Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Sunday、Public Holiday
Specialities
Chef
"Hospitality" provided by the owner, "Ohira Takuro"
Food
"Japanese Black Beef Fillet" sourced from all over Japan via our own route
Food
Enjoy the hard-to-find "Japanese Tongue" and "Japanese Skirt Steak"
Food
"Chemical-free dashi" that is the foundation of umami
Review
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Review 4,608casesFollower 1,595PeoplePick-up reviews selected by restaurants.
こんな高級な店にいくのは見栄だね！
三人で焼肉です^_^ 高級焼肉の連チャンですσ(^_^;) まぁたまには美味しい焼肉を満喫するのもいいですね(´∀｀) ここは２回目になります。 すすきのでは５本の指に入る美味しい焼肉だと思います。 店内に入るとカウンターはほぼ同伴。 テーブル席は予約で満席です。 それなりの店なので、あんちゃんみたいなのはいないので落ち着いて食べられますよ^_^ まずは乾杯して、厚切り...Find out more
2018/01 Visitation
2times
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Review 388casesFollower 91PeoplePick-up reviews
ラグジュアリー体験ができる至福の焼き肉
札幌すすきの中心地にあるこちらの焼き肉屋は、お店の構え、何かを期待させる非日常感の内装、カウンター内の都度肉の切り分けからお料理まで目の前で繰り広がるライブ感、お肉を横で1枚1枚丁寧に焼いて頂けるおもてなしされてる感、そしてなんと言ってもお肉もお料理も絶品のお味を楽しめるという、極上の至福の時を演出...Find out more
2023/11 Visitation
1times
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Review 2,128casesFollower 2,113Peopleこのライブ感、敢えて演者と呼ぶが、只者ではない。
すすきのエリア。すすきの駅から徒歩3分 ◇営業時間 18:00〜24:00 ◇定休日 日曜祝日 ◇クレジットカード、QRコード決済可 −−−−−−−−−−−...Find out more
2023/11 Visitation
1times
Restaurant information
Details
| Restaurant name |
nikushoutakuoohira（nikushoutakuoohira）
|
|---|---|
| Categories | Yakiniku (BBQ Beef)、Horumon (BBQ Offel)、Beef dishes |
| Phone number (for reservation and inquiry) |
050-5590-0345 |
| Reservation Availability |
Reservations available |
| Address |
北海道札幌市中央区南5条西4 第20桂和ビル 1F |
| Transportation |
About a 3-minute walk from Exit 5 of Susukino Station on the Namboku Subway Line. Walk straight south along the street in front of the station, turn right at the Family Mart on Shinjuku Street, and continue straight until you see a noren curtain on your left. 185 meters from Susukino. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay、d Barai、Rakuten Pay) |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT8430001067178 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
26 Seats （ 8 counter seats, 8 table seats, 10 semi-private rooms） |
|---|---|
| Private dining rooms |
OK For 6 people、For 8 people We have semi-private rooms (for 3 to 12 people) available. |
| Private use |
OK |
| Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Sofa seats,With power supply |
Menu
| Drink |
Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,BYOB |
| Website | |
| The opening day |
2014.9.26 |
| Phone Number |
011-205-0298 |
| Remarks |
Closed from 5/6 (Monday, public holiday) Reopening from 5/17 (Friday) |
閉じる
Chef"Hospitality" provided by the owner, "Ohira Takuro"
Techniques learned from working at Japanese Cuisine Mieda's "Saegusa Nobumasa". Knowledge and experience accumulated over the 10 years since "Nikusho MIEDA" opened. "Nikusho Hospitality" prepared by "Ohira Takuro". We are grateful to our customers so far, and will continue to offer each and every dish with care so that many people will continue to love us in the future.
Food "Japanese Black Beef Fillet" sourced from all over Japan via our own route
The tenderloin, which accounts for less than 3% of the meat, is the rare cut that is also called the queen of meat because of its quality and because it is the least active. We have a unique procurement route, purchasing from the historic western markets of Kyoto, Osaka, Kobe, and Kyushu, to carefully select beef from all over the country, including Yonezawa and Maezawa in the north and Ishigaki and Kagoshima Black Beef in the south. Please enjoy with condiments and sauces made using traditional Japanese Cuisine techniques.
Food Enjoy the hard-to-find "Japanese Tongue" and "Japanese Skirt Steak"
Even butchers have difficulty procuring "Japanese tongue" and "Japanese skirt steak," and while the distribution volume is small, the fact that we are able to stock them without running out is proof of the trust we have with wholesalers and markets. You can enjoy Japanese tongue and Japanese skirt steak from all over the country, including the special "Sho" grade, which is given to the most excellent quality meat among Omi beef, even from the comfort of your own home in Sapporo. Please enjoy our extremely fresh "Kyoto" hormone meat, delivered directly from the store.
Food "Chemical-free dashi" that is the foundation of umami
Dashi is the foundation and base of Japanese Cuisine, and is also used in sauces. It is made by taking time to extract the umami of carefully selected ingredients, and the concentration is adjusted according to the purpose. This important dashi, which determines the taste of the restaurant, is additive-free and free of chemical seasonings. Please enjoy the dashi that changes according to the dish, such as "clay pot rice" made with seasonal ingredients and "Japanese black beef curry" made over a long period of time.
[Kyoto, the origin of meat, and Japanese dashi soup stock, the origin of Japanese Cuisine]
From Friday, May 17th, the restaurant will change its name from "Nikusho MIEDA" to "NIKUSYO taku ohira" and begin its second chapter. Please enjoy the techniques of "Japanese Cuisine Mieta" and "Saegu
...sa Nobumasa", the knowledge and experience of head chef Takuro Ohira as a chef, "Japanese Black Beef Fillet" carefully selected from all over the country, "Japanese Black Beef Offal" purchased exclusively from the historic Kansai region, "Chemical-free broth" that takes time to extract the flavor of the ingredients, and the "hospitality" prepared by "Takuro Ohira".