Sumu brings yakitori and hot pot under one roof on Burrard

Sumu, opening this August at 888 Burrard St., is designed around a simple principle: a table where different people craving different things can all eat together and feel satisfied.

The 130-seat space, taking over the location vacated by Sala Thai after 38 years, centers on two distinct offerings. One: yakitori prepared over imported Binchotan charcoal by a chef with over 30 years of experience. The other: nabe (hot pot), with over 100 different ingredients allowing diners to customize their bowls—New Zealand lamb, certified Angus beef, wild harvest abalone, and more.

Yakitori options include chicken thigh with Japanese leek, Japanese-style scallops, miso black cod, and pork belly and shiso shrimp roll. Alan Cheung, who developed the concept, explained the philosophy: "We know that at the same table, one person may be craving charcoal-grilled skewers, another may want a warm and comforting pot, while someone else may simply want a handcrafted drink with a few creative small dishes. Sumu brings these different tastes, moods, and cravings together, so everyone can enjoy what they truly want while still sharing the same dining experience."

The restaurant is inspired by Japan's yokocho culture—the warmth, energy, and sense of community in narrow alley food and drink neighborhoods. Cheung said the goal is to adapt that spirit to Vancouver's multicultural dining culture, creating a space where people gather, connect, relax, and create lasting memories.