Sumire

A rare cut of chicken known as 'furisode' (shoulder), located between the wing and breast. Grilled until the skin is golden and crispy while the meat remains juicy. Seasoned with salt.

A large 60g skewer using the liver of one whole Daisen chicken. Cut generously to maximize the rich flavor and creamy texture of the liver. A true 'King' of skewers.

Fluffy chicken meatballs (tsukune). Soft and savory, available with various toppings like traditional sauce, rich cheese, or dipped in raw egg yolk (Tsukimi style).

A large skewer featuring the rare 'Hina-toro' (shoulder) cut alternated with sweet green onions (Negima). Juicy and flavorful.

A massive 30cm long skewer featuring four different cuts of Daisen chicken: Hina-toro (shoulder), Momo (thigh), Seseri (neck), and Bonjiri (tail). A great way to taste variety in one go.

Breast cartilage. Known for its distinct crunchy texture. A light and salty snack that pairs well with drinks.

Chicken tail meat. Very fatty, juicy, and succulent with a rich flavor.

Chicken neck meat. It has a unique elastic texture and is packed with savory umami flavor due to the muscle movement.

Chicken tenderloin. Lean, soft, and healthy. Served with refreshing toppings like wasabi or sour plum with shiso leaf.

The classic yakitori skewer. Pieces of chicken thigh alternated with sweet green onions (negi).

Chicken gizzard. Firm and crunchy texture with a distinct bite.

Chicken heart. Plump and juicy with a metallic iron richness and a pleasing springy texture.

Chicken breast meat. Lean and mild flavor. Daisen chicken breast is notably juicy compared to standard chicken.

Chicken skin. Grilled slowly from raw to achieve a crispy exterior and chewy interior. Rich in fat.

An assortment of 3 signature skewers, including the famous 'King Liver', 'Hina-toro', and one chef's choice skewer.

An assortment of 5 signature skewers. Includes 'King Liver', 'Hina-toro', 'Bonjiri', 'Seseri', and 'Kawa' (Skin). The best way to try the main hits.

A trio of fluffy tsukune meatballs in three flavors: Standard Sauce, Cheese, and Teriyaki Mayo.

Yakitori skewers topped with a generous mound of special chopped green onions.

A vegetable skewer assortment featuring Cheese & Green Pepper Pork Wrap, Tomato Pork Wrap, and Eringi Mushroom.

Green pepper stuffed with cheese and wrapped in pork belly. A harmonious blend of bitter, creamy, and savory.

Grilled eggplant topped with savory meat miso sauce.

Grilled eggplant topped with meat miso sauce and melted cheddar cheese.

King Oyster Mushroom (Eringi). Grilled to bring out its earthy aroma and meaty texture.

King Oyster Mushroom seasoned with rich garlic butter and soy sauce.

Seared avocado. Heating it makes the texture even creamier and richer.

Cherry tomatoes wrapped in thin pork slices and grilled. The hot tomato juice bursts in your mouth.

Chewy rice cake (mochi) wrapped in bacon and grilled with soy sauce.

Boiled quail eggs grilled on a skewer.

Pork tongue. Chewy and flavorful, grilled with salt.

Pork jowl/neck meat. Richly marbled with fat, giving it a juicy crunch.

Pork temple meat. Low fat with a firm, meaty texture.

Crunchy gizzards tossed in a savory green onion salt sauce.

Homemade potato salad topped with a soft-boiled egg. Mix the egg in for a creamy texture.

Chicken prepared Yukhoe style (raw meat tartare style) with a miso sauce base. *Note: Usually cooked or cured chicken in Japan.*

Chicken skin tossed with refreshing citrus ponzu sauce and chopped yuzu zest.

Shark cartilage tossed with sour plum pulp. A crunchy, sour delicacy perfect with sake.

Liver Carpaccio. Slow-cooked liver seasoned with sesame oil. Rich and creamy but light on the palate.

'Mouth-watering chicken'. Boiled chicken topped with a spicy, numbing Sichuan pepper sauce.

Handmade Japanese rolled omelet made with dashi stock. Slightly sweet and savory.

Marinated quail eggs. Called 'Acorns' due to their look. A standard snack.

Boiled salted edamame soybeans.

Rice specially made to eat with yakitori. Topped with yakitori sauce, shredded nori seaweed, and green onions.

Rice bowl topped with sweet and savory minced chicken and an egg yolk.

Simple savory chicken bone broth.

Rich Chicken Paitan (White Soup) Ramen. The broth is creamy, full of collagen, and simmered for 8 hours.

Rice submerged in savory chicken dashi broth. A comforting finish to a meal.

Standard Lemon Sour. Shochu mixed with lemon soda.

Asahi Super Dry Draft Beer. Crisp and dry.

Jim Beam Highball. Whisky and soda.

Sumire's signature pudding. Served with a cute chicken-shaped separator ('Cocco-chan') that lets you top the pudding with a fresh egg yolk for extra richness.

Warabimochi. Jiggly, translucent bracken starch dumplings dusted with roasted soybean flour (kinako).

Vanilla ice cream topped with warm, rich raw caramel sauce.