Enjoy premium charcoal-grilled yakiniku featuring exquisite meat quality and masterful cuts, all at a reasonable price! 【Sumibi Yakiniku Fuchioka】

Owner Hiroyuki Fuchioka's journey toward running a yakiniku restaurant began during his university days when he worked part-time at one. This experience inspired him to pursue his dream of owning a yakiniku restaurant. After graduating, he worked as a systems engineer while saving funds, later training under Kentarou Nakahara of the renowned Ichigaya restaurant, 【Sumibi Yakiniku Nakahara】. In May 2017, he achieved his goal and opened his own establishment.

The restaurant exclusively serves female Kuroge Wagyu beef sourced from trusted suppliers, the same as those used by his mentor. Instead of focusing on specific regions or producers, Fuchioka carefully selects the highest-quality beef available at any given time. The restaurant strictly avoids using frozen or pre-prepared meat, ensuring premium quality. Every cut is hand-sliced to order by Fuchioka himself, tailored to the specific characteristics of each part of the beef to maximize its flavor—an approach rooted in his training.

To highlight the natural flavor of the meat, minimal seasoning is applied and adjusted according to the meat's condition on the day. 
Fuchioka's recommendation is the sirloin, a specialty of the restaurant. 
Each piece is meticulously trimmed of fat and sinew, then thinly sliced. Lightly searing it over charcoal brings out the sweet richness of the fat and the juices, filling your mouth with the aroma and umami of the meat in an experience that is both indulgent and deeply satisfying.

Three types of dipping sauces are offered—Yuzu Pepper, Garlic Soy Sauce, and Original—allowing diners to customize their experience and enjoy varied flavors.

The menu offers both à la carte and course options, but if it's your first visit, the “Fuchioka Course”, crafted with owner Fuchioka’s philosophy of “enjoying premium meat at an affordable price,” is highly recommended. With its impeccable balance of content and volume, this course is an ideal introduction to the restaurant’s offerings.

【Fuchioka Course Details】

• 3 Types of Appetizers
• Salad
• 6 Types of Grilled Meats:
  • (Tare) Sirloin
  • (Shio) 2 premium cuts
  • (Tare) 3 premium cuts
• Palate Cleanser
• Main Dish: Kuroge Wagyu Menchi Katsu
• Final Dish: Choice of Cold Noodles or Shigure-ni Dashi Chazuke

*Note: Menu items may vary depending on the season or availability.

For an upgraded experience, the “Special Course”, which requires a reservation at least one week in advance by phone, offers additional indulgences. This includes thin-sliced tongue and thick-cut tongue, with the option to substitute the main dish for a Filet Katsu Sandwich. This exclusive option is a favorite among regulars and keeps diners coming back for more.

Owner Hiroyuki Fuchioka's meticulous attention to detail extends beyond the grill to the side dishes. 
Each offering is crafted with care, from the “Colorful Salad” with house-made dressing to the “Kuroge Wagyu Meat Miso”. These dishes are thoughtfully prepared to captivate guests from the very first bite, heightening anticipation for the main course of charcoal-grilled perfection.

The restaurant also boasts a diverse selection of soups and final dishes. Among them, the “Shigure-ni Dashi Chazuke”, a rare find at yakiniku establishments, and the refreshing “Cold Noodles”, with their light broth and silky texture, have earned enduring popularity.

The restaurant's interior, designed with a modern black-themed aesthetic, offers a relaxed and spacious atmosphere where diners can enjoy their meals without concern for neighboring tables. The central area features partitioned table seating accommodating up to 10 guests, ideal for group gatherings. Additionally, semi-private horigotatsu rooms provide a versatile setting for family dinners, meals with friends, or business meetings.

Experience the mastery of Owner Fuchioka and his premium charcoal-grilled yakiniku—distinct in every way. Discover the difference for yourself by visiting Sumibi Yakiniku Fuchioka.

Text by AutoReserve Magazine Editorial Team