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"Kushi-yaki (skewered-grilling)"
Based on the concept that flavors of the season can be best enjoyed when bite-size meats and vegetables are served piping hot directly from the charcoal grill, Kushi-yaki cuisine is a lively epicurean delight.
Like sushi, many specialty stores decorate the streets of Japan and serve as social gathering spots for both students and businessmen alike throughout the year.
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Kushi-yaki Sumika style
In the most common way to prepare Kushi-yaki, chicken, beef, and seasonal produce are pierced by bamboo skewers and grilled over charcoal.
At Sumika, we import the esteemed Binchoutan charcoal for its ability to bring out the best flavors from our carefully selected ingredients, such as Kobe-style beef and organic chicken from Petaluma Poultry.
It is generally recommended that seasoning be simple to let the flavors of the ingredients shine through unobstructed. At Sumika, we provide you with a choice to try our fine-grain sea salt, imported from the Northern Island of Hokkaido in Japan, or our house-made soy sauce-based marinade.
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