Sumi Robata Bar

Very cool new place.  Highly recommend sitting at the bar for a hand's-on view of the chefs at work, as well as savvy recommendations directly from them.  Chef Kato and his team were engaging and very knowledgeable. They were also helpful in guiding us to the specialties of the day.  Everything was very fresh and simple.  The dessert chef is awesome. Would consider going back just for her dessert sampler.  Several guests around us were already nightly regulars -  so they're definitely onto something here!

My first visit to Sumi Robata was great.  The service was excellent, the menu is unique and interesting and the food was great.  The robata grill selections were perfectly cooked and well seasoned.

The highlights of my meal were:
Cold appetizer - Maguro (raw tuna with yuzu sauce)
Hot appetizer - Ishi Yakima (marinated ny strip cooked at table on a hot stone)
Robata - Lamb and Wagyu beef

The robata portions are small, so expect to get at least 3-4 per person in addition to appetizers.  I like this style, because it was easy to try a variety.

I went with my husband on a Friday night at 6:30.  The place was busy but not overly crowded or loud.  We were seated at the bar in front of the robata grill with a great view of the action.  The restaurant doesn't have a ton of seating, so much of the seating is along this bar.  Our waiter was knowledgable and friendly, as were all the people who brought our food throughout the meal.

My only real complaint was the stools at the bar.  They are square boxes that are just tall enough that our feet didn't touch the ground, and there was nothing on the stool or the ground below for me to rest my feet on which got uncomfortable.  It's definitely a small thing, though, and I stil had a great time.

Definition of a neighborhood gem and fit for foodies. Not even kidding, I literally had a dream the night I went about going back with friends. After having ordered and eaten all of our items, we ordered more just because we wanted to try additional dishes. Yes, the restaurant is definitely small, and we were seated at the food bar right in front of the pastry chef station. At first, we were disappointed because we either wanted to be near the grill, or a regular table. However, interacting with Chef Moé Kobayashi made the evening a truly warming, delightful, and enjoyable experience. We got extra recommendations, explanations, and insights into the tastes and flavors we could find and explore. I wanted to take her home with us for a dinner party. Excited I live and work close to support this place. Though it is small, and likely not for everyone, it is a great addition to the area. Try the lamb, grilled lettuce, sea bass, and tofu panna cotta!