01 / ABOUT THE PLACE
About this place
Grilling seafood at your table is part of the appeal at Namihei Suminoe. Diners who have visited have described the grilled oysters as large and fresh, and enjoyed cooking seafood at the table themselves. The menu includes scallops grilled in their shells, grilled turban shell and large head-on prawns. You can focus on shellfish and seafood, or add something different, such as thick-cut bacon or Japanese yam grilled with butter and soy sauce.
The other speciality is kushikatsu: deep-fried skewers ranging from beef and pork loin to lotus root, shishito pepper, prawns and octopus. You could start with an assortment and add individual skewers that catch your eye. There are also all-you-can-drink courses with a choice of kushikatsu or tabletop-grilled seafood as the main event, making it easier to accommodate different tastes when dining with friends.
For a final dish, choose from kamameshi—rice cooked in an individual pot—with options including sea bream and mushrooms, clams, or salmon and salmon roe. It takes around 20–30 minutes to cook, so order early if you are planning a leisurely meal.
