Vancouver, B.C., February 19, 2026 – 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.

For Ho, the anniversary collaboration carries deep personal significance as both Ikegawa and Nakahara are his former mentors. Having both chefs cook alongside him reflects the culmination of a 10-year-journey, when Ho first discovered his love and respect for the craft of Japanese charcoal grilling culture.

“I am here today because of these two masters. No Nakahara-san, no meeting Master Ikegawa. No Torishiki, no Sumibiyaki Arashi,” explains Ho. “In 2015, a friend introduced me to Sumibi Yakiniku Nakahara in Tokyo. That night, Nakahara-san welcomed me like an old friend. Over champagne, we discovered I shared the same birthday as his restaurant. From there, our connection grew into years of learning, travel, and mentorship, eventually leading me to Master Ikegawa of Torishiki.”

“After enjoying Master Ikegawa’s yakitori, everything changed for me. It was eye-opening the discipline, the hospitality, the love poured into every detail – it reshaped how I saw cooking. When I decided to open my own charcoal-grilled restaurant, I knew yakitori was always going to be at its heart.”

Lineage of Fire: Six Hands, One Fire will be held over three evenings, March 26, 27, and 28, with two seatings per night, 5 p.m. and 8:30 p.m. Tickets can be reserved on OpenTable starting at 12 p.m. PST on February 26, 2026. In addition, Premium Members will have exclusive first access to bookings for March 27th’s 5 p.m. seating via the DINR app.

The multi-course experience features a menu meant to engage all five senses with the three chefs presiding over the fire together as they showcase the artistry of charcoal grilling.

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.

“This collaboration and celebration embody the very essence of what S. Pellegrino stands for; honouring chefs, their journeys, and the craft to which they devote their lives. We are proud to stand alongside the team at Sumibiyaki Arashi in celebrating lineage, mentorship, and the shared pursuit of excellence that brings this collaboration to life,” says Kelly Gallo, brand activation manager, S.Pellegrino Canada.

For more information about Sumibiyaki Arashi, please visit .

This event is also generously supported by and .

Toronto, ON – February 19, 2026 – Coffee remained Canada’s most-consumed beverage in 2025, with 71% of Canadians reporting they drank a coffee beverage yesterday, according to the Coffee Association of Canada’s Canadian Coffee Drinking Trends study.

Despite economic pressures and rising food and beverage costs, coffee continued to be a daily staple. Consumers are adjusting how and where they purchase their coffee—cutting back on out-of-home spending, stocking up when it’s on sale, and trying new brands at home—rather than giving it up altogether.

“Even in challenging economic times, coffee continues to play an important role in Canadians’ daily routines,” said Robert Carter, President of the Coffee Association of Canada. “What we’re seeing isn’t a decline in consumption, but a shift in behaviour as consumers adapt to higher prices and seek value.”

Traditional coffee remains the most popular choice, with 45% of Canadians consuming a traditional coffee beverage yesterday, followed by 29% enjoying espresso-based drinks. Eight in 10 Canadians noticed coffee prices rising, and more than half report cutting back on non-essential spending, including socializing less.

“These trends highlight the resilience of coffee demand in Canada,” added Carter. “Consumers are still choosing coffee, but in new ways—buying on sale, experimenting at home, and making thoughtful choices about where they spend their money.”

All data is from Winter 2025 and reflects adult Canadians aged 18+, from the Coffee Association of Canada’s proprietary Canadian Coffee Drinking Trends study.

Previous years’ infographics, back to 2016, can be found on the CAC website: https://coffeeassoc.com/coffee-facts/.

Attachments:

CAC 2025 Canadian Coffee Consumption Infographic.pdf

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Jimmy John’s is hosting a grand opening of its first Saskatoon location on Tuesday, February 24. A ribbon-cutting ceremony will take place to celebrate the opening.

On opening day, the first 100 guests will receive a free sandwich and a fountain drink.

Event Details
What: Jimmy John’s Grand Opening – Saskatoon
When: Tuesday, February 24, 2026, at 11 a.m.
Where: 120-225 Payne Bend, Saskatoon, SK

MONTREAL/EDMONTON, February 19, 2026 – Foodtastic acquires Central Social Hall, a Canadian premium casual dining and social hall brand known for its chef-driven menus, curated drinks, and community-focused hospitality. The move supports Foodtastic’s strategy of adding strong Canadian brands to its portfolio of banners and expanding into dining concepts that cater to both everyday occasions and social gatherings.

Founded in 2012 by Jerry Rota and Jesse Kupina, Central Social Hall has enjoyed tremendous success through its focus on premium casual dining, social hospitality, and a strong sense of community. Guests enjoy scratch-made, chef-driven menus, curated drinks, friendly service, and a lively atmosphere.

“Central Social Hall is a strong all-Canadian brand with a clear identity and a faithful guest base,” said Peter Mammas, founder and Chief Executive Officer of Foodtastic. “Its unique positioning in the casual dining sector fits well with our approach to diversify and strengthen our portfolio with concepts that engage today’s guests. Central fills an important niche by offering a hybrid dining experience that appeals to both the casual diner and those craving a more refined atmosphere. We are looking forward to growing this great brand in Canada.”

With two Edmonton locations, the brand has built a loyal following by serving elevated yet approachable cuisine and curated drinks, while creating vibrant spaces that encourage real social connections in every community. Casual dining and social halls are a key focus for Foodtastic as more guests look for places that combine great food with social experiences.

“From day one, Central was built to be a place where people can gather to celebrate around a high-quality meal and atmosphere and create lasting memories,” said Andrea Schlingmann, Brand Leader at Central Social Hall. “Foodtastic will provide Central with the infrastructure and scale to grow thoughtfully, while maintaining the culture, hospitality, and sense of community that are so important to us.”

The company plans to expand the brand beyond Edmonton through a staged rollout in Alberta and other Canadian provinces over the next few years.

For more information, visit and .