The seafood was delicious and fresh, but the pricing was a bit high. The oysters were served already grilled for some reason. The surf clams were tasty. However, the staff's attitude was a bit off. They didn't seem very customer-oriented. I didn't point it out on the spot so as not to ruin the meal, but it would be nice if they were more considerate. I would give it a 3.5 rating overall!

In Kushiro, right behind the ANA Crown hotel, there was a robatayaki restaurant. In Osaka, robatayaki restaurants have the chef cooking seafood in the middle of the restaurant, but in Kushiro, they have a different style where each table has its own charcoal grill for customers to cook their own food. The scallops and sashimi were delicious, but the most impressive dish was the "Inca's Awakening" potato butter made with a potato that was a cross between sweet potato and regular potato, with a nice sweetness to it. It was a Hokkaido-style restaurant and I was very satisfied with the experience.

The prices are very cheap! It's nice to eat slowly while grilling, but it can get hot in the summer... I ate while fanning myself with an uchiwa. It's great that they have uchiwas available. The stingray fin was particularly delicious. It was thick and satisfying to eat. It's a dish that you don't often come across in Kansai.

The restaurant is lively and bustling, with a mix of young solo diners, groups, and elderly customers, as well as many tourists. The atmosphere is welcoming to all. There is a hearth right in front, and they offer sets for those who are unsure what to order, making it beginner-friendly. I recently visited after a trip to Hokkaido, so I wasn't particularly impressed by the taste, but the extensive menu makes up for it. Thank you for the meal.

I went around the Nemuro Peninsula and returned to Kushiro. For dinner, I looked up Kushiro's specialty and found it was robatayaki, so I decided to try it out. I visited a restaurant without much research, and it seemed more geared towards tourists rather than locals. I had seafood dishes like hokke and scallops. Since I don't drink alcohol, I felt it wasn't cost-effective, so I left after eating about 70% of my meal. My family was full and went back to the hotel, while I went to a second ramen shop. I think the restaurant was not bad for experiencing the atmosphere of robatayaki. Thank you for the meal.

After the golf competition, there are few shops open in Kushiro city on Sundays. I went to this tourist-oriented place as my second stop. There were quite a few foreign tourists as well. Since I was alone and it was my second stop, I didn't have teppanyaki, but I tried the recommended salmon and sardine dumplings. I ordered the Kushiro Sunset Highball, inspired by the famous sunset view from Heiwa Bridge. It was a highball with a slightly sweet taste and easy to drink. The salmon was not grilled, but raw, probably thawed, so it was a bit watery, but still delicious with a good amount of fat. The sardine dumplings were unusual but tasty. Overall, it met my expectations, both in a good and bad way. Thank you for the meal!

Popular Robatayaki restaurant near the Heimai Bridge in Kushiro City. On the second day of our trip to the Okhotsk and Eastern Hokkaido regions, we stayed in Kushiro and had dinner at this restaurant. I used to live in Kushiro when this restaurant first opened, so I had been here a few times for drinking parties, but this visit was a long time coming. The restaurant has many table seats and a fairly spacious interior for a Robatayaki restaurant. We were seated promptly even without a reservation, but the place was quite crowded, so I recommend making a reservation if you plan to visit. Unlike other Robatayaki restaurants where the staff does the grilling, here you can enjoy charcoal grilling at each table, allowing you to savor your favorite ingredients cooked to your liking. Orders are placed using the provided tablet. While seafood grills are popular at Robatayaki restaurants, they also offer sashimi and seafood bowls, so you can enjoy both raw and grilled dishes. This time, we ordered the "Mackerel (1,400 yen)," "Salmon Belly (660 yen)," "Potato Butter (550 yen)," "Grilled Rice Ball (330 yen)," and "Salmon Rice Bowl (770 yen)." All the dishes were delicious, but the mackerel had less fat and seemed to lack flavor for some reason. Personally, I found the "Salmon Rice Bowl" with a large piece of salmon to be the most delicious (my wife preferred the potato butter). The staff was lively and energetic, creating a vibrant atmosphere, making it a great place to enjoy Robatayaki casually.

Nowadays, there are many restaurants across the country that serve robatayaki, but it is said that the origin of this style of cooking can be traced back to a restaurant called "Robata" in Sendai, where vegetables were grilled over charcoal. A chef who trained there opened a restaurant in Kushiro and popularized the style of robatayaki that focuses on grilling seafood. As a result, some people believe that Kushiro is the birthplace of robatayaki. During my stay in Kushiro, I had the opportunity to visit one of these robatayaki restaurants. Each table had a sunken hearth where various items were grilled and enjoyed. While many customers around me were grilling pork or hokke, I ordered steamed butter clams from Akkeshi, two types of ikura (salted and soy-marinated), scallops, and shishamo. The dishes were all delicious, and it was reassuring to know that they were not cooked from raw but rather finished off on the grill. The restaurant seemed to cater to tourists, but the variety of condiments available allowed for personal customization, which was a nice touch. I particularly enjoyed adding soy sauce to the buttered corn for a different flavor. For the shishamo, I could freely choose between male and female fish. I thought it would be even more enjoyable to visit with a larger group. It was a satisfying meal.

First time in Kushiro!! Today I will visit two places!! Wandered in search of fresh whale meat, and quickly stumbled upon this shop. Ordered through a touch screen, which is convenient for solo diners but a bit lonely. Grilled the raw lamb chops myself, took a bite - so delicious! Grilled a bit more, second bite - amazing! I felt like ordering more and more, but had to stop myself. Today, I'll end it here. Next time, I want to come with a group and have a lively time together.

This is a report on a restaurant in Hokkaido, based on a YouTube video from the channel "Kosuke's Hokkaido Drive Enjoyment Channel". I visited the sister restaurant of the popular robatayaki "Sakebanya" in Kushiro, called "Robata Red Brick". We visited on a Sunday after 8pm and were able to be seated right away without a reservation. While Sakebanya has the chef grill everything, here we were able to grill the food ourselves. We ordered dishes like 'half Hokke', 'salmon belly', 'smelt', 'shishamo', 'scallop', 'assorted sashimi', 'salmon sashimi', and 'sardine dumplings' as accompaniments for our drinks. The Hokkaido Hokke was thick and fatty, incredibly delicious! Especially the salmon belly we had at Sakebanya was outstandingly delicious, and it was just as delicious at Red Brick! The smelt and shishamo were also incredibly tasty! The Hokkaido scallops were large and meaty, grilled to perfection and incredibly tasty! The sashimi scallops, red fish, and mackerel were excellent, with the additional salmon being fatty and delicious, really outstanding! The sardine dumplings had sardine filling, which was really delicious! We finished everything quickly because it was so delicious! It was a very delicious meal! Thank you very much.

Since it was just opened, there were plenty of seats available, but it might be a good idea to make a reservation as there were some reserved seats. Each table had a grill where you could cook your own fish, shellfish, and meat. There were also counter seats available, so even with just two people, you could enjoy the robatayaki. The scallops were available to order individually and were very large, but tender and delicious. The salmon belly was generously fatty and tasty.

I used it when I visited Kushiro sightseeing. Kushiro is known for being the birthplace of robatayaki, so I went to this restaurant. As soon as I entered the restaurant (or even before entering), a fragrant aroma filled the air. They serve not only seafood but also meat. Good value for money. Great atmosphere. You can drink endlessly.

My first visit to Kushiro. The goal for the night was the origin of robatayaki in Kushiro, Robata, but when I called to make a reservation, I was told that they were temporarily closed due to a recent fire in a nearby store. Unfortunately. On a Sunday night, all other promising restaurants were closed for the holiday. It was a bit rude, but in a way, I ended up choosing the same restaurant nearby. I arrived at 5:00 PM when they opened and got a prime seat. The restaurant was quite spacious. It seemed to be owned by a capital company, but maybe managed by a local store called Abe Shoten? The highlight of the restaurant is the robatayaki where you grill your own food. People in Hokkaido are used to this style from yakiniku restaurants, and tourists seem to enjoy it. I ordered saury, smelt, scallops, and oysters. I already knew that they were not all locally sourced, but the presentation was a bit disappointing. The scallops were smaller compared to the ones at the hotel buffet. The appetizer (390 yen) was at a reasonable price for a capital-owned restaurant. Alcohol was included in the hotel package with a 90-minute all-you-can-drink option (1280 yen), but it was just okay. The service was good, with a lively young man serving us. The cost performance was not bad, but also not great. Overall, if you enjoy grilling your own food, it's worth a visit, but it wasn't quite suitable for me as I struggled with knowing the right grilling time. Taste-wise, I wouldn't visit again.

I chose this restaurant because it was close to the hotel, but the atmosphere and taste exceeded my expectations. As the name "Renga" suggests, the back of the restaurant is made of brick, giving it a warehouse-like atmosphere similar to Otaru. It has a better atmosphere than a regular izakaya. It's a self-grilled type of robatayaki. It was my first time, so I was worried about how to cook it, but the staff kindly taught me. I had grilled Atka mackerel, mackerel, scallops, surf clam, salmon belly, king crab, squid, and grilled rice balls. They were all delicious with the taste of a port town. I was especially surprised by the salmon belly.

When it comes to Kushiro, "Robatayaki" is the specialty. We visited this restaurant right after strolling around the beautiful Hekkai Bridge at dusk. It's a popular place, so we had to wait for about 10 minutes in a waiting area that had a retro Showa era atmosphere, which was quite surprising. The quality was quite high and it felt like we had traveled back in time, which was very enjoyable! They grilled seafood over charcoal right in front of our table. We had grilled salmon belly, hokke, oysters, scallops, and shishamo, followed by a whimsical salad and finally, two types of ikura (salmon roe) rice bowls. Everything was very fresh, typical of Kushiro! When I first saw the small and thin hokke (1300 yen), I was a bit surprised, but overall, the seafood was a bit on the smaller side (even the ikura rice bowls). The oysters, however, were large and satisfying to eat. We also had three glasses of draft beer, a delicious Yubari melon sour, and a local Haskap berry sour (sweet, sour, and refreshing), which added to the experience of being intoxicated by the retro Showa atmosphere. The total bill for two people was 11,000 yen. Thank you for the meal!!

Located right next to the Kushiro ANA Hotel, this eye-catching building is half made of brick. I had been curious about this restaurant in Kushiro for a while. It seems to be a popular place with a lively atmosphere, so I was hesitant to go due to COVID-19. However, I decided to give it a try during the early opening hours, as they have seats with charcoal fires and good ventilation. Overall impressions: - Lively atmosphere - Tables are spacious with decent spacing between them - Prices are on the higher side - The charcoal fire is positioned low, so the heat can be intense and direct. It can get uncomfortably hot unless you're wearing light clothing like a T-shirt. While there is a sense of enjoyment and satisfaction in having seafood here, personally, I feel like one visit is enough. It was good to try it out.

I came to Kushiro for a trip and was surprised to see that each table has its own grill. In Tokyo, usually there is just one big grill in the restaurant. I ordered grilled salmon belly, scallops, hokke fish, and shrimp skewers. Drinking a Sapporo Classic beer in front of the charcoal fire was delicious! The seafood was also amazing, with a nice fatty flavor. The prices were reasonable too, so I highly recommend it! Thank you for the meal!

I visited Kushiro for sightseeing! When I went out a bit late to explore the town, every place was full! Full! There are many small restaurants around here. Among them, I entered this restaurant. I actually visited here over 5 years ago and I remember it being quite delicious. It's spacious and tourists can feel safe coming in. I was particularly impressed by the homemade whale bacon I had at this restaurant. The robatayaki (fireside-cooked food) is of course delicious. Especially here, with plenty of seating, it has a nice atmosphere that families can enjoy. However, the whale bacon that I was looking forward to is not available now! Oh no. I'll have to come back again. Meow!

Dinner for the second night in Kushiro was at this izakaya operated by Abe Shoten, which specializes in processing salmon and salmon roe. It was conveniently located just a short walk from the inn, so we decided to visit around 5 pm as the reservation slots were already full. There were already customers inside, giving off a quick-paced impression. However, if you don't have a reservation, it's advisable to arrive early. We sat at a table where a charcoal grill was burning in the middle, making it a bit warm. Let's decide quickly and start eating. So, we checked the menu - brick salad, steamed oysters, shishamo, conger eel, zangi, Genghis Khan, dried squid, and also let's order the ikura bowl. First, we quenched our thirst with Sapporo Classic beer. The majority of the cooking is done by ourselves, so the dishes come out quickly. Within a minute, the salad, shishamo, zangi, and Genghis Khan were served. The salad could have had more variety and the portion was a bit small. The shishamo consisted of 2 females and 3 males. I tried both, and the males tasted better to me. Kushiro is known for zangi, and the garlic soy sauce flavored chicken karaage (zangi) was quite good. The Genghis Khan was cooked on a hot plate and heated on a grill, which took a little time. In the meantime, let's grill the dried squid. As it cooks, it curls up, so we press it down and shape it while grilling. Then cut it with scissors and taste it - sweet and delicious. Truly a taste of Kushiro. The conger eel honestly had a bit of a fishy smell that I didn't enjoy. It seems better to choose ingredients unique to Hokkaido here. Finally, the Genghis Khan was ready. It was quite tasty with its unique sauce. My son didn't eat it because he didn't like the smell. It would have been nice if it had more bean sprouts or green onions. Lastly, we had the ikura bowl. My son had already eaten it and was satisfied, but we enjoyed it as a finishing touch. The freshness and flavor were unmatched, making it worth coming to Kushiro just for this. We quickly ate and drank before returning to the inn. Thank you for the meal!

On the first day of my trip to Kushiro, my hotel was located in the city, so I decided to have dinner at a robatayaki restaurant. Unfortunately, the original restaurant I had reserved at had been damaged by a fire, so I had to cancel my reservation. I ended up making a reservation at a popular restaurant that sources most of its seafood, such as salmon, mackerel, and salmon roe, directly from its affiliated company, Marua Abe Shoten. The location was near the beautiful sunset view of Nusamai Bridge and Fisherman's Wharf Moo. Although I couldn't see the sunset due to the effects of a typhoon, it was a convenient location for sightseeing. I made a reservation for 5:00 PM, but when I arrived, the seats were quite full and there was a waiting list by the time I left. The restaurant was spacious, with different sections for groups and couples. Orders were placed using a tablet, and there were also original menu items available. While the restaurant specializes in robatayaki, it also has elements of an izakaya. I ordered various grilled items such as karei (flounder), shishamo (smelt), Akanko pork, and corn. The shishamo and karei seemed to be frozen or dried out, possibly not in season. The tsukushi (shellfish) sashimi was fresh and delicious. I also ordered the specialty zangi (deep-fried chicken) platter with three types, including whale meat, which was a pleasant surprise. Additionally, I had cream croquettes and seafood fried rice. For drinks, I had sours and a bottle of Tokachi wine, with both red and white wines being properly chilled. The service was fast, and the staff were efficient and friendly. The restaurant can accommodate large groups, which is a plus. Overall, it was a satisfying dining experience.