Sumiya Yakitori in San Jose
Has anyone tried the new Sumiya Yakitori place on Moorpark in SJ? They claim to import the charcoal from Japan and use only Jidori chicken.
A acquiantance of mine who is a Japanese gourmet went there and said it was pretty good but he wouldn't go back. I tried to find out why he wouldn't go back, but didn't get a definitive answer.
This is the place that used to be Akachouchin Izakaya.
Latest issue of free Japanese circulation Bay-Spo had a small blurb about this place on page 23. Looks like they are only open for dinner 5:30 to 11:30 pm. Not sure what the kanji characters are for the days of the week, but it could be only open 6 out of 7 days (character for moon and earth/ground).
Is Jidori chicken = free range chicken? Jidori sounds very much like "Joh Di" in Mandarin which is interesting (which also means free range if used in conjunction with chicken). In the blurb, I see a #30 followed by the character "varieties" or "types", perhaps referring to the selection of grilled items.
Sakae Sushi has a chicken yakitori appetizer, also made with organic free range chicken. A half decent effort, though lacking in the firey grill flavors tasted before in Tanto's shioyaki/maru yaki type dishes or Saizo's yakitori preps.
Hopefully this place is at least as good as Saizo, otherwise there's already slim pickin's on good yakitori in the Bay Area.
Glad to see a yakitoriya of some sort here.
re: K K
Regarding the days of the week, moon kanji would be Monday and earth/ground kanji would be Saturday, so it sounds like they are closed on Sundays.
"Jidori" literally translates to local chicken but it seems the term is indeed being used very loosely for free-range chicken as you guessed. The original use of the term "jidori" was in conjunction with the locale name that describes an indigenous Japanese breed of chicken (e.g. Hinai-jidori is most famous, others like Gifu-jidori, Mie-jidori) and they were all free-range grown in the old days. But if Sumiya mentions "jidori" with no specific locale, I'm guessing it just means free-range chicken and not a special breed.
Jidori is 地鶏 (earth-chicken). It usually is free-range. I think Japanese people in the US use the term to loosely refer to any non-factory, non-'broiler' chicken.
Yakitori restaurants in Japan serve only chicken and veggies, although the newer hipster yakitori places are starting to serve other 'creative' dishes.
I think the confusion comes from the fact that US restaurants serve one kind of yakitori and call it yakitori. Yakitori can be any part of the chicken grilled - not just the breast, which seems to be the "standard yakitori" here in the US.
Jeez, this post has a lot of " " and ' '.
They serve more than just grilled chicken items. Obviously, tori being chicken, yakitori in the strictest sense would mean only the various chicken items on the menu, however like Shin-Sen-Gumi (http://www.shinsengumiusa.com/) they have non-chicken robata-grilled items.
Unfortunately, unlike Shin-Sen-Gumi, which I cannot recommend strongly enough, Sumiya ... kind of sucked.
So, I finally tried this place and generally liked it.
I am going back there tonight and if it is good again, I will let you all know what I think!