Teppan-yaki in Hokkaido! 12 recommended restaurants mainly in central Sapporo

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Teppan-yaki Ishikari is a Teppan-yaki restaurant on the 26F of ANA Crowne Plaza Hotel Sapporo, and it is by reservation only.

Beyond the counter, beautiful night views of Sapporo spread out before you. The elegant interior also has paid Private rooms, so you can fully enjoy dinner in a private setting.

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The popular "◇Shiko no Bishoku Dinner (Supreme Gourmet Dinner)◇ Recommended Dinner Course" is served at dinnertime.

It includes a total of 9 dishes made with Hokkaido Kuroge Wagyu, Hokkaido natural live Ezo awabi (Ezo abalone), vegetables, and more. If you mention it when booking, you can also change the steak to filet mignon for an extra charge.

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This is the "Ishikari Special A-5 Shiraoi-gyu (Shiraoi beef) Strip loin steak," served as the main dish in the course.

The meat has a crisp, fragrant sear on the outside and stays juicy inside, and they recommend enjoying it simply with garlic chips! It also pairs perfectly with red wine.

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Steak & Wine Ishizaki is a restaurant where you can enjoy Teppan-yaki made with kurogemagyu (Japanese Black Wagyu).

The upscale interior includes counter seats where you can enjoy the Teppan-yaki performance and Private rooms where you can relax. It is on the 4F of the building, and you can enjoy your meal while looking out at the view outside.

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Run by a company that started out as a butcher shop in Sapporo, this place offers an especially high-quality selection of beef.

The menu has a full lineup, including Teppan-yaki Chateaubriand, a rare cut, grilled shabu-shabu, and roast beef. Every dish is delicious, and they pair amazingly well with red wine.

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The non-meat dishes are also known for their high quality, and seafood such as Ise ebi (spiny lobster) and ezo awabi (Ezo abalone) is also said to be delicious.

The Hokkaido-produced "ezo awabi yaki (grilled Ezo abalone)" in the photo is available à la carte in addition to the dinner course. It is said to be cooked just right, bringing out its firm texture and rich flavor.

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"Teppan Bar Roku" is a stylish and cozy Teppan-yaki bar.

Inside is a small space with counter seating only. The counter surrounds the griddle, so you can fully enjoy dinner while watching the Teppan-yaki performance.

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The "Biratori Wagyu (Biratori Wagyu beef) Strip loin steak" is a dish that lets you enjoy the rich flavor of Hokkaido-produced "Biratori Wagyu" directly.

The outside is nicely browned, while the inside is moist and juicy. With the Tasmanian mustard served on the side, the flavor stands out even more and pairs well with wine, according to reviews.

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The "House Specialty! Tonpeiyaki with Thick Cut Pork Chuck Eye Roll" is a dish of carefully slow cooked thick cut pork topped with a soft creamy omelet.

The moist tender pork pairs well with the rich mellow flavor of the egg, making it a great snack to go with drinks.

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Wagyu Ryori Ren is a restaurant where you can enjoy Teppan-yaki and shabu-shabu made with Wagyu from Hokkaido.

The interior, based on gray and black tones, is a chic and refined space. It offers counter seats where you can enjoy the live feel of the open kitchen, as well as table seating available for parties of 2 or more.

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The signature course "Ren" features 11 dishes centered on Wagyu cuisine.

The main is "Biei-gyu (Biei beef) Grade 5 Teppan-yaki" from Hokkaido. With Strip loin and filet of Biei-gyu, you can enjoy the flavor of each cut and the lingering aroma.

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This is "Wagyu Beef Tongue tagliata."

This dish features rich, flavorful Beef Tongue cooked with perfect heat control and topped generously with Parmigiano cheese. The fresh tang of the lemon butter sauce and the richness of the butter are said to bring out its savory flavor.

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YANAGI TePPaN UNBORN GASTRONOMY is a Teppan-yaki gastronomy restaurant in Chuo-ku, Sapporo, Hokkaido, by reservation only.

The chic, modern interior is a refined space. At the counter seats, where you can watch the cooking right in front of you, you can enjoy the live feel of a theater.

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At dinner, they offer only the "Hi to Yoin" - Teppan-yaki gastronomy course -, and everyone starts together from 18:30.

The course consists of 13 dishes, and the Teppan-yaki features Shiretoko-gyu (Shiretoko beef) from Hokkaido, "YANAGYU," and kuroge wagyu (Japanese Black Wagyu) "Kobuguro."

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The "Foie Gras Hamburger" here comes in easy to eat bite sized portions.

This is a standout dish that sandwiches rich foie gras in a bun with a crisp texture. It is said to be accented with black olive powder.

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"Teppan-yaki Mitsui" is a restaurant where you can enjoy fresh ingredients from Hokkaido and Shiretoko in Teppan-yaki.

The interior is spread over two floors, with counter seating on the 1st floor where you can enjoy the live cooking, and stylish cafe-style table seating on the 2nd floor. The space is comfortable and lets you relax.

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The "Shiretoko-gyu (Shiretoko beef) Top sirloin steak," made from beef raised at Ohashi Farm in Hokkaido, is a dish worthy of being the main course at dinner.

It is cooked to just the right doneness, with a nicely browned surface and a moist, tender center. There were also several positive reviews saying that the more you chew, the more rich flavor comes out.

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The signature tonpei-yaki (pork omelet) is a popular menu item with many repeat customers.

The balance of tender, juicy pork loin, fluffy egg, and crisp Kujo-negi (Kyoto green onions) is said to be spot on, making it so good you cannot help but get hooked.

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21CLUB is a Teppan-yaki restaurant on the 25th floor of Premier Hotel Nakajima Park Sapporo.

The elegant interior has counter seats where you can enjoy Teppan-yaki performance, as well as paid Private rooms available for 2 people or more. You can enjoy dinner while taking in the beautiful night view.

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At dinner time, they offer several course meals featuring carefully selected meat and seafood.

The chef carefully grills ingredients such as A5-ranked Kuroge Wagyu (Japanese Black beef), Ise ebi (spiny lobster), live kuro awabi (black abalone), and crab to bring out the most of their flavor.

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This is the main dish of the "Bimireisan (Praise of Fine Food) from the Special A5 Kuroge Wagyu (Japanese Black beef) and Crab Teppan-yaki Course," the "Hokkaido-produced A-5 Kuroge Wagyu Fillet Steak and Strip loin Steak".

The steaks are cooked to perfection, letting you directly enjoy the rich flavor of different cuts of meat.

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Teppan DINING KEN is a dining spot where you can casually enjoy authentic Teppan-yaki made with Hokkaido Wagyu and fresh seafood.

The interior is casual yet calm, making it a great place to relax and enjoy your meal. Since it is a popular restaurant, it is best to make a reservation before visiting.

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At dinnertime, you can enjoy tasty dishes not only through set courses but also à la carte.

The “Hokkaido-produced Japanese Black Wagyu Sirloin cap steak (100g)” here is a popular dish, known for letting you enjoy both the sweetness of marbled meat and the rich flavor of lean meat. You can also add 50g for an extra charge.

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The limited-quantity course also includes omar ebi (lobster).

It is said to be cooked to a plump, springy texture while keeping the savory aroma unique to Teppan-yaki. The moment you take a bite, its sweetness and rich flavor spread across your palate. It is also recommended to squeeze the lemon served on the side to add a change of flavor.

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TEPPAN YARO is a Teppan-yaki restaurant just a 1-minute walk from Kita-Nijuyojo Station.

The interior is a Japanese-style space inspired by Gion (Kyoto's historic entertainment district) in Kyoto. There are counter seats with a lively feel and table seating, so it is easy to visit whether you are on your own or with a group.

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Served teppan-style are beautifully marbled Hokkaido Kuroge Wagyu (Japanese Black beef) and fresh seafood.

The "Dosan Kuroge Wagyu Filet 100g" brings out rich, juicy flavor, and diners can enjoy the chef's performance as well. Three kinds of sauce are provided, and the moromi (fermented mash) sauce is said to be outstanding.

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Hiroshima’s local specialty, uni-horen (sea urchin and spinach), is a dish of butter sautéed spinach topped with salted water-packed sea urchin.

The rich flavor of the butter and the sweetness of the sea urchin come together for a luxurious taste. It is said to be seasoned on the stronger side, making it a perfect match for drinks as well.

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Teppan-yaki Dining Ebisu is a Teppan-yaki restaurant on the 2nd floor of N Grande Building.

Inside, the calm space offers L-shaped counter seating, along with table and sofa seating to suit different group sizes.

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The signature Hokkaido Wagyu "T-bone steak" is a luxurious dish that lets you enjoy both Strip loin and filet at the same time.

It is sold by weight and cut to 600g・800g・1000g portions, so you can choose based on the size of your group. This impressive steak lets you enjoy the meat's natural flavor.

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Fresh seafood is also very popular, including “Hokkaido-produced ezo-awabi (Ezo abalone) Teppan-yaki” and “hon-tarabagani (red king crab) Teppan-yaki”.

The “live omaru-ebi (lobster) Teppan-yaki” is prepared only after an order comes in, with the lobster taken straight from the tank, so it is as fresh as it gets. Mixing in the miso is said to bring out even more umami and make it even tastier.

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Teppan Komachi is a specialist restaurant where you can enjoy a wide variety of Teppan-yaki.

The restaurant's warm hospitality and comfortable atmosphere are part of its charm. You can casually enjoy authentic Teppan-yaki here, and each visit is said to bring new flavors to discover.

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The Teppan-yaki selection is wide, with options like Domestic Kuroge Wagyu (Japanese Black Wagyu) A4 and A5, as well as Aussie beef.

The "Beef Tongue steak" is cooked with perfect heat, so you can enjoy its light bite and juicy flavor.

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The "Komachi no okonomiyaki (savory Japanese pancake) (butatama (pork and egg))" is also a popular menu item with many repeat customers.

Served fluffy and piping hot, this okonomiyaki has richness, aroma, and great texture, and it is said to be so good that once you try it, you will be hooked.

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"Teppan-yaki Byumeru" is a Teppan-yaki restaurant on the 8F of the west wing of Hakodate Kokusai Hotel.

In the fully glass-walled dining room, you can enjoy dinner while looking out over the beautiful night view of Hakodate Port. If you choose the counter seats with a private feel, you can spend a relaxed and elegant time.

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At this restaurant, you can fully enjoy seasonal ingredients at their peak, such as Shiraoi-gyu (Shiraoi beef) from Hokkaido, Ezo-awabi (Ezo abalone), and fresh vegetables, prepared Teppan-yaki.

The "Shiraoi Wagyu Strip loin" served as the main dish of the course is said to have light fat and a nice melt-in-your-mouth texture.

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"Ezō awabi (Ezo abalone) from the waters near Hakodate" appears in the "Hokkaido seafood course."

The abalone is said to be cooked slowly and with care, giving it a unique texture that is fragrant on the outside and plump yet tender inside. The original sauce is said to bring out the natural savory taste of the Ezō awabi.