Enjoy Yakiniku in Susuki! 19 popular spots including places where you can enjoy Hokkaido brand beef

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Totori Honten is about a 6-minute walk from Susukino Station. Here you can enjoy quality beef, pork, and chicken Yakiniku.

The spacious interior has counter seats, table seats, zashiki (tatami seating), and Private rooms. The calm, homey space is said to be very comfortable. Reservations are recommended.

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They offer both courses and an a la carte menu. The meat looks beautiful across the board, and people say it stays tender and tastes great even though the cuts are thick.

In particular, the "Uma Niku Sagari" Hanging tender is said to be outstanding. It usually comes with tare sauce, but you can also enjoy it with salt for a lighter taste.

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It is popular as a place where you can casually enjoy Yakiniku at lunchtime. They offer a good value set that comes with rice, kimchi, salad, and a drink. The photo shows the "roast & kalbi set." The roast lets you enjoy the good flavor of lean meat, while the kalbi lets you taste the sweetness of the fat.

They also have a full lineup of a la carte dishes such as reimen (cold noodles).

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Yakiniku Horumon Fudo. is a place where you can fully enjoy Yakiniku made with Shiretoko-gyu (Shiretoko beef) Wagyu from Shiretoko, Hokkaido. Because they buy whole cattle, one of its highlights is that you can easily try rare cuts as well.

The interior has a stylish feel, with both counter and table seating. The restaurant is located along Shinjuku-dori, a 5-minute walk from Susukino Station.

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You can order either a course with All you can drink or from the à la carte menu. There is such a wide variety of meats and side dishes that it is hard to choose.

The photo shows the "Fudo Premium Course," which is popular for its high level of Manzoku, and includes "menegi-yaki-shabu (lightly seared shabu-style meat with young green onion shoots)." The menegi is said to bring out the meat's rich flavor beautifully.

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The most popular item is the "Ganso Kari-Toro Horumon," which is well known for its tasty Horumon from Shiretoko beef, carefully prepped in advance. It is crisp on the outside and soft and tender inside, so you can enjoy the contrast in texture.

They also offer a wide selection of lamb from Hokkaido's Ishikari area, and every cut is thick and surprisingly tender.

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Susukino Yakiniku Kiraku is a Yakiniku restaurant on the second floor of a building along Minami 6-jo-dori, a 5-minute walk from Susukino Station, where you can enjoy Yakiniku made with rare high-quality meats from around Japan.

The interior has a refined, grown-up feel, making it a calm place to enjoy a meal. It offers table seating and many fully private rooms.

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The signature item is the visually striking "Super Negi-Tan Shio." It comes topped with plenty of sliced lemons over the negi-tan shio (salted beef tongue with green onion).

The staff will remove the lemons and grill it with the green onions tucked inside. The tongue is tender, the green onions stay crisp, and it has a great reputation for being delicious.

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The thick cut Wagyu Outside skirt and Wagyu Hanging tender included in multiple courses such as the “Special Course” and the “Kiwami Course” are both red meat cuts from the diaphragm, and they are said to have beautiful marbling and let you enjoy the rich taste of the fat.

The Outside skirt is served with salt or sauce, while the Hanging tender is eaten with mountain wasabi sauce. Of course, you can fully enjoy the restaurant’s recommended dishes in a course, but they are also available to order à la carte.

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Yakiniku Dining MEGUMI Honten is on the 5th floor of a building on Susukino 5-jo Maple-dori, a 3-minute walk from Susukino Station. Here, you can enjoy Yakiniku made with careful sourcing and seasoning.

The interior includes counter seats, Sunken kotatsu seating, and Private room options. The refined setting lets you relax and enjoy your meal.

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The Yakiniku gets great reviews no matter what you order. You can choose from three courses with All you can drink or order from the à la carte menu.

The photo shows a set of salted meats included in some courses, with "shio-tan (salted beef tongue)," "seseri (chicken neck meat)," and "toro (fatty pork neck)." It also comes with sauce-marinated meats such as "karubi (short rib)" and "akami rosu (lean loin)."

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The "filet" is tender and unquestionably delicious, with a light lean meat flavor that is hard to resist. They recommend eating it with wasabi.

Another standout is the sagari (part of the diaphragm), seasoned with a secret blend that brings out the meat's flavor, and it is also said to be excellent.

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Sumibiyakiniku Nikushiki Susukino Ten is a Yakiniku restaurant where you can enjoy high quality meat delivered from markets in Tokyo and fresh Horumon from Hokkaido.

It is located on Susukino-dori, a 4-minute walk from Susukino Station, and the stylish brick-toned interior has table seating and Private rooms.
Since it is popular, making a reservation is recommended.

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Without focusing on brands, they source meat from Tokyo with a strong focus on quality and taste. Freshness is everything for Horumon, so they buy whole cattle and even serve rare cuts.

The meat is cut thick to bring out the best flavor and texture of each part, and it is well known for being tender and delicious throughout.

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In the front of the photo is the "green onion salt Beef Tongue," made by lightly grilling tongue with green onion tucked inside and eating it with lemon. In the back is the "Premium Beef Tongue," said to be tender and full of rich flavor.

They have a wide selection of A la carte items, but the manager's recommended course, which lets you casually enjoy dishes other than Yakiniku as well, seems to be popular. It is said to let you fully enjoy the flavor and quality of the meat.

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"HEY MEAT" is a popular Yakiniku restaurant known for its top quality tongue and super fresh liver. You can also enjoy All you can drink sours and highballs from the table server.

The stylish interior is equipped with table seating. The restaurant is in a convenient location, just a 2-minute walk from Susukino Station.

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They offer a wide range of menu items that Beef Tongue lovers will find hard to resist. They mainly use "PRIME Beef Tongue," made from American beef in the highest USDA grade.

The photo shows the recommended "Beef Tongue Ippon assortment." The "Premium Beef Tongue" in the front is said to be thick cut yet tender, and very delicious.

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Making the most of its strengths as a lamb wholesaler-run restaurant, it also serves high quality lamb that makes up only 1％ of imports. You can enjoy a wide range of cuts.

The photo shows the "Strip loin," which comes from the back half of the loin. The meat quality is said to be very good, with rich flavor spreading in your mouth. The "lamb chops," which let you enjoy lamb in a bold way, are also popular.

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You can enjoy Yakiniku made with Furano Wagyu from Hokkaido. Furano Wagyu Yoshiushi is on the 3rd floor of a building along Fuyusamu-dori, a 2-minute walk from Susukino Station.

The interior is said to have a refined and calm atmosphere. It mainly has Private rooms, but even the table seats can be used like Semi-private rooms thanks to the roll screens.

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Furano Wagyu is known for its rich umami and sweetness, with a low melting point that gives it a melt-in-your-mouth taste. Reviews also say that every cut is tender and delicious.

The photo shows lean meat. The lower dish is the "Furano Wagyu Thick-Cut Steak," and the upper one is the "Lean Meat kombu kelp Roll" wrapped in Hokkaido-produced kombu kelp.

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The "Furano Wagyu (Japanese beef) Dashi Shabu Strip loin," made with thinly sliced Strip loin and eaten with the restaurant's house-made kombu kelp and bonito broth, is popular for being outstanding. The delicate broth is said to pair perfectly with Furano Wagyu.

You can enjoy it either A la carte or as part of several courses. The staff will cook it for you with the best level of heat.

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Sumibiyakiniku Intan, a 3-minute walk from Exit 5 of Susukino Station, is a Yakiniku restaurant specializing in Hokkaido Wagyu and Beef Tongue.

The compact interior is said to be clean and calm. There are counter seats, table seats, and box seats with a Semi-private room feel.

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They offer a wide range of Beef Tongue dishes, making it a great spot for Beef Tongue lovers. Everything is tasty, and it seems many people end up trying the whole menu.

The photo shows the "Negi Sand Tan," a thick cut Beef Tongue dish with green onions tucked inside. It lets you enjoy the tender texture of the tongue and the crisp bite of the green onions, making it a very Manzoku dish.

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In addition to Yakiniku, they also offer courses where you can enjoy a wide range of dishes from Appetizers to dessert. Everything is tasty, and the portions are very filling, so it is said to leave you highly satisfied.

The photo shows the "Kinrenka Course," one of their recommended options, and the "Spencer roll 3-second grill" included in it, which the staff will grill for you.

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Yakiniku GINGA is a Yakiniku restaurant where you can enjoy Hokkaido brand Wagyu, Horumon, and game meat. It is located on the 6th floor of a building, a 5-minute walk from Susukino Station.

The interior is said to be a clean and calm space. It has counter seats, table seats, and Private rooms.

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The photo shows the most popular item among the beef Horumon cuts, "Colon." This is a rare cut from the cow's large intestine. It is said to have a plump texture and the sweet taste of fat that makes it really addictive.

"Small intestine" is also well known as an excellent rare cut. It is rich with plenty of fat, and people say you can enjoy its deep umami.

Photograph:満腹キングでぶ

The "Shiraoi Abegyu Kuri" on the left in the photo is a lean cut from the foreleg of Abegyu, a Kuroge Wagyu with an A4 grade or higher. It is said to have a melt-in-your-mouth texture and taste great.

On the right is higuma (brown bear), a game meat dish. The cut served varies by day, but it is said to have no off notes at all and taste great. They also offer a wide range of other game meat dishes.

Photograph:www.doom.now.cc

Yakiniku Kiwami Katamari is a Yakiniku restaurant on the second floor of a building along Shinjuku-dori, a 2-minute walk from Susukino Station.

You can enjoy Special cuts of carefully selected rare-breed beef. The interior has a refined, grown-up feel, with table seating and multiple Private rooms, so you can relax and enjoy your meal in comfort.

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One of Hokkaido’s three major brands, biratori Wagyu (Biratori Wagyu), is the main offering here. Because the cattle make it through the cold winter, the flavor becomes more concentrated, so you can enjoy plenty of rich umami.

The photo shows the recommended “biratori Wagyu (Biratori Wagyu) 6-kind assortment” for when you are not sure what to order. You can enjoy two slices each of your favorite six cuts.

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They also offer several courses that come with All you can drink. They are very filling and are said to leave you highly satisfied.

The photo shows the "Atsugiri Tan (thick cut beef tongue)," which is said to be irresistible for tongue lovers. Even though it is thick cut, it is tender and tasty. You can enjoy it A la carte, or as part of the "Take (Bamboo)" course or the "Katamari (chunk)" course.

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Koshitsu Yakiniku Tsubame Minami 5-jo Susukino Ten is a popular Yakiniku restaurant where you can enjoy Kamifurano Wagyu, a branded Japanese Black Wagyu from Kamifurano, Hokkaido, in a fully private room.

The restaurant is on Maple Street in Susukino 5-jo, a 5-minute walk from Susukino Station. The interior has a calm atmosphere, and it also comes with partitioned counter seats.

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Kamifurano Wagyu is known for its light fat, rich flavor, and very tender texture. Since they hand cut it only after an order comes in, you can really enjoy its full flavor.

The photo shows the "Wagyu Special zabuton (chuck flap)," which has a great reputation for being delicious. They recommend eating it with salt and pepper and a bit of wasabi on top.

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The "90-minute All you can eat and drink" course, limited to just 2 groups per day, is popular. The system is that after enjoying the first set in the photo with beef, pork, chicken, lamb, and vegetables, you can order from the all-you-can-eat menu.

Side dishes such as chijimi (Korean pancake) and rice dishes are also included in the all-you-can-eat menu, so it is said to be highly satisfying.

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"Yakiniku Minahokku Shinkin Gyu Itto-gai" is a Yakiniku restaurant known for offering a casual way to enjoy Shinkin Gyu (a branded Hokkaido beef) from Kikonai, Hokkaido.

The interior is a calm space filled with the warmth of wood, with counter seats, table seating, and Private room seating. The restaurant is on the second floor of a building, a 7-minute walk from Susukino Station.

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Shinkin-gyu (Shinkin beef) is known for the rich flavor of its light fat and tender lean meat. Thanks to whole-cow purchasing, you can enjoy not only its quality but also rare cuts with ease.

The rare cuts change daily depending on stock. The photo shows the Tenderloin cut "Chateaubriand," which is said to be tender and excellent.

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The photo shows the “Premium Thick Cut Beef Tongue,” made with a lavish thick cut of high quality meat and served with delicate prep knife work. It is said to be very juicy, and with every bite you can enjoy the rich flavor of the meat juices, making it irresistible for Beef Tongue lovers.

You can enjoy it either A la carte or with the “Private room de Yukkuri Kishobu Yakiniku & Kaisen (seafood) Course.”

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Located on the 1st floor of Norbesa along Miyako-dori, a 2-minute walk from Susukino Station, Yakiniku Nikumasu serves Yakiniku made with Shiraoi-gyu (Shiraoi beef), one of Hokkaido’s top brand-name wagyu.

The interior is clean and calm, with both counter and table seating. It’s a popular spot that stays lively even on weekdays.

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Shiraoi-gyu (Shiraoi beef) is Kuroge Wagyu raised with the blessings of the great natural surroundings of Shiraoi, Hokkaido. It is known for its deep richness and mellow umami, and every cut is said to be very good.

The photo shows the "[Hokkaido Shiraoi-gyu] Special 3-kind assortment," where you can enjoy a daily Omakase selection of three kinds. It is a good choice when you are not sure what to order.

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You can also enjoy Special high quality fresh lamb packed with rich flavor and fat. It is said to be a rare breed that is not often available even in Japan. The photo shows a fresh lamb 3 kind assortment.

They also offer a wide range of courses with All you can drink. Every course is very filling and said to leave guests very Manzoku.

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Yakiniku Dokoro Kiwami Hanare is a Yakiniku restaurant where you can enjoy biratori Wagyu (Biratori Wagyu), one of Hokkaido’s three major brand beefs.

The interior is a luxurious Japanese modern space, with counter seats, table seating, and Private room options. The restaurant is on the 8th floor of a building along Susukino 5-jo Maple Street, about a 4-minute walk from Susukino Station.

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Biratori Wagyu is known for its rich meat flavor and deep taste, which become more concentrated as the cattle endure the harsh winter cold. It is said to have great texture and flavor.

The photo shows the "Biratori 7-Cut Assortment," which lets you enjoy two slices each of seven cuts you choose. It is a recommended menu item when you are not sure what to order.

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They also offer a wide range of courses with All you can drink. One great point is that they also have a 90-minute All you can eat and drink course, where you can enjoy meat from the regular menu, excluding some items, at a good value.

You can also enjoy a wide selection of pork, chicken, lamb, seafood, and vegetable dishes.

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Popular for cuisine that blends Yakiniku and nikukappo (Japanese meat kappo cuisine), Yakiniku Kappo Aiko is on the 4th floor of a building along Tsukisamu-dori, a 3-minute walk from Susukino Station.

The compact interior is said to be a refined Japanese-style space with a high-end feel. All seats are in fully private rooms, and there are also a few counter seats.

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Both the Yakiniku and the meat kappo (Japanese-style meat course cuisine) are said to be delicious. The main offering is the 11-item "Ai Course," which includes Yakiniku, but A la carte orders are also available.

The photo shows the "aburi-yaki shabu," which comes with the fun touch of the staff searing it right in front of you. You can enjoy it either A la carte or as part of a course.

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They use beef specially sourced from around Japan. They serve only ingredients they have actually tasted and found good.

The photo shows Today's Special Beef Three-Cut assortment, included in the Ai Course. Not only is it delicious, but it also stands out for its beautiful presentation. You can also enjoy rare cuts.

Photograph:www.doom.now.cc

Yakiniku Sekai Champion Honten, a 1-minute walk from Exits 4 and 5 of Hosui Susukino Station, is a Yakiniku restaurant where you can casually enjoy A5-ranked kuromage Wagyu (Japanese Black beef).

The restaurant has a calm atmosphere and spans two floors, with all table seating. Since it is quite small, reservations are recommended.

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The All you can eat courses with top grade A5 wagyu beef and side dishes are popular for their high level of satisfaction. You can choose from three options to match your budget and the occasion.

They also offer an all drink All you can drink option that is perfect for people who want to enjoy lots of drinks with tasty Yakiniku. You can also add it to a course.

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The photo shows the "Hanging tender steak," which is said to have an addictive taste. They use American Hanging tender. You can enjoy it with the All you can eat course or A la carte.

They also offer a wide range of side dishes, including kimchi, reimen (cold noodles), and rice dishes, and all of them are said to be good.

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DonDon. Yakiniku⁡, located on the 4th floor of a building along Tsukisamu-dori just a 2-minute walk from Susukino Station, is a popular Yakiniku restaurant where you can casually enjoy specially selected Wagyu and nama-ramu (fresh lamb).

The compact interior is said to be a stylish space with an upscale feel. It offers table seating and Private rooms.

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You can order from courses or A la carte. There is also an All you can drink plan for drinks only.

The photo shows the popular “Wagyu Noren Strip loin,” a visually striking dish that is said to let you fully enjoy Wagyu strip loin with an excellent balance of marbling and lean meat. You can enjoy it as part of the very popular “Wagyu Tokutoku Course” or as an A la carte order.

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In addition to beef and Horumon, they also offer a wide selection of pork, chicken, and lamb. Every kind of meat is said to come in hearty portions.

The photo shows the "lamb," which is said to have no off notes at all and taste very good. Besides ordering it A la carte, you can also enjoy it in the "DonDonDon. Course" and the "DonDon. Course."

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Nikushou Kawamori is a popular Yakiniku restaurant where you can enjoy Shinshu Premium Gyu (Shinshu Premium Beef) Yakiniku sourced directly from Nagano Prefecture.

The upscale interior features counter seats where you can watch the chef cut the meat, as well as table seating and a Special Private room available by reservation only. The restaurant is on the 7th floor of a building along Ginza-dori, a 3-minute walk from Susukino Station.

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The Shinshu Premium Beef (premium beef from Shinshu) served here is top-grade A5. It is cut to bring out the full umami of its tender meat texture with just the right springiness.

You can order either a course meal or a la carte, and they also serve rare cuts such as Chateaubriand from the Tenderloin.

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They offer a wide variety of Beef Tongue dishes, making it a great spot for Beef Tongue lovers.

There is also a course where you can enjoy three kinds: "Special Wagyu Beef Tongue Thick Cut," "Special Wagyu Beef Tongue Thin Cut," and "Wagyu Beef Tongue tendon." "Wagyu Beef Tongue tendon" is an ultra-rare cut, with only about 100g available from a single cow.

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Yakiniku Koko kara Sapporo Susukino Ten is a 2-minute walk from Susukino Station. This Yakiniku restaurant lets you casually enjoy thick-cut meat.

The spacious interior has a relaxed, casual feel, with both counter and table seating. Since it is a popular spot, making a reservation is recommended.

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By carefully changing the cutting method for each part, they bring out the full flavor of the fresh meat.

If you are not sure what to order, the "Omakase course" is a great choice, letting you enjoy 8 recommended items of the day at a good value. The quality of the meat is good across the board, and it is said to be highly satisfying.

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The signature "Densetsu-mori (legendary assortment)" is a luxurious assortment of thick cut tongue, Outside skirt, and Tenderloin. The staff grill it with perfect heat control.

Everything is tender and delicious, and the volume is more than satisfying, making it hard to resist for meat lovers.