It is located to the east of Sapporo Station. It doesn't seem to be well known yet. Everyone, please try going there at least once. It's not enough to just say it's delicious. I happened to be waiting at a hotel due to circumstances and came here. I'm glad I met Yakiniku Kiren today!

There is surprisingly delicious high-quality meat available here. It is rare to find such quality at this price in Sapporo. The careful trimming of the white intestine was excellent. You can feel the chef's passion for the meat. They use gas instead of charcoal for grilling. There is a storage space under the chairs, which is convenient for those taking public transportation. The seating includes 6 counter seats, 4 table seats, and a raised area that can accommodate 6 people if needed. Despite being always busy, the service is quick and drinks are served promptly. It would be nice if they had jasmine highball on the menu. There are no other flaws! Additionally, the restroom is very clean and equipped with mouthwash and paper cups. It would be helpful if they had a sign indicating whether the restroom is occupied or available. I would love to bring important or close friends here! And guess what! A second branch is opening in Susukino! I'm looking forward to visiting a more convenient location!

I casually dropped by and ordered Kimchi, Hokkaido Wagyu A4, Nakaochi Kalbi, Hokkaido Wagyu, Premium Liver Sashimi, and Biei Beef Toro Hormone. The Nakaochi Kalbi could use a bit more cleaning and the liver sashimi was a bit too oily. The Toro Hormone seemed a bit thawed. It may be a bit exaggerated, but was it supposed to be a "liver"? Hmm, I heard the Hormone Hotpot is recommended. Unfortunately, I won't be coming back, so I won't be able to try the hotpot, but it might be a good option. Overall, the meat was quite fatty. I wish it had cleaner fat.

I used it for dinner. The specialty of the restaurant is yakiniku (grilled meat) and motsunabe (tripe hot pot), and the motsunabe ordered by the person next to me looked very delicious, but this time I chose yakiniku. I ordered beef tongue, skirt steak, harami (skirt meat), and upper mino (top part of the stomach). They were all tender and delicious, but especially the beef tongue had a satisfying thickness. There were also daily recommended cuts and Japanese sake not listed on the menu, which made for an enjoyable and delicious time. However, the duct inside the restaurant seemed weak, as there was more smoke lingering than at a typical yakiniku restaurant. Next time, I plan to try the motsunabe. Thank you for the meal.

I made a reservation around 7:00 PM and visited the restaurant. I had the option to choose between motsunabe (tripe hot pot) and yakiniku (grilled meat), and I chose yakiniku this time. I ordered beef tongue, skirt steak, and stomach, and all the meats were tender and delicious, with each piece having a satisfying texture. In particular, the beef tongue was thick and the most delicious I have ever had. The side menu item, nira chijimi (chive pancake), was also excellent! Next time, I plan to try the motsunabe as well!

I'm happy that I can have a yakiniku set meal for lunch for less than 1000 yen. Today, there were also lunch menu options other than yakiniku. I was excited to see the old gas grill at the table! I want to go back at night next time and enjoy a hearty meal!

Discovered a yakiniku restaurant near the company. I happened to find it on my way to work, and because it looked delicious, I decided to go with my colleagues after work. When we arrived around 7:00 PM, the restaurant was almost full. We were seated at the counter. This restaurant uses a gas roaster instead of charcoal. We started with some beer to wet our throats. We ordered Sagari and Harami first. We also tried the recommended pork Sagari. The side dish was lettuce. They also offered grated radish and cabbage for free, so we asked for those as well. There are two types of sauce, one is light and the other is thick, so you can choose according to your preference. Soon, the meat arrived. The red meat looked very appetizing. We started grilling it right away. The meat was quite large. First, the Harami... so tender!! It didn't become tough when grilled, and the umami flavor came through directly, very delicious. The Sagari was also tender without any greasiness, very flavorful meat. My colleagues also said, "This place is really good." The meat was so delicious that we decided to try the tongue, which was beautifully presented. It came with seaweed salt and lemon juice. We tried it with seaweed salt first... the tongue, which tends to become tough when grilled, was as tender as the Harami, very delicious. It was one of the best I've ever had. We finished it in no time. We highly recommend trying the tongue. We also ordered the loin, which was also excellent meat. There was a wide variety of drinks, and I enjoyed a lemon sour with plenty of lemon. You can refill just the contents, which is great for those who like to drink. This sour is made with Kinmiya shochu only. I drank too much in the excitement. The manager mentioned that they also cater for parties, so I definitely want to come back. Thank you for the meal.

Negi-tan shio (salt). Hara-mi (skirt steak). Lamb shoulder loin. Tan-shin (tongue). Hmm. It's a bit disappointing because everything comes out frozen, which brings down the excitement.

Kumataro, the foodie, is definitely not non-genre. French cuisine is still the best, a wine connoisseur, and in recent years, Japanese-style dishes influenced by traditional Japanese cuisine are preferred over Nouvelle cuisine. The motto is "More butter, more butter!" It's all about the upscale Grand Maison with a row of knives and multiple glasses set up. Budget restrictions do not apply to foodies - if it's delicious, they will order Corton-Charlemagne, Château Grillet, or Clos de la Roche without hesitation. Next favorite is traditional Japanese kaiseki cuisine, preferably in private rooms at high-end restaurants in Kyoto, Osaka, or Tokyo. Following that is Western cuisine, reminiscent of the Showa era with formal attire and full-course meals served by attentive waitstaff. Moving on to ramen - willing to travel to Hiroshima and wait three hours for a bowl at Menya Maru. Also, yakitori and Italian cuisine are favorites. On the other hand, not so keen on soba or Italian dishes with uni. The food critic in me agrees with reviewers who question the validity of such dishes. However, new discoveries like a fantastic yakiniku restaurant with excellent meat and marinade make me reconsider my preferences. While it may lack a ponzu dipping sauce, having Sapporo Black Label beer on the menu is a plus. A creamy stout option would be even better. The marinated onions used in the meat are probably a trade secret. Overall, the yakiniku experience was excellent, and the bill was surprisingly affordable. The restaurant's version of a celebrity endorsement would be like Shalyapin's approval - a nod to my love for Rachmaninoff. Excluding the pricey cuts, ordering from the top of the menu down, it felt like a more accessible establishment. But hey, where's the discount?