The thick hot towel has a mint scent. It feels so good on a hot day~♬ The setting is adorable. The cloth napkins with different traditional patterns for each person, and even the coaster designs are different, which raises the excitement! But unfortunately, taking them home is not allowed. 【Seasonal Vegetables】 Young Corn from Makubetsu Town with Aonori Salt and Homemade Vegetable Miso This young corn is specifically grown to be young corn, not just thinned out corn, and it's a big difference compared to what you find at a buffet! The young corn has a strong presence, and the vegetable miso is also delicious! 【Appetizer】 Assorted Appetizers in a Wooden Box - Takko Octopus simmered until tender - Osaka-sourced lotus root kimchi, a unique combination but full of variety - Soy-simmered dadacha beans from Tsuruoka City, Yamagata, with a firm texture and a strong flavor - Homemade okara made from Tokachi soybeans - Fried and marinated white eggplant from Chiba Prefecture 【Specialty Beef Tartare】 Kobe Tajima Beef Yukke with Kyoto-style rich egg Tajima beef is like the ancestor of Matsuzaka beef. The spicy yukke is topped with a rich Kyoto-style egg, creating a mild flavor. Served on toast, it's a unique and delicious combination that you don't often see in Sapporo! 【Specialty Dish】 Straw-grilled Bonito with Green Onion Bonito that somehow ended up in the Sea of Japan instead of the Pacific Ocean. Grilled over straw, the bonito from Iki, Nagasaki, is firm and delicate, without the typical fishy smell. Served with onions, shiso, myoga, and raw garlic for a flavorful experience. 【Charcoal Grill】 Grilled Atka Mackerel from Rausu with Grated Daikon A dried Atka mackerel that has been dried for four days in a five-degree drying machine, resulting in a healthy and less fatty fish. Served with dashi soy sauce for added flavor. Also, Kyoto beef fillet that can only be enjoyed here, cooked on a small stove at the table. 【Cold Dish】 Katsu Plum from Kyoto A delicious plum without the pit, a delightful treat for plum lovers. 【Rice and Soup】 Corn Rice in a Pot from Ebetsu Miyagawa Farm A delicious corn rice cooked in dashi broth, served with pickled cucumbers that have a refreshing lactic acid flavor. Also, a hearty clam soup with plenty of clams. 【Dessert】 Freshly Baked Kyoto Shrimp Mochi with Matcha Ice Cream or Shine Muscat Almond Jelly Definitely go for the almond jelly! Handmade with a natural taste, paired with Shine Muscat grapes for a delightful treat. In addition to the course, we also ordered: - Kinki Yellowtail Stew from Erimo, well-seasoned and delicious - Live-caught Hirame from Hakodate, marinated in dashi soy sauce for a delightful texture With 10 dishes and a variety of unique ingredients, this 8000 yen course is currently on special for only 6000 yen! No drinks included, but still a great deal with many rare options available!

I have already used this restaurant for the second time. The restaurant is still lively and full of energy, with all seats taken. The dishes, utilizing seasonal domestic ingredients, already show a sense of stability! The room temperature inside is comfortable, and the efficiency and service of the staff have further improved, making me confident in returning for a third time ^_^

I was extremely satisfied! The atmosphere and the delicious food were both perfect! I really enjoyed the live feeling during the straw-grilled cooking. The meat was excellent as expected, but the fish was also very delicious. The main dish was outstandingly satisfying! I will definitely come back again.

I visited this new restaurant for the first time. The place was lively and vibrant, offering dishes that highlight seasonal flavors using locally sourced ingredients. The open kitchen was clean and stylish, and the head chef skillfully presented dishes made with incredibly fresh ingredients. The attentive staff made me confident that I will be a repeat customer.

This is a new concept from the HTMC Group, which has many food and beverage establishments in Sapporo. Known for their expertise in meat, the group has a unique sourcing route for meat from Tokyo. However, this time they are introducing "Niku Robata," offering not only meat but also seasonal seafood and vegetables from Hokkaido and beyond. The chic and modern interior features a large counter and box seats, creating a spacious and relaxed atmosphere. A group of 6 members chose an 8,000 yen course (excluding drinks) for their meal. The menu included various dishes such as young corn, assorted appetizers, sashimi, grilled meat, and more, all made with high-quality ingredients. The overall impression was that the dishes were well-balanced in terms of flavor, texture, and presentation. The quality of the meat, especially the Kobe beef and Kyoto beef, was excellent. The grilled fish and other seafood were also top-notch. However, some dishes like the grilled bonito and dried Atka mackerel could use a bit more refinement in terms of flavor. Overall, the restaurant offers a great dining experience with a good balance of quality ingredients, cooking techniques, and service, making it suitable for special occasions or casual dining.

It was a really nice atmosphere at the restaurant. We had the course meal and everything was delicious and beautifully presented. The owner's performance was also impressive, especially in the dark. The variety of drinks was great and they were all tasty. It's a bit far for me to easily go back, but I would definitely like to visit this restaurant again if I have the chance.

I visited the new store of the Mieda Group in Susukino right away! The entrance and interior have a luxurious feel, making it seem like a great place for a date... however, the only downside was the restroom. Personally, I don't mind, but it was a shame that you have to take the elevator to the second floor just for the restroom, and the restroom in the building was a bit disappointing in its design. The food was served at the right timing in a course menu, and the taste was good. It was a limited time 8,000 yen (food only) course, but if it were 10,000 yen, it might feel a bit lacking in cost performance.

The most expensive course is now 8000 yen, which is a good deal! I think the cost performance is decent. The meat doesn't have to look fancy, but it's easier to eat when it's already cut up, so it's great for a date haha. The yukhoe is really delicious. The beef tenderloin is also tasty! However, the smoke bothered me a bit, so it would be better if there were more exhaust fans. I will definitely go again!

Sapporo, Chuo-ku, Minami 6-jo Nishi 4-chome. Located on the 1st floor of Takase Building in Susukino, "Usukino Niku Robata Shinshin" just opened on August 3rd. To celebrate the opening, they offered a 2,000 yen discount on course meals, so I made a reservation and visited with my friends. The restaurant has a lively atmosphere with counter seats surrounding the grilling area, as well as table seats at the front and back. Since there were 6 of us, we were seated at a table. We tried the "Shinshin Sono Ni" course (regularly 8,000 yen, now 6,000 yen, drinks not included). We started with a toast with our drinks. I had a draft beer. We were served "Kei Gold Young Corn (from Makubetsu)" as an appetizer, which was very sweet. It was accompanied by homemade vegetable miso. Next, we had the "Wappa Assortment" with 5 dishes, including octopus and daikon simmered in soy sauce, lotus root kimchi, and more. The octopus and daikon was particularly delicious. We also tried the "Live Flounder (from Hakodate)" and "Yukke of Shinshin (Kobe Tajima beef)." The yukke was mixed with rich egg and served on toast grilled over charcoal. I had a highball, lemon sour, and corn tea for drinks. We also tried the "Kinki Simmered (from Erimo)" and "Bonito Straw-grilled with Green Onions (from Kesennuma)." The bonito was shown to us before grilling, and the final dish was flavorful with various condiments. We also had the "Dried Atka Mackerel (from Rausu)" and a palate cleanser of "Kyoto Ume" before enjoying the "Black Wagyu Beef Tongue (from Kyoto beef)" with ponzu and spring onions. The meal ended with "Futo-otokibi Clay Pot Rice," "Clam Soup," and "Pickles." For dessert, we chose between "Shine Muscat Almond Jelly" and "Freshly Baked Kyoto Senbei with Matcha Ice Cream." I chose the almond jelly. The staff was very friendly and provided detailed explanations of the dishes. We had a great time with friends in the lively restaurant. Thank you!

The new restaurant of HTMC, which is known for its meat-focused establishments like Nikuya MIEDA, Shita to Harami Nikuzaru, Honki Yakiniku Niku to Meshi, and Sumibi Kabuto Hitsuji x Koyuniku, has once again opened in the Susukino area. I visited Hakanoshita Nikurotan Shin Shin upon invitation from a fellow reviewer, where I enjoyed fish and meat dishes with a group of six people. The course meal, normally priced at 8,000 yen, was available at an opening price of 6,000 yen, including a welcoming dish of Asayuki salt. We started with delicious Muroran-grown E-Gold young corn with vegetable miso. The Wappa assortment included dishes like Higashimono's tender simmered dish, Osaka Renkon kimchi, Tsuruoka's dadacha beans, homemade okara made from Tokachi soybeans, and Chiba's fried white eggplant. While these dishes would go well with sake, we opted to enjoy them with highballs only this time. The Hakodate live flatfish with Engawa dashi soy sauce and Kobe Tanba beef Yukke were both creamy and delicious. The change in taste when eaten directly or on charcoal toast was also enjoyable. The Kinme from Koshimono was rich in flavor and truly delicious. I also had corn tea in between highballs, which was sweet and tasty. The straw-grilled Mien Katsuo with onions, kaiware, and myoga was a showstopper even before eating, and the performance with the fire added to the enjoyment. The aroma of the straw grilling was delightful, and the taste of the fish was truly enjoyable. The Rausu hokke, dried for four days at 5 degrees, was superb, and the Kyoto wagyu beef tongue with white leek and ponzu sauce was refreshing. The corn pot rice was presented before serving, and it looked delicious. The rice cooked in a corn pot was indeed flavorful. The meal ended with clam soup and pickles, followed by Shine Muscat almond tofu dessert, which was delicious. The atmosphere was enhanced during the straw-grilling performance with dimmed lights, and the attentive service made the drinking session comfortable and enjoyable. The restaurant is located at 1F Takase Building, 4-5 Minami 6-jo Nishi 4-chome, Chuo-ku, Sapporo, Hokkaido 064-0806.

Located at 4-5 Takase Building 1F, Minami 6-jo Nishi, Chuo-ku, Sapporo, Hokkaido, this restaurant is known as a meat grill along Shinjuku Street in Susukino, Chuo-ku, Sapporo. It is a branch of HTMC Group, which also operates several other meat restaurants in Sapporo, including MIEDA and Nikuzaru. We visited this restaurant for a celebratory meal, taking advantage of the 2000 yen discount on course meals. The interior is warm and inviting, with an open kitchen on the right side and a counter seating area in front. We opted for Course 3, which was originally priced at 8000 yen but discounted to 6000 yen. The meal included a variety of dishes such as young corn, assorted appetizers, fresh flounder, Kobe beef yukhoe, simmered Alfonsino, straw-grilled skipjack tuna, dried Atka mackerel, wagyu beef tongue, corn rice, clam soup, and dessert. Each dish was beautifully presented and delicious, with a special mention to the straw-grilled skipjack tuna, which was a highlight of the meal. The staff were friendly and attentive, adding to the overall enjoyable dining experience.

HTMC's new and promising yakiniku restaurant, Shinshin, opened in August. I was looking forward to visiting this new establishment as I have always been a fan of HTMC's restaurants. This time, our group consisted of the usual DNH plus Y, along with two veteran reviewers, making a total of six people. We opted for the Special Course to celebrate the grand opening, which was originally priced at 8000 yen but offered at 6000 yen for a limited time. The menu included a variety of dishes showcasing seasonal vegetables, a delightful assortment of appetizers, their signature beef yukhoe, straw-grilled bonito, grilled hokke, and more. Each dish was meticulously prepared and presented, with standout items like the Kobe beef yukhoe and the bonito straw-grilled with scallions. The restaurant also offered a refreshing dessert option of Shine Muscat almond tofu. Overall, the experience was enjoyable, with a great atmosphere and attentive staff. I look forward to returning to this restaurant in the future.

◼️ Hosono Nikuradate Shinshin Core Core Course / Shinshin Core Core Course First Opening Memorial Price ¥6,000 → ¥4,000 [Seasonal Vegetables] - Maku Betsu-cho Kei Gold Young Corn [Appetizer] - Four Assorted Warabi [Confident Meat Sashimi] - Kobe Tajima beef Core Core Yukke [Specialty Straw Grilled] - Straw-grilled bonito with green onions [Robata-yaki] - Rausu-produced dried Atka mackerel [Cold Dish] - Kyoto Ume [Rice and Soup] - Ebetsu Miyagawa Farm Corn Rice in a Pot, Akkeshi-produced Asari Clear Soup [Dessert] - Shine Muscat Almond Tofu Yes ❤️ I've been skipping posting for more than 3 days ❤️ Summer vacation... it's over... I have a backlog of posts~ feels like unfinished homework Now ❤️ This time ❤️ it's the 700th post on Instagram ❤️ I'll introduce a wonderful restaurant ❤️ I made a reservation for Saturday at 8:30 pm ❤️ A robatayaki restaurant that opened on August 10, 2023 ❤️ During August, each course is available at a special opening price ❤️ I enjoyed the course that my companion reserved for ¥6,000 → ¥4,000 ❤️ Check out Tabelog for details ❤️ Starting from September, you can also order a la carte menu items ❤️ Anyway ❤️ the interior of the restaurant is lovely with a moderate sense of luxury ❤️ Women will be delighted to be invited on a core date ❤️ ❤️ ❤️ The atmosphere inside the restaurant is like that ❤️ The young corn that appeared first ❤️ It's said to be from a young corn specialist farmer ❤️ The aroma and taste are both 100 points ❤️ The assorted warabi in a wooden bowl ❤️ The Kyoto? Lotus root kimchi is super delicious ❤️ Under the octopus is simmered daikon radish ❤️ Soaking in broth, it's super delicious ❤️ Meat is here ❤️ The yukke of Tajima beef (Tajima cattle), the original cattle brand of Kobe beef ❤️ Yes ❤️ It's not enough at all ❤️ I want to eat 100 more plates ❤️ When grilling bonito with straw, they ask if you want to take a picture? ❤️ Boldly took a video ❤️ The bonito from Kesennuma, Miyagi Prefecture, wrapped in the scent of straw ❤️ The bonito is delicious, but the condiments are crunchy and fragrant, really delicious ❤️ I can drink 100 cups of condiments alone ❤️ Grilled fish at the hearth, it's actually... it's hokke... even though I'm not interested in hokke, as I grew up eating hokke, chomp ❤️ Super delicious ❤️ ❤️ ❤️ It's titled as overnight-dried, but it's a secret... it's actually four-night-dried ❤️ They have their own drying machine and trap the umami tightly at a low temperature of 5°C ❤️ The grilling is perfect, and I can eat all the bones and skin ❤️ The manager and sommelier, Mr. KakiZaki ❤️ He's handsome ❤️ ❤️ ❤️ ❤️ He's kind, polite, and incredibly knowledgeable ❤️ Talking to him is educational ❤️ The head chef, Mr. Katada, is the icon of Instagram and also performs straw-grilling, smiling and leaving a good impression ❤️ With wonderful hospitality, there were already reservations from customers at the counter ❤️ A lovely sight ❤️ You can enjoy the course at a special price only during August ❤️ The first visit is recommended for August only ❤️ Reservations are required as some customers couldn't get in ❤️ Full and satisfied ❤️ A wonderful tavern ❤️ It was delicious ❤️ I want to go again ❤️ Thank you for the meal ❤️ Oh ❤️ It's the 700th post on Instagram, so I put in too much effort and it got long ❤️ I'd be grateful if you read the post, but just looking at pictures of delicious food makes me happy, right~ ❤️ I've been able to keep it up for 700 posts thanks to Krista~ and the lovely followers who are involved with me ❤️ Thank you always ❤️ I'm sincerely grateful ❤️ ===========

The atmosphere, menu layout, taste, performance, and hospitality were all excellent. I found this restaurant very user-friendly. The Kinki was delicious. I will definitely visit again.

Everything is delicious

The food was delicious and the service was excellent. I highly recommend this restaurant.

All the dishes were delicious. The atmosphere, the service from the staff, the performance, and the timing of the dishes were all perfect. I would like to visit again.

The atmosphere from the staff to the food was really great!

Delicious and great value for money.