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Sumiya prides itself on selecting quality ingredients grilled over charcoal fire for the most toothsome and original taste.

The benefits of charcoal fire are threefold. Firstly, charcoal fire seals the essence of food, making its surface crispy on the outside and juicy in the inside. Furthermore, infrared rays emitted from charcoal distribute heat evenly and condenses the natural sweetness from the food items. And finally, the charcoal smoking effect enhances the flavour of food, thereby creating an extraordinary experience for diners.

Charcoal-grilled items taste best when washed down with a cold beer or accompanied by a stiff sake. This explains the popularity of charcoal grill izakayas clustered around train stations in Japan, serving as favourite hang-out spots for executives looking to unwind after work.

Izakaya refers to a casual and convivial Japanese-style pub serving sake, shochu and local dishes. Expect lots of traditional appetizers and inexpensive Japanese starter dishes that go perfectly with beer and nihonshu. The Japanese normally start off with a round of draft beer, then move on to nihonshu or shochu that is drunk neat, on the rocks, or mixed with water, juices or oolong tea.

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