Aiming to be “Shiraoi’s Most Beloved Yakiniku Restaurant” We’ve Begun Offering Prepaid Shiraoi Beef Course Menus

Amano Family Farm, Ltd. (Location: Shiraoi-cho, Shiraoi District, Hokkaido; Representative Director: Katsuhito Amano; founded in 1999; authorized retailer of Shiraoi Beef) has implemented the real-time availability management system“ebica” (Ebisol Co., Ltd.) and the inbound reservation and sales service “Japachike Plus” (Japanticket Co., Ltd., hereinafter “Japachike”).

Accordingly, to ensure that travelers from around the world can enjoy authentic Shiraoi Beef with peace of mind, the restaurant began offering special pre-paid courses named after Ainu words—the “Kamui Course (13,000 yen)” and the “Pirika Course (8,000 yen)”—on October 1, 2026.These courses are available exclusively through Japaticket, and listings on overseas OTAs have been rolling out sequentially since October 14.

[Kamui Course] The ultimate course for savoring Hokkaido, featuring 8 varieties of grilled beef and more (17 dishes total / 13,000 yen per person, tax included) (1)

[Key Points of This Release: 3 Highlights]

・Listings have begun on major overseas booking platforms

Listings on overseas OTAs began via “Japatique” on October 14, 2026. We will gradually expand to major platforms such as Dianping, KKday, and Klook, and automate pre-payment reservations.

・Systematically safeguarding reservation slots for local customers

Using the real-time availability management system “ebica,” the restaurant can simultaneously accommodate inbound tourists and ensure space for long-time local customers without causing on-site confusion.

・Eliminating Language Barriers and Last-Minute Cancellations

The limited-edition Ainu-themed course requires prepayment at least three days in advance. This simultaneously resolves indecision over orders and same-day no-shows.

■Background of the Service: A “2 Trillion Yen Market” That About 70% of Restaurants Are Missing Out On

According to the“Survey on the Inbound Dining Market” (conducted among 516 restaurant owners and managers in the top 15 prefectures for inbound tourists, including Hokkaido), as the inbound dining market expands to approximately 2 trillion yen, about 70% of restaurants reported that they are “not capitalizing on” this market.

On the other hand, among restaurants that have already introduced reservation services supporting “pre-trip reservations”—where reservations are completed before the trip—66.3% reported that these services “contribute to increased sales.” Furthermore, even among establishments where pre-trip reservations have become established, only 32.7% support advance payment.

(Source: Japan Ticket Holdings Co., Ltd., “Survey on the Inbound Dining Market,” released January 27, 2026

https://www.japanticket.com/news/press/survey-on-the-inbound-dining-out-market2026_japanticket/ )

Located in Shiraoi Town—which has a population of approximately 14,000 (as of September 30, 2026: 14,410 people /Shiraoi Town “Resident Record Population and Household Summary Table”), our restaurant—which welcomes approximately 24,000 visitors annually—had been facing challenges due to the recent increase in inbound tourism demand, such as having to turn away customers due to being fully booked and language barriers during ordering.With this new system, we have established a seamless process that handles everything from reservations to payment.

By implementing a system that supports multiple languages and enables pre-payment, we have automated reservations from overseas OTAs.Reservations acquired through “Japachike” are automatically synced to “ebica” via “Japan Ticket Manager,” allowing us to centrally manage both reservations made through domestic food and dining sites and those made through international OTAs. This prevents double bookings and enables real-time updates of seat availability.

In addition to various credit cards, the system supports WeChat Pay and Alipay+. The reservation form is available in multiple languages: Japanese, English, and Chinese (Simplified and Traditional).This system prevents no-shows on the day of the reservation while allowing staff to provide smooth service by simply scanning a QR code. It is an initiative that uses technology—rather than sheer determination—to solve the dilemma faced by regional restaurants: “The more inbound tourists we accommodate, the more we squeeze out local customers.”

■ [Exclusive via Japatike] Special Course Overview

To ensure inbound visitors can enjoy a uniquely Hokkaido experience without hesitation over what to order, we’ve prepared a full-package course that combines everything from appetizers to dessert into a single set. This course is available exclusively through advance payment via “Japachike.”

*Since we purchase entire cattle, the cuts served may vary depending on the individual animal and supply conditions. The photo shown is an example of a plating for two people.

Since our opening, we have consistently adhered to a yakiniku style that utilizes charcoal grills made of diatomaceous earth (diatomite), known for its excellent heat insulation. Additionally, we serve Shiraoi Beef lean cuts and premium tongue paired with “granulated kelp salt,” carefully selected from a wide variety of salts.

[Kamui Course] Our premier course (17 dishes total / 13,000 yen per person, tax included) features eight varieties of yakiniku—including premium tongue and luxurious cuts of Shiraoi Beef (sirloin and tenderloin)—along with scallops from Funka Bay.

This premier course takes its name from the Ainu word meaning “god” or “venerated being.” It features the finest cuts of Shiraoi beef—including sirloin and tenderloin—which are only possible because we purchase entire cattle, as well as premium beef tongue and a tasting selection of five carefully selected cuts of lean and marbled beef.Furthermore, this luxurious full-course meal allows you to fully savor Hokkaido ingredients, such as “scallops from Funka Bay,” without missing a single detail.

[Kamui Course] The ultimate course to savor Hokkaido, featuring 8 varieties of grilled beef and more (17 dishes total / 13,000 yen per person, tax included) (2)

<Course Details (17 dishes total)>

Drinks: [Toast] “Hokkaido Corn Tea” made from 100% Hokkaido corn

Appetizers & Vegetables: Assortment of 3 types of house-made kimchi, special salad, carefully selected sanchu lettuce (from “Kamaya” in Asahi City, Chiba Prefecture), Korean seaweed

Salt-Cured Meat: Premium Beef Tongue (served with carefully selected granulated kelp salt)

Shiraoi Beef Premium Cuts: Shiraoi Beef Sirloin, Shiraoi Beef Tenderloin

Shiraoi Beef: Tasting Platter of 5 Carefully Selected Cuts: 3 lean cuts, 2 marbled cuts

Seafood & Specialties: Scallops from Funka Bay, 5 varieties of Hokkaido sausages

Main Course: Special cold noodles with a firm texture or sticky rice dumplings with braised pork (※Choose one)

Dessert: Carefully Selected Gelato

[Pirika Course] A thoroughly satisfying course featuring a tasting of four cuts of Shiraoi Beef, along with skewers of domestic jumbo pork belly, Hokkaido chicken, and seafood (16 items total / 8,000 yen per person, tax included)

Our standard course, named after the Ainu word meaning “beautiful” or “good.” In addition to classic kalbi and thigh cuts, we offer a tasting comparison of carefully selected lean and marbled cuts. Enjoy the “beautiful” marbling and the “rich” umami of the lean meat.Furthermore, this course offers excellent value and generous portions, featuring a 100g skewer of domestic jumbo pork belly, Hokkaido chicken, and a variety of seafood.

[Pirika Course] A deeply satisfying course featuring four cuts of Shiraoi beef, along with pork, chicken, and seafood (16 dishes total / 8,000 yen per person, tax included)

<Course Details (16 items total)>

Drinks: [Toast] “Hokkaido Corn Tea” made with 100% Hokkaido corn

Appetizers & Vegetables: Assortment of 3 types of house-made kimchi, special salad, carefully selected sanchu lettuce (from “Kamaya” in Asahi City, Chiba Prefecture), Korean seaweed

Salt-Seasoned Meat: Classic Beef Tongue (served with carefully selected granulated kelp salt)

Shiraoi Beef Classic Cuts: Shiraoi Beef Kalbi, Shiraoi Beef Thigh

Shiraoi Beef: Tasting Platter of 2 Carefully Selected Cuts: 1 lean cut, 1 marbled cut

Pork & Chicken: Domestic jumbo pork belly skewers (100g per skewer), Hokkaido chicken (50g)

Seafood & Specialties: Scallops from Funka Bay, Hokkaido Furano bone-in sausage

Main Course: Special cold noodles with a firm texture OR sticky rice dumplings with braised pork (※Choose one)

Dessert: Vanilla ice cream

■A Proven Track Record as a “Destination” Chosen by People Around the World

Our restaurant has won the restaurant award hosted by “LUX life Magazine,” a British web magazine for the affluent, for four consecutive years since 2023. We are the only yakiniku restaurant in the world to have won this award four years in a row.Additionally, in 2024, we were selected for the “Certificate of Excellence 2024” based on votes from 44 million users of the Italian gourmet website “Sluurpy.”

Spurred by this international recognition, we have seen an increase in visitors from Taiwan, Thailand, Australia, Germany, and other countries. The implementation of this new system is part of our efforts to build the infrastructure needed to reliably accommodate this growing demand.

Our international guests are not just one-time visitors. A couple who visited us on their honeymoon three years ago returned to Shiraoi this year with their newborn child. The introduction of the pre-payment course is also a measure to ensure we can reliably welcome those who feel, “We want to come back.”

Winner of the “LUX life Magazine” Restaurant Award for four consecutive years since 2023

■ The CEO’s Vision and the Restaurant’s Story

Current CEO Katsuhito Amano trained at “Yakiniku KINTAN,” operated by Carnevale Co., Ltd. (CEO: Ryuichi Narusaka). Embracing the company’s philosophy of being “the most beloved yakiniku restaurant in every town,” he returned to his hometown of Shiraoi.

The distance from Sapporo to Shiraoi is approximately 92 kilometers—the same distance as traveling from Tokyo to Odawara—and it was once a place that didn’t even merit a feature in thick guidebooks. However, in today’s era of AI and map searches, our restaurant has become a destination that people specifically request.We have built bonds strong enough to receive letters from LA Dodgers fans—transcending language barriers—and we are committed to reliably delivering this hospitality to both international and local guests alike, while preventing on-site chaos through DX (advance payment and seat management).

Exterior of “Amano Family Farm”

■ Thoughts from Representative Katsuhito Amano

“Welcoming a wide range of international visitors while preserving a welcoming space for our long-time local customers—these two goals have historically been difficult to balance through on-site efforts alone.

This system integration is an investment that allows us to pursue both goals without compromise. By entrusting multilingual support and advance payment to the system, we can devote the time we save to conversing with each and every customer.

However, the system only handles reservations and payments. When it comes to cutting the meat, I still hold the knife myself. Carefully assessing the grain of the meat and hand-cutting each slice—that is the one task I cannot entrust to machines or others.

In the spirit of the Ainu phrase “Sui Unukara An Ro” (Let’s meet again), we will continue to welcome both our local guests and those who travel from across the sea with the same warm charcoal-grilled dishes and smiles as always.”

■Product Overview

Menu Name: Kamui Course (17 dishes total) / Pirika Course (16 dishes total)

Price: 13,000 yen / 8,000 yen (each price includes tax; per person)

Start Date: October 1, 2026

Number of Guests: 2–6

Check-in Times: 11:00 AM–1:00 PM / 4:00 PM–6:00 PM

Duration: 2 hours

Reservations: Advance payment via “Japachike” only; must be made at least 3 days prior to your visit

Reservation Page: https://e.japanticket.com/shops/7719

　　　　　　　 (Listing on overseas OTAs will begin on October 14, 2026. Expansion is planned in stages.)

Payment Methods: Various credit cards, WeChat Pay, Alipay+

Supported Languages: Japanese, English, Chinese (Simplified and Traditional)

Notes: This dish contains pork.

　　　　　　　 We do not offer halal, vegetarian, or vegan options.

　　　　　　　 If you have any food allergies, please inform us at the time of booking.