In recent years Dubai has seen a real surge in the restaurant market. Every world-renowned restaurateur has introduced their brand here. Janina Wolkow and the Sumosan Group are no exception.
Sumosan started almost thirty years ago in Moscow and went on to expand to London, where it was recognised as one of the top ten restaurants in the city. Today Sumosan operates in London, Berlin, Courchevel, Doha, Riyadh, Dubai, Crete, and Bahrain. Lara Palmer sat with Janina at the Dubai Edition, home to the newest member of the Sumosan family.
Lara Palmer: What makes Sumosan really stand out?
Janina Wolkow: First and foremost, Sumosan is a family-run business, which is so rare in our ever-evolving world of globalisation. Secondly, it is much more than business for us — we breathe Sumosan, we live it. It is like a child that grows, evolves, becomes better every day, and we are giving it all the love and passion that we have for almost thirty years.
L.P.: Tell us about the origin story.
J.W.: My father’s first visit to Moscow made it clear that the city was missing a good Japanese restaurant. This prompted him to open one of the first sushi bars in town, which would soon become a legendary favourite among Moscow’s elite. In Japanese, San means honourable, Sumo is a wrestler — so Sumosan means the honourable wrestler. A designer proposed this logo to my father, and he adopted it. He could see himself in the wrestling Sumo. This is how the brand was born.
L.P.: From Moscow to a global brand — how did you make it happen?
J.W.: In May 2002, Sumosan opened its doors in Albemarle Street, the heart of Mayfair. By 2004 it was named among the ten best restaurants in London. The expansion of Sumosan into a global brand is as much a testament to business acumen as to culinary vision. Each new restaurant tells a story of deep reverence for culinary traditions. These establishments are not mere points on a map but beacons of cultural exchange centred around food, hospitality, and innovation.
L.P.: What advice would you give to someone just starting in the restaurant business?
J.W.: The answer is love — both for one’s craft and the people around you. It’s a simple message that can serve as the North Star. Following it from the earliest humble beginnings, with passion, perseverance, and heart, even the loftiest of dreams can be made real. The restaurant world is a much better place with love for what you create.