Sapporo Susukino Yakiniku Guide: Specialty Beef Cuts & Gyutan at Shintan (炭火焼肉 胤舌)

When searching for a quality Yakiniku spot in Susukino, Sapporo, the choices can be overwhelming. However, if you want to step away from crowded tourist hubs and enjoy premium beef specialty cuts and high-grade beef tongue in a refined setting, Sumibi Yakiniku Shintan (炭火焼肉 胤舌) is a hidden gem worth noting.

Having visited Sapporo five times, my previous trips were packed with classic tourist staples like Soup Curry, Miso Ramen, and Genghis Khan (grilled lamb). For this trip, I shifted my focus:

“Instead of queuing at the usual tourist traps, let’s focus on eating high-end beef cuts in a quiet, authentic setting.”

That search led me straight to Shintan in Susukino.

Beyond the Classics: Seeking Rare Beef Cuts in Sapporo

Most visitors to Sapporo stick to a familiar culinary bucket list:

• Soup Curry: Garaku, Soup Curry King, Suage+
• Ramen: Sumire, Teshikaga, Haruka Ramen
• Genghis Khan (Grilled Lamb): Sapporo Beer Garden, Daruma, Ramu Kuchi Kazuya

While these are legendary, my personal preference always leans toward specialty beef cuts (Tokushubui) and offal over standard cuts like ribeye or sirloin. I value restaurants that curate a diverse selection of rare cuts that demand precise charcoal grilling. Shintan fit this criteria perfectly.

Location & Atmosphere: A Quiet Corner in Susukino

Sumibi Yakiniku Shintan offers convenient access while remaining pleasantly tucked away from noisy main streets.

• Restaurant: Sumibi Yakiniku Shintan (炭火焼肉 胤舌 -shintan-)
• Address: 1F Seven Bldg, Minami 7-jo Nishi 3-chome, Chuo-ku, Sapporo, Hokkaido
• Access: Approx. 3-minute walk from Susukino Station or Hosui-Susukino Station
• Cuisine: Yakiniku & Hormone (Offal)
• Vibe: Cozy, understated charcoal grill house

Located slightly south of the main entertainment district, the atmosphere inside is calm and intimate. The layout features counter seats and small table setups, making it ideal for solo diners, couples, or small groups looking for a focused dining experience.

Menu Breakdown: Japanese Names & English Cut Descriptions

Rather than ordering standard sets, I curated an à la carte selection centered around specialty cuts and offal:

• Sankaku Bara (三角バラ): Chuck Flap / Triangle Rib — Highly marbled cut with rich, buttery flavor.
• Marushin (マルシン): Knuckle Center / Top Round Rump — Lean, tender cut with deep beefy umami.
• Gyutan Moriawase (牛タン盛り合わせ): Assorted Beef Tongue Platter — Various thick and thin slices of premium tongue.
• Tokujo Mino (特上ミノ): Premium First Stomach (Rumen) — Thick-walled, crunchy texture with light flavor.
• Hormone / Shimacho (ホルモン / シマチョウ): Beef Large Intestine — Rich, juicy, and smoky when grilled over charcoal.
• Harami (ハラミ): Outside Skirt Steak — Deeply flavorful, tender muscle cut near the diaphragm.
• Misuji (ミスジ): Top Blade / Oyster Blade — Well-marbled shoulder cut with a distinct line of tender cartilage.

The Standouts: Negi Gyutan & Tokujo Mino

The highlight of the meal was the Negi Gyutan (Scallion-Stuffed Beef Tongue) and the Tokujo Mino.

• Negi Gyutan: The springy, crisp texture of the beef tongue paired effortlessly with the aromatic freshness of finely chopped seasoned scallions inside, cutting through the richness of the beef fat.
• Tokujo Mino: Premium rumen requires proper knife work and heat. Here, it delivered a crisp, elastic bite with a delicious smoky finish from the charcoal.

Gentle Charcoal Heat & Beverage Pairings

The charcoal grill setup initially looked mild without aggressive open flames. However, this gentle radiant heat proved to be an advantage. Instead of charring the exterior, the indirect warmth cooked the specialty cuts evenly, retaining their juicy tenderness and texture.

(Note: The staff recommended fresh beef liver (Leba), but since I prefer liver raw rather than grilled, I passed this time—a great excuse to return in the future.)

Beer & Sake Pairings

• Sapporo Classic Draft: A local Hokkaido-exclusive draft beer. Its crisp bitterness cuts through the rich marbling of the beef perfectly.
• Local Nihonshu (Sake): Finishing the meal with a glass of Hokkaido sake added an elegant touch, though icy draft beer remains the ultimate pairing for charcoal Yakiniku.

Summary & Visiting Information

If you appreciate rare beef cuts, crisp beef tongue, and a calm dining atmosphere away from overcrowded spots, Shintan is a strong candidate for your Susukino itinerary.

Category	Details
Spot Name	Sumibi Yakiniku Shintan (炭火焼肉 胤舌 -shintan-)
Location	1F Seven Bldg, Minami 7-jo Nishi 3-chome, Chuo-ku, Sapporo
Transport	3-min walk from Susukino Station / Hosui-Susukino Station
Hours	Mon–Sat & Pre-Holidays: 17:00 – 03:00 / Sun & Holidays: 17:00 – 00:00
Best For	Beef tongue lovers, offal enthusiasts, cozy dinner dates

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