Latest Reviews
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The reviews are true!!! Im really glad I have found this place. We ordered the supreme wagyu beef, wagyu beef loin, pork, ox tongue.. and i loved ever…
Joan Parami
Sumiya Gin
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Very authentic Japanese foods, they do serve Otoro which is quite rare in Australia and it's seasonal which could be the reason why it was so expensiv…
Wen Ling
Sumiya Gin
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Not to be confused with teppanyaki that typically uses an iron griddle to cook food, @SumiyaGin is the first in Perth that specialises in DIY charcoal…
Hippokathy88
Sumiya Gin
About
Sumiya Gin is open for Casual Dining. Sumiya Gin serves Japanese and BBQ dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Feature List
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3 Reviews on “Sumiya Gin”
The reviews are true!!! Im really glad I have found this place. We ordered the supreme wagyu beef, wagyu beef loin, pork, ox tongue.. and i loved every single one of them. Love the taste of the meat and dipping it in the sauce really made it even more delicious. I also enjoyed their karaage which i think is the best ones Ive tasted in Perth (this is how karaage should taste like!). The prices are reasonable and i think is cheaper compared to korean bbq places ive been to. Staff are super nice too! Definitely coming back to this place with my family and more friends! Ps. It is a small place so make sure to book in advance.
Very authentic Japanese foods, they do serve Otoro which is quite rare in Australia and it’s seasonal which could be the reason why it was so expensive but the qualities were not that good. Overall the staffs were friendly and foods were delicious.
Not to be confused with teppanyaki that typically uses an iron griddle to cook food, @SumiyaGin is the first in Perth that specialises in DIY charcoal #yakiniku . Japanese BBQ differs from Korean BBQ by its simplicity in marinade (or lack thereof) and eating method. Meats served for yakiniku purposes are generally not marinated, or very lightly. The grilled meats are then flavoured by dipping sauces and eaten using chopsticks, as opposed to the Korean way with meats being wrapped in lettuce leaves and eaten like a burrito.We ordered a variety of meat and due to the simple marinade or some, just a pinch of salt and pepper, we could tell the cuts were of premium quality . Our meats were as fresh as they could get, with tri-tip (look at the marbling!) , spicy karubi and pork belly being my favourites. Cheryl even got the chance to put her tweezing skills to good use on the #shichirin.Charming company, crackling fires and charred fragrance going around the homely restaurant made it an incredibly heart-and-belly-warming winter experience . Be sure to make reservations well in advance, for earlier time slots as the place can only sit around 20 people and is known to run out of special cuts early. instagram.com