Matsuo Jingisukan Sapporo Kita 19-jo Higashi

Matsuo Jingisukan Kita 19-jo Higashi branch, close to Sapporo Station, hums with activities. In an almost endless procession, families and long-time regulars slide into the rows of tables to order their favorites, showcasing their patronage of the well-loved establishment since its humble start as a single barbecue restaurant in 1956. Though the brand has expanded beyond Hokkaido to other regions of Japan, it continues to proudly serve the prefecture’s signature dish: jingisukan. A close relative of yakiniku, jingisukan—named after Genghis Khan—hails from Japan’s northernmost prefecture and features mutton or lamb grilled on a dome-shaped metal skillet. Diners eager to discover — or rediscover — jingisukan can trust that Matsuo Jingisukan delivers an experience. The store remains deeply connected to its 60-year heritage, continuing to use the same marinade that soaks into the tender lamb cuts. The red meat’s distinctive flavor comes from a soy-based sauce infused with fresh apples and onions, juiced the day, to add sweetness and tenderize the meat. The dining space, resembling a cozy family-run diner, embodies the spirit of communal cooking. Vegetables are typically placed around the skillet’s moat first, followed by the marinated meat on the dome. As the meat cooks and conversations turn livelier, the marinade trickles down to enrich the vegetables with its savory depth. Despite its enduring popularity, Matsuo Jingisukan maintains a commitment to precision — from the sauce flavor to the quality of the dining experience — executing the same excellence day in and day out, just as it always has.