Sumikura’s Three Commitments

• MeatCommitment to Tottori Wagyu

  At Sumikura, our main focus is in using the Oleic 55-type Tohaku Beef.
  Tottori wagyu is a direct descendent of the “Ketaka-go” breed, which took the title of being Japan’s number 1 wagyu, and is the ancestor of all types of premium wagyu in Japan.
  The source of Tottori wagyu’s deliciousness comes not only from the age-old traditions of Tottori as a producer of wagyu-beef, but also from the surrounding region blessed with good-quality water, and the skilled efforts placed in the raising of these animals by farmers.
  It has a high concentration of oleic acid, of which creates an incredible melt-in-your-mouth texture and excellent aromas. Please enjoy.

• CharcoalCommitment to Charcoal Fire

  At Sumikura, we use a charcoal called Nishiki, manufactured by the Kawahara Nishiki Nenryo Co.
  This company is a pioneer in developing Tottori’s famous processed charcoals.
  These high-quality charcoals are used at high-end restaurants and produce very little smoke.
  Sumikura’s delicious charcoal-grilled barbecue is achieved through the effects of the far-infrared rays from the charcoal fire when cooked over a small grill pot. The juices of the meats then falls on to the charcoal, causing smoke to rise and smoking the meat for its final finishing touches.

• SauceCommitment to our Pear-Infused-Sauce

  At Sumikura all our sauces are made from scratch.
  Our fruit-based sauces infused with Tottori’s 20th Century Asian Pear matches incredibly well with our meats.
  In addition, the pear enzymes tenderizes the meat, achieving an even better taste.