Sumibiyaki Arashi — Restaurant in Vancouver

My partner and I saved up to book this restaurant for our 5 year anniversary after hearing amazing things about their omakase experience. Reservations are notoriously hard to get, and at $175 per person, we were really looking forward to an unforgettable evening.

The food was fantastic and cooked to perfection. Every course showcased incredible technique and flavour, and you could tell the ingredients were top quality. We even ordered additional wing tip skewers which became my favourite item of the night.

That said, the service left a lot to be desired. From the start we noticed clear favouritism toward guests who seemed to be friends with the chef and/or staff. We were seated beside a couple celebrating a birthday, and the server, who seemed to know them, offered complimentary champagne, which was a nice gesture. However when it came to us, she only asked what kind of water we would like while we decided on drinks and didn't engage with us beyond that. No small talk, no questions about what brought us to the restaurant etc., which made the experience feel distant and neglected.

It was also obvious that some plates received more generous portions going to the chef’s friends. For example, the first dish was abalone topped with uni. While it was being prepared in front of us all, there were clearly more uni placed on the friends' plates than ours. The chef spent most of the evening interacting with them and only briefly checked in with us once asking how the food was so far. Later I overheard him mentioning that he was happy to reconnect with old friends, which is understandable, but it highlighted the uneven hospitality.

Overall, the food is amazing and worth trying at least once, but the lack of attentiveness and skewed favouritism in service we experienced made the evening less enjoyable than we had hoped. We likely experienced a one-off situation, but as guests who had saved up for this hard to reserve restaurant, it was disappointing and disheartening to feel overlooked. Because of this, we do not plan to return. Great food, but fell short on...

It was a Seventeen items course.

Menu items does change based on season's best produce. At the time we visit (Mid October), we had

Sea urchin on pan seared scallop + pickled cherry tomato with arugula Robata Skewered {Chicken tender, thigh, heart} Wagyu slice on rice with shishito pepper, coddled quail egg and fine minced chive Skewered drumstick Pickeled Apple and ginger crisp Tori Paitan (1st extract) Fried tofu skewer with micro sliced scallion, arugula and roasted shizo and sesame Shishito pepper Chawanmushi with red crab and yuzu peel Chicken knee Chicken wing de-boned Tsukune with egg drizzle Onsen Tamago on minced chicken rice Chicken soup (2nd extract) Dessert (Pear -- Muscat Grape -- Yaki Imo)

All prepared to perfection. Over the course of 2 hours and 10 minutes, everything was grilled and plated in front of you. Serves slow, good stuff takes time. But in the end you'll be full for sure, cause it's a lot of food.

On a scale of 1 to 10 1 being under salted 5 being perfect 10 being over salted

Chef is able to constantly land on a 5 to 6 - Right on the dot or marginally over salt a little Salt brings out the freshness of the ingredient, all packed with flavor, done with precision, nothing over salted. And I really like the charcoal fragrant on chicken!

Good luck getting a reservation though! Initially I was planning to visit in JULY for my wife's BDay. Missed the chance 3 times and had to come mid week October. That's how hard it is to reserve. Staff was caring and friendly. Try your very best to reserve on your special occasion's month. We only had about 3 ~ 5 minutes to make a reservation at 9am. But it's definitely worth every penny of that...

\ Amazing Yakitori Restaurant in Vancouver//

On a certain evening in March, 2025, I had the pleasure of dining at this exquisite yakitori restaurant, securing a coveted counter seat for an immersive experience.

The moment I stepped inside, the rich aroma of charcoal-grilled skewers filled the air, instantly awakening my appetite. Each skewer is meticulously grilled over binchotan charcoal by a skilled yakitori master, whose precision and technique transform simple ingredients into something truly exceptional. The meal extends beyond just skewers—delicate chawanmushi, thoughtful side dishes, and a well-curated selection of accompaniments ensure a dynamic and engaging dining experience. Beyond taste, the visual appeal of each plate and the rhythmic motion of the grill make for an almost theatrical performance.

The staff are incredibly attentive and warm, fostering a welcoming atmosphere. The owner, a seasoned yakitori master, honed his craft in Japan, including at the renowned Torishiki, a name synonymous with excellence in the world of yakitori.

Dining here is not just about savoring top-tier skewers—it’s an experience that fosters human connection. Conversations flow naturally across the counter, whether with the staff or fellow diners, creating an atmosphere reminiscent of an old, cherished establishment where food and camaraderie intertwine.

I left with the certainty that I would return.

Reservations fill up quickly, so I highly recommend checking their website and Instagram for updates on booking...