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.