Further Afield is the kind of list you get when a chef, bartender, somm, or server hands you a folded piece of paper with the places they swear by. These aren’t touristy, sponsored, or obvious picks. They are the spots that consistently deliver, according to the people who spend their lives fixated on food and drink.

This edition of Further Afield comes from Pete Ho, chef/owner of Sumibiyaki Arashi, a 14-seat yakitori restaurant in Vancouver that earned a Michelin star within its first year.

Ho was born in Taiwan and moved to Vancouver in third grade. When he decided to pursue yakitori, he went straight to the source. For years he travelled regularly to Japan, putting in long hours at the grill, studying technique, building relationships, and learning directly from masters of the craft. The respect for skill, discipline, and tradition that defines those kitchens runs through his cooking today.

When we heard Ho had recently taken some of his crew to Tokyo, we asked him for a shortlist of the places they visited while eating their way through the city. With so many people heading to Japan right now, it felt like a good moment to share the kind of inside list chefs pass along to each other. Have a look….

Torishiki

Torishiki is where I trained under Master Yoshiteru Ikegawa. Even though my training period was short, what I was shown and taught here is enough to last me a lifetime of reflection and learning. Honestly, this was the main reason for the whole trip. I wanted my team to experience Torishiki first-hand, so they could really understand what I’m trying to bring back to Vancouver. That’s why this had to be our first meal together in Tokyo. At Sumibiyaki Arashi, we begin with the Torishiki way, and then slowly build our own style from there.

Tori Chataro 

This is my all-time favourite yakitori shop in the world. Tori means chicken. Chataro means “tea boy”. When Master Kaneko first started to learn the craft, he made so many mistakes that his master told him to stick to pouring tea. That nickname stayed with him. Now his restaurant is one of the hardest yakitori spots to book in Japan. His yakitori is top-level, and the dishes between skewers are so sensible and delicious. Every time I eat here, I get inspired and learn something new. Reserve early – like weeks ahead of time!

Toriyoshi Nishiazabu

An institution. You can order à la carte or do their set menu. Many masters trained here early in their careers. Straight-up good yakitori with great service and atmosphere. [Editors note: Toriyoshi operates as a small chain of yakitori restaurants, though one known for maintaining a high standard. The first location opened in the mid-1990s, and the group has gradually expanded to seven locations since then. This specific location is a hidden basement location. There are no-reservation and it is often crowded. Look for a spiral staircase leading below the street level. Arrive early for best results!]

Sumibi Yakiniku Nakahara

Led by chef-owner Kentaro Nakahara and centres on an omakase-style wagyu experience, where carefully butchered Japanese Black beef is grilled over premium binchō-tan charcoal. Our last team dinner was here. The trip wouldn’t be complete without visiting Nakahara-san. He’s a master of Wagyu. More importantly, if it wasn’t for him, I wouldn’t have met Master Ikegawa, and there probably wouldn’t be Sumibiyaki Arashi. 

Yakiniku Jumbo Hongo

Yakiniku is Japan’s style of grilled meat dining, built around carefully cut beef cooked over charcoal and shared around the table. In Tokyo, a handful of long-running restaurants have earned near-legendary status among chefs, and Yakiniku Jumbo Hongo is one of them.  I always go to when I’m in Tokyo. It’s an institution where chefs love to eat, and you get top-quality Wagyu at a fraction of the price. They even sell their sauce to other restaurants. Interesting fact: only the women in the family know the sauce recipe.

Sushi Syo Masa

This is one of my all-time favourite sushi spots. It’s an eight-seat counter, and you can get 30, 40, even 60 courses. I worked here for two weeks many years ago. Masa-san showed me everything they did, and I still use what I learned today. Plan for a three-hour omakase. Chef Masakatsu Oka keeps the atmosphere relaxed while guiding you between otsumami and nigiri, with rare and high-grade seafood along the way.

AkaNoren Ramen

This is my go-to ramen shop in Tokyo. Unassuming from the outside, delicious on the inside. They open until 4 or 5am (handy information if you’re jet-lagged, awake early, and starving). I used to go here after work. Straight-up tonkotsu pork broth is always comforting. A lot of local chefs love it too, especially after midnight.

Yatsumeya Nishimura Unagi

This was Chef Jasper’s surprise find. A taxi driver told him it was the best unagi in Tokyo, which felt like the kind of tip worth following. We grabbed takeout bento and it was still excellent. Definitely worth a stop. Taxi drivers know what’s up. [Editor’s note: Located near the Meguro River. Opened in the 1960s and largely flies under the tourist radar. It can get crowded.]

Shikikado

This was actually our first stop in Tokyo as a team. This is the studio of ceramicist Koutoku Yano. Yano-sensei makes most of the ceramics in our restaurant.  I’ve always loved his passion and warm personality. You can really see it in his work. He even asked everyone on the team to choose ceramics as gifts. That’s how kind he is. [Editor’s note: Shikikado is a working pottery studio a little off the beaten path in Tokyo’s Setagaya ward where ceramics are made and students train in traditional methods. It runs mainly as an atelier, so visits are limited and usually by appointment, but very worth jumping through a few hoops for. Beautiful work.]

Kuboki Tatami

After Shikikado, we visited the tatami artisans at Kuboki Tatami. The art of tatami is slowly fading, and since I probably won’t ever have a full tatami room in my house, I wanted at least some tatami coasters in the restaurant. Kuboki-san, a 15th-generation owner, does an amazing job spreading tatami culture around the world. There’s nothing more special than supporting artisans like him.

Nenohi Cutlery

I love Nenohi. They made a custom honesuki knife for me on this trip. I’ve been using Nenohi knives since my twenties, so having one made specifically for me felt special. Their craftsmanship is known worldwide among chefs and serious home cooks. A must visit stop!

Kama-Asa Shoten

This kitchen store supplies about 90% of our equipment at Sumibiyaki Arashi. Their attention to detail and professionalism are unmatched. This is always my number one recommendation for chefs and people who love cooking. [Editor’s note: Kama-Asa Shoten is a long-running shop on Tokyo’s Kappabashi Street, the city’s well-known restaurant supply district. Founded way back in 1908, the store specializes in professional-grade knives, beautiful cookware, and tools coveted by chefs. This is the sort of place you will want to factor in an extra suitcase for.]

By the end of the trip, our luggage told the story… Clockwise left to right: Chef Tony brought back a ceramic tare pot from Yano-sensei. Chef Ray brought a yakitori grill from Kama-Asa.  Chef Jasper brought konbu condiment (“It’s so freakin delicious”), Chef Ho picked up some new tea cups, General Manager Ashlee loaded up on kitchen stuff.