The timber house, red lanterns and Sendai beef tongue
SUMO Yakiniku is Golden Gate's Japanese grill chain — yakiniku, the art of grilling that keeps the meat's original flavor.
At 106A Cao Thang, a miniature Japanese house stands right in the dining room: a dark timber frame, a curved tiled roof, rows of red paper lanterns. Every table has a round mesh grill with its own exhaust — you grill, the kitchen prepares.
The restaurant's light is paper-lantern light — warm and golden, glowing on the wood and the marbled cuts. On the walls, the smiling sumo wrestler on the red 'SUMO BBQ — NƯỚNG & LẨU NHẬT BẢN' signage, with the 相撲 kanji seal.
In the kitchen stands chef Noda Toshiro — 30+ years of Japanese cuisine — alongside the chain's 'Master of Yakiniku', chef Tetsuya Saotome. Japanese authority, not marketing copy.
Gyutan — beef tongue — is the soul of Sendai's cuisine, and SUMO's signature: a crispy tongue tip, a juicy tender root. One cut, two textures — something other grill houses don't hero.
From the glowing red frontage on Cao Thang street to the lantern rows in the hall — SUMO Cao Thang is a miniature Japan in District 3, where every meal is a complete yakiniku ritual.