Restaurant and Bar Awards 2025 | 19 Yakinuku is the Japanese term for a grilled meat dish, with it today referring primarily to the method of cooking smaller chunks of meat with vegetables in a griddle. On the island of Hokkaido, which is the second largest in the whole of Japan, there is no better place to enjoy this authentic cuisine than Amano Family Farm. A location complete with a family-owned restaurant specialising in charcoal-grilled meat, this destination is truly unlike any other. Best Yakiniku Restaurant 2025 – Hokkaido & LUXlife Customer Service Excellence Award 2025 seven wheels of diatomaceous earth to offer a flavour and tenderness like no other. All of the extra fat also falls off the meat very easily as a result of this cooking approach, which makes it easier to eat and sees that the meal is healthier. One of the distinguishing points of Amano Family Farm’s restaurant when compared to other such locations is the fact that it uses the whole cow, with customers able to eat parts that are usually too tough as a result of the restaurant’s grilling prowess. As well as the way in which its meat is cooked, the quality of this cuisine is aided further by Amano Family Farm’s cattle being fed on a compound called Meijin, which is a feed comprising blends such as bran, rice bran, and barely, all of which are better for the animal’s health. Beyond just its yakiniku and steak dishes, another speciality area at Amano Family Farm is its kimchi with seasonal vegetables, with all of the ingredients in this particular menu item being changed every couple of months to ensure that whatever is served is in season and of the best possible standard of quality and freshness. Its soup is equally popular, and it is so revered that some customers come into the on-site store just for this. Take-out options are too available, so all of this food can be enjoyed in a patron’s own home. Finally, given Amano Family Farm has its own cattle and store to boot and is a professional meat processor, it is able to offer Wagyu beef by mail order for its customers on a huge scale. With the business being open every day of the week apart from Wednesdays – it also closes at the end of the year for seasonal celebrations – getting fresh, quality cuts of the finest Wagyu delivered to an address, either refrigerated or frozen, has never been easier. This underpins Amano Family Farm’s commitment to serving customer needs. A location striving to constantly improve so that its meat remains the most delicious in the region, it is our pleasure to recognise the restaurant at Amano Family Farm with these awards and feature it in this programme. Contact: Katuhito Amano Company: Amano Family Farm Web Address: https://www.amano-familyfarm.com/ ocated in the small town of Shiraoi, Amano Family Farm is home to a vibrant and colourful restaurant delivering the finest yakiniku grilled on binchotan charcoal. Distinguished first and foremost by the freshness of its meat – which offers the best and most original taste of Shiraoi beef – this location has been thriving since it was opened up by female entrepreneur Shihoko Amano in 1998. Over the past 25 years, the location has grown massively in terms of status, serving local people and international visitors alike. The restaurant, which is the main focus of Amano Family Farm and is managed directly by the ranch, boasts spectacular surroundings, with its large windows offering stunning views of the garden encompassing it, complete with green trees and colourful flowers in warmer months. From May to October, patrons can even sit outside and dine on the terrace, allowing them to enjoy their food and this fresh air simultaneously. Even if they sit indoors, air is guaranteed to be fresh thanks to a state-of-theart ventilation system. With 52 seats indoors and 24 outdoors, Amano Family Farm’s restaurant is often bustling and briming with Japan’s renowned hospitality. Regardless of where they sit, guests can enjoy a comprehensive menu spanning everything from the finest cuts of Shiraoi beef steak to special yakiniku, in addition to cuts of grilled beef from white cows and a set menu of speciality items. Thanks to Katuhito Amano – the son of the original owner who has now taken over the business – studying at a yakiniku shop in Tokyo, all meat is equally delectable. Aside from its meat being processed in-house and its grilling overseen by a team of highly knowledgeable professionals, the dishes served at Amano Family Farm benefit immeasurably from the restaurant’s signature method of cooking, which sees high-grade binchotan charcoal lining L Amano Family Farm
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