I visited here to celebrate in advance. When eating yakiniku, the plates keep increasing as you cook and eat. The kimchi assortment has a generous portion. The service is fast and much appreciated. I really like the harami (skirt steak).

I wanted to eat yakiniku around Hakodate Station and ended up eating at Kourakuen, which stands out with an overwhelming number of reviews compared to other restaurants. It is positioned as a high-end yakiniku restaurant in the city, with a nostalgic atmosphere that I personally like. They don't emphasize on the brand of beef, but rather on the fact that the restaurant is particular about the meat they procure. From my experience, the meat tended to be on the fattier side, with some cuts being a bit too oily. The menu ranges from regular to premium cuts, and as you move up the quality, the fattiness increases, which might be a bit challenging for some people. The dipping sauce was tasty, and the yakiniku itself was delicious. Personally, I found the sauce a bit too strong, as it seemed to overpower the flavor of the meat. The meat being quite fatty, the sauce might be too intense. Perhaps this place is unique in that it allows other flavors besides the sauce to shine. Despite all this, the food is undeniably delicious and worth the higher price. It's a great place to enjoy yakiniku without disappointment. I have a blog called "Yakiniku Encyclopedia" where I record my experiences eating at yakiniku restaurants across Japan. Check it out for more information on other yakiniku places.

I finally visited this restaurant because people who love yakiniku often recommended it. The menu is extensive, with various options for kalbi ranging from regular to premium. Personally, I didn't love it as much as it is popular among foodies, but I recommend giving it a try.

I heard about a yakiniku (Japanese BBQ) restaurant from a butcher. The green onion salted tongue, salted pork knuckle, salted hormone, and salt and pepper pork belly were all delicious with strong flavors and thick cuts of meat.

Hakodate's delicious yakiniku restaurant, Korakuen, is a personal favorite of mine! Their bento boxes are incredibly tasty. Hakodate #1, yakiniku restaurant, Korakuen.

I revisited a familiar restaurant where my children used to go to school. Back then, we used to talk about school life in a cozy atmosphere, just the two of us. This time, I brought along other family members for a meat feast night. The layout may have changed since our last visit, but the bright and clean atmosphere remained the same (although the area around the restaurant seemed a bit run-down). When it was just the two of us, we carefully chose dishes from the menu, but this time, with a total of four people, we ordered a variety of dishes. We noticed that the restaurant had a unique source for their Harami and Sagari cuts, as well as a spectacular presentation of Kalbi, served as a large chunk of meat on a plate. It was an experience we had not encountered even in Tokyo! What surprised us was the decoration on the wall, which included a display case for OPUS1. When we mentioned this to the assistant, the person who seemed to be the owner or master chef, who was in the back, looked pleased. We felt that the restaurant not only had great culinary skills but also a wealth of knowledge. It was a memorable night in Hakodate.

I had the reservation-only tail soup and it was rich and delicious!

I finally got in on my third try! The meat was good and the staff were nice. I will go again!

It was quite delicious!

Hakodate is known for its seafood, but when I asked my nephew who was visiting from Honshu what he wanted to eat, he said "yakiniku". Yakiniku? That's right, we used to eat yakiniku quite often in the past. Living in Hakodate, we mostly eat seafood, but occasionally we would go out for yakiniku, especially as a late-night meal after drinking. It's not my nephew, but it's nice to have yakiniku in Hakodate once in a while. My sister has never been, but there is a highly recommended restaurant called Kourakuen that we decided to try. It's located right by the Hakodate City Hall tram station. Kourakuen is a small yakiniku restaurant in Hakodate established in 1977. They also sell meat and supply to businesses. They have two promises: 1) No misrepresentation of the origin or grade of meat. 2) We strive to provide safe and affordable meat that customers can eat with peace of mind. The portion size for yakiniku is around 130g to 150g, and all the sauces are homemade. We ordered the regular kalbi, which was delicious. I'm not a fan of the upper cuts like kalbi, but I really enjoyed it here. I think we ordered the regular kalbi first and then added more because it was so good, but I can't remember clearly as the receipt disappeared. We also had vegetables and a cut that was similar to harami. We also ordered the upper tongue and a large cut of pork belly. The pork belly was served in a way that we had to cut it ourselves with scissors. Unfortunately, I couldn't take pictures of the drinks and other meat dishes.

This is a must-visit yakiniku restaurant in Hakodate. It is rated as the best in Hakodate, and my personal favorite. Highly recommend the premium cuts like top tongue, top harami, top mino, and tetchan horumon. The kalbi and loin are delicious when ordered as premium cuts, but they can be too fatty. If you prefer kalbi and loin, ordering the regular cuts might be better. I personally enjoy the top harami the most. The horumon is also fresh and tasty. Unlike frozen horumon at other yakiniku restaurants, the horumon here is fresh and easy to chew. The prices may seem high, but the portion sizes are generous, so it's actually worth it. It's recommended to start with a smaller order if you're not sure about the portion sizes at first.

I stayed at a hotel near Hakodate Station and chose this restaurant because my child wanted to eat a lot of meat. The photos on Tabelog looked delicious, but it turned out to be mostly fatty meat. They claimed to use A4 or A5 grade meat, but both the loin and ribs had a lot of fat with very little meat. When cooked, the fat ignited quickly, and the sauce was filled with grease. The meat was tender due to the high fat content, but lacked the umami flavor, leaving a bad aftertaste of tough connective tissue between the fat and meat. We ordered two servings each of top loin and top ribs, and it was a struggle to eat. It wasn't a large amount (enough for 10 people easily). In the end, we enjoyed the harami, tongue, and tripe the most as they had a moderate amount of fat. Even my child, who usually eats two bowls of rice, only ate half a bowl. The restaurant seemed popular with locals, but it didn't suit our taste. We had three beers and a ginger ale, and the bill came to about 13,000 yen.

There are many yakiniku restaurants, but I think Kou Rakuen is especially delicious. I'm not just saying this, I have paid for my meals there. It's not a cheap buffet-style restaurant where you can find cheap cuts of meat. It's clean and the staff are very friendly, making the dining experience enjoyable. They offer various cuts of meat, starting from regular to high quality, although I have never tried the most expensive one. I love their kalbi and tongue, but they also have other cuts like loin, skirt, and harami. The tongue is large and perfect for tongue lovers, especially when seasoned simply with salt. The restaurant is not too small or too big, but I would say it's spacious. The quality of the meat is top-notch and incredibly delicious. Even the regular cuts taste really good. I hope to try the highest quality meat someday when I can afford it. Since the restaurant is popular, it's best to make a reservation. I wish I could give it 5 stars, but I'll give it 4 stars because it doesn't fall into the category of cheap and delicious. However, I believe it's the top yakiniku restaurant in Hakodate. I highly recommend it to those who can afford it.

I only go there every few months, but you can tell the quality of the meat is good once you taste it. It's not a flashy place, so it's best to do some research before going. The parking lot is small. If you're looking to eat yakiniku, this is the place to go. Sometimes they run out of meat, which shows their commitment to quality. I recommend the harami. They also have steak, which is a bit pricey but incredibly tender and flavorful without any overpowering seasonings. I've had steak in Tokyo that felt like it was treated with strange chemicals, which was off-putting. The staff may seem a bit awkward, but I find that endearing.

I think there are various opinions, but I believe my favorite yakiniku restaurant in Hakodate is here. This restaurant is often considered expensive, but it's not really the case (although the premium cuts are pricey). Even the regular cuts have good volume and quality, and you can get premium cuts at a reasonable price compared to other nearby places. The ventilation is good, and they also have a variety of side dishes like salad and soup, so it's enjoyable for families too. I had the kalbi, sirloin, and harami (all regular cuts) and was very satisfied with the taste, portion size, and cost performance. It was actually more than enough for two people. They don't have a counter, but they have 8-10 table seats in a relatively spacious dining area. It's always busy, so it's best to make a reservation before going.

Located close to Hakodate Station, this popular yakiniku restaurant is often packed in the evenings, yet surprisingly doesn't get much attention in blogs or media. As indicated by the sign "Butcher's Yakiniku Restaurant," the restaurant is directly managed by a butcher. The menu offers a variety of meats such as kalbi, loin, tongue, harami, and sagari, each graded from regular to premium quality. Some premium cuts require reservations in advance. I visited on a Saturday around 6 pm without a reservation and luckily got the last seat. We ordered kimchi, liver sashimi, and meats including premium tongue (1,890 yen), upper rib kalbi (1,260 yen), upper harami (1,580 yen), and selected fillet (2,630 yen). You can choose between sauce or salt for seasoning. The premium tongue was notably large and satisfying, while the upper rib kalbi melted in the mouth due to its richness. The fillet had a perfect balance of marbling and intense flavor. However, the highlight of the meal was the harami. Each slice was about 1cm thick and oozed with juices with every bite. The quality of the harami at this price point is a testament to the direct management by a butcher. Despite being slightly pricey, the quality justifies the cost. The service was attentive, and the atmosphere was pleasant, making it suitable for group gatherings and celebrations.

The restaurant had about 2 sunken kotatsu seats and around 4 table seats. There was a space with celebrity autographs pasted on the walls, and the smokeless roaster was well-maintained, making the restaurant clean and inviting. It seems to be a long-standing yakiniku restaurant in Hakodate. I tried A5 grade hirami meat for the first time at this restaurant. It was so tender and fluffy, almost like a dessert. It made me realize that meat can be so delicate. Although I didn't have much time to savor it before it disappeared. Everyone has their own preferences when it comes to meat and sauces, but it's hard to find a place where you can enjoy this grade of meat at such a good value. The restaurant is a direct-operated store that used to be a butcher shop, and you can feel that history throughout the place. Next time I go, I want to try starting with the cheaper cuts of meat and explore the new flavors that it may offer.