A Must-Visit Yakiniku Spot in Sapporo! Yakiniku Ginga (GINGA) – A Flavor Adventure with the Finest Hokkaido Ingredients

A snowy winter day in Sapporo.

As I strolled through the city, I took in the serene winter scenery—but the biting cold seeped through to the bone.

Carefully watching my step on the snow-covered streets, I made my way to Yakiniku Ginga (GINGA),

Formerly known as Horumon Ginga, Yakiniku Ginga is a beloved and highly popular yakiniku restaurant in Sapporo, Hokkaido. In June 2021, the restaurant moved to its current location and reopened with a fresh new look.

At Yakiniku Ginga, only the finest, carefully selected ingredients from across Hokkaido are used. From premium cuts of meat and fresh offal to wild game, the menu offers an impressive variety. The restaurant stocks around 60 different types of Hokkaido-sourced meats and offal, selecting approximately 40 of them daily based on availability.

By purchasing whole animals, Ginga ensures both exceptional freshness and a diverse selection.

The first dish to arrive was Ezo venison—wild game sourced from Hokkaido. Known for being low in fat, high in protein, and rich in iron, this healthy meat is gaining attention for its nutritional benefits. It’s said to support dieting, muscle building, anemia prevention, and even help improve poor circulation.

It was my first time tasting Ezo venison, and I was instantly captivated by its tender texture and distinct flavor. The meat is soft, not greasy, and carries a subtle wild aroma. Lightly grilled over charcoal, its rich fragrance becomes even more pronounced, elevating the experience.

For lovers of yakiniku, the thick-cut beef tongue is an absolute delight—both in texture and flavor.

Beef tongue has a firm, satisfying bite, and when served thick-cut, it truly brings out the meat’s natural character. With every chew, you experience its springy texture and deep, meaty richness. The savory fat of the tongue pairs beautifully with the aroma of the charcoal grill, leaving a lingering, mouthwatering aftertaste that’s hard to forget.

When people hear “bear meat,” many immediately picture a large, ferocious animal and assume it must be smelly, tough, or overpriced.

But in reality, bear meat is a highly nutritious ingredient with a unique depth of flavor—an underrated delicacy known for its restorative qualities.

With a mix of curiosity and nervous anticipation, I took my first bite. To my surprise, the texture wasn’t coarse at all. It offered just the right amount of chew and firmness, and the aroma wasn’t gamey or off-putting—it was far more refined than I had expected.

Suffolk lamb is an exceptionally rare and prized variety of sheep, distinguished by its black face and reputation as one of the finest meat breeds in the world.

With each bite, the meat reveals its tender, silky texture, and its beautifully marbled fat is evenly distributed throughout. Remarkably, it carries none of the distinctive gaminess often associated with lamb—just pure, delicate flavor.

To finish off the meal, I had a scoop of gelato made from sheep’s milk.

Compared to traditional cow’s milk gelato, this version was noticeably richer in both texture and flavor, yet surprisingly mild with very little of the characteristic gaminess sometimes associated with sheep dairy.

This wild game yakiniku experience was truly eye-opening—both surprising and deeply satisfying.

Every dish left a lasting impression, allowing me to fully savor the freshness and bold, natural flavors of the ingredients. The restaurant itself was clean and welcoming, with a variety of seating options including counter seats, tables, and private rooms to suit any occasion. Families with children are also warmly welcomed, making it a great spot for everyone to enjoy together.

While Sapporo is famous for its soup curry, ramen, and jingisukan, it’s also an ideal place to discover a unique style of Hokkaido-style yakiniku.

If you’re searching for a truly local yakiniku experience, this is the place. I have no doubt you’ll be just as impressed—and delighted—as I was!