Sumienya

A rich sauce inherited from a long-established famous restaurant. The sauce, said to be the soul of yakitori, cannot achieve depth in just one day. Through years of careful additions, it has developed a mellow flavor that enhances the ingredients. At Sumiyakiya, we use a sauce that has been continuously added to for over 20 years from a renowned establishment, allowing you to enjoy its deep flavor. We pay close attention to hygiene, carefully straining and adding to the sauce every day. Please enjoy our sauce made with carefully selected tamari soy sauce and the finest mirin, maximizing the umami of the yakitori.

The ultimate salt with a golden blend achieved through trial and error. Commercial salts are refined and lack umami. To bring out the flavor of yakitori ingredients, the highest quality salt is necessary. The ideal is 'a salt that does not leave a lingering saltiness, a gentle and mellow salt that enhances the taste of the ingredients.' At Sumiyakiya, we have arrived at high-quality natural salt made from seawater after much trial and error. Salt that retains bittern has a different umami. Furthermore, to achieve a mellow flavor, we heat the natural salt and turn it into a powdery texture like powdered snow, maximizing the umami of the meat.

The reason why grilled eel and yakitori cooked with binchotan charcoal are delicious is due to infrared rays. The stronger the infrared rays, the more evenly and quickly they can coat the surface of the ingredients. As a result, the juices are concentrated inside, creating a perfect texture that is crispy on the outside and fluffy on the inside.

Hatsu

Recommended: Parent Chicken

Green onion