukino. The conversation drifted off track. There was a last-minute call after 9 pm, but they only accept customers until 9 pm, as they offer a course focused on internal organs. It's recommended to visit as the first stop regardless of the starting time, as you can get a great sense of satisfaction. It might be tough to visit multiple places in one night. If you want to enjoy other gourmet options in Susukino, it's recommended to stay overnight. Including the chef's warmth, I was deeply moved by this encounter, and I must visit Jo-san every time I go to Susukino. Thank you for the wonderful meal.

Sapporo, Susukino. Today's restaurant is Jo-san, located in Gojo Shinmachi. After a summer business dinner, unsure if plans would change the next day, I kept my schedule open. It was already 4 pm and I didn't feel like inviting anyone out, so I decided to enjoy Susukino alone for the first time in a while. I had heard that this place was moving from Ningyocho, and that reservations were required for a set course, which made it a bit intimidating for me as a non-Sapporo resident. I decided to give it a shot and called them, and they said they could accommodate me at the time when another solo reservation was made. The business dinner went well, and it seems luck was on my side. The restaurant has only 7 counter seats. At 7 pm, there was one other solo diner and a group of 3 gentlemen who seemed to be executives from a major new club in Susukino. I guess they really do have money, haha. I started with a draft beer for 770 yen, which was good but a bit pricey for the size of the glass, so I switched to a bottled lager for 990 yen. The menu only had a course for 7,480 yen. Let's see the skills of the chef who made a name in Ningyocho! - Strawberry-filled white liver inside a monaka. The white liver paste had a unique flavor, not too strong, with a hint of sweetness that paired well with the strawberry. It was clear that this place was delicious. - Vinegared dish with chicken breast, komatsuna, myoga, and grapefruit. The slight vinegar flavor combined with the grapefruit's acidity was refreshing. - Skewered chicken neck seasoned with salt. It had a firm texture with a hint of fat. - Skewered chicken lymph node seasoned with salt. It had a skin-like texture but also a meaty quality. - Skewered chicken back liver and kidney seasoned with sauce. The sauce was slightly salty and complemented the rare meat perfectly. - Grilled long eggplant with ginger, bonito flakes, and soy sauce. - Skewered chicken skin and harami seasoned with salt. The harami had a slight chewiness and was flavorful. - Skewered chicken heart seasoned with salt. It was rare and melted in the mouth. - Skewered chicken tail of the female bird seasoned with salt. It had a good texture and less fat compared to the male bird's bonjiri. - Skewered green onion with sauce. The slightly burnt green onions were aromatic and balanced well with the meat. - Corn that was surprisingly sweet and rich, not the usual white corn. - Skewered chicken ovary seasoned with sauce. It was almost raw and surprisingly delicious. - Skewered chicken shoulder blade with yuzu pepper. It was juicy and refreshing. I was too full to order more skewers, but the diners next to me added more to their meal. I wanted to try it too, but I decided to end my meal there. - Ramen in white broth soup. It was incredibly rich and flavorful, perfect for pairing with rice. I only had a taste, but it was indeed delicious. The owner of the restaurant had no connection to Hokkaido but felt drawn to live in Sapporo after getting tired of Ningyocho. Despite not knowing anyone here, he opened a restaurant, and it was the best yakitori I had in Hokkaido. The reviews on Tabelog were also positive when I visited.

Great news for Hokkaido locals! Jo-san has relocated from Ningyocho to Susukino! The only option is the omakase course for 7,480 yen. You can add more if needed. Drinks are a must-order. The rare cuts were amazing! Both the meat and offal, with salt or sauce, were all delicious. The top 3 dishes of the day were 1) Chouchin, 2) Otafuku (lymph nodes), and 3) Soroban (neck meat). The ramen and zosui at the end were also excellent. The chicken white broth soup is so delicious that even if you add some grass from the roadside, it would still be tasty. It's at the level of a ramen shop or zosui shop.