We also tried two other items from the menu: baked avocado with chicken cheese mayo, and Nagoya-style calamari. These were delicious as well -- the calamari was sweet and peppery; it tasted like grilled Ika but with a bit of breading (though not too much). The baked avocado came on a hot plate, and was a generous serving (perhaps too much for two persons) of chicken cheese mayo topped over a baked half-avocado, with salsa on the side. Pretty interesting!
We did notice a difference between Sumiya and Sumika at Los Altos (more expensive) though. The meat, especially the pork and chicken, were better quality at Sumika. Also, the pork belly at Sumiya had some of that soft thin film that you get when you don't grill your meat entirely over a grill, but on a piece of foil, so the meat wasn't entirely dry all around.
We were pretty stuffed after dinner, and will probably come here for yakitori if we are lazy to make our own, but will go to Sumika for that nice, fancy and perfect yakitori experience.
|Nagoya-style Calamari and pork belly yakitori|
|Baked Avocado topped with chicken cheese mayo and salsa|
|Shitaki with bonito|
|Chicken thigh yakitori|
2634 Homestead Rd