Niku-no-Kappo Tamura Odori Bisse

Located on the fourth floor of Sapporo’s metropolitan Odori Bisse building, the upscale Niku-no-Kappo Tamura Odori Bisse combines the traditional kappo set-course style with the immersive grilling experience of yakiniku. Here, Hokkaido wagyu beef reigns supreme in yakiniku, shabu shabu, steak and sukiyaki. Meat, including the renowned branded Okhotsk Abashiri wagyu, is sourced from the Tamura Butcher Shop in Bihorocho in eastern Hokkaido, where it has produced high-quality meat since 1927. Serving sizes are small in keeping with kappo aesthetics, yet carry a sumptuous amount of flavor and juiciness. Offerings change with the seasons, inspiring repeat customers. The popular reservation-only course features different cuts of premium Hokkaido-produced meat, including wagyu short ribs, sagari — also known as hanging tender — sirloin and chateaubriand. Diners can pair the meat with the Hokkaido-exclusive beer, the Sapporo Classic. Couples and friends will love the cozy semi-private booths, and larger groups will find both elegance and community in the restaurant’s banquet-style rooms.