01 / ABOUT THE PLACE
About this place
Chicken on skewers takes on a fragrant char over the charcoal, bringing out the character of each cut. Careful grilling is a hallmark of Sumibi De Toriya: the cartilage retains a satisfying bite, the tsukune meatballs are soft, and the chicken neck is pleasantly seasoned with salt. The selection also includes white liver dressed with sesame oil and the rare chicken cut furisode, along with vegetable skewers such as juicy king oyster mushrooms and myoga ginger with its sweetness drawn out by grilling. Take your time over the aroma and precise cooking that charcoal brings.
Satsuma Chiran chicken and a range of small plates
Alongside the grilled skewers, chicken dishes made with Satsuma Chiran chicken are another mainstay. Chicken thigh sashimi has a firm, springy texture and savoury flavour that deepens as you chew, while the clean-tasting torisashi—raw chicken served with wasabi—makes a good start to a meal with drinks. Other dishes include a yukhoe-style plate, thick-cut Unzen ham katsu and vegetables cooked and marinated in dashi. There is plenty to choose from between skewers.
Relaxed dining with a good drink
The drinks list features fine sake, including Denshu, Aramasa and Kokuryu, alongside whiskies such as Ichiro’s Malt and Yamazaki. There is also a small draft beer, a welcome option for a first drink. With its calm interior and counter seating, the restaurant is an easy place to drop in alone; skewers can be ordered from 1 at a time. It also suits dinner with friends over a few drinks.
