Higebozu is a yakitori restaurant located in Nishi 5, Minami Gojo, Chuo-ku, Sapporo, Hokkaido.
 It is conveniently accessible from Susukino Station on the Namboku Line, just a 5-minute walk away.
 The interior of the restaurant features a counter seating area surrounding the yakitori grill, providing a relaxed atmosphere for enjoying your meal.
The restaurant operates on Mondays, Tuesdays, Thursdays, Fridays, Saturdays, and holidays, with business hours from 18:30 to 22:00.
 It is closed on Wednesdays and Sundays.
 The course meal can be started at either 18:30 or 20:00, but please note that it follows a specific start time, so punctuality is necessary.
 If you arrive late, you may join the course at its current stage.
 The estimated time for the course is about 2 hours.
Higebozu offers a specialty dish called "Takasaka Tori" which is carefully grilled over charcoal, resulting in a deliciously fragrant flavor.
 The grilling technique and seasoning are exquisite.
 In addition, you can enjoy tasty dishes like pickled vegetables, chicken liver, water eggplant, gizzard, and asparagus.
 Each course dish is meticulously prepared and pairs exceptionally well with wine.
At Higebozu, the owner, who is dedicated to grilling the "Takasaka Tori" to perfection, provides attentive service to every customer.
 The restaurant also takes pride in its high-quality ingredients, using fresh vegetables and delicious chicken liver.
 The interior creates a calm atmosphere, and you can observe the grilling process from the counter seats.
In Sapporo, where there are still relatively few delicious yakitori restaurants, Higebozu stands out with its reasonable pricing and tasty dishes.
 Especially in the course meal, they make ample use of Hokkaido-grown vegetables, which are highly appreciated for their satisfaction.
 There is also a wide selection of wines available to enjoy the perfect pairing with the dishes.
We highly recommend visiting Higebozu.
 You will undoubtedly be satisfied with the ambiance, delicious food, and attentive service.

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