01 / ABOUT THE PLACE
About this place
Thick-cut salted tongue is a popular place to start at Sumire. One diner recalled that the tongue was scored to make it easier to eat, and also enjoyed the regular salted tongue with spring onion. Their suggested pairing was seaweed salt and wasabi. Whether you want to appreciate the tongue’s thickness and cut or try different condiments with the meat, salted tongue makes an appealing first choice.
For a leaner dish, the menu includes premium lean beef, premium loin and premium short rib. One diner described the premium lean beef as tender and mild, and easy to enjoy later in the meal. Others found the special aitchbone and special loin tender, with a light-tasting richness. The “Black Wagyu Selection” is another option for trying a few cuts at once; its selection changes daily and may include chuck flap or aitchbone. It’s a useful way to compare cuts and discover what you like.
Between plates of grilled meat, diners have praised the manageable size of the abomasum and offal, as well as their careful preparation. Add kimchi or namul, or wrap the meat in lettuce with ssamjang, to bring vegetables and palate-cleansing bites to the table. To finish, choose from cold noodles, bibimbap or seared Wagyu rice topped with a raw egg, depending on your appetite and mood.
Drinks include draft beer, the “Sumire Lemon Sour” made with frozen lemon, and a refill sour. For dessert, there’s whole strawberry ice cream combining tart fruit with sweet condensed milk, or chocolate-coated banana ice cream with a crunchy coating.
One diner described the atmosphere as relaxed, with a semi-private feel. The restaurant may suit dinner with family or colleagues, as well as a celebratory meal. Dinner reservations are available, and are recommended for groups.
