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A lantern outside, a curtain to slip past, and fourteen seats at a Douglas fir counter where the binchōtan grill is the whole point. Sumibiyaki Arashi is a yakitori omakase counter in Mount Pleasant, and the chef runs heritage birds through every cut imaginable, thigh to heart to chicken knee, over charcoal hot enough to demand constant attention. A Michelin star and the tare on that grill go back decades. Reservations are scarce.
The awards strongest first
- Canada's 100 Best #1 · Best New Restaurants
- Michelin Guide 1 Star
- Air Canada 2025 · Top 10 · Best New Restaurants
- Canada's 100 Best #17 · Best Restaurants
- Vancouver Magazine 2026 · Silver Medal · Restaurant Awards: Best Omakase
- Vancouver Magazine 2026 · Honourable Mention · Restaurant Awards: Best New Restaurant
One number, weighted & current 94
How we scoreThe dishes from the writeups
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Chawanmushi
“Other dishes punctuate the procession of widely varied flavours and textures — chawanmushi with red crab and yuzu perhaps, or a sweet potato dessert.”
Canada's 100 Best, 2026 -
Chicken knee
“The standout is chicken knee, cartilage carefully removed.”
Air Canada, 2025 -
Tsukune
“Expect thigh (kashiwa), skin-on breast (dakimi), heart, tenderloin, drumettes, wings, chicken knee (hiza-mawari), artery and minced chicken meatballs (tsukune) dipped into a tare glaze for which the base goes back decades.”
Canada's 100 Best, 2026 -
Shima aji
“As Ho slices shima aji, his wrist snaps at the finish, splitting the fire-kissed skin.”
Air Canada, 2025
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