Sumibiyaki Arashi is a newly minted one MICHELIN star restaurant in Vancouver offering an omakase-style dinner centered on charcoal grilling.
Chef Pete Ho presents offerings as both a reflection of his Taiwanese heritage and his expertise in Japanese cuisine.
The menu draws from the traditions of yakitori while branching into seasonal fish and vegetable-driven plates that play with texture and flavour. Every skewer touches binchotan charcoal to release deep flavours.
The 14-seat room creates a sense of intimacy while each dish arrives in careful sequence, shaping a dining journey marked by precision and balance.
Each course is designed to engage sight, sound, touch, aroma, and taste, with the pacing of the meal forming part of the experience. Guests will notice the measured quiet at the grill, the timing of service, and the subtle transitions from one dish to the next.
On the night of my dinner experience, we started with the charcoal-kissed Awabi with dashi; dakimi chicken breast with wasabi, and house-made pickles featuring shiso daikon, Persian cucumbers, and daikon oroshi.
From the grill came Chicken Thigh, Heart, and Drumette with house made yuzu kosho; Chicken Knee with Tokyo negi known as chicken steak; Chicken Meatball with tare and egg yolk sauce; and Chicken Wing.
Richer flavours appeared in the Wagyu Yakiniku with tare, egg yolk sauce and uni, balanced with other dishes like the Crispy tofu topped with Tokyo negi, daikon sprouts, myoga, and shiso, and Shisito Pepper.
Comforting touches included Chicken Paitan soup; Chawanmushi with Japanese red crab, mitsuba, and baby corn; and a soft Quail Egg.
There was a White Champagne Peach marinated with ginger palate cleanser and the dinner finished off with local cantaloupe and sweet potato.
The omakase experience is priced at $175 per person, with optional add-ons offered in limited quantities and subject to preparation levels. Drinks are selected with equal care, including wine, sake, and tea, each paired to complement the flavours of the grill.
Dining at Sumibiyaki Arashi is immersive, intentional, and carefully curated, from the controlled fire to the sequence of plates and the calm of the setting. This is an experience that brings yakitori into a contemporary frame while honouring traditions of restraint and respect.
Reservations on TOCK are open one month at a time, released on the first of each month at 9am or 12pm. Follow them on social media for the latest updates and release announcements. You need to be speedy with getting these reservations on the day they are released.
I enjoyed my experience overall at Sumibiyaki Arashi and would recommend them.
Sumibiyaki Arashi is located at 363 E Broadway, Vancouver, BC.