北海道·肉料理
Kitami Yakiniku
Slowly grill cuts like sagari and horumon over the charcoal fire of a shichirin. When you dip them into the uncooked 'raw sauce' and take a bite, the savory umami of the meat and the aroma of the sauce harmonize perfectly. This is the authentic style of Kitami, the 'Town of Yakiniku.' Kitami once had an abattoir, making it easy to obtain fresh meat and organs. It is said that following the opening of a single horumon grill shop in 1950, yakiniku restaurants began to emerge one after another. According to a 2019 survey, Kitami has the second-highest number of yakiniku restaurants per 10,000 population in the country. For the citizens, yakiniku is not just for special occasions, but a daily delicacy. One of the joys of Kitami Yakiniku is comparing the different types of raw sauce used by each restaurant.
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