Peter Ho

Is this real? Yes, it’s real! I still find it surreal to be grilling in my own restaurant for everyone. From grilling on a little 4”x5” setup in my backyard to now using a custom-made grill crafted by top masters in Japan, what a ride. From making bento boxes and katsu sandos during Covid, to private dinners, to the coolest collaborations and pop-ups with amazing industry friends. From one child when I moved back to Vancouver with Naomi in 2016 to now a family of five. From prepping 1,500 chicken wings alone to leading a team of eight. I think it’s safe to say… I’m a pretty lucky guy. There are simply too many people to thank and name individually but everyone who’s been part of this journey knows who you are. None of what we have today would’ve happened without all of YOU. ❤️ To my team: Thank you for believing in this project, in me, and in the vision. I truly appreciate your hard work, dedication, and resilience. Let’s keep pushing forward — ganbarimashou! 💪 To our farmers, purveyors, and producers: Thank you for your dedication, craftsmanship, and passion for what you do. The quality ingredients you provide are the soul of what we grill and serve every day. We couldn’t do it without you. ❤️🔥 And to our customers : especially those who supported us since our early bento days: Thank you for believing in us and supporting us through every chapter.❤️ To my family: You’re the best. Thank you for always being by my side, understanding, and supporting me through everything — especially when I pile the house with kitchen equipment, and boxes of charcoal everywhere 😅🔥. You’ve all been so patient with my “research & development” at home! ❤️ To my wife, Naomi: You’ve been the anchor at home. Without you, I couldn’t do what I do and we wouldn’t have achieved what we have today. Thank you for taking care of four kids (I’m the fourth one 😅) while still helping with the restaurant. I love you. ❤️ To my kids: Daddy loves you so much. Thank you for being you. Keep dreaming big and never stop doing! ❤️ Feeling grateful, humbled, and excited for what lies ahead. 🫶🏻 Can’t wait to keep grilling and serving up more awesome food for everyone! 🔥❤️ 🐓 ❤️ Pete

Happy Mother’s Day @chi.naomiliao ❤️ Thank you for all that you do for our family and for me. Here’s to you🥂 and many more, love you baby 😘

Ever since we found out @chi.naomiliao is carrying our 3rd baby, I started making this chicken essence for her, and will continue to do so on a regular basis. It is the purest form of extraction in my opinion. 🐓 #anova #anovaprecisionoven #chickenessence #滴雞精 #liquidgold #hangrytigeryvr

From rollerblading to each other’s houses, exchanging lunches at school, and eventually going down our own paths to becoming chefs… it all feels like a lifetime ago. It’s crazy how fast time passes. So much has changed over the years, but one thing that never did was this bond and friendship. I’m so proud of you Rog. To see how far you’ve come, and everything you’ve endured and sacrificed to get where you are today. All I can say is…you are one tough, resilient mother fuc$er!! Through all the pressure, setbacks, and long nights, you just kept pushing forward. That kind of strength is rare. And because of that, I’ve learned so much from you over the years. Not just culinary wise, but as a person too. How to stay calm under pressure, how to lead with patience, and how to carry yourself with a bigger heart no matter what’s going on around you. Needless to say, I’ve learned an endless amount from you in the kitchen. Thank you for always sharing your knowledge, supporting me, and always having my back. A lot of who I am today both as a chef and a person was shaped by our friendship. Seeing you become Chef of the Year honestly feels right. Nobody deserves it more. And knowing the kind of person you are, I know this is only the beginning for you. Here’s to you, my brother. To everything you’ve accomplished, and everything still to come. ❤️ Your boy, Pete

@vancouver_102 ⇦バンクーバーの最新情報はここからチェック！ バンクーバーで話題の焼き鳥店 Sumibiyaki Arashi @sumibiyaki_arashi オープン1周年を記念した特別ディナー「Lineage of Fire: Six Hands, One Fire」が3日間限定で開催中✨ 東京から、名店 鳥しき・池川義輝さん @torishiki_ichimon と 炭火焼肉なかはら・中原健太郎さん @kentarohenry が来加！ Sumibiyaki Arashi のオーナーシェフ Peter Hoさん @pete_ho が師事する二人の親方の手も加わる3人の究極のおまかせディナーは、まさに火と技の共演🔥 初日となる26日に取材。弟子のために駆けつけた師匠たちの熱い想いと、焼き鳥への愛を感じる瞬間でした。 取材記事はウェブサイトから🔗 : : Vancouver’s hot omakase yakitori spot Sumibiyaki Arashi @sumibiyaki_arashi celebrates its 1-year anniversary with a 3-day special dinner: Lineage of Fire: Six Hands, One Fire ✨ Two master chefs from Tokyo, Ikekawa Yoshiteru (Torishiki) @torishiki_ichimon and Nakabara Kentaro (Sumibi Yakiniku Nakahara) @kentarohenry flew in to guide and support chef-owner Peter Ho @pete_ho , who trained under them. This exclusive dinner is a true collaboration of fire and skill 🔥 Vancouver 102 covered the first night on March 26 — a moment filled with passion, mentorship, and the love of yakitori. Read the full article from our website #yvr #バンクーバー観光 #カナダ留学 Vancouver Restaurant Japanese omakase バンクーバー 日本語 生活 情報

@sumibiyaki_arashi marks its first anniversary with Lineage of Fire, a three-night collaboration bringing two of Japan’s most respected masters of charcoal grilling to Vancouver 🔥⁣ ⁣ From March 26 to 28, Chef @pete_ho will cook alongside Yoshiteru Ikegawa of @torishiki_ichimon and @kentarohenry of Sumibi Yakiniku Nakahara in a rare six-hands omakase experience.⁣ ⁣ Guests can expect a multi-course menu centered on binchotan charcoal grilling, showcasing yakitori, seasonal ingredients, and refined Japanese technique. ⁣ ⁣ Two seatings nightly at 5PM and 8:30PM.⁣ ⁣ #SumibiyakiArashi #VancouverDining #Yakitori #FineDiningVancouver #YVREats

Lineage of Fire For our first anniversary at Sumibiyaki Arashi, we’re beyond excited to finally bring something we’ve talked about for years to life. All the way from Tokyo, two of Japan’s most revered masters: Yoshiteru Ikegawa of Torishiki and Kentaro Nakahara of Sumibi Yakiniku Nakahara will join Chef Pete at Sumibiyaki Arashi for three unforgettable nights in Vancouver. What started as conversations and shared charcoal back in 2017 is finally happening. A collaboration years in the making and long overdue. Six hands. One fire.🔥 March 26–28, 2026 An exclusive Vancouver debut. Presented by S. Pellegrino. Tickets and full event details available on OpenTable February 26, 2026. 火継ぎ 炭火焼きあらし一周年を記念し、長年温めてきた想いをついに形にします‼️ 東京より、日本を代表する二人の料理人 **池川義輝（鳥しき） そして **中原健太郎（炭火焼肉なかはら） をお迎えし、シェフ・ピーターとともに、バンクーバーで三夜限りの特別な時間をお届けします。 2017年に出会い、炭火を囲みながら語り合ってきた構想が、ついに実現します。 長い年月を経て実現する、待望のコラボレーションです。 六つの手。ひとつの火。🔥 2026年3月26日〜28日 バンクーバー初開催。 Presented by S. Pellegrino チケット・詳細は2月26日よりOpenTableにて公開いたします。 #鳥しき #鳥しきichimon #炭火焼肉なかはら #炭火焼きアラシ #1周年

We are partners 🇯🇵🤝🇹🇼🤝🇨🇦 Let us work together and share our values with the world ❗️ To everyone on Team Sumibiyaki Arashi🇨🇦 welcome to KUBOKI TATAMI🇯🇵

轉眼10年，謝謝我們彼此陪著對方走過的這些日子。 未來繼續加油😘 @pete_ho #happy10thweddinganniversary

This year marks our three decades of dating, and we couldn’t think of a better place to celebrate than with the one and only @pete_ho at @sumibiyaki_arashi , the same Pete who’s helped us mark so many milestones over the years, including DH’s unforgettable birthday dinner in Whistler. Like so many of you, we’ve always been huge fans of his food, his personality, his dedication, and his love for his little family. From the early bento days to now having his own restaurant, and earning Michelin recognition, it’s been such a journey to witness. Over time, we’ve heard some of the behind-the-scenes stories whenever we catch up. It hasn’t always been easy, but his determination has made it all worth the wait. We’ve been cheering him on from the sidelines, watching how he pours his heart and soul into everything he does, truly one of the hardest-working chefs we know, and yet still so humble. The restaurant is everything we imagined and more: intimate, calm, yet alive with energy. Sitting right in the middle of the room, right in front of him, we watched the rhythm of the kitchen unfold, his dance at the grill 😍, every flick of the fan deliberate, every flame purposeful. It was mesmerizing, like watching a live performance. We definitely got the best seats in the house, little camera in hand, hearts racing. Each course was cooked and served right before our eyes, the pacing perfectly in tune with the flow of the evening. We’ve seen how his food has evolved, and it’s inspiring to see how far he’s come. And just when we thought the night couldn’t get any better, Pete surprised us with a box of his rice to take home. The next morning, as the gentle scent of charcoal filled our kitchen, it brought us right back to that night. Thank you, Pete, for such a memorable meal , and for always cooking with heart. We could feel the love in every bite. #SumibiyakiArashi #michelinstar #michelin #onestar #VancouverEats #JapaneseCuisine #YakitoriVancouver #FineDiningVancouver #VancouverFoodScene #VancouverRestaurants #LeilaLikes #yakitori #yakitoriya

✨ We are deeply honored to receive a MICHELIN Star. ✨ Endless gratitude to our incredible team and family - your dedication and heart make everything possible. To our farmers and suppliers, both here in Vancouver and in Japan, thank you for your craft and care. And to our wonderful guests - your trust and support mean the world to us. We’ll continue to pursue, push hard, and grow. Always striving to create something special for everyone who dines with us. Thank you to @michelinguide and @destinationvancouver for recognizing our work. We’re proud to share the stage with all the talented teams and restaurants that make this city so special. #MICHELINGuide #Vancouver #Omakase #Yakitori #destinationvancouver

Arrived this week, the Anova Precision Oven 2.0. And we are so excited to be using it in our kitchen! Thank you Team @anovaculinary for upgrading our kitchen and a special shoutout to Danielle for always taking care of us, you’re the best! ❤️ #anova #anovafoodnerd #anovaculinary #anovaprecisionoven #sumibiyakiarashi