Restaurants & Bars

San Francisco Bay Area

Sumiya Going Downhill . . .


Restaurants & Bars San Francisco Bay Area

Sumiya Going Downhill . . .

vwoo | | Aug 31, 2006 06:46 PM

Responded to a post on Sumiya last Wednesday, and decided to give it another shot the same night, and ended up disappointed. Seems that food quality has gone downhill. With multiple visits, we almost tried everything on the menu, and came up with the following comments:

·Chicken skin: finally it’s available last time, but very disappointing. Like other places, the chicken skin was actually pan-fried. It didn’t taste as good as Lakuni or the deep fried version at Saizo. The chicken skin was tasteless, and it had a weird taste like rubber band.

·Beef tongue: texture was good, but it was grilled on one side only. That makes it very strange, as one side was nicely grilled, but other side was not.

·Chicken wings: always very good, we had 3 orders. The skin was very crispy, yet the meat was soft and juicy, perfectly accomplished.

·Chicken gizzards: wasn’t dry and salty enough. Personally I have a mild taste, yet I had to add more salt on mine.

·Chicken liver: was made just right, but still expect a little drier outside.

·Sausage: good, must eat right away to enjoy the crispiness of the skin.

·Pork belly: similar to beef tongue, was grilled on only one side, not as good.

·Quail egg: made with fresh quail eggs, very good. The yolk was soft and fluffy.

·Duck: not very tasteful even prepared with tare (Japanese sauce).

·Eringi mushroom: the mushroom absorbs the charcoal aroma that makes it tastes very strange.

·Shitake mushroom: this one goes well with the charcoal aroma. Bonito flakes were added on top to enhance flavor.

·Chicken hearts: we once tried it, but it wasn’t very fresh (a little stale taste). The quality varies from time to time.

·Chicken meatballs: always my favorite, the onion brings up the sweetness, very good.

·Chicken thigh with green onion: so-so.

·Eggplant: prepared the same as shitake mushrooms, with bonito flakes on top.

·Unagi liver: don’t think it was prepared in-house. Can get the same thing elsewhere.

In conclusion, food quality has dropped tremendously, we were very disappointed. We were the first crowd to visit when it first opened, and we were very satisfied, yet it cannot maintain such consistency. The 20% off coupon offer at Bay Spo may draw some new customers, yet I doubt if I will return shortly.

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