Sumibi Iwata
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UnknownPaid-blind · commission never ranks
- Cuisine
- Yakitori
- Michelin
- bib_gourmand
- Price
- ¥¥
- Description
- Locally raised chickens from Kagoshima are shipped directly to the restaurant and grilled over Bincho charcoal. The appetiser for the prix fixe menu is lightly seared chicken thigh. Yakitori is almost always salted, so as to bring the high quality of the meat to the fore. Yuba tofu, soy milk thickened with starch, is the house’s renowned palate cleanser. The flavour of the chicken melts into the soup of the soy-sauce ramen that brings the meal to a close. Adding oyakodon is warmly recommended. As befits the restaurant’s name, which starts with ‘sumibi’, ‘charcoal flame’, the interior is ash-gr
Restaurant facts are unified under a canonical restaurant ID; source ids are references. Commission never ranks. FlyerKey never transacts — any booking link is an off-site affiliate deep-link, and commission never influences ranking.
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