01 / ABOUT THE PLACE
About this place
At Sumibi-yakiniku Ryu, charcoal-grilled meat and handmade cold noodles make for a meal worth planning from the first order to the last. One diner recalled enjoying a charcoal-grilled platter of kalbi, loin and harami, and was pleased with both the quality and quantity of the meat. Starting with a shared platter and adding favourite cuts afterwards could make it easy for a group to decide what else to order.
For offal, consider the assorted fresh salted selection, which combines salted ago, salted shimacho, salted akasen and salted mino sand. Individual options let you explore the differences between cuts, including mino sand, described as the first stomach with fat, and marucho, noted for its sweet fat. Kimchi made with Chinese cabbage, daikon and cucumber, or an assortment of namul, offers a change of pace between grilled dishes. Raw senmai is served with two kinds of sauce, making it an appealing alternative to another grilled item. A three-cut assortment that includes raw tongue and raw harami is listed only when raw tongue is available.
The authentic handmade cold noodles are a promising way to finish. One diner said the noodles are made in the restaurant after an order is placed. The thin, straight noodles had a springy bite and a resilient centre, and were refreshing with a bonito-based broth. Another diner found the portion generous and shared it, so splitting a bowl is another option. Other rice and noodle dishes include stone-pot bibimbap, gukbap and kalbi gukbap. One diner who ordered bibimbap that was not served in a stone pot remarked that its lightly seasoned flavour stood out despite its simple appearance, topped with vegetables. After yakiniku, it could be worth comparing the two different styles of bibimbap.
Reservations are recommended for dinner. The restaurant offers table service and dine-in meals. Its menu centres on charcoal-grilled yakiniku, with a choice of cuts and handmade noodles to round things off.
