01 / ABOUT THE PLACE
About this place
At Sugumiya, you could start with sashimi and move on to grilled skewers, or settle in with a single plate and a drink. Visitors have praised the sashimi’s firm texture, the simmered dishes and the range of skewers. One diner ordered stir-fried Manganji peppers and offal, and noted that it was a relaxing place to have a drink. The menu includes offal as well as calf offal stew for 500 yen, making it an option for an evening centred on simmered dishes rather than skewers alone.
The yakitori selection includes chicken, negima (chicken and spring onion) and honjiri (chicken tail) at 150 yen per skewer, with chicken wings and pork belly at 200 yen, and beef loin at 300 yen. There is a good range to choose from, whether you want to sample a few different skewers or focus on a favourite with a drink. Oden options include thick fried tofu, daikon, konjac, burdock tempura and chikuwa, each for 200 yen; beef tendon is 250 yen. To finish, choose ochazuke for 450 yen, with nori, salmon or mentaiko, or a yakitori rice bowl for 700 yen.
The restaurant is listed as suitable for solo diners, and reservations are available. In Tamade, this izakaya lets you put together a meal to suit your appetite, from sashimi and skewers through to a final rice dish.
