Story
Story 04
Kitami Yakiniku is what we call gastronomy.
Kitami barbecue is not just a "cheap and delicious specialty dish." It is the very essence of the food culture unique to Kitami, born and nurtured from the history, climate, and the lives of the people in this town.
Settlement of Tondenhei, production of mint, onions, and scallops.
Food born from labor and cold.
Kitami Yakiniku is not just a "cheap and delicious local specialty." It is a unique food culture that has emerged and been nurtured from the history, climate, and daily lives of the people in this city. The settlement of the garrison soldiers, the production of mint, onions, and scallops—Kitami has developed alongside the growth of Hokkaido. The city has been supported by harsh winters and the labor force. Before the war, stalls lined the area behind Kitami Station, where workers and railway employees gathered to relieve the fatigue of the day by grilling offal on shichirin and sharing it together. This is said to be the origin of Kitami Yakiniku.
The reason why yakiniku has become a culture.
A city that has cultivated the way of eating. A style that embraces livestock without waste, starting with beef skirt and pork offal. Without seasoning, the meat is grilled on a shichirin, allowing the natural flavors to be captured by a raw dipping sauce. The raw sauces made with fruits and onions vary from shop to shop, each one passed down as a unique cultural heritage. Before we knew it, Kitami became the city with the highest number of yakiniku restaurants per capita in Hokkaido. It has also become a city boasting top-class consumption of yakiniku nationwide. When the winter climate intertwined with the food of yakiniku, it evolved from a daily meal into a cultural experience in Kitami. The emblem of this evolution is the "Kitami Gankan Yakiniku Festival," held in the harsh cold. Surrounded by shichirin outdoors, people gather in the frigid air, grilling meat and sending up smoke. The sight of people coming together despite the cold eloquently tells how deeply rooted yakiniku is in this city. Kitami's yakiniku is not just about "what to eat," but also encompasses "how to eat," representing a true gastronomy experience.
The culinary story that continues from Lake Akan.
Encountering life in Eastern Hokkaido through Yakiniku. After facing nature at Lake Akan, savoring this Yakiniku in Kitami becomes an experience. It is a time to feel the way of life that the land of Eastern Hokkaido has nurtured, through food. The activities of people who have lived, worked, eaten, and conversed alongside the harsh nature. Eating Yakiniku in Kitami is not just a meal; it is an encounter with the story of this town. The Kitami Yakiniku you discover on your journey starting from Lake Akan connects nature and people, land and culture, representing another facet of Eastern Hokkaido's gastronomy.
Kitami yakiniku is a philosophy.
A journey of soul through fire and meat with the Yakinikist.
It is not enough to simply say it is delicious. It is a "philosophy" that has emerged through the intertwining of the values and time of the people who live there. To convey this depth is Hiroaki Nishino, who calls himself a "Yakinikist" and confronts meat and fire daily. As he gazes into the charcoal flames, he shares with quiet yet profound passion the memories of the land of Kitami and the lives of the people that thrive there.
Kitami yakiniku is a part of daily life and life itself.
"Yakiniku is not just about eating."
This is how Hiroaki Nishino, a yakiniku enthusiast from Kitami City, Hokkaido, expresses it. While he excels as a strategy consultant in the city, he continues to promote the allure of Kitami's yakiniku as a regional resource. What he seeks in yakiniku goes beyond just flavor. It is, he says, about dialogue.
Facing the quiet charcoal fire, one confronts the meat. It is a moment to engage with the life embodied in each cut of meat, as well as to connect with the producers behind it and those gathered around the same table.
"I engage in dialogue with the meat. No two cuts are the same. Therefore, each encounter is a once-in-a-lifetime experience."
The philosophy symbolized by these words is vividly reflected in the "Yakinikist Style" he has embodied. The act of grilling meat is not merely cooking. It is an infinite inquiry, confronting the present moment while interpreting the flicker of the flames and the ever-changing flow of air. The essence of Kitami Yakiniku lies in savoring unmarinated beef skirt and pork offal, dipping them into a fresh sauce. This sauce, passed down since the 1950s, is made with an abundance of onions, fruits, and aromatic vegetables, finished without heating. This is why both the aroma and umami rise up distinctly.
"In Kitami, yakiniku was truly a part of daily life. We ate it multiple times a week; in summer, we enjoyed it outside, and in winter, in front of a shichirin. This environment nurtured my perspective on yakiniku."
Unlike the special occasion feast enjoyed in urban settings, in Kitami, yakiniku exists as an extension of daily life. It is a culture that exists as an integral part of life, as natural as breathing.
Yakiniku as a 'local attraction'.
The reason Mr. Nishino returned to Kitami is simple.
"I want to convey the barbecue culture of this land to the outside world."
He aims to connect Kitami barbecue, not merely as gourmet information, but as a cultural symbol of lifestyle, with the future of the region. This desire is what drives him.
"Barbecue represents a moment of consuming life, doesn’t it? I believe that approaching it with respect and gratitude is what allows it to take root as a culture."
His words, spoken in front of charcoal and a shichirin, reflect the temperament of the people of Kitami and the warmth of this land.
To you traveling to Eastern Hokkaido.
After surrendering to the tranquility of the lake and forest at Lake Akan, I stretch my legs and head towards Kitami. What I encounter there is not just ordinary grilled meat. The sound of charcoal crackling, the rising aroma of the meat, and the laughter of those gathered around the table—all connected by the medium of fire. The yakiniku experience in Kitami, accompanied by a yakiniku enthusiast, transforms the echoes of my journey into memories of taste and time. Surely, even on the way home, it will continue to quietly burn in the depths of my heart.
To those who were moved by this STORY
Yakinikist's Guide to Walking the Yakiniku Scene in Kitami
"Visit Kitami and explore yakiniku restaurants with a yakiniku expert." For those who share this desire, we offer a special experience. This program will be conducted as a custom-made tour designed specifically for you, utilizing the original and bespoke approach available on our site. We will carefully listen to your schedule and preferences, and with the assistance of yakiniku expert Nishino, we will arrange your unique "Kitami Yakiniku Journey."
Our proposal will include schedule adjustments, restaurant combinations, experience design, and attendance coordination.
Duration: Approximately 3 hours
Estimated cost: From 15,000 yen per person
*Includes attendance and coordination fees. *Food and drink costs are separate.
Please feel free to consult us, including scheduling with the yakiniku expert. Transform your journey from reading to tasting. Experience the philosophy of Kitami Yakiniku through your own journey.
Beginner's Guide with Meat Coupons
Kitami Yakiniku Meat Coupon
The Kitami Yakiniku Meat Coupon is a system designed to allow both casual and in-depth enjoyment of the yakiniku culture rooted in Kitami. This coupon can be used at participating yakiniku restaurants in the city and can be exchanged for a variety of meats, including beef sagari and horumon, as well as signature dishes from each establishment. It provides a reassuring experience for those encountering Kitami yakiniku for the first time.
