We are a family company and all have worked in the restaurant for many years. We recently noticed a real gap in the market dedicating for Halal service. Everyone can eat Halal meat, but Muslims can eat anything but Halal meat. Wouldn’t it make sense for a business who deals with a diverse range of people to make their regular supplier halal-only? Or is using halal foods enough to ensure the Muslim customers to enjoy everything on offer? So we met butchers and suppliers to find out where they source their meat from and how they prepare them to meet the highest quality standards and observance of halal traditions. Our chefarranged enormous range of dishes and menus to suit needs of our Japanese guests as well. It is almost difficult to operate a restaurant without serving alcoholic beverages, so alcoholic beverages are served upon request.
Owner：Roger Bernard Diaz
Our halal meat are processed according to the Islamic Law (Shariah Law and Halalan Toyibban). Our “Halal Menu” is halal-guaranteed.
We use disposable barbecue metal meshes to avoid contacting with non-halal items/dishes.
The Korean barbecue restaurant Sumiyakiya Nishiazabu is owned by Sri Lankan Roger Bernard Diaz, who decided to convert his business to halal to cater to Muslim clientele. In 2011, in addition to menus for non-Muslim guests, the restaurant started serving halal-yakiniku ? grilled meat that has been specially prepared and served according to Islamic law.