SUMISON

SUMISON COMPANY INFOMATION

SUMISON. INC

SUMISON. INC

102 1-7-1 Chiyoda Chuo-ku Sagamihara
Kanagawa Japan, 252-0237
TEL. 042.730.2944 FAX. 042.730.2955

SUMISON. INC

TOROKERU HAMBURG®︎

In 1997, shortly after the opening of Yakiniku Wagyu beef (Grilled Japanese Wagyu beef) restaurant "Fukuyoshi", which is the predecessor of "GRILL FUKUYOSHI", there was a guest who visited the store stating that "the children have allergy. As hamburg steaks contain egg and flour, I cannot let them eat it”. Therefore, in order to cater to people with allergies, a hamburg steak that does not use flour and eggs was invented. In addition, by combining Wagyu beef with domestic Japanese beef, the store managed to create a mellow texture which arises from the different melting points of the beef. They also developed a product that could be offered at a reasonable price. Just like this, the “melting hamburg steak” was created. Starting with the television appearance in 2011, this dish started gaining attention from various media and became a popular product. It won the “S-1 Grand Prix” for the third consecutive year, a contest that determines which dish will be the local speciality of Sagamihara (city in Japan near Tokyo). In 2016, the dish won the quality award, “Monde Selection”.

TETSUO original sace

Chef tetsuo

Introducing Tetsuo’s original sauces, a lineup of all-purpose sauces developed with a special focus on “umami,” the fundamental taste born in Japan. These sauces are developed by Tetsuo, who has extensively studied Japanese, Chinese, and Italian cuisine all over the world. The steak sauce – soy sauce uses soy sauce, or fermented soy bean seasoning, as a base, creating a balanced blend of the umami from concentrated amino acids in the soy sauce, glutamic acid from sea kelp, and guanylate from mushrooms; it will complement meat dishes rich with inosinic acid, making your cooking that much more delicious. Mirin, which a widely used ingredient, is made by fermenting rice, which results in a sweetness that cannot be substituted by sugar (glucose and oligosaccharides) and contains amino acids and peptides, resulting in dishes high in umami, luster, and shine. Within Japan, it is a familiar finishing sauce found at a wide variety of department store chains, supermarkets, and restaurants.

CEO tetsuo sumimura

Upon graduating from Shinjuku Culinary School in 1991, he had four years of practice in the well-established “Manchinrō” restaurant in Yokohama Chinatown. After that he switched to being a sous-chef at a creative Italian restaurant in Tokyo’s Aoyama district at day and working at a Japanese restaurant in the night shift, studying Japanese cuisine. He soon was promoted to chef and opened his own restaurant ’n’ bar in the nearby Sagamihara City in 1997. Afterwards, along with opening the first restaurant of the “Fukuyoshi” (which can be translated as “Good fortune”) barbeque chain, he simultaneously started his “Torokeru Hamburg” (melting beefsteak) delivery business. In the following years, the number of stores offering Torokeru Hamburg has grown to about 30, including franchise shops all over Japan. There are plans for further expansion that also include opening shops overseas. In 2016, Seven & I included him in the 50 “Best of Chefs” per their rating. His motto is, “Do your best and let the heavens do the rest.”

CEO tetsuo sumimura