[Sapporo] 13 Popular Shabu-shabu Restaurants! Enjoy the Rich Flavors of Hokkaido

Photograph:きみ8574

Hitsuji to Udon is in a great location, just a 1-minute walk from Susukino Station on the subway. The interior has a calm atmosphere with a black-based design, and the shabu-shabu is served as one Hot Pot per person.

In addition to zashiki (tatami seating) separated by roll curtains, there are also 3 fully private rooms.

Photograph:しーしし

It looks like the course lets you enjoy a range of meats in shabu-shabu style, including Wagyu, lamb, and Ezojika (venison).

The "Tokachi-produced Kuroge Wagyu (Japanese Black beef) loin" in the photo is said to be well marbled, yet the fat is not too heavy. It has a rich sweetness and umami, and people say the thick cut gives it a great, satisfying bite.

Photograph:きょうかめ

With the "Lamb Shabu-Shabu Kaiseki (traditional multi-course meal) Full Course," you can compare three kinds of lamb. All of the lamb is said to have no strong distinctive flavor and a mild taste.

Among them, Grain Fed Lamb is often praised in reviews for its sweet fat and tender, tasty meat.

Photograph:人生は食べ物

Dosan Youniku Kappou Ramu Pirika, which is by reservation only, is a 3-minute walk from Exit 7 of Hosui Susukino Station.

The interior is compact, and many people seem to find the calm atmosphere and attentive service very comfortable.

Photograph:トマトソース煮込み

The meat for the shabu-shabu is cut on the spot before serving.

The thinly sliced lamb is said to be melt-in-your-mouth tender. The broth is light yet full of umami, letting you fully enjoy the aroma of the lamb and the sweetness of its fat.

Photograph:どすこいクリゲン

After the shabu-shabu, "To finish jagaimo ramen (potato ramen)" awaits.

The noodles are said to have a firm bite and a smooth, slippery texture. It seems you can enjoy three kinds of flavor: a salty one made by adding kombu kelp tea and bonito flakes to the lamb soup, a soy sauce one with added sauce, and a blended one that mixes both.

Photograph:ブルーブルー３４

Founded in 1972, Ushi no Ishizaki serves shabu-shabu made with Ezo Tajima-gyu (Ezo Tajima beef).

The kominka-style (traditional Japanese house-style) interior has fully private rooms for every seat, so guests can relax without worrying about those around them. It is also in a great location, just a 2-minute walk from Hosui Susukino Station.

Photograph:tanab584

Shabu-shabu made with extra-fresh Kuroge Wagyu (Japanese Black beef) is popular.

The Ezo Tajima beef in the photo gets great reviews for being easy to eat, with fat that is not too rich. When dipped in the slightly sweet sauce and put in your mouth, it is said to melt right away.

Photograph:満腹六郎

Many people seem to indulge and enjoy both shabu-shabu and sukiyaki (Japanese hot pot) together.

The photo shows the "Sukiyaki Gokujo Shimofuri" made with Tajima-gyu (Tajima beef). The balance of the broth and warishita (sukiyaki sauce) is just right, bringing out the meat's rich flavor and tenderness.

Photograph:すばる555

Maruyama Shun is a shabu-shabu restaurant that uses Hokkaido ingredients such as Furano Wagyu and dosan-buta (Hokkaido pork).

The Japanese modern interior offers counter seating, Sunken kotatsu seating, and fully private rooms.

Photograph:chibatan

Lunch is served as a Gozen set, while dinner features courses where you can enjoy shabu-shabu.

The photo shows the popular lunch option, the “Dashi Shabu Gozen set.” The dosan buta roast (Hokkaido pork loin) has refined fat, and wrapping it with vegetables makes it light and easy to eat, according to reviews.

Photograph:akane.s

You can choose the sauce for your shabu-shabu from five kinds of house-made tare (sauces).

The most popular is “soba-dashi (buckwheat noodle broth),” which lets you enjoy it in a light and refreshing way. The bonito-flavored broth has a nice kick of yuzu kosho (yuzu pepper paste), and it pairs perfectly with the pork.

Photograph:歩ログ

Hokkai Shabu Shabu, the original lamb shabu-shabu restaurant founded in 1967. It is a popular spot on the corner of the Susukino intersection in Sapporo.

The neat, Japanese-style interior has a total of 60 seats, including box seats and Sunken kotatsu seating.

Photograph:mimi87

The popular choice here is the “Hokkai Shabu Shabu Hot Pot All you can eat,” which lets you enjoy both Special lamb and Hokkaido pork.

The thinly sliced pork is said to have a strong natural sweetness. You can also change up the flavor by pairing it with a soy sauce based tare sauce and yakumi (condiments) such as naganegi (long green onion), momiji-oroshi (grated daikon with chili), and finely chopped onion.

Photograph:KOBA-Q

Many reviews say the lamb is not greasy, has a light taste, and feels like you could eat as many slices as you want.

It has none of the off notes or distinctive flavor people often associate with lamb, and its rich umami fills your mouth.

Photograph:ringo128128

Hokkaido Shabu Shabu Daichi is a restaurant where you can enjoy shabu-shabu made with ingredients from Hokkaido.

There is a wide variety of seating, including counter seats, koagari (raised tatami seating), Private room, and family rooms. It is also just a 1-minute walk from Susukino Station on the subway, which adds to its appeal.

Photograph:連坊太郎

You can enjoy the shabu-shabu with two soups: one made with kombu kelp from Rausu, and the other a golden bonito broth that tastes great even without dipping sauce.

The Susukino Akane pork from Hokkaido is said to be tender, with rich, sweet fat that is hard to resist. It is also cut thick, so it has a great, satisfying bite.

Photograph:タカジュンランド♫

The photo shows the Special lamb roll, which reviews say is easy to eat with no strong distinctive flavor.

Reviews also said it was delicious and a great match with the "Daichi Special egg dipping sauce," seasoned with green onion and house made shichimi (Japanese seven spice).

Photograph:飛んだ決まった

Gyutan Shabu Shabu Senmonten Jun is a specialty restaurant for Beef Tongue shabu-shabu, located on the corner of Ekimae-dori and Shinjuku-dori in Sapporo.

The interior has a calm atmosphere, and the attentive service is also well regarded. There are counter seats, bench seats, and table seats, as well as Private room seating where you can enjoy your time in private.

Photograph:令和の芝浜

The Beef Tongue is said to have the perfect thickness, neither too thin nor too thick. A quick dip in the dashi broth makes it tender, and it is popular for its rich flavor that spreads with each bite.

The special ponzu sauce has tororo (grated yam) mixed in, and it coats the Beef Tongue and vegetables well, bringing out the natural flavors of the ingredients.

Photograph:tchie8292

They also offer a wide variety of original à la carte dishes.

The photo shows the well reviewed "Yamerarenai!! Teppan-yaki Tororo-yaki," known for its melt in your mouth texture. Mentaiko (spicy cod roe) and jaco (small dried fish) add a nice accent, making it so tasty that you just cannot stop eating it.

Photograph:tabelog.com

At Zen, a gyu-shabu (beef shabu-shabu) and sukiyaki specialty restaurant, you can enjoy shabu-shabu in a Private room without worrying about the people around you.

The interior has an elegant Japanese atmosphere, and the staff in wafuku (traditional Japanese clothing) are said to provide the service.

Photograph:レオナルド−ヒロ

The "Dosan Wagyu (A4) All you can eat" lets you enjoy as much A4-rank Spencer roll from Tokachi beef, Furano beef, and Shiretoko beef as you like.

It is known for its beautiful marbling, yet without any greasiness or off notes, so people say they can keep eating it without getting tired of it.

Photograph:りゅうちゃん0910

The "Benten Course" is the Most Popular course, featuring All you can eat premium Domestic beef and herb pork from Makkari-mura (Makkari Village), plus premium nigiri sushi.

The Domestic beef Chuck Eye Roll is said to let you enjoy a lean cut with just the right amount of marbling.

Photograph:まつもてぃす

Shabu Shabu Letasu Sapporo Susukino Ten uses a one person, one Hot Pot style.

There are 8 kinds of broth based on additive-free ichiban dashi (first brew stock), so you can enjoy shabu-shabu your way and at your own pace.

Photograph:ご飯大好き女子高生

Among Tabelog reviewers, the "Aged Beef Tongue course" is popular.

The aged American Beef Tongue is said to have a tender texture and a refined savory taste. There are 29 kinds of yakumi (condiments), so it seems you can enjoy mixing things up and finish the meal without getting tired of it.

Photograph:まさ530314

With the course, you also get All you can eat seasonal pesticide-free vegetables delivered from contracted farmers.

One big draw is the wide lineup of about 25 kinds, from classics to more unusual options. They are all very fresh, and lightly cooking them in shabu-shabu lets you really taste the natural sweetness of the ingredients.

Photograph:辛口トトロン

Shabu Shabu Butagami is located about a 2-minute walk from Hosui Susukino Station.

The clean interior has a calm atmosphere. There are counter and table seats, and the restaurant also has fully private rooms.

Photograph:まこぴ76

For the dashi broth in the "shabu-shabu set," you can choose from four types, including kogane-dashi (golden dashi broth) and yakuzen hìnabe (medicinal Chinese Hot Pot broth).

Yume no Daichi, a branded pork from Hokkaido, is known for the sweet richness of its fat and its refined taste. The meat is juicy, yet it is said to become light when swished through the broth.

Photograph:札幌ラーメン小僧

Shiretoko-buta (Shiretoko pork) is said to have a fine texture, high quality meat, and a light taste.

It also goes perfectly with the Tonjin tare, which has a mildly sweet flavor. Reviews also praise it for having a bold taste while still letting the flavor of the pork come through.

Photograph:グルメハンター・酔いどれ天使

If you want to take your time and enjoy good shabu-shabu in a calm setting, Ha〆 is a great choice.

This hideaway-like restaurant is small, with only 10 seats in total, including counter and table seating.

Photograph:seas

It is also popular as a place where you can enjoy rare Obira Wagyu, with only about 30 head shipped each year.

The Chuck Eye Roll in the photo is said to have just the right amount of marbling and melt in your mouth. The fat is light and not heavy, so you can enjoy it all the way to the last bite.

Photograph:グルメハンター・酔いどれ天使

The photo shows furano Wagyu (Wagyu) roast (lean cut). Though it is a lean cut, it still has good marbling, balancing the sweet taste of the fat with a light finish.

Some reviews also say the meat is tender and delicious even without any seasoning.

Photograph:shoku.star

Hokkai Ramu Shabu x Gensen Buta Shabu Nanatei is a restaurant on the 1st floor of APA Hotel Sapporo Susukino Eki Nishi, just a 1-minute walk from Shiseikan Shogakko Mae Station.

The spacious interior has a warm feel, and they say you can enjoy shabu-shabu in an All you can eat style.

Photograph:まこぴ76

They serve two branded pork varieties from Hokkaido. Kamifurano Jiyo-ton (Jiyo pork from Kamifurano) is said to have light fat, while Mourai-ton (Mourai pork) is known for its sweetness and aroma.

You can also choose between belly and Chuck Eye Roll, and the pork belly is said to have a tender texture and rich fat.

Photograph:sato log

Besides pork, you can also enjoy many kinds of shabu-shabu, including seafood, lamb, and Wagyu.

For the lamb, you can compare two types, lamb and mutton. The lamb has few distinctive flavor notes and is easy to eat, while the mutton lets you really taste the richness of the fat.

Photograph:tabelog.com

Shabu Shabu Onyasai Susukino Minami 4-jo Ten is located on the second floor of a building facing Sapporo Ekimae-dori (Sapporo Station Front Street).

The interior has a warm wood feel and a calm atmosphere. Orders are generally placed using the tablet at the table.

Photograph:Chco-Kinder

The meat for the shabu-shabu is cut in-house to the thickness that makes it taste best. The freshness is outstanding, with no off notes.

You can choose any two broths you like, including the "Sandaime Kiwami Dashi (third-generation signature broth)" with a seafood-based stock and the "Noko Ton-yu Dashi" made with organic soybeans.

Photograph:シナモン☆彡

The vegetables also get great reviews for being tasty.

Among them, many people especially praise the lettuce. They say that if you quickly dip it in the soup and eat it while it still has some crunch, you can taste more of its sweetness and enjoy it even more.