You see the term “Hokkaido Wagyu” more and more often, but what it actually refers to is less well known. Here we set out what makes Hokkaido distinctive as a production region, and what to keep in mind when you enjoy it as yakiniku.
What marks out Wagyu raised in Hokkaido
Hokkaido has a cool climate and plenty of land, and is a major producer of the grass and grain used as feed. Wagyu raised slowly in an environment with wide temperature swings is said to develop a fine-grained texture and fat that is rich without being heavy.
We source mainly A5-grade beef from this region.
How to enjoy each cut
- Lean cuts: for the aroma of the meat itself. Do not overcook – sear the surface and keep the inside tender
- Marbled cuts: where the sweetness of the fat stands out. Cut thinly and grill only briefly
- Tongue: a cut you enjoy for its texture. Thick and thin slices taste quite different
Beyond yakiniku
Wagyu is not only for yakiniku. In sukiyaki, the sweetness of the fat meets the warishita broth and takes on a different character. Pair it with Hokkaido-style jingisukan and you can compare several local meats in one sitting.
We serve yakiniku, sukiyaki and jingisukan.
Restaurant information
YAKINIKU BAR TAMURA Akarenga Terrace
Sapporo Mitsui JP Building, Akarenga Terrace 3F, Kita 2 Nishi 4-1, Chuo-ku, Sapporo, Hokkaido 060-0002
Tel: 011-215-1129
Hours: 11:00-14:30 / 17:00-22:00 (last orders 30 minutes before each closing)
Connected directly to Sapporo Station via the underground walkway.
Store info & access View the menu FAQ
Frequently asked questions
What does Hokkaido Wagyu taste like?
It is known for a fine-grained texture and fat that is rich without being heavy. Lean cuts offer the aroma of the meat, while marbled cuts bring out the sweetness of the fat.
Can I have Hokkaido Wagyu as sukiyaki?
Yes. Besides yakiniku, we serve it as sukiyaki and jingisukan.
Can I try Wagyu at lunchtime?
Yes. We serve yakiniku set meals and steak lunches during lunch hours, 11:00-14:30.