The real charm of Hokkaido's chain restaurants lies in their reliability and consistency. You can count on a uniform quality when it comes to the food, service, and customer experience. No matter which location you visit, you can expect the same great taste and service.

Unlike some smaller establishments that may only accept cash, most chain restaurants not only accept credit cards but also offer the convenience of electronic and QR payments. This is particularly handy for travelers who want to avoid the hassle of carrying cash or dealing with complicated payment processes.

Hokkaido has a variety of restaurant chains, but we'll focus on a few that specialize in meat dishes, particularly ones that highlight the unique local flavors and traditional Hokkaido cuisine.

Grilled Lamb Dish Jingisukan　
Hokkaido is home to unique meat dishes and food traditions not commonly found in other parts of Japan. A prime example is "Jingisukan," a grilled lamb dish. This iconic Hokkaido specialty involves cooking sheep meat, either lamb or mutton, along with vegetables on a hot iron grill. While there are a few other regions in Japan where Jingisukan is eaten regularly, it's rare to find a place where the dish is as deeply rooted in the local culture as it is in Hokkaido.

In Hokkaido, Jingisukan is typically prepared in two main styles. The first is the Takikawa style, in which the lamb is marinated in sauce before grilling. This is common in central and eastern Hokkaido, including Takikawa, about an hour's drive from Sapporo. In the second style - Sapporo style - the meat is grilled plain and then dipped in sauce before eating. This method is more popular around Sapporo and southwestern Hokkaido. However, with the expansion of chain restaurants, both styles are now commonly found throughout Hokkaido.

Not Chicken! "Yakitori" Made with Pork　
Alongside Jingisukan, another unique aspect of Hokkaido's meat culture is its take on yakitori. Typically in Japan, yakitori refers to skewered pieces of bite-sized chicken grilled over charcoal. However, in southern Hokkaido, particularly in areas like Hakodate and Muroran, "yakitori" refers to skewered and grilled pork, not chicken. While the rest of Japan commonly writes "yakitori" using kanji characters to indicate grilled chicken, in southern Hokkaido, the term is written in hiragana as "やきとり" to refer specifically to grilled pork. Since the pronunciation is the same, local menus often clearly indicate whether the yakitori is made with pork or chicken to avoid confusion.

There are several theories as to why pork is used instead of chicken in this region. The most widely accepted explanation is that before World War II, the demand for pigskin to make military boots led to a flourishing pig farming industry. As a result, pork became more readily available and affordable than chicken, leading to the local custom of using pork for yakitori.

Matsuo Jingisukan is a renowned restaurant that has played a pivotal role in shaping the lamb cuisine culture in Hokkaido. Established in 1956 in Takikawa, the restaurant started as a lamb specialty shop. They became famous for their unique marinade, made with locally harvested apples and onions, which tenderizes the meat and removes any gamey taste. While there were a few restaurants in Sapporo that served the dipping style (Sapporo style) at the time, Matsuo Jingisukan's marinade style (Takikawa style) became the foundation for lamb dishes throughout central and eastern Hokkaido.

Matsuo Jingisukan, with its original location in Takikawa, has expanded significantly. As of June 2024, they have six directly managed restaurants in Sapporo, two locations at New Chitose Airport (one of which is in the food court), and five more in Tokyo. There are also several franchise and affiliate stores. The Sapporo locations are all conveniently located within walking distance of subway stations.

Reservations are available at both the Takikawa main restaurant and the Sapporo locations, so it's a good idea to book ahead if you plan to visit. Additionally, both the Takikawa location and the Sapporo branches offer all-you-can-eat and all-you-can-drink courses, making them perfect for those who want to indulge in a variety of meats.

While the menu may vary slightly from one location to another, including differences in course options and types of meat, all Matsuo Jingisukan restaurants share the same way of serving their lamb dishes. They use a special skillet to cook the lamb and vegetables. Although Jingisukan is known as a grilled lamb dish, the Takikawa style involves grilling the meat and simmering the vegetables simultaneously in the unique pot, so you get to enjoy both grilled and stewed flavors in one meal.

Start by arranging the vegetables around the edge of the skillet and place the marinated meat in the center to cook. As the meat cooks, its fat and juices drip down into the surrounding vegetables, allowing them to absorb the flavors. The sauce already provides plenty of taste, so the grilled meat and vegetables are delicious on their own, without needing any extra salt, pepper, or additional sauce.

Hokkaido is home to many places where you can enjoy the local specialty, Jingisukan. Among them, Matsuo Jingisukan stands out as one of the top and most famous spots. If you're looking to try Jingisukan in Hokkaido, choosing this restaurant is sure to meet your expectations.

Foreign Language Support　
Menu: Japanese, English
Staff: Japanese

Yakitori no Ippei is a well-known spot for Muroran yakitori, a popular local specialty. Muroran yakitori is a traditional style of skewered pork unique to the Muroran area in southern Hokkaido. The typical Muroran yakitori consists of alternating pieces of pork loin and onion on skewers, which are then grilled over charcoal and basted with a savory sauce. It's served with a side of Western-style mustard for extra flavor. While yakitori in other places like Hakodate might use leeks instead of onions or focus solely on pork loin, in Muroran, the combination of pork loin and onion is the classic choice.

Yakitori no Ippei, established in 1950 in Muroran, is a historic name in the world of Muroran yakitori. As of June 2024, the original Muroran location is joined by two other shops in Muroran, one each in the nearby cities of Noboribetsu and Date, and two more in Sapporo. The Muroran flagship location not only offers a chance to enjoy traditional Muroran yakitori but also features a charming, long-established atmosphere cultivated over nearly 75 years. It's a popular spot frequented by both locals and tourists.

They use high-quality binchotan charcoal for grilling, which provides strong heat and minimizes giving the meat a smoky flavor. Skilled chefs place the meat on the grill and sear both sides before dipping it in the sauce and grilling it again. This method helps seal in the juices and allows the flavor of the sauce to really soak into the meat.

While Muroran yakitori is the must-try dish at Yakitori no Ippei, the menu also offers a wide variety of other options. In addition to pork yakitori, you can enjoy skewers made from different cuts of chicken and beef, as well as skewers wrapped with bacon around cherry tomatoes or shimeji mushrooms. The menu also includes a range of fried foods, stews, salads, and dishes like ochazuke (rice with tea) and pork rice bowls. For drinks, they offer not only beer and sours but also sake, shochu, wine, and whiskey. While Muroran yakitori takes center stage, the variety of side dishes is a big draw. If you're interested in trying a local Hokkaido specialty, Muroran yakitori, this is a great place to visit. Many items, including the Muroran yakitori itself, are also available for takeout, making it a good choice if you're staying nearby and want to enjoy your meal in the comfort of your room.

Foreign Language Support　
Menu: Japanese, English
Staff: Japanese

Torisei is famous for its charcoal-grilled young chicken, fried chicken, and skewers. The restaurant is well-loved for its generously sized portions, slowly grilled over charcoal to perfection, and its light yet flavorful fried chicken.

Founded in Shimizu, Tokachi, Torisei has become a well-known chain specializing in chicken dishes throughout the Tokachi region, including Obihiro, popular with locals. As of June 2024, Torisei has multiple locations: the original Shimizu branch, five in Obihiro, six in other parts of the Tokachi area, and two each in Sapporo, Kushiro, and Muroran.

Torisei uses young chicken sourced from contract farms in Nakasatsunai, Tokachi. The meat is known for its rich flavor while being low in fat and having minimal gamey taste.

The signature dish at Torisei is their "charcoal-grilled chicken." This hearty dish features large cuts of thigh, breast, and wing meat, all grilled over charcoal. The skilled grill masters take 20 to 30 minutes to carefully cook each piece, using medical tweezers to ensure the meat remains intact. This meticulous grilling technique not only removes excess fat but also gives the chicken a crispy, flavorful exterior while keeping the inside tender and juicy.

Alongside their charcoal-grilled chicken, another popular menu item is the "karaage." This dish features large cuts of thigh, breast, and wing meat, all deep-fried in Torisei's special oil. The unique aspect of this fried chicken is that it doesn't feel greasy at all; the special oil gives it an unexpectedly light and clean flavor. You might find the fried chicken to be lighter compared to the grilled meat, which has had excess fat removed. Be sure to try both and compare the flavors!

In addition to charcoal-grilled chicken and fried chicken, Torisei offers a vast menu that includes bite-sized chicken skewers, French fries, and salads. They also have a well-stocked selection of beverages, including beer, sake, and shochu, ensuring a satisfying dining experience. With so many options, you're sure to leave full and content. Most dishes, including the charcoal-grilled items, are available for takeout, making it a great choice if you prefer to enjoy your meal in the comfort of your hotel room, apartment, or cottage.

Foreign Language Support
Menu: Japanese, English
Staff: Japanese

Hokkaido is often associated with seafood and dairy products, but it's also a major producer of meat. The region boasts a variety of meat dishes and unique culinary traditions. Each area within Hokkaido has its own distinctive meat culture, making it worth in-depth exploration. To make the most of your culinary journey, visiting local chain restaurants can be a convenient way to sample these regional specialties.