Lineage of Fire

In celebration of its first anniversary, Sumibiyaki Arashi, Vancouver’s first omakase yakitori restaurant, will host a special collaboration dinner series with two of Japan’s most revered master chefs. Lineage of Fire: Six Hands, One Fire, presented by S. Pellegrino, exclusively takes place over three consecutive nights from March 26 to 28, 2026, bringing chef-owner Pete Ho together with Torishiki’s Yoshiteru Ikegawa and Kentaro Nakahara of Sumibi Yakiniku Nakahara for their first-ever appearance in Vancouver.

About the Chefs

Yoshiteru Ikegawa of Torishiki in Tokyo - Yoshiteru Ikegawa was born in Tokyo in 1972. He was enamored with the idea of becoming a yakitori chef in his teens but went to university and joined a staffing agency company after graduation. Over three years, he learned about society’s many norms and rules and gained insight into customer demands and the kinds of stores that appeal to people. He spent his spare time exploring yakitori restaurants around Tokyo and was floored by one experience – that of Nakameguro Toriyoshi. He took a chance and knocked on the door. After seven years of training, in 2007, he opened his very own restaurant, Torishiki, earning many accolades over the years, and being known as one of the first yakitori restaurants to receive a Michelin star.

Kentaro Nakahara of Sumibi Yakiniku Nakahara in Tokyo -Kentaro Nakahara is a self-taught butcher and chef renowned for transforming Japanese yakiniku into fine dining at his Tokyo restaurant Sumibi Yakiniku Nakahara. With obsessive attention to wagyu sourcing, cutting, and charcoal grilling, he’s earned acclaim both in Japan and internationally, and his culinary influence extends to other projects like Henry’s Burger in Tokyo.

Pete Ho of Sumibiyaki Arashi in Vancouver - Born in Taiwan and raised in Vancouver, Canada, Pete Ho began his career as a chef in 2008. In 2014, through training at the famous Tokyo restaurant "Ryugin Japanese Cuisine," he became deeply captivated by the appeal of charcoal grilling. In 2017, he met Yoshiteru Ikegawa and continued to train in various parts of Japan. In 2025, he opened Sumibiyaki Arashi in Vancouver – his personal ode to Japanese charcoal grilling.