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.