Just outside the exit number 4 of Kitakitao Station on the Kita-Senri Line of the subway, there is a restaurant.
This is a traditional Japanese roast chicken restaurant that exudes the aroma of burning charcoal.
Far from the center of Sapporo
The night drinking in this area of North 34th Street Station is...
For me, it was a quite rare first-time meeting.
When four people were gathered, we first took a drink of Duwars' highball to toast each other.
A cup of ice cream that has been thoroughly chilled with rock ice offers a strong alcohol taste.
If the carbonation was a bit stronger, I would have thought it to be even more comfortable.
This is a restaurant that draws inspiration from the charm of Muroan Yakitori.
For over 40 years, this esteemed establishment has continued to carry on the tradition of Muroko-yakitori.
The "torikin" offered here is a variant of the original "torikin" from the main store, with the secret sauce continuously added to it.
It was in the traditional style of using sweet-and-spicy sauce and soy sauce to enjoy Yakitori from Muroran.
On that day, I ordered only the lever, along with sauce, and salt.
Pork meat, chicken meat, heart, liver, vegetable skewers, and more.
Each skewer is carefully cooked individually.
The salt-based seasoning gives a perfectly delicious result.
According to preference, you can add a light-colored sauce to accompany the dish on the plate.
We added a touch of spiciness using Kyoto-style seasoning for table-side condiments.
The sweet-and-spicy sauce is based on a light, sweet soy sauce.
It has a juicy taste with a rich and savory flavor.
And, they use different types of salt for the base flavor and for finishing the dish.
I felt that the salt, with its perfect proportion, was not just ordinary salt—it had a delicious taste.
The pork meat (250 yen) develops more juices as you chew it.
The chicken meat (250 yen) is a soft, crumbly piece of meat with a subtle hint of umami flavor.
The chicken liver (230 yen) is cooked perfectly, neither mushy nor too soft.
The thick soy sauce makes it easy to consume even for those who have difficulty with the levers.
Chicken cutlet (230 yen) has a soft texture,
The moment it enters your mouth, a rich umami flavor spreads throughout your senses.
Salted liver (230 yen) has a sharp bite when you start chewing it.
The good texture of the meat and the mineral-rich flavor are impressive.
The appetizers are also delicious.
From the cold tofu served as an appetizer, a little effort has been put in to make it more delicious with green onions and Korean seaweed.
The fried okazaki with a fragrant crust was beautifully cooked, with a delicious aroma.
A refreshing pickled cabbage, served with Mori-miso sauce from Azumachi, for a delicious meal.
All of them were served as accompaniments to Japanese sake, and they complemented each other perfectly, resulting in delicious dishes.
The fried paprika pairs perfectly with beer, making it an excellent choice.
The pungency of peppers and the bitterness of beer spread throughout the mouth, which is quite pleasant.
The order of food was from meat to vegetables.
It moves smoothly, like a musical decrescendo, gradually descending in tone.
In the end, it was a unique conclusion with bottle beer and peppers.
What made this night even more special was the presence of Japanese sake.
The joy of encountering Meisho Shichida (Yamagata - Honmaru) was truly extraordinary.
A delicate sweetness and a graceful aftertaste, accompanied by the fragrant aroma of grilled food, created a truly transparent and delightful experience.
From there, to Oki Self-Advancement (Shizuoka・Junmei Ginza).
A sense of coolness reminiscent of sea breeze, and a rich umami flavor that...
I washed away the sauce made from pork meat, and waited with anticipation for the next bite.
飞露喜（福岛・特別純米）以其柔和的旨味与酸度的完美平衡而著称。
Shinobu Shimo Motosumi Yamada Kinjo – Unfiltered raw sake. I’ll have a taste of it, just for now.
It has a solid acidity and umami, making it delicious.
The "Kō Enochi (Pure Matcha)" is known for its fragrant aroma and refreshing taste.
Several of the vegetable skewers were served in a pleasant manner.
And, sake enhances the fragrant flavor of fried egg ukiwaze.
The combination of chicken meat and liver also proved to be excellent when paired with Japanese sake.
The interior of the restaurant allows smoking, but the smoke hardly bothers anyone.
Instead, there is a rich aroma of charcoal fire filling the air.
With its retro appearance of an old-fashioned yakitori restaurant,
At first, I felt a bit skeptical about this restaurant due to its somewhat unique service.
By the time the customers had calmed down, various aspects of the restaurant began to seem less appealing in reverse.
We took commemorative photos at the restaurant, and spent a pleasant time together.
At this restaurant, I retained a sense of deliciousness and enjoyable memories.
This night was a time when the aroma of charcoal fire, the rich flavor of meat, the aftertaste of Japanese sake, and the laughter of friends all blended together.
The journey of Japanese sake, starting from the fourteenth generation...
The flow of food from pork meat to peppers also...
All of them are combinations of "first-time encounters".
Grateful for the encounters☆Grateful for all the meals we enjoyed✨
Restaurant Information
〒001-0032 Sapporo, Hokkaido Kita-ku, Kitakitachi 32-chome, Nishi 3-chome 2-13
Leterre 1층
Torikiin
