01 / ABOUT THE PLACE
About this place
A standout on the grill, the extra-thick cut salted beef tongue offers substantial depth and releases rich, juicy savor with every bite. Beyond tongue, Sumibi Yakiniku Izumino serves cuts like sirloin, sukiyaki-style silk sirloin, and specialty selections such as kainomi (flap meat) and tomosankaku (tri-tip), allowing guests to experience contrasting notes of sweet marbling and deep lean flavor over charcoal.
For first-time visitors or group gatherings, ordering a set course offers a well-structured and straightforward way to dine. The kitchen prepares Ume, Take, and Matsu tasting menus, each built around appetizers like kimchi, namul assortments, and choregi salad before progressing to salt- and tare-seasoned select wagyu, offal, and a finish of half-portion cold noodles and dessert. Opting for the Matsu course broadens the meal into an even more indulgent lineup, adding yukhoe, the day's nigiri, and a featured thick-cut beef selection.
A substantial spread of side dishes and rice options complements the grilled meat selections. Hearty choices such as aromatic clay pot garlic rice, classic stone-pot bibimbap, and broth-rich beef bone soup provide warming comfort through the end of the meal. An assortment of alcoholic beverages, including beer, wine, and cocktails, makes it easy to enjoy a tailored drink pairing alongside each cut.
Located on the B1 level in Nihombashi 3-chome, the interior provides a relaxed, quiet setting suited for focusing on the food. Counter seats are available alongside regular tables, accommodating solo diners and small parties with ease. Because tables tend to fill up quickly during dinner hours, reserving in advance is recommended.
