Byamba was conditioned by the pro sumo lifestyle – eating just two hearty meals a day. He still maintains a similar regimen today.

His diet is highly nutritious, with plenty of protein and carbs, but low in fat and sugar. Despite weighing 360 lbs, Byamba's body fat percentage is around 15%, less than the average American. He is mostly muscle!

Byamba bases his nourishment on sumo tradition, which emphasizes fresh foods, high in nutrients and protein, with very little fat or sugar. Byamba's intake centers around meat, chicken, fish, eggs, tofu and all kinds of vegetables. Of course, he adds some rice or noodles for carbs, and to keep on the weight. Just like with sumo training, Byamba knows the importance of handling the fundamentals -- for sustained good health and balance.

Much of sumo cuisine centers around "chanko-nabe" (sumo hot-pot or sumo stew), which Byamba describes as an excellent recovery food. This is wonderful to consume soon after exercising, as the rich stew is easily digestible, and chock-full of nutrients and protein to rebuild worn-down muscles.

Byamba is one of the few experts in the United States at cooking chanko-nabe and other Japanese cuisine. He also has experience as an elite-level professional sushi chef, and is actually a phenomenal cook, specializing in all manner of Asian cuisine – Mongolian, Japanese, Chinese, Korean, and more.


Byambajav Ulambayar

1984, Mongolian-born
6'1", 360 lbs
4-time World Sumo Champion
5 years Pro Sumo Experience

Mongolian-born Byambajav Ulambayar competed in sports since he was a child. By age 15, “Byamba” had captured national junior champion titles in judo, sambo, and Mongolian wrestling (the national sport)... More