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The ash-grey interior is no accident: the name starts with "sumibi," meaning charcoal flame, and the room commits to the concept. This is a yakitori counter where chickens raised in Kagoshima arrive direct and hit Bincho charcoal almost exclusively salted, letting the meat make its own argument. A yuba tofu palate cleanser has become something of a house signature, and the meal closes with soy-sauce ramen built on chicken broth.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Yuba tofu
“Yuba tofu, soy milk thickened with starch, is the house’s renowned palate cleanser.”
Michelin Guide -
Soy-sauce ramen
“The flavour of the chicken melts into the soup of the soy-sauce ramen that brings the meal to a close.”
Michelin Guide -
Oyakodon
“Adding oyakodon is warmly recommended.”
Michelin Guide
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