Yakitori in Sapporo! 20 popular spots by area where you can enjoy amazing skewers

Photograph:柊山

Yakitori to Jizake SAKEdori is a yakitori restaurant within walking distance of Susukino Station on (Each) subway line. The interior has a modern hideaway feel, and they stock more than 30 kinds of local sake from around Japan.

They source whole young chickens from Hokkaido, so you can also enjoy yakitori made with rare cuts.

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The yakitori (grilled chicken skewers) is served with recommended seasonings of salt or tare sauce depending on the cut. The fattier cuts in particular are said to be finished with a fragrant, crisp exterior.

There were reviews saying that the sasami (chicken tenderloin) is cooked to stay moist and has a very satisfying bite.

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The "Yukimi Tsukune" is a menu item of grilled tsukune (chicken meatball skewers) topped with a soft mound of finely shaved cheese, giving it a snow-like look.

The savory flavor of the tsukune pairs with the rich taste of the cheese, making it taste full and satisfying.

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BIRD WATCHING near the Susukino Crossing is a yakitori (grilled chicken skewers) restaurant in French style.

The interior is unified with soft orange lighting. On the first floor, there are counter seats, table seats, and standing drink space. The second and third floors have box seats where guests can relax.

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The photo shows the French-style "foie gras skewer." It is topped with truffle sauce, making it a dish with a rich, luxurious aroma. Many people also pair it with focaccia to enjoy every bit of the sauce.

The "chicken tsukune (seasoned chicken meatball)" with an optional egg yolk topping also seems very filling and full of chicken flavor.

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The oden (Japanese hot pot dish) made mainly with ingredients from Hokkaido is said to be full of rich dashi flavor, according to reviews. The Ezo Venison cabbage rolls are also popular and are described as a gently seasoned dish.

They offer a wide selection of wine and Japanese sake, which you can enjoy with yakitori (grilled chicken skewers) and oden. There is also an A la carte All you can drink menu available.

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Yakitori＆wine Barsamico is located just steps from Susukino Station on the Sapporo Municipal Subway. It features a red-based interior themed around wine barrels.

The jazz playing inside is said to add to the mood. This is a calm yakitori (grilled chicken skewer) spot with a hidden retreat feel.

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The shiro reba (white liver) is said to hold the tare sauce well and have a light texture that makes it easy to eat. Reviews say it has few off notes and a rich, full flavor.

They also have a good selection of wine and cocktails, and many people seem to enjoy pairing drinks with the yakitori.

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Besides sumibi yakitori (charcoal-grilled chicken skewers), the menu also has a wide selection of vegetable skewers, including tomato and okra. The nice thing is that each ingredient brings out different roasted aromas and flavors, so it is also fun to compare them.

Another welcome point is that you can order from just 1 skewer.

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Kushi Shunsai Hashimoto is a yakitori and Kansai-style oden restaurant about a 3-minute walk from Susukino Station on the subway. The yakitori is said to be grilled over charcoal and with a smokeless grill.

Many people highly praised the attentive service and the view of Sapporo spread out beyond the large windows.

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The "negima (chicken and scallion skewer)" is known for its secret tare sauce, which has been added to for 30 years. Combined with the aroma of charcoal, it brings out the flavor, and many people enjoy it with Japanese sake.

They always have 10 kinds of drinks available, including rare Japanese sake.

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Kansai-style oden is made with a broth where you can really taste the savory flavor of bonito and kombu kelp, giving it a gentle flavor. Some say the fuwaten stands out for its texture and the aroma of edamame.

When two people visited, it was served cut in half like in the photo, which made it easy to eat.

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Seitoha Muroran Yakitori Otokichi Susukino Ten is within walking distance of Susukino Station. In addition to chicken yakitori (grilled chicken skewers) and vegetable skewers, this restaurant also lets you enjoy Muroran yakitori (Muroran-style pork skewers) made with pork.

The interior is said to be bright and comfortable. It has counter seating, Semi-private room, and Private room seating, making it easy to use for different occasions.

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The "Tsukimi Tsukune" seems to be nicely browned on the outside, while the inside is soft and juicy. The egg yolk and rich sauce go perfectly together, and many regulars apparently order it every time.

They also offer a wide selection of drinks that go well with kushiyaki (grilled skewers), centered on Japanese sake, along with shochu and fruit liqueurs.

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Muroran yakitori (grilled skewers from Muroran) is a Hokkaido specialty made by skewering pork and onion, then grilling them with a house secret sauce blended from more than 20 ingredients.

The Chuck Eye Roll from Furano brand pork has a nice sweetness in the fat, and the sweet-savory sauce pairs very well with it. It also goes perfectly with karashi (Japanese mustard).

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A 5-minute walk from Susukino Station on the subway, Yakitori Ougi is a yakitori specialty restaurant located on the second floor of a building. The black wood-grain interior stands out, and the dim lighting gives the space a grown-up atmosphere.

There are counter seats and koagari (raised tatami seating). It seems to be a place many local regulars visit as well.

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For yakitori (grilled chicken skewers), you can choose from three seasonings: salt, tare sauce, or the restaurant’s secret miso tare sauce. The house original miso tare sauce is slightly sweet and rich, and grilling brings out even more depth in the flavor.

If you ask the owner for recommendations based on each type of skewer, or look for the way you like to eat them best, you can enjoy your night in Sapporo even more.

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The herb pork skewer is a dish where you can enjoy the sweetness of the fat and its juicy flavor. Many people also order it with beer.

There are also many other skewers made with carefully selected ingredients, such as jidori (free-range chicken) and shiro reba (chicken liver). They also serve à la carte dishes made with ingredients from Hokkaido.

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YAKITORI SENRYO Minami 5-jo Ten is a yakitori izakaya tucked away on a back street, just a 2-minute walk from Susukino Station. The small interior has a retro feel, with counter and table seating.

It is said to have a homey space where you can drop in without feeling formal.

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The skewers of tori-sei (chicken small intestine), tsukune (seasoned chicken meatball), and sasami cheese (chicken tenderloin with cheese) are said to stand out for their fragrant charcoal aroma and plump, juicy finish. The seasoning is light on salt, which lets the flavor of the meat come through.

They also offer All you can drink on its own, and many people enjoy drinks with the yakitori.

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"Zangi" is the Hokkaido term for Kara-age. The "Tako Zangi" in the photo is said to have a crisp coating and lots of good flavor inside.

You can also enjoy changing up the taste with lemon or mayonnaise. It is also recommended to compare it with the chicken Kara-age "Senryo Shio Zangi."

Photograph:Christa。

Toriyaki Kurumaya Sapporo Ten is a yakitori (grilled chicken skewer) restaurant on the basement 1st floor of Restaurant Plaza Sapporo. It is known for yakitori seasoned with a tare (sweet soy based sauce) that has been added to since the restaurant first opened, as well as Kyoto-style oden (Japanese hot pot).

The spacious interior has a large counter and Private rooms, and they say it has a calm atmosphere where you can relax.

Photograph:Christa。

The house specialty "Tokusei Tsukune (special chicken meatball)" is a dish enjoyed with a secret sauce passed down from the Tokyo Honten.

It is said to have a moist texture while still delivering plenty of umami, and some say dipping it in egg yolk adds even more richness. It seems that some regulars order it every time.

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Kyoto-style oden is said to have a gentle flavor based on Rishiri kombu kelp broth. The broth soaks well into the ingredients, making it comforting and full of good flavor.

The Tori Oden Course, which lets you enjoy popular items such as 6 kushiyaki (grilled skewers) and 3 kinds of oden, is also recommended.

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Located near Susukino Station on the Sapporo Streetcar line, Yakitori Ribure is a restaurant where you can enjoy dishes made with fresh Hokkaido ingredients, including locally raised chicken from Hokkaido.

The Japanese modern interior has counter and table seating, and the counter seats are said to be especially appealing because you can enjoy the sounds and aromas of the yakitori up close.

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They offer a wide variety of skewers made with dosan-dori (Hokkaido chicken), including white liver, tori-sei (chicken thigh), and gizzard. Every skewer is said to have a nice charcoal aroma and show the good quality of the meat.

You can also enjoy drinks to go with the yakitori, including whisky and shochu. Many people also add an All you can drink course.

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A Hokkaido standard, "tonsei (grilled pork skewer)" refers to a skewer made with pork. Some say its moderate richness, juicy texture, and perfect grilling really whet the appetite.

One of its other features is the wide variety of menu items, including vegetable skewers and seafood skewers.

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Yakitori Senryo Honten is a popular yakitori restaurant tucked away in a back alley right near Susukino Station, where you can enjoy reasonably priced creative kushiyaki (grilled skewers) and a la carte dishes with real attention to detail.

There are counter and table seats, and the space lets you enjoy your meal without feeling formal.

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The "Omakase 6 Skewers" is a set carefully grilled by the chefs, mainly featuring the day's recommendations.

With a nice hint of charcoal aroma, it is finished in a way that lets you enjoy the natural flavor of the ingredients. The grilling is said to be done with care, making this a well-balanced combination that lets you enjoy the appeal of yakitori (grilled chicken skewers).

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The "Shio Horumon" is simply seasoned with salt, which brings out the natural flavor of the ingredients. It has a light texture and pairs easily with alcohol, so many people order it together with yakitori (grilled chicken skewers).

They also offer an A la carte All you can drink menu, so you can enjoy it paired with your drink of choice.

Photograph:柊山

Yakitori Kameya is a yakitori restaurant on the third floor of a building, a 3-minute walk from Susukino Station on the subway. You can enjoy authentic yakitori, each skewer carefully hand-prepared.

In addition to counter and table seating, there are also Private rooms with Sunken kotatsu seating, creating a calm space where you can enjoy conversation.

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The shiro reba (white liver) is said to be lightly grilled over charcoal, making it a dish that goes very well with the sauce. Reviews say it is fairly large, with few off notes and a sweet aroma.

Many people seem to enjoy it with beer.

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The “Piiman Niku-zume (green peppers stuffed with meat) (sauce)” is said to be a dish where you can really taste the rich flavor of the meat. They also offer a wide range of unusual skewers beyond yakitori, and they use carefully selected ingredients with a focus on production regions, including Hokkaido.

They also have a wide selection of drinks, including Japanese sake from Hokkaido, so you may find yourself ordering another round.

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Sumibi Aigo Dantai EOG, a yakitori restaurant on the 6th floor of a building near Susukino Station, is an easy place to stop by when you want to enjoy yakitori and drinks in a casual atmosphere.

The neon lit space has counter and table seating, making it easy to visit either on your own or with friends.

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The signature nama-tsukune kushi (fresh chicken meatball skewer) is said to stand out for its texture, with takenoko (bamboo shoots) and nankotsu (cartilage) added, and to have a light, fluffy finish.

Both the salt and sauce versions are said to be marked by the aroma of charcoal grilling. The juicy texture and rich flavor are said to be just what you would expect from a yakitori (grilled chicken skewers) specialty restaurant.

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They take care to use different chickens depending on the yakitori cut. They use many branded chickens, including Abedori and Nagoya Cochin (Nagoya Cochin chicken), both raised in the Kita-Tohoku (northeastern Tohoku) region.

Along with rare labels of Japanese sake and shochu, they also have a full range of alcoholic drinks.

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Hakata Kawa-ya Susukino Ten is a yakitori restaurant with easy access, within walking distance of both Hosui-Susukino Station and Susukino Station on the subway. In Sapporo, it is also well known as a place where you can enjoy Hakata meibutsu (Hakata specialty) kawayaki (grilled chicken skin).

The lively interior is spacious, with 56 seats in total, including counter and table seating.

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Hakata's local specialty "kawayaki (grilled chicken skin)" is made using only the skin from around the chicken's neck, and stands out for a method that takes 6 days to prepare. It is said to have a crisp outside and a chewy inside.

Reviews say it is full of savory flavor, and recommend eating it while it is piping hot.

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The "Shigi-yaki" features sasami (chicken tenderloin) skewers paired with wasabi soy sauce. The wasabi is said to add just the right aroma, leaving a clean finish.

The sasami is tender, with a light texture. Some say it is so tasty that they just cannot stop reaching for the next bite.

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Located within walking distance of Nishi-18-Chome Station in the Sapporo and Odori Park area, the yakitori restaurant Nao is known for its tasty grilled skewers made with Special ingredients including Omi Shamo (gamefowl chicken).

Many guests also praise the service, saying the staff give careful explanations of each cut. The interior is a chic space with a black color scheme.

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The "yakitori course" lets you enjoy a well-balanced selection of different cuts of Omi shamo (Shiga native chicken) from Shiga Prefecture. They carefully handle the prep and grilling, bringing out the ingredients' natural flavors.

The "hakudaku mizutaki course" is also recommended, and lets you enjoy both yakitori and mizutaki (chicken hotpot).

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The "Shamo Oyako Rice bowl" is known for its smooth, rich texture that brings out the flavor of Omi Shamo (gamefowl). The gently seasoned taste with a good dashi broth makes it something people also order as a finishing dish after drinks.

It also pairs well with the wide selection of drinks, including local sake, shochu, and wine sourced from around Japan.

Photograph:Christa。

Yakitori, Wine, Japanese sake, Q, located behind the Sapporo Clock Tower, is a yakitori restaurant with a refined atmosphere.

The spacious single-floor interior has a modern design, and its large center table is said to stand out.

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The yakitori made with Nakasatsunai wakadori (young chicken) from Hokkaido is said to have a moist, tender texture and a light, clean taste with no distinctive off notes.

They grill each skewer one by one for every order and serve them fresh off the grill in sequence. Some say this style lets you enjoy the natural good flavor of the ingredients as they are.

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The “tasting set,” which lets you enjoy Japanese sake and wine in small amounts, is also popular. With 3 glasses of 50cc each, you can compare the different flavors of different labels.

They ask about your drink preferences, and a specialist staff member chooses for you. Reviews say the explanations are thorough and make the experience enjoyable.

Photograph:グルメハンター・酔いどれ天使

Toridou is a yakitori restaurant within walking distance of Odori Station, where you can enjoy jidori (premium local chicken) along with wine and Japanese sake.

The interior has a modern design with the kind of refined feel you might expect from an Italian or French restaurant. It also has Private room seating, which makes it convenient for more private meals.

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Yakitori is available by course only. They butcher jidori (local chicken breeds) such as Hinai Jidori and Nagoya Cochin, then grill them over binchotan (high-grade white charcoal) until fragrant. Some say the outside is crisp while the inside stays springy and juicy.

Because they bring in whole chickens, another nice point is that you can also enjoy rare cuts.

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In the course menu, you can add rice or noodle dishes such as oyako-don (chicken and egg rice bowl) in addition to the skewers. The “oyako-don” in the photo has a gentle taste with a clear dashi flavor, and it is said to be just right To finish.

Another reason it is so highly rated seems to be its selection of more than 100 wines, including French wines.

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Yakitori Bancho Sapporo Odori Ten is a yakitori restaurant in a convenient location directly connected to Odori Subway Station, and it is popular for its good Shinshu-style yakitori as well as oden and basashi (horse sashimi).

Because it is a popular restaurant, it is best to make a reservation before visiting.

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Shinshu (Nagano)'s local yakitori specialty, umadare yakitori, is served by dipping the grilled skewers into the sauce before eating. Double-dipping the sauce is not allowed.

The sauce, which tastes like lightly sweet garlic soy sauce, is said to be addictively good. They recommend the assortment, which lets you enjoy several different cuts at once.

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The fresh basashi (horse sashimi) is also a popular item. It has a clean taste and a slight sweetness, and it pairs well with drinks.

Many people also order the A la carte All you can drink menu. Another reason for its popularity is that you can pour your own drink and make it as strong as you like.

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Kushiyaki Karaku, right by Exit 4 of Kita-Nijuyojo Station, is a popular spot with a wide selection of yakitori and Japanese sake, and its Japanese modern yet homey interior often draws locals who stop by casually.

The On-the-Day recommended menu posted on the wall is said to be a must-see.

Photograph:ちゃん☆みか☆

The photo shows the "Omakase assortment," featuring Hokkaido-raised chicken and pork slowly grilled over binchotan (high-grade charcoal).

The meat is said to be juicy and has an addictive taste. With a wide variety of cuts, including daily specials, many people enjoy comparing the different flavors.

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The nikumaki-kushi (pork belly-wrapped vegetable skewers) are also known for their wide variety. You can enjoy a broad selection centered on Hokkaido vegetables, from staples like lettuce and tomato to seasonal picks.

Reviews say each one brings out the vegetables' natural sweetness.

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Torikin is a yakitori restaurant located just steps from Kita 34-jo Station, with a storefront that gives a sense of old time charm, and it is a place where you can enjoy Muroran yakitori (Muroran style yakitori) in Sapporo.

Counter seats are arranged around the charcoal grill, and there is table seating on the right side.

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"Tori-sei (seasoned chicken skewer)" is said to use fairly large pieces of meat, packed with umami and very satisfying to eat. They are particular about using different salts for the initial seasoning and the finishing touch, and it is said to be excellent.

"Buta-sei (seasoned pork skewer)" is coated well with a sweet soy sauce based tare sauce that has been added to since the restaurant first opened, and it seems to go very well with beer.

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The "tori reba (chicken liver)," finished with perfect heat control, is said to have just the right springy texture. A rich sauce brings out the liver’s savory flavor, making it easy to enjoy even for people who do not usually eat liver.

It is also recommended to enjoy it with the carefully selected labels chosen by the owner, who loves Japanese sake.

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Negima Oden Toriharu, located right by the north exit of JR Kotoni Station, is a restaurant where you can enjoy more than 20 kinds of oden (Japanese one pot dish) at all times along with charcoal grilled yakitori (grilled chicken skewers).

The interior is bright and clean. There are counter seats, tables, and zashiki (tatami seating), and it is said to have a warm atmosphere rooted in the local community.

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The popular "negima-kushi (chicken and scallion skewer)" wraps scallions in chicken, making it a hearty skewer.

The juicy chicken and the texture of the scallions go well together, and with each bite, rich flavor fills your mouth.

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The signature “amiabura tori reba kushi (chicken liver skewer wrapped in pork caul fat)” is a skewer of liver wrapped in pork caul fat, and it is said to have an excellent balance of rich fat and tender liver.

Reviews said the sauce is not too strong and well balanced, and that you can enjoy its plump texture.