Business Brief: Tumon Skewer House brings modern grilling to Guam’s tourist strip

By Ron Rocky Coloma

Julie Camacho opened Tumon Skewer House with a question on her mind: Why can’t Guam have dining experiences as modern as those found elsewhere?

“I wanted to bring something innovative to Guam—something fresh and exciting,” Camacho said. “We’re in the 21st century, and I believe Guam deserves to experience the kinds of modern dining experiences seen in other countries.”

That vision shaped the restaurant’s concept, now open in Tumon, where locals and visitors can choose between two styles of dining. Indoors, guests use a hands-free tabletop grill. Outdoors, a chef handles the grilling and serves it hot.

“Tumon felt like the perfect place for that energy—a lively tourist hub that embraces both locals and visitors,” Camacho said.

The menu reflects Camacho’s focus on bold flavors and high-quality ingredients. Signature items include Berkshire pork belly and Japanese scallops cooked in garlic sauce and paired with mung bean vermicelli.

“Tumon Skewer House blends bold Asian spices with relaxed and unique vibes and plenty of drinks to go around,” she said.

Opening week brought unexpected crowds.

“The biggest challenge? Handling the unexpectedly large wave of customers during our first week. We were humbled by the turnout and quickly adapted to meet the demand,” Camacho said.

The kitchen is led by a chef with over a decade of experience, focused on layering flavor and texture.

“We’re proud to offer Guam’s first hands-free grill-at-your-table experience,” she said. “From seafood to beef, lamb and pork, we aim to create an exciting and interactive dining experience that stands apart.”

Camacho says expansion is already on her radar. But for now, she hopes diners leave with “a full belly, a happy heart and memories of quality time spent with loved ones.”

Subscribe to

our digital

monthly edition