Sumienya

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

The ultimate salt with a golden blend reached through trial and error. Commercial salt is a strong, flavorless salt with sharp edges. To bring out the best in 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 flavor 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 taste with softened edges, 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, allowing them to be grilled all at once. As a result, the juices are concentrated within the ingredients, creating a perfect texture that is crispy on the outside and fluffy on the inside.

Hatsu

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