SUMIKA

The Bakabon skewer, made with chicken tail, is the house speciality. Diners have praised its sweet-and-savoury flavour, saying it is the kind of skewer you could keep eating. For a selection of grilled skewers, try the assorted yakitori platter of 5 skewers; there is also a chef’s selection of 5 kushikatsu skewers. Or choose individual items such as grilled gizzard or chicken neck, kushikatsu with onion or prawn, and meat-wrapped skewers with tomato, asparagus or king oyster mushroom. The options vary from skewer to skewer.

Kamameshi, rice cooked in a small pot at the table, is another option for a more substantial finish. Choices include chicken, beef, and salmon and salmon roe. Cooking takes about 30 minutes, so the menu recommends ordering early. A timer signals when the rice is ready; diners are asked to leave the lid closed until then. Salmon roe is served separately with the salmon-and-roe kamameshi and added to the rice once it has cooked. The wait at the table is part of the dish.

Alongside the skewers and kamameshi, the menu includes small plates such as Kyoto nama-fu dengaku and chicken cartilage with plum, as well as an assorted sashimi platter. There is plenty to share over a few skewers, or to build a meal around a pot of rice. The restaurant has private rooms; one diner described eating in a room with a cave-like feel. SUMIKA is in the basement of the Kizakura Building on Kiyamachi-dori, and its sharing-style dishes suit a meal with friends or a group.