After years of searching for the perfect space, refining his craft, and building an uncompromising vision, Chef Peter Ho opened Sumibiyaki Arashi, a Japanese yakitori restaurant unlike any other. This is not just a restaurant; it is Peter Ho in physical form—a place where centuries-old Japanese tradition meets the unapologetic energy of hip-hop, and where every inch of space has been considered with the same precision Ho applies to his craft.

Designed in collaboration with Studio Roslyn, the restaurant’s interiors are an intricate interplay between Japanese tradition and Ho’s own personal aesthetic. The guiding principle? Honoring the rules of Japanese design while subtly bending them. Hyperlocal materials and sustainable elements ground the space in the present, while details like deep indigo-stained oak, carmine red-lit hallways, and nontraditional sconces off er an unexpected vibrancy. Countertops, made from locally sourced Douglas fir, are shaped to facilitate the precise choreography between chef and guest—mirroring the careful, deliberate movements of yakitori grilling itself.

Guests enter to the glow of a handcrafted 14-seat Douglas fir bar by Takao Komaba of F-Size Furniture, their place settings arranged with the kind of exactitude that reveals the restaurant’s reverence for Japanese hospitality: a glass, two ceramic platters, a spent-skewer vessel, a blue napkin, and chopsticks. The ceramics, a combination of traditional Japanese motifs and custom works by Koutoku Yano of Shikikado Ceramic Studio, are yet another detail that speaks to the precision and passion behind Sumibiyaki Arashi.

Every design choice has a purpose, from the textured lime-washed walls that add softness to the space to the high-gloss indigo tiles behind the grill that serve as a focal point. Even the washrooms reflect Ho’s dedication, featuring a Japanese bidet toilet—a nod to the meticulous comfort he aims to provide. And as hip-hop plays overhead, breaking from the conventions of high-end Japanese dining, it becomes evident: this is Peter Ho’s world, and every detail tells his story. At the heart of it all, of course, is the grill. Custom-built Teruhime yakitori grills—true works of art—burn Kishu Binchōtan sourced directly from Wakayama, allowing Ho to work with the kind of precision and control that only time and experience can teach. Sumibiyaki Arashi is built on patience, precision, and a relentless pursuit of excellence. From the custom ceramics to the rich umami of the mother tare, to the warm glow of paper lanterns, everything exists for a reason. The goal? To create an experience that makes guests pause—to watch, to listen, and to taste something truly unforgettable.