This restaurant is one of the places in the eastern region that I don't want to disappear, so I really don't want to introduce it, but I will support it. First of all, I want to make it clear that the restaurant is old-fashioned, with traditional charcoal grills, poor ventilation, dim fluorescent lighting, and yellowed walls that exude a sense of history, far from being stylish. The entrance is left open, so you might get bitten by mosquitoes. Be prepared for the worst image. The evaluation cost is based on the reputation within the region. Locally, the evaluation may be slightly higher. The seating consists of a raised platform for about 12 people, a small raised platform for about 4 people, a counter for about 6 people, in a small dining area. There are about three parking spaces around the restaurant. The specialty of this restaurant is Sagari and pork intestines. Sagari has a similar fat and tender texture to skirt steak. The pork intestines are served completely raw, without any miso or salt seasoning, which may require courage to try at first, but surprisingly, there is no unpleasant taste or smell, and it has plenty of high-quality fat, similar to beef intestines. They do not serve beef intestines, but the selection may vary depending on the day, so it might be worth asking. I have not seen the menu, but if you ask while eating, you will be recommended various dishes. The bamboo shoots are also excellent. They serve Asahi beer. A parade of foods that you rarely get to eat. The main dish tends to be Sagari, so even if you are not a fan of intestines, you can still enjoy the atmosphere of a yakiniku restaurant. The quality is outstanding, and you can experience the charm of local produce that you cannot find in cities like Sapporo. The owner of the restaurant, an older lady, knows the quality of the food, but when you eat together and talk, she will bring out a seasoning and say, "Those in the know eat it with salt and pepper. Salt and pepper go well with this!" and proceed to generously sprinkle it on the meat. She seems to enjoy eating it that way, saying, "See? It's delicious, right?" I awkwardly agree, even though I wonder why she added seasoning to the already delicious meat. There is proper salt and pepper on the table, so I wonder if she does it on purpose. Her slightly mischievous customer service is cheerful and pleasant, without any hint of sarcasm. It's a bit confusing whether she knows what she's doing or not, but the food she serves is definitely reliable. The late husband of the owner trained in urban areas and was one of the first to open a high-quality intestines shop in Kitami. He was a pioneer who established direct distribution to various shops that are now operating all over. Therefore, in this neighborhood, this shop prioritizes buying the necessary parts, regardless of other customers, and then sells to other places. They use only refrigerated storage and perfect aging, focusing on a very small part, and continue to protect the traditional taste of Hokkaido's yakiniku, known as Sagari. It is a top-notch intestines shop with a warm, rural atmosphere, located in a place that is not easily accessible and not pretentious. If you are interested, I highly recommend trying it out.