Yakitori and hot pot join forces at soon-to-open Vancouver restaurant

If you’ve recently walked past the former home of Sala Thai, which closed its doors after 38 years of operation, you may be curious about the new concept moving in. Called Sumu, the restaurant has been shrouded in mystery, with the paper over the windows asking customers, “What cuisine do you think Sumu will serve?”

Dished reached out to Sumu and spoke with Alan Cheung to get the answer to that very question, as well as learn more about the new eatery coming to Vancouver.

 

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“In many ways, Sumu is inspired by the spirit of Japan’s yokocho culture — the warmth, the energy, the sense of community, and the freedom of always being able to find something that satisfies you,” shared Cheung. “By adopting this spirit and blending it with Vancouver’s multicultural dining culture, we wanted to create a space where people can gather, connect, relax, and create lasting memories.”

While construction is still in progress, Cheung shared that customers can expect a 130-seat space equipped with an elegant dining room shaped by thoughtful lighting, a lively bar, spacious seating, and tables designed for conversation and shared moments.

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But the concept of shared moments doesn’t just stop at the decor for Cheung; it also played a role in the development of Sumu’s menu.

Once open, Sumu will be offering both yakitori and personal hot pots. With these two different offerings, the restaurant hopes that it will be able to bring together people who may be craving different things.

“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,” said Cheung.

Sumu will offer imported Binchotan charcoal yakitori prepared by its chef, who has over 30 years of experience. As for the hot pot, a.k.a nabe, there will be over 100 different ingredients from New Zealand lamb to certified Angus beef, wild harvest abalone, and more, all to help make your bowl your own.

As for yakitori specifics, Cheung shared that customers can also expect plenty of options. Think chicken thigh with Japanese leek, Japanese-style scallops, miso black cod, and pork belly and shiso shrimp roll, just to name a few.

“It is the experience we hope every guest can feel here: a meal that belongs to them, a table they can share with friends, and a warm, unforgettable dining memory,” added Cheung.

An exact opening date for Sumu has yet to be shared, but expect to be able to visit sometime in August.

Sumu

Address: 888 Burrard St., Vancouver

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