Izakaya in Sapporo! 20 popular picks in Susukino, around Sapporo Station, and more

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Chokuei Chitosezuru is an izakaya (Japanese pub) run directly by the Sapporo sake brewery Chitosezuru, just a 3-minute walk from Susukino Station. The interior has the warmth of wood, with a calm Japanese-style space throughout.

It seems like a good place for people who want to enjoy local Hokkaido sake.

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The restaurant always stocks more than 15 kinds of sake, including Junmaishu and limited seasonal bottles.

The “Junmai Ginjo Kitashizuku” is said to stand out for its ginjo aroma reminiscent of fresh fruit and its soft, rounded flavor.

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The photo shows Hokkaido’s local dish "Wakadori no Zangi," or zangi (Hokkaido-style Kara-age). Zangi is a type of Kara-age that originated in Hokkaido, made by seasoning chicken with soy sauce, ginger, and garlic before frying it.

Freshly fried, it is crisp and fragrant on the outside, while the inside stays juicy and tender, making it a popular dish.

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Jizake to Dosan Shokuzai Issho Bettei is a Japanese izakaya in a great location, just a 1-minute walk from Susukino Station Exit 1. The restaurant focuses on ingredients from Hokkaido and serves creative dishes based on Japanese cuisine along with local sake.

It offers fully private rooms for groups of 6 or more, as well as Semi-private rooms with side-by-side seating for 2.

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The dishes use Special seafood, vegetables, and meat from Hokkaido. You can enjoy a wide range of items, from seafood to jidori (local chicken) dishes. They also offer plenty of seasonal limited items.

The dish in the photo is kunsei aburi-sashi (lightly smoked and seared sashimi), made by lightly smoking the seafood before searing it. Some reviews even say it is better than a sashimi assortment.

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The specialty dish is said to be sujiko (salt-cured salmon roe in the membrane) tempura. It is a rare dish you do not see very often. Sujiko is salmon roe that has been salt-cured with the membrane still attached.

The combination of sujiko and the batter creates an excellent texture, and it is also said to pair perfectly with alcohol.

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Nikusengyo Robata Shinshin in Susukino is a popular izakaya, about a 3-minute walk from Exit 5 of Susukino Station.

Inside, the restaurant has a calm Japanese modern atmosphere and serves robata dishes made with local Hokkaido seafood and Kuroge Wagyu (Japanese Black beef).

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A well-known restaurant where you can enjoy standout dishes made with Hokkaido vegetables delivered direct from the production region, along with oysters and fresh fish from around Japan. Depending on the day's sourcing, you may also get to enjoy Nemuro uni (sea urchin) served in an orizume (wooden tray).

People say everything here is excellent, and the kegani (horsehair crab) in the photo is said to have thick legs packed with kani miso (crab tomalley).

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If you are lucky, you may even get to try mayoi-gatsuo (stray bonito), a very rare fish that occasionally wanders into the Sea of Japan. The catch volume is extremely low, making it a scarce fish, and it is said to have firm flesh with rich, sweet fat under the skin.

It is said to be extremely fresh with no off notes, letting you fully enjoy the natural good taste of bonito.

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Yakitori Ribure is easy to get to, about a 3-minute walk from Susukino Station in Sapporo’s busy downtown area, and offers a calm, Japanese modern space.

You can enjoy authentic yakitori (grilled chicken skewers) along with dishes that make the most of ingredients from Hokkaido.

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The skewers served over sumibiyaki (charcoal grilling) include Hokkaido chicken thigh and liver, pork belly, and seafood that is unique to Hokkaido. You can choose from standard options to slightly more unusual cuts.

They also offer a wide range of menu items, including à la carte dishes and otsumami (small plates).

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Reviews also rate it highly, saying the meat, seafood, and vegetables are cooked to the perfect doneness and seasoned with just the right amount of salt. Even if you add All you can drink and order until To finish dish, you can still enjoy a very satisfying, filling meal.

They also have a wide selection of drinks, including whisky and shochu (Japanese distilled spirit), and many people seem to enjoy them with the yakitori (grilled chicken skewers).

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Nishii Kyodai Susukino Honten is a creative Japanese izakaya located on the 3rd floor of the New Susukino Building, about a 3-minute walk from Susukino Station.

This popular restaurant has a calm, hideaway-like space where you can enjoy Japanese food and creative dishes made with Special ingredients.

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The restaurant’s original toro-taku (fatty tuna and pickled daikon), made without shari (sushi rice), is a signature menu item. It also pairs perfectly with drinks. This creative sushi-style dish wraps takuan (pickled daikon), toro (fatty tuna), and me-negi (small green onion shoots) in nori (seaweed).

Without shari, the flavors of the ingredients come through more directly.

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The Clay Pot rice is a must-try dish. The photo shows the "zuwai-gani (snow crab) and taraba (red king crab) Clay Pot." Since they cook the Clay Pot rice after you order it, you can enjoy it piping hot.

The Clay Pot rice, made with seasonal ingredients such as corn and sanma (Pacific saury), is a popular standard menu item that many people order.

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Kaisen Sumiyaki-dokoro Torata is a seafood izakaya just a 3-minute walk from Susukino Station, on the 8th floor of Dai 11 Green Building. It is a popular spot that is always bustling with people.

This restaurant serves oysters from Akkeshi, Hokkaido, along with a carefully selected lineup of Japanese sake. In addition to tatami seating, it also has counter seats.

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The specialty is oysters from Akkeshi. You can enjoy the oysters raw, grilled, or steamed in a variety of ways. The plump, meaty raw oysters stand out for their melting rich flavor and creamy texture.

They recommend starting with lemon so you can enjoy the quality of the ingredient directly.

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The photo shows the "Kani Cream Croquette," one of the restaurant's three signature dishes. It is topped with plenty of kani (crab) meat, and you can enjoy its piping hot, crispy texture.

This satisfying dish feels like a deluxe version of a croquette.

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Sumiyaki Robata Kushiro Susukino Biru Ten is directly connected to Exit 3 of Susukino Station and is located on the 3rd floor of Susukino Building, marked by the iconic Nikka Whisky sign at the Susukino crossing.

Inside, a Special atmosphere with Japanese charm fills the space, and the calm setting feels almost like a traditional ryotei (Japanese fine dining restaurant).

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This restaurant serves dishes made with carefully selected ingredients from eastern Hokkaido, mainly around Kushiro. The robatayaki (charcoal hearth-grilled dishes) menu is popular, with items like tarabagani (red king crab), hon-shishamo (true shishamo smelt), and vegetables grilled over charcoal until nicely fragrant.

The photo shows kinki (channel rockfish). It is said to be one of Hokkaido’s top premium fish, with refined, sweet fat that is in a class of its own.

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Although it is a robatayaki (fireside grill) restaurant, they also recommend the sashimi made with carefully selected fresh fish.

The "Seven-Kind Sashimi Assortment" is a luxurious dish piled with botan ebi (spot prawn), uni (sea urchin), and more. The contents change each time depending on what they source. It seems you can enjoy a different lineup every time you visit.

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Sankai no Hana is located on the 3rd floor of the Fuji Kaikan Building, a 2-minute walk from Susukino Station. This seafood izakaya lets you enjoy plenty of seafood and is also popular as a sushi restaurant.

The interior has a calm Japanese feel. It also has Private rooms, so you can enjoy your meal without worrying about the people around you.

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One of the charms of this restaurant is its fish tank, which lets them prepare a wide range of seafood while it is still very fresh. The sushi, known for its outstanding freshness, has a reputation for being good no matter which piece you try.

At dinner, a Special menu also appears during the To finish time slot. "To finish Sushi" is a Manzoku set that comes with 5 pieces of sushi made with toppings of your choice and ara-jiru (fish head soup).

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You can enjoy fresh seafood carefully selected from Japan’s three seas—the Sea of Japan, the Pacific Ocean, and the Sea of Okhotsk—in a wide range of styles including sushi, sashimi, and grilled dishes.

The "Katsu-awabi-yaki (grilled live abalone)" is a luxurious dish in which abalone taken straight from the fish tank is slowly grilled over charcoal on a shichirin (small charcoal grill). It has a truly special taste.

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Shoku to Sake Yuzumaru. is an izakaya on the 4th floor of a building along Susukino 5-jo Maple Street, just a 1-minute walk from Susukino Station. The interior has counter seating only, and people say it has a homey atmosphere that makes it easy to relax.

One of its draws is the service you only get at a face-to-face counter.

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The photo shows the “Today’s Yuzumaru assortment.” A daily selection of fresh seafood sourced that day is served. On this day, the lineup included salmon, shime-saba (vinegared mackerel), akami (lean tuna), and inada (young yellowtail).

The sashimi assortment may also include rare seafood that you do not often get the chance to try.

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Kushiyaki (grilled skewers) is also one of the popular menu items. They use carefully selected ingredients such as Shiretoko-dori (Shiretoko chicken), Jiyo-ton (Jiyo pork), and lamb with yama-wasabi (Japanese horseradish), and grill each skewer one by one over charcoal.

When you take a bite while it is still piping hot, the rich flavor of the meat apparently fills your mouth with juices. Freshly grilled skewers also pair perfectly with alcohol.

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Hakata Gyozasha 603 Sapporo Ekimae Ten is located on the second floor of the Sapporo TR Building, about a 2-minute walk from Sapporo Station, across from Bic Camera. This izakaya lets you enjoy Hakata gyoza and other Hakata specialty dishes in Sapporo.

Inside, in addition to counter seats that are easy to use even for small groups and table seating, it also has Private rooms with Sunken kotatsu seating.

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The signature house specialty is hitokuchi gyoza (bite-sized dumplings). These hitokuchi gyoza are made with a focus on authentic flavor, and they recommend eating them with salt rather than soy sauce. They have thin wrappers and a light taste.

They also offer a wide selection of slightly unusual dumplings, such as shiso cheese gyoza and mentaiko cheese gyoza.

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For the motsu-nabe (offal hot pot), they use Special Domestic beef motsu (offal), and you can choose your preferred flavor from salt, miso, or spicy miso.

The plump, large pieces of motsu are a highlight, and the soup packed with rich flavor is said to make you want to drink every last drop.

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Koshitsu Izakaya Wanabi Sapporo Ekimae Ten, just a 1-minute walk from Sapporo Station, is an izakaya with Private room seating throughout. It is popular for its wide variety of menu items that let you enjoy the season, including dishes made with fresh seafood delivered directly every morning from different areas.

The interior has a calm atmosphere, and guests can enjoy conversation without worrying about the people around them.

The "Shifuku no Kaisen-don Parfait" is a filling Rice bowl menu item with vinegared rice served in a cocktail glass and topped with plenty of ikura (salmon roe) that looks like jewels. It packs in Hokkaido seafood such as ikura and uni (sea urchin), making it a true taste of the region.

The soy sauce marinated ikura is said to be large and excellent.

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The "ginsake (coho salmon) no Houseki Ikura-gake" is a luxurious dish with moist ginsake topped generously with ikura (salmon roe) that glistens like jewels.

The rich flavor of the salmon combines with the pop of the ikura, letting you fully enjoy the bounty of the sea.

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Aburiya Sapporo Eki Minamiguchi Ten, a 1-minute walk from Sapporo Station, is a Japanese-style izakaya where you can enjoy Hokkaido seafood and more.

Inside, there are 136 seats in total, and the space is filled with the warmth of wood and soft lighting, with night views said to be visible from the large windows. There are also Private rooms, creating a quiet, spacious, and calm Japanese setting.

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Hokkaido’s local specialty, "mahokke (Atka mackerel) grilled over charcoal," is made by grilling fatty hokke over charcoal until fragrant. It is one of the popular items on the robatayaki (fireside grill) menu.

The hokke served is also large in size and is said to be excellent.

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The menu offers a wide range of dishes made with Hokkaido ingredients, from assorted varieties available charcoal grilled items and sashimi to sushi and meat dishes.

The sashimi lineup includes staples like salmon, hotate (scallop), and uni (sea urchin), and reviews say the botan ebi (spot prawn) stands out for its sweetness and tastes great.

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Taiyo Whale Sapporo Ekimae Ten, a 1-minute walk from Exit 13 at the north entrance of Sapporo Station, is a casual izakaya known for its tasty gyoza (dumplings).

Baseball games play on the monitors inside, and during the season, it is said to be a fun place to enjoy the excitement with fellow baseball fans over a beer in hand.

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The signature yaki-gyoza (pan-fried dumplings) is said to have a thin wrapper grilled until crisp and fragrant, and when you take a bite, the juices and rich flavor spread through your mouth. It also pairs perfectly with beer.

They also offer a wide range of variations, including age-gyoza (deep-fried dumplings) and yude-gyoza (boiled dumplings). The yude-gyoza is said to stand out for its pleasantly chewy texture.

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The "tonpei-yaki (Kansai-style pork omelet teppan dish)" in the photo is a Teppan-yaki dish that originated in Kansai, made with pork wrapped in a fluffy egg and finished with sauce and mayonnaise, and it is said to be so tasty you will not be able to stop eating.

They also offer happy hour and A la carte All you can drink, so you can enjoy it casually.

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Umi e Asty Ten is located on the first floor of the ASTY45 Building, directly connected to Sapporo Station, and is about a 3-minute walk from Sapporo Station.

This spacious izakaya has 144 seats, and in its calm Japanese-style setting, you can enjoy dishes made with plenty of seafood from Hokkaido, including seasonal fish.

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The restaurant offers a full lineup of specialty dishes that let you enjoy Hokkaido, including tarabagani (red king crab), grilled Hokkaido scallops with butter, cream cheese tempura, and seafood Rice bowl.

There is also an A la carte All you can drink menu, so it is perfect for those who want to take their time enjoying Hokkaido gourmet food and drinks.

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They also offer a wide range of crab dishes you will want to try when visiting Hokkaido (Japan’s northern island), including "nama-zuwai-gani sashi (raw snow crab sashimi)" and "kani miso kora-yaki (crab tomalley grilled in the shell)."

"Hon-tarabagani aburi-yaki (seared red king crab)" is said to be a blissful dish crab lovers will not be able to resist. Searing concentrates the crab’s rich flavor, letting you enjoy juicy meat along with a nice toasty aroma.

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A 5-minute walk from Sapporo Station, Hokkaido Shokuichiba Marukaiya Hanare is located in the basement of a building. This popular izakaya lets you enjoy Hokkaido gourmet dishes such as fresh seafood. It has Sunken kotatsu seating Private room, table seating, and counter seats.

The warm lighting creates a calm atmosphere, and the space feels open and relaxing.

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If you want to fully enjoy Hokkaido (Hokkaido)'s flavors, the three major crabs are a must. The sweetness of hamayude kegani (freshly boiled horsehair crab), the rich umami of zuwai-gani (snow crab), and the bold, springy texture of taraba-gani (red king crab).

These are luxurious delicacies you should definitely try when you visit Hokkaido.

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They also recommend the robatayaki (fireside grilling), carefully grilled over a large charcoal hearth visible from the counter.

You can also enjoy Hokkaido-style seafood and vegetables, such as a large fatty hokke (Atka mackerel) and scallops grilled with butter and soy sauce.

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Nao is about an 8-minute drive from Odori Station. This yakitori izakaya serves shamo (gamefowl) shipped directly from Shiga Prefecture.

The interior is small, with a few counter seats and two tables for four. Its calm, hideaway-like atmosphere is part of the charm.

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You can enjoy carefully prepared yakitori (grilled chicken skewers) that is slowly grilled over charcoal. The shamo (gamefowl chicken), raised over 150 days, is brought in by air every day, and they butcher each bird at the restaurant.

One of the highlights is getting to enjoy cuts that are hard to find in everyday dining, such as kata (shoulder) and hanger steak.

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The "oyako Rice bowl" made with generous amounts of shamo (gamefowl) is also recommended.

This Rice bowl dish is made by simmering chicken (the parent) and egg (the child) together and serving them over rice, and the bowl bound with soft, rich egg is said to be tasty even after you have fully enjoyed your drinks.

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Hamakko Tokeidai Ten is about a 4-minute walk from Odori Station. Located right near the Sapporo Tokeidai (Sapporo Clock Tower), this izakaya serves Hokkaido ingredients shipped directly from Haborocho.

The homey interior makes it a place where you can relax and spend your time comfortably.

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The Most Popular item, "kaki dengaku (oysters with sweet dengaku miso)", is a must try dish made by coating oysters with dengaku miso that adds sweetness and flavor, then grilling them until lightly browned. The savory grilled oysters with sweet miso are said to taste great.

Many repeat customers come back just for the "kaki dengaku."

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They also offer a wide range of seafood dishes that feel just like Hokkaido, including extra large botan-ebi (spot prawn) sashimi over 15cm long and hokke (Atka mackerel) sashimi.

People rave that the freshness of the sashimi is "just what you'd expect from Hokkaido," and the luxurious seafood Rice bowl topped with more than 10 kinds of seafood, including tuna, salmon, and hotate (scallop), is also popular.

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Jiki Minami 2-jo Ten is an izakaya located about an 11-minute walk from Odori Station. This stylish spot has an open and airy interior, where you can enjoy sumiyaki yakitori (charcoal-grilled chicken skewers) made with shamo (game fowl), along with creative Japanese dishes.

It also has fully private rooms that can accommodate up to 14 people.

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The restaurant centers on Omi shamo (Omi gamefowl), delivered directly from contracted farmers in Shiga Prefecture, along with sake brought in from around Japan, seasonal seafood, meat, and organic vegetables.

Shamo is known for its firm texture and rich flavor. The more you chew, the more its umami comes out, and it is said to be excellent.

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After enjoying plenty of food and Japanese sake, they recommend finishing with their "teuchi soba (handmade buckwheat noodles)."

Even if you are already full, it goes down surprisingly easily, and it also pairs perfectly with Japanese sake. The yakumi (condiments) come in three kinds: salt, grated daikon radish, and wasabi. They bring out the aroma of the soba and make it even more delicious.

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Meshiya Inosuke Tanukikoji Ten is an izakaya about a 6-minute walk from Odori Station, with all seating in Private rooms and an appealing hideaway-like atmosphere.

They offer a wide range of creative dishes that are fun to look at too, including the "DIY Potato Salad" and the "Whole House-Made Sour - Orange."

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The "Rokushu Kaidan Osashimi Moriawase (six-kind staircase sashimi assortment)" is a fun dish that presents fresh sashimi in a staircase-style assortment, offering something different from a funamori (boat-shaped sashimi platter).

Six kinds of sashimi, including salmon and tuna, are beautifully arranged, making it a dish you can enjoy with your eyes as well. It is said to be so tasty that the drinks keep flowing too.

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A popular item in reviews is the "Dosan Brisket flat Aburi Meat Sushi." Brisket flat is a cut from the front side near the base of the cow's foreleg, known for its rich sweetness and strong flavor.

The nicely seared meat and melting fat are said to be excellent.

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Maze is about a 7-minute walk from Odori Station. This creative izakaya serves dishes that blend a Japanese base with touches from around the world, including its signature Clay Pot rice.

The interior is spread across three floors, and on the third floor you can enjoy a course meal.

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The signature menu item is Clay Pot rice. The photo shows the “Clay Pot Rice (seafood, nori seaweed, and butter).” It takes some time to prepare, so it is best to order it first.

It is said to have an outstanding flavor packed with concentrated seafood umami. If you cannot finish it, they will make the rest into onigiri (rice balls).

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On the 3rd floor, you can enjoy course meals made with seasonal ingredients and a free flow option with All you can drink. The live cooking presentation, where the chef finishes the dishes right in front of you, is also recommended.

The photo shows a three-kind sashimi platter of madai (Sea Bream), saba (mackerel), and honmaguro (bluefin tuna), lightly seared.