Yakitori Bouzu is a yakitori restaurant in Susukino, Sapporo.
A bright Susukino yakitori counter three minutes from the subway. Bin-chotan grill stays low and slow; sake list pulled almost entirely from Hokkaido.
Signature dishes: Negima skewer, Tsukune meatball, Kawa skin skewer
Must order: Set of negima, tsukune and kawa skewers to start; finish with chicken-broth soba.
Tip: Walk-ins after 21:30 most nights; counter only, 12 seats.
Address: Chuo-ku, Sapporo 064-0804, Japan
A Hosui-Susukino seafood izakaya leaning on the morning catch at Otaru and Hakodate. Sashimi platters, seasonal nabe and a Hokkaido sake list.
Signature: Hokkaido seafood sashimi, Nabe hot pot, Seasonal grilled fish
Order: Eight-cut sashimi platter with the day's market catch.
Tip: Counter and small private rooms; reserve a Friday seat a week ahead.
A Susukino seafood izakaya with the owner's port-to-port purchasing run. Sashimi sets, grilled fish and Hokkaido sake at a 30-seat counter and tables.
Signature: Hokkaido catch sashimi, Hairy crab grilled, Salmon ikura don
Order: Daily sashimi set; grilled hokke (atka mackerel) is the menu's quiet hero.
Tip: Reserve through Tabelog; counter seats face the open kitchen.
A Hosui-Susukino izakaya pulling daily from multiple Hokkaido fishing ports. Sashimi platters, Ishikari nabe stew and grilled fish across a long menu.
Signature: Seafood sashimi platter, Ishikari nabe, Salmon belly grill
Order: Hokkaido sashimi platter with the day's six cuts, plus Ishikari nabe in winter.
Tip: Open 17:00 to 24:00; reserve a Friday seat a week ahead.
The Susukino jingisukan room since 1954. Single-cut lamb, dome grills at every seat, and an atozuke after-dipping style defining Sapporo Genghis Khan.
Signature: Sapporo-cut lamb, Onion-and-leek garnish, Tare dipping sauce
Order: One Sapporo-cut lamb plate per person to start; add another before the first is done.
Tip: Cash only; queues from 17:30; the 4-4 branch around the corner is the overflow.
A Hosui-Susukino seafood izakaya leaning on the morning catch at Otaru and Hakodate. Sashimi platters, seasonal nabe and a Hokkaido sake list.
Signature: Hokkaido seafood sashimi, Nabe hot pot, Seasonal grilled fish
Order: Eight-cut sashimi platter with the day's market catch.
Tip: Counter and small private rooms; reserve a Friday seat a week ahead.
A Susukino seafood izakaya with the owner's port-to-port purchasing run. Sashimi sets, grilled fish and Hokkaido sake at a 30-seat counter and tables.
Signature: Hokkaido catch sashimi, Hairy crab grilled, Salmon ikura don
Order: Daily sashimi set; grilled hokke (atka mackerel) is the menu's quiet hero.
Tip: Reserve through Tabelog; counter seats face the open kitchen.
A Hosui-Susukino izakaya pulling daily from multiple Hokkaido fishing ports. Sashimi platters, Ishikari nabe stew and grilled fish across a long menu.
Signature: Seafood sashimi platter, Ishikari nabe, Salmon belly grill
Order: Hokkaido sashimi platter with the day's six cuts, plus Ishikari nabe in winter.
Tip: Open 17:00 to 24:00; reserve a Friday seat a week ahead.
The Susukino jingisukan room since 1954. Single-cut lamb, dome grills at every seat, and an atozuke after-dipping style defining Sapporo Genghis Khan.
Signature: Sapporo-cut lamb, Onion-and-leek garnish, Tare dipping sauce
Order: One Sapporo-cut lamb plate per person to start; add another before the first is done.
Tip: Cash only; queues from 17:30; the 4-4 branch around the corner is the overflow.
The Sapporo Brewery's beer hall and Genghis Khan grill in an 1890 brick brewing house, with five themed halls and the all-you-can-eat lamb-and-beer course.
Signature: Jingisukan tabehoudai, Sapporo Classic draft, Lamb shabu
Order: 100-minute jingisukan tabehoudai with all-you-can-drink Sapporo Classic.
Tip: Trommel Hall in the original brewery is the room with the atmosphere; reserve ahead.
The original soup curry shop. Founder Taizan Shimomura coined soup curry here in 1993, riffing on Indonesian soto ayam with a chicken broth and 30-plus.
Signature: Chicken soup curry, Kakuteru spice level, Haskap lassi
Order: Chicken-leg soup curry at the kakuteru spice level.
Tip: Six heat levels from junrei to sumire; ask for the haskap lassi as the cooler.
