Sumibiyaki Arashi

With this understated 14-seat counter in Mount Pleasant, which earned its first MICHELIN Star in 2025, Chef Pete Ho has set a new standard for yakitori in Vancouver. The omakase includes red crab chawanmushi with yuzu and delicately fried tofu with sweet soy, but the centrepiece is chicken grilled over binchotan: heritage-breed birds, skilful butchery and a tare kept for decades, from crisp-skinned breast and thigh to chicken oysters and heart. It is one of the hardest reservations in town.