|Name||Yakiniku Kanechan Shisuitei|
|Adress||NKC3.5 Building 2F, 5-35-2 Minami Sanjo Nishi, Chuo-ku, Sapporo-shi
|Access||A 3-minute walk from the No. 2 exit at the Susukino Station of Sapporo Municipal Subway Nanboku Line.|
|Parking||No private parking lot; numerous pay-parking is available nearby.|
|Regular holiday||December 31 - January 1, only holiday.|
|The average budget||4,000yen|
Diners Club,American Express
|Capacity||50 seats (Half single rooms etc. are also available.)|
|Maximum party capacity||30-50 seats (when seated)|
|Charter possible number of people||private rooms with table seating are available (1 room for 12 guests/with a partition)|
|Non-smoking/Smoking||smoking is permitted (smoking is permitted at all seats)|
[Gyu Waraji] is a small part of a cow that you will never find at any other restaurants. After careful planning with the dealer (for a special processing), we have managed to commercialize it as a new part in the Yakiniku industry. Savor the newly discovered masterpiece. Our staff will grill it right in front of your eyes.
We can proudly serve rare parts and red meat that captivated our owner, only because we purchase select Wagyu in its entirety. You can enjoy rare parts to your heart's content with our famous [Yakinikuya Honki Mori Gyu Itto Plate (reservation required 4 days in advance/for 3 guests and up], flank (Kamenoko, Hiuchi), round (rump, Ichibo), neck (Zabuton, Misuji), sirloin, loin, and chateaubriand.
You can enjoy select rare parts from "Saroma Select Beef," the first breed to be certified by "Nojo HACCP"in Japan, an organization that sets a strict standard for safe and secure beef, and other Hokkaido cows including, Tokachi, Biratori, and Kamifurano cows, only at Yakinikuya Kanechan.
From meat cake, perfect for celebrating anniversaries and birthdays, to bite-size seared Wagyu with sea urchin, and seared Sushi, a wide selection of refined original dishes that you are only enjoy at Yakiniku Kanechan are available. Kanechan offers many non-Yakiniku choices!
Have you ever felt that the meat at a Yakiniku restaurant only tastes like the sauce it is in, or the meat is tasteless even with the accompanying sauce? We have spent over half a year to "create marinades and dipping sauces that bring out the ingredients" and do not overpower the flavors of the meat itself.
Susukino Main Store is great for a party or simply to chat with your friends. You will not be bothered by the grill smell, due to the tables equipped with "smokeless roasters." Shisuitei is a chic, modern, quiet restaurant. Every seat offers a large, comfortable table! Also equipped with a ventilation system with strong vacuuming power.
Kanechan grew up in Kitami, a Yakiniku mecca where "if you throw a stone, you will hit a Yakiniku restaurant."He ate Yakiniku on a weekly basis. When he was 25, he decided to "do something!" and moved to Sapporo. He did not change his lifestyle in Sapporo, and ate Yakiniku every weekend. Then, he finally realized that "in Sapporo, most of the Yakiniku restaurants are only concerned about the atmosphere of the restaurant and do not offer great quality meat." Since he could not find a Yakiniku restaurant that met his standards, he decided to open his own restaurant.
He had no prior experience in operating or managing a restaurant. However, he had more experience eating Yakiniku than anyone else. Using this experience, he decided to first create the best sauce. He repeated experimenting with various ingredients for a year. Then finally found the flavors he was looking for. He arranged to source the freshest meats from his acquaintance, and opened the Susukino restaurant. The signature item is "Gyu Waraji." Only 300g of this rare part can be harvested from an entire cow (weighing about 500kg). You can only enjoy this rare part, that makes up 0.06% of the cow, at Kanechan. It continues to be a popular item at Kanechan!
In order to have customers come to the restaurant with a sense of confidence, an individually operated Yakiniku restaurant was converted to a company run business. The company name is an acronym of: excellent, expansion, A, and quality. The name represents its mission to offer superior, high-quality service, and an amazing development. Upon establishment of the company, it began other businesses outside of the Yakiniku restaurant.
While the intent of Susukino Main Store was to be a restaurant, where " people can just stop by without a reservation" and "people come eat whenever they are in the mood," with a limited number of seats, customers often had to be turned away. To remedy this, Shisuitei was opened in Tanukikoji. Its basic concept is the same as Susukino Main Store, however, this Yakiniku restaurant was created to be able to host formal events as well. Here, you can enjoy Yakiniku in a different atmosphere than Susukino Main Store.