
Cut with care at the counter
Bluefin akami, chutoro and otoro, king salmon, hamachi, madai and spot prawn as nigiri or sashimi, alongside makimono rolls, moriawase sets and DIY temaki.
A Vancouver dining room for sushi and sashimi, binchotan yakitori, fusion Japanese mains, matcha, sake, whisky and beer.

Tokyo is a city where some of its most memorable food is also its most immediate: yakitori over binchotan, nigiri cut at the counter, bold plates and a glass poured to match.
SUMU brings that energy into a contemporary Vancouver dining room. Some guests share everything, others order entirely for themselves. Both belong here.
One Table. Different Cravings.

Bluefin akami, chutoro and otoro, king salmon, hamachi, madai and spot prawn as nigiri or sashimi, alongside makimono rolls, moriawase sets and DIY temaki.

Imported Japanese binchotan and three decades of craft: chicken thigh, negima, tsukune, Angus short rib, lamb chops and scallop.

Seafood udon with mentaiko cream, aburi seafood donburi, wagyu steak frites, whole live lobster and miso glazed sable fish.

A canopy of hand blown glass flowers, teal panels and warm light. Polished enough for a celebration, relaxed enough for a weekday bite.

Matcha and hojicha drinks made with care, from silky lattes to a slow pour of tea to close the night.

Sake beside sushi, Japanese whisky for slower moments and crisp Japanese beer for the grill.
Two blocks from the Vancouver Art Gallery, on the ground floor of the Burrard building.

From comforting classics to unexpected favourites, discover SUMU your way.
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