Japanese cuisine Kirazu

Japan has a rich variety of seasonal vegetables and seafood, and its traditional cuisine is all about creating dishes that fully bring out these seasonal flavors. There are also many producers across Japan who use their own unique breeding methods to carefully raise beef cattle, resulting in many excellent Wagyu beef varieties to comfortably rival the world-famous Matsusaka beef and Kobe beef brands.

At Japanese cuisine Kirazu, the knowledge and techniques of Japanese cuisine, seasonal ingredients, and the highest quality Wagyu beef selected by a well-trained eye are used to create a variety of meat-centered kappo-style dishes. The restaurant is managed by Chef Kobayashi, a first-class chef who trained for many years at traditional Japanese restaurants. Using the very best ingredients of the day and time of year, he seeks to serve dishes that convey a sense of season. He employs all his skill, sensibility, and imagination as a chef to prepare each dish. All dishes are beautifully presented to offer a feast for the eyes as well as the stomach. When eaten, the taste and savoriness of each ingredient complement each other and blend together. You will surely be able to experience the delicate deliciousness of Wagyu beef itself, which is completely different from the Wagyu beef you can enjoy as a steak or yakiniku.

The restaurant is on the fourth floor of a building on Sapporo Ekimae-dori street and a five-minute walk south from the Susukino stop on the Sapporo Streetcar line or Susukino intersection. The restaurant has seats at an L-shaped counter and two private rooms. From the counter seats, you can enjoy your meal while watching the chef cut thin slices of meat for shabu-shabu from a large block of meat, craft bowls made of ice for presentation, and prepare dishes one after another with smooth and impressive movements.

Despite opening only recently in March 2025, the restaurant has already received high praise from customers. It offers three courses priced at 10,000 yen, 15,000 yen, and 20,000 yen, and the dishes are left to the chef’s discretion. They also serve wines from Yoichi Town, a famous wine-producing area in Hokkaido, as well as wines from around the world and a variety of carefully selected sake. The homemade lemon sour, made from Ehime Prefecture organic lemons using a special recipe, is also highly recommended.

Sushi, tempura, shabu-shabu, yakiniku, ramen—there are many familiar dishes to tempt your taste buds on a trip to Japan. However, there is still more to discover. We hope you will enjoy this delicious new combination of Japan’s famous Wagyu beef with Japanese culinary techniques at Kirazu. It will surely give you great memories to take home and share with loved ones.

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