[Susukino] 20 popular spots where you can enjoy carefully crafted yakitori (grilled chicken skewers) and drinks

Photograph:にゃじの幸せな口

YAKITORI TO JIZAKE SAKEdori, about a 5-minute walk from Susukino Station, is a restaurant where you can enjoy carefully grilled yakitori (grilled chicken skewers) and a wide selection of local sake.

The chic and calm interior has counter and table seating.

Photograph:すばる555

This restaurant brings in whole chickens and the owner breaks them down personally, so you can also enjoy rare cuts.

Among them, the furisode (shoulder meat) is said to be tender with just the right amount of springiness, and each bite brings out juicy meat and rich flavor. People also say it is delicious, with just the right level of doneness and salt.

Photograph:札幌妻子

They offer more than 20 kinds of Japanese sake, mainly from outside Hokkaido. Depending on the day, you may also come across limited editions or a rare bottle.

The photo shows the “3-kind tasting set,” where the staff choose the drinks based on your preferences. It is said to be easy to enjoy even for first-time Japanese sake drinkers.

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Jizake Sumiyaki Sakanaya is an izakaya located about a 3-minute walk from Susukino Station.

It offers a lineup of dishes that give you a real taste of Hokkaido, including kushiyaki (grilled skewers) made with Hokkaido chicken and jingisukan (grilled mutton). Inside, there are counter and table seats, and the atmosphere is said to be calm and relaxed.

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The "Shiretoko-dori (Shiretoko chicken) skewer" is said to be one of the most popular yakitori skewers.

The thick meat is plump and juicy, and when you bite into it, flavorful juices burst out. The salt is nicely balanced and brings out the chicken's natural umami.

Photograph:4番サード掛布

The restaurant keeps 6〜7 kinds of local Japanese sake on hand, specially selected to match the food. The labels change regularly, which is part of the appeal, since you can enjoy different flavors each time you visit.

The "Imakane" in the photo is Japanese sake made in Imakane, Hokkaido, and it is said to have a sweet taste and fruity aroma.

Photograph:best life partner

BIRD WATCHING, built around the concept of enjoying French-style yakitori (grilled chicken skewers) in a casual way, is a 3-minute walk from Susukino Station.

They also offer natural wine and Japanese sake, so you can enjoy pairing them with the food. Inside, there is a standing counter and table seating, with a stylish atmosphere.

The signature French-style yakitori (grilled chicken skewer) is served one skewer at a time with house-made sauce crafted by a chef with a French background.

The "Dosan chicken thigh skewer" in the photo is topped with cheese and served with a cumin-forward tomato sauce, offering a flavor that is a little different from the usual tare sauce or salt.

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The restaurant offers a selection centered on natural wines, along with imported wines and wines from Hokkaido.

Tabiji 2019, made in Mikasa, Hokkaido, has a vivid rosé color and is known for its gentle fruitiness and savory acidity. Tannins from the grape skins add depth, making it a bottle with a long finish that you can enjoy.

Photograph:ヤマブキオー

Shoku to Sake Yuzumaru., a 1-minute walk from Susukino Station, is an izakaya (Japanese pub) where you can enjoy yakitori (grilled chicken skewers) and fresh sashimi.

The interior feels refined yet homey. The seating is counter-only with face-to-face service, so it is easy to stop by even on your own.

Photograph:ぴーたんぴーたん

The "Shiretoko-dori (Shiretoko chicken) skewer" features large cuts of chicken, making each skewer satisfyingly filling.

Because it is grilled over binchotan (high-grade charcoal), you can enjoy its nicely browned exterior and juicy finish.

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The "Yuzumaru assortment" is a sashimi assortment made with fresh seafood that arrived that day.

It lets you enjoy the texture and the fish’s natural flavor, and they recommend having it with a drink. Sometimes rare seafood that you do not often get the chance to try makes an appearance.

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Yakitori & wine Barsamico, a 1-minute walk from Susukino Station Exit 5, is a stylish bar where you can enjoy yakitori (grilled chicken skewers) and wine.

The interior, designed around red tones that bring to mind wine barrels and red wine, has counter and table seating.

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The Most Popular "shiro reba (white liver)" is said to have no off notes or distinctive flavor, making it easy to eat even for people who do not usually like liver.

It is known for being an easy to eat size, and many say the rich sauce brings out the liver's good flavor.

Photograph:seas

"Pieroth Orange Wine" is an orange wine made by fermenting white grapes with their skins on. Because it is made using a method similar to red wine, it has a soft orange color.

It is said to have a rich full body while still being relatively easy to drink, and it also pairs well with yakitori (grilled chicken skewers).

Photograph:deion388

Kushi Shunsai Hashimoto is a restaurant about a 5-minute walk from Susukino Station, where you can enjoy kushiyaki (grilled skewers) and a la carte dishes made with seasonal ingredients.

The calm interior has counter seats, table seats, and Private rooms, making it suitable for everything from small groups to larger parties.

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The skewers are carefully grilled over charcoal and a smokeless grill, then finished with a secret tare sauce that has been added to for 30 years.

In addition to chicken, they offer a wide variety of options including pork skewers and creative skewers. The skewer in the foreground of the photo is the yakitori "negima (chicken and scallion skewer)."

Photograph:すばる555

Kansai-fu oden (Kansai-style oden) is oden made without soy sauce, bringing out the umami of broth made from kombu kelp.

The broth flavor comes through clearly, and it is said to have a gentle taste. They also divide the ingredients and serve them based on the size of your group, a thoughtful touch that guests seem to appreciate.

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Seitoha Muroran Yakitori Otokichi Susukino Ten is about a 2-minute walk from Susukino Station, and it is a place where you can enjoy Muroran yakitori (Muroran-style grilled pork skewers), a local Hokkaido specialty.

Yakitori is generally made with chicken, but Muroran yakitori uses pork.

The Japanese-modern interior has counter seats, table seating, and Private rooms available for groups of 3 or more.

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Of course, they serve Muroran yakitori (grilled skewered pork), made with pork, as well as yakitori made with chicken.

The "Tsukimi Tsukune" is a skewer grilled with plenty of the shop's secret sauce, a blend of more than 20 ingredients.

It is said to have the smooth texture that comes from hand kneading, with a crisp and fragrant outside and a soft, juicy center.

Photograph:クラ僧

This is "tonsei," a Muroran yakitori skewer made with Chuck Eye Roll from a branded pork raised in Furano, Hokkaido, skewered together with onion.

By slowly grilling it over binchotan (high-grade charcoal), it develops a tender texture and lets you enjoy the good flavor of the meat. The standard way to eat it is with mustard.

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A 5-minute walk from Susukino Station, Yakitori Ougi is a yakitori restaurant where you can enjoy grilled chicken and a la carte dishes with their secret miso tare (miso-based sauce).

The unpretentious izakaya-style interior has counter seats and Sunken kotatsu seating.

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The signature "shiro reba skewer (white liver skewer)" uses Special shiro reba, so it is said to be limited to 10 servings a day.

It is known for its thick, rich texture, and you can choose from three seasonings: miso tare (miso sauce), tare (sweet soy sauce), or salt.

Photograph:喫煙居酒屋大好き

Along with standard skewers such as chicken, tsukune (chicken meatball), and vegetable skewers, they also have a good selection of unusual items like "uzura tamago (quail eggs)" and "aka wiener (red sausage)".

The photo shows one of those unusual items, "piiman nikuzume (green peppers stuffed with meat)," packed full of meat all the way inside.

Photograph:mai*mai**

Kani to Yakitori Enishi, about a 4-minute walk from Exit 3 of Susukino Station, is a Japanese restaurant known for its yakitori and crab dishes.

The interior has a warm wooden feel and is equipped with counter seats and koagari (raised tatami seating). It has a cozy atmosphere with a total of 16 seats.

Photograph:mai*mai**

The yakitori (grilled chicken skewers) are carefully skewered one by one by skilled chefs, then grilled over binchotan (high-grade charcoal) with the heat adjusted to suit each cut.

The photo shows the "Shiretoko-dori (Shiretoko chicken) seiniku (assorted standard cuts)." It is said to be popular for its juicy, plump finish.

Photograph:mai*mai**

The “sashimi assortment” is loaded with seafood from Hokkaido, including tarabagani (red king crab), botan ebi (spot prawns), and fresh hon-maguro (bluefin tuna).

The fresh tarabagani, botan ebi with its rich sweetness, and fresh hon-maguro with its melt-in-your-mouth texture left a strong impression, and every piece was said to taste very fresh.

Photograph:DGD

Tucked away in a back alley, Yakitori Senryo Minami 5-jo Ten is an izakaya (Japanese pub) that opens from the daytime, making it perfect for day drinking. It is about a 2-minute walk from Susukino Station.

The interior has a nostalgic old-school feel, and its easygoing atmosphere makes it a great place to drop by casually.

Photograph:DGD

The "kushi assortment (6 skewers)" is said to include six kinds: pork, chicken, Heart, gizzard, tsukune (chicken meatball), and chicken skin.

The seasoning is said to be just right, and they pair well with drinks. A la carte skewers can be ordered from 2 skewers per person.

Photograph:北海道男爵

"Tako zangi (fried octopus in Hokkaido-style zangi)" is Kara-age octopus, made by adapting zangi, a Hokkaido-born fried dish, with octopus.

The octopus is cut into large pieces and packed with umami. The seasoning soaks in well, and it also goes great with rice.

Photograph:Christa。

Toriyaki Kurumaya Sapporo Ten is a yakitori restaurant just a 1-minute walk from Susukino Station.

Inside, the restaurant mainly offers counter seating and also has horigotatsu (sunken-floor seating) Private room options. At the counter, you can enjoy your meal while watching the dishes being finished right in front of you.

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The most popular item, the "tokusei tsukune (special seasoned chicken meatball)," is a skewer enjoyed with a secret sauce that has been added to for more than 40 years and egg yolk.

It is said to have a moist, Homemade texture, with the rich flavor of the meat coming through clearly.

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The restaurant's oden (Japanese hot pot dish) is Kansai-style oden made with a broth based on Rishiri kombu kelp.

It is light yet rich, and the flavor is said to soak well into each ingredient. It has a comforting taste, and many people seem to enjoy it with Japanese sake.

Photograph:柊山

Yakitori Ribure is about a 3-minute walk from Exit 5 of Susukino Station.

Even though it is in the lively Susukino area, the interior has a calm Japanese modern feel. It is a good fit for nights when you want to enjoy a relaxed meal.

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One of the restaurant's five famous kushiyaki (grilled skewers) specialties is the "shiro reba (white liver)." It uses fresh liver from Hokkaido, so it has few off notes and is easy to enjoy.

It is said to have a rich, melt-in-your-mouth texture, with a sweet-savory sauce that coats it well and lets you fully taste the ingredient's natural umami.

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In addition to standard chicken, pork, and vegetable skewers, the kushiyaki menu also offers sakana-gushi (seafood skewers) made with fresh seafood from Hokkaido.

The photo shows hotate (scallop), packed with good flavor, and tako (octopus), known for its plump texture.

Photograph:クラ僧

Yakkitori Sakaba Donku Minami 3-jo Ten, a 1-minute walk from Susukino Station, is a place where you can enjoy thick, meaty yakitori (grilled chicken skewers) and a la carte dishes that go well with drinks.

The interior is small and homey, with counter and table seating.

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The yakitori is hand prepared every day, with each skewer carefully threaded one by one.

Among them, the Most Popular item is said to be the "kashiwa (chicken thigh)," a single skewer of chicken thigh grilled with soy sauce, served with sansho (Japanese pepper) on the plate.

Photograph:⭐︎T⭐︎K⭐︎

Hairiki, a drink that pairs well with yakitori (grilled chicken skewers), is a chuhai made with korui shochu (multiple-distilled shochu) as its base.

With its mild sweetness and clean, crisp taste, it is enjoyed as an easy-to-drink option that goes well not only with yakitori but with meals in general.

Photograph:DGD

Yakitori Maru is a yakitori restaurant located about a 3-minute walk from Susukino Station.

There are only 8 counter seats. The restaurant has an open kitchen, so you can enjoy watching the skewers grill right in front of you.

Photograph:グルメハンター・酔いどれ天使

The seseri (neck meat) made with branded chicken from Hokkaido is popular for its pleasant bite, with juices that overflow the more you chew, making it nice and juicy.

The salt level is just right, and the yuzu kosho (yuzu pepper paste) served at the end is said to give the flavor a nice, sharp finish.

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The restaurant stocks Japanese sake and wine from various regions that pair well with the yakitori (grilled chicken skewers).

"Senkin Organic Nature" is a natural Japanese sake made using traditional methods, with absolutely no additives. It is known for its gentle taste that brings out the good flavor of the rice.

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Nakamachi Gabacho is located inside the Tanukikoji Arcade, a 5-minute walk from Susukino Station.

Inside, the Japanese style motifs such as hanafuda (Japanese playing cards), tear-off calendars, and kimono stand out, and there are both counter and table seats.

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The restaurant serves yakitori (grilled chicken skewers) made from carefully prepared skewers, cooked one by one on a Teppan-yaki grill. Unlike charcoal grilling, Teppan-yaki gives them a special fragrant finish all its own.

The photo shows the "Teppan Pari Kawa," known for its crispy texture.

Photograph:ハッシー5777

This is yaki-onigiri (grilled rice balls), toasted until fragrant with soy sauce. They go well with yakitori (grilled chicken skewers), of course, and also come in handy when you want a little something to eat after drinks.

The à la carte menu also includes items that pair well with drinks or rice, such as "Young Chicken Zangi (Hokkaido-style fried chicken)" and "Cartilage Kara-age."

Photograph:柊山

Yakitori Kameya is about a 3-minute walk from Susukino Station on the subway, where you can enjoy yakitori (grilled chicken skewers) that are hand-skewered one by one and grilled over charcoal.

The interior, with its white base and warm wood feel, features counter seats, table seats, and Semi-private room Sunken kotatsu seating.

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The well reviewed shiro reba (white liver) is said to be a skewer known for its rich, melting texture, almost like foie gras.

It has no off notes and pairs well with the sweet savory sauce, and it is popular for being easy to eat even for people who do not usually like liver.

Photograph:ドフラーメンマン

This is kawa (chicken skin), a classic yakitori item. The surface is grilled until crisp and fragrant, and you can choose either salt or tare sauce for the seasoning.

You can order skewers from just one piece, which is nice because you can pick what suits your mood that day.

Photograph:Christa。

Located about a 3-minute walk from Susukino Station, Sumibi Aigo Dantai EOG is a yakitori restaurant with a strong focus on quality, sourcing Special chicken selected for each part.

The colorful neon-lit interior leaves a strong impression and gives off the lively feel that is so typical of Susukino.

Photograph:☆よさこい大好き☆

The "Nama Tsukune Kushi (fresh chicken meatball skewer)" is this restaurant's signature item, with the texture of takenoko (bamboo shoots) adding a nice accent.

It comes in two flavors: salt and tare (sweet soy-based sauce). Grilling it over charcoal adds a nice smoky aroma, and it lets you really taste the meat's savory flavor.

Photograph:Christa。

The restaurant offers a lineup of drinks with a retro feel, including Baisu Sour, Kinmiya Shochu, and Sharikin.

The photo shows a non-alcoholic Baisu Sour with Kinmiya Shochu sherbet added in place of ice. Its pale pink color really stands out.

Photograph:chibatan

Yakitori Sakaba Nonbee, marked by its red noren (traditional shop curtain), is a 3-minute walk from Susukino Station.

Inside, there are counter and table seats, with a calm old-school atmosphere. You can relax and enjoy freshly grilled skewers and drinks without feeling formal.

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The yakitori, which the restaurant takes pride in for its quality, comes in a full lineup of more than 20 kinds, including "tori seiniku (chicken meat)," "tebasaki (chicken wing)," and "tori momo half (half chicken thigh)."

You can order from just 1 skewer and enjoy it with their sweet and savory house-made tare sauce or with salt. The photo shows "tori seiniku" and "torikawa (chicken skin)."

Photograph:酒姫ちゃん

Another popular à la carte dish here is dashimaki tamago (Japanese rolled omelet). Its soft yellow color stands out, making it a beautiful plate to look at.

It has a light, fluffy texture with plenty of dashi broth, and it is said to gently melt apart in your mouth.

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Hakata Kawa-ya Susukino Ten, where you can enjoy Hakata (a district of Fukuoka) specialties, is a 4-minute walk from Susukino Station.

The lively interior mainly has table seating, along with counter seats, creating an atmosphere that works well for all kinds of occasions.

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The signature specialty here is "kawa-yaki (grilled chicken skin)." It is made using only the neck skin of the chicken, prepared with a secret method in which it is grilled over 6 days while being dipped in sauce.

It is crisp and fragrant on the outside, and chewy and tender on the inside. The more you chew, the more the flavor of the sauce and chicken skin gently spreads through your mouth.

Photograph:しーしし

"Shigi-yaki" is a grilled skewer made with fresh chicken tenderloin. By lightly cooking only the outside, even tenderloin, which can dry out easily, turns out moist and juicy.

It is topped with a wasabi soy sauce tare (sauce), and the sharp heat adds a nice accent. It also pairs well with alcohol.

Photograph:☆流れ星

Sumiyaki Sakaba Kogare is about a 4-minute walk from Susukino Station. This authentic restaurant slowly grills handmade kushiyaki (grilled skewers) over charcoal.

The calm wood-toned interior has counter and table seating, so you can enjoy your meal at a relaxed pace.

Photograph:knkrp2019

The restaurant’s specialty, "shiro reba (white liver)," is a skewer with a rich, melting texture that feels almost like foie gras.

It has no off notes, so even people who do not usually like liver may find it easy to eat. You can choose from two flavors, salt or tare sauce, and it is said to be a dish many people come back for.

Photograph:グルメハンター・酔いどれ天使

"Tori Sei" uses chicken thigh from Date, Fukushima. The thigh meat is tender with just the right bite, and each chew brings out its juicy flavor.

You can enjoy it seasoned the way you like, with either salt or tare sauce.