Otaru's oldest yakiniku restaurant, founded in 1968. This is the birthplace of Otaru's unique tare soup finale culture. Pouring kelp broth into the remaining meat sauce and drinking it as a soup is a food culture invented by Sanshiro, now carried on by over 100 yakiniku restaurants across the city. The signature fresh white horumon is the star dish. At 2,000-3,000 yen, pricing is firmly in accessible local territory.

Experiencing the tare soup at the place that invented it is moving. The fresh offal is carefully prepared and has no off smell at all. A genuine local gem where locals come casually for an evening out. You can experience 60 years of unchanged Otaru food culture.