Details

炭火焼きアラシ Sumibiyaki Arashi

Neighbourhood: Mt. Pleasant

363 E Broadway

WEBSITE

Hours

Sunday & Monday, Closed
Tuesday to Saturday, 5:30 – 10pm

Gallery

The People

Peter Ho, Owner / Chef

About 炭火焼きアラシ Sumibiyaki Arashi

Although Chef Peter Ho’s first restaurant job was at Joe Forte’s in 2001, the real turning point came years later, during an apprenticeship with Chef Seiji Yamamoto at Michelin-starred Nihonryori RyuGin in Tokyo. Working the restaurant’s grill station, he developed a deep respect for binchōtan charcoal and the precise control it demands. But it wasn’t until 2017, after assisting yakitori master (and eventually, longtime mentor) Yoshiteru Ikegawa, of Michelin starred Torishiki, at an event in Bangkok, that yakitori fully took hold of him. That passion drove Ho’s vision for his own restaurant, 炭火焼きアラシ Sumibiyaki Arashi.

Sumibiyaki Arashi’s skewer-centric menu follows a structured omakase-style experience, with fish- and vegetable- forward offerings and non-skewered dishes woven throughout. Each skewer is brushed with a 60-year-old mother tare (glazing sauce) that has been passed down to Ho, and is housed in a custom-made ceramic pot auspiciously positioned beside the grill. The drink list is tight yet thoughtful, consisting of six wines, six sakes, whisky-driven highballs, and a focussed selection of spirits like shochu and umeshu.

Sumibiyaki Arashi is built on patience, precision, and the kind of hospitality that speaks for itself. From the custom ceramics to the deeply seasoned mother tare to the quiet glow of paper lanterns, every detail is there for a reason. The goal? To create an experience that makes guests pause and think, “I didn’t know it could taste—or feel—like this.” And for Ho, that’s the whole point.