The staff seemed busy, so the service was a bit cold at times, with some orders being ignored. However, the food was delicious, especially the beef tongue and Omi beef. Overall, the dishes were very tasty.

Nannana (Minamigo Nana-chome) Station is surrounded by many dining options within a 1-minute walk from the exit. There used to be more snack bars in the area, but there are still many buildings with a Showa-era atmosphere. I was supposed to head to one of those restaurants but ended up stopping by a different place. And the result was satisfying - this place is really good! The quality of the meat is not top-notch, but the satisfaction level is higher than expected for the price. The homemade kimchi and namul are generously served and delicious. The spacious table seats in the chic black-themed interior allow for a relaxed solo yakiniku experience. The square gas grill is just perfect for cooking and the beef tongue with leeks and a large lemon on top was amazing. I enjoyed my time here with beer and highball. Overall, it was a delicious meal. Thank you.

One night, my daughter and I enjoyed yakiniku at Yakiniku no Hate in Minamigo, 8-chome, Nango-dori, Higashi-ku, Sapporo. We went there to celebrate my daughter's job offer. She will be working in Tokyo starting next spring. Yakiniku no Hate is conveniently located near our home in Sapporo, so I had been wanting to try it out. We had Sapporo Classic draft beer for 450 yen. The menu also offered makgeolli and my daughter had oolong tea as she is still underage. The yakiniku menu included various items such as tongue with salt, sagari, lamb, loin, wagyu kalbi, Shiretoko chicken thigh, kimchi, and highball with a corner. The meat was tender and delicious. We didn't talk much, but I think my daughter was satisfied. It was a delicious meal. Thank you.

Great cost-performance, delicious taste, and cozy atmosphere. Everything I eat here is truly delicious. I believe the quality of the meat is better than any other yakiniku restaurant.

There are some unique meats available and I quite like it. It reminds me of old yakiniku restaurants. Finding a parking spot can be a hassle.

I finally got to visit the restaurant I've been curious about and wanting to go to for a while. The location is convenient, close to the station and easy to find. We drove there and there was a parking lot right behind the restaurant, making it easy to access. We decided to treat ourselves to some top-notch yakiniku as a reward for ourselves. I had it in my mind that I should try Chateaubriand at least once in my life, but unfortunately it was sold out, which was a bit disappointing. However, the owner, who is a meat specialist, recommended some great alternatives for us. Everything we ate was delicious, but I was particularly impressed by the Misuji, Zabuton, and Gyuhire (beef fillet). I believe it was from Tokachi Wagyu. It may seem obvious, but once again, I was reminded of how truly delicious good quality meat can be. I would love to go back again as a treat for ourselves in the future!! And hopefully, I'll get to try the Chateaubriand someday...

Welcome. ---------- March 2016 ---------- Along the Mizuyouchi-dori, there is a former Banban site. I thought it was just an ordinary meat grilling place, but when I checked the name of the restaurant, it seems like you can eat some really good meat there. Yagachon: "Welcome!" There is a guy who looks like he might like hip hop music (based on his body type) and a waiter who gives off a traditional meat grilling vibe. The atmosphere is cozy with duct gas iron plates and raised seating areas. There are a lot of women and girls' gatherings here. The menu includes familiar cuts of meat as well as some rare cuts like "Wagyu raised by students from the Dairy Farming University." This is quite unusual, I've never heard of it before. It's not something you would expect to eat normally, and apparently there is an event where you can eat it once a year. This time, they happen to be serving a few cuts of it. Amazing. The sauce is like a light broth, not overpowering the flavor of the meat. Here comes the meat! Gotta grill it, gotta grill it! The Wagyu Zabuton and Shoulder Loin with marbling look amazing. Let's try grilling them lightly. It's tender as expected, but the umami flavor is intense! The richness of the meat is stronger than the sweetness of the fat, and the depth of the lean meat is quite elegant. It feels like a shame to eat it, but let's appreciate it while we eat. The Lamb Jingisukan has a lot of lean meat, and you can feel the flavor of the shoulder loin. It really feels like you're having Jingisukan! The Salted Tongue looks like a toned-down version of kimchi. It has a crispy texture with a stronger saltiness than the green onions. Grilling it on both sides reduces the saltiness, but the grill gets dirty quickly. Salt Hormone needs to be grilled thoroughly due to its size. The beef bone is half-cut and the bone marrow is partially grilled before being dipped in ponzu jelly. As for the Tom, it tastes similar to Achilles tendon, which was a bit much for me. I'm not a fan of bone marrow dishes... The sides look delicious, and after trying various items, I think the restaurant name reflects the results. The world of yakiniku is vast, thank you for the meal.

I visited for the first time and found that the cost performance was good and the taste was delicious. It seems to be directly managed by a butcher shop, so I was able to enjoy a variety of cuts. It was quite empty even on the first night of the long weekend, but I have a feeling that it will become a popular restaurant in the future. I would like to visit again if I have the chance.