Merging the traditional Japanese cuisine passed down by my master and tempura,
a form that brings out the maximum potential of each ingredient,
I faithfully preserve the fundamental forms taught by my master,
occasionally breaking with the established spirit and techniques,
and establish my own forms, departing from existing ones.
In doing so, I delve deeper into my craft every day
while upholding the concept of shu-ha-ri (preserve-break-depart).
I look forward to meeting you here.
The water we use for our tempura is sourced from the snowmelt preserved deep within the Daisetsuzan Mountain Range, often referred to as the roof of Hokkaido. This pristine spring water has been naturally filtered over decades, even centuries. We personally travel there to draw this water directly from its source.
We blend two chosen oils based on cold-pressed Taihaku Sesame Oil. The blending ratio is adjusted daily according to the weather, temperature, and humidity to ensure the optimal condition for our ingredients.
We use a blend of locally sourced Hokkaido flour and flour from Kyushu for our tempura. The flour is sifted multiple times to drastically reduce the moisture content, achieving a state akin to powdered snow. Depending on the ingredients used in our tempura, we adjust the process used to make the batter and the way we incorporate air, ensuring that the batter, which serves as a sort of “clothing” for the ingredients, is in its optimal condition.
We gather select ingredients from all over Japan, primarily from Hokkaido. The eggs we use for our tempura come from a farm where we were impressed by the quality of the feed and the excellent environment in which the chickens are raised. The yolks are so firm that they are like balls that do not even break when held in your hand, and the batter is so delicate that it seemingly melts in your mouth.
Born in Asahikawa, Hokkaido in 1982, Atsushi Sumi spent roughly 15 years honing his culinary skills at the well-established, but now closed, Asahikawa restaurant Hanamarutei, where he ascended to the role of head chef. In 2022, he opened Tempura Restaurant Sumi on the former grounds of Hanamarutei. His career began as an Oimawashi, who undertakes various chores. From there, he rose to become a Nikata, who defines the restaurant’s flavors, and ultimately took charge of the main cooking area across the counter. Sumi decided to specialize in tempura, believing it to be the cooking technique that provides the most depth and has the greatest potential to highlight the inherent qualities of ingredients.
Our one-of-a-kind bowls for preparing the batter are custom-made specifically to create an exquisite coating. The flowers adorning the restaurant, carefully curated by the chef himself, reflect the rich tapestry of Japan’s changing seasons. We cater to our patrons not just with our dishes, but through every aspect of our restaurant, including the ambiance and furnishings.
| Name | Tempura Restaurant Sumi |
|---|---|
| Address | 3-jo-dori 8-chome 1705-31, Asahikawa, Hokkaido, 070-0033 11 min. on foot from JR Asahikawa Station |
| Phone | 0166 29 2022 |
| Hours | Open from 5 PM to 10 PM (Last entry at 8 PM) |
| Closed | Sundays (or Sunday and Monday if the following Monday is a national holiday) |
| Seating options | Counter seats, raised tatami-floored seats, private rooms (Seat layouts can be adjusted according to the number of diners; please feel free to inquire.) |
| Children | If dining with children, only private rooms are available. |
| Smoking | No smoking allowed |
Dining at our restaurant is by reservation only.
We accept reservations only via phone.
Same-day reservations are also accepted.
You may make reservations from noon to 10 PM.
Please check our Instagram page for the latest information on seasonal ingredients and the status of our stocking,
For more detailed information, please visit our Instagram page
