Sumibi Kushiyaki Fuku of Yoyogi Uehara

We are proud of our process and ingredients, going to such lengths as processing our own salt from the waters of Shizuoka prefecture’s Suruga bay. We don’t rely on off the shelf salts, allowing us to preserve techniques, and a taste that is closer to how things used to be.
While our core is still built around grilling skewers of chicken, we pride ourselves on also being able to provide a seasonal menu of seafood and vegetables, and can even cater for vegetarians.