A simple poke bowl consists of a base, a topping, and a sauce. At Go Fish Poke, Chef Jerome Ito begins with the simple poke bowl and expands it to a greater dimension. You make each selection: from crab to tuna, atop a base of rice, fresh greens, or chips, in a housemade sauce – from a light citrus ponzu to a savory and spicy Togarashi mayo. No matter the combination created, each ingredient is highlighted and every bowl is balanced.
And that is only one part of Go Fish's culinary repertoire. To celebrate the Bay Area's diverse taste, Go Fish also offers fresh Japanese handrolls, vegan and gluten-free options, and evolving weekly specials . We are constantly experimenting with ingredients in our kitchen to only serve what is fresh, delicious, and exciting. From salmon and hamachi belly chirashi to honey BBQ spare ribs, Chef Ito will always bring something new to the menu.
What Makes Go Fish Go?
Go Fish Poke's secret is apparent in every bite. Each ingredient and every portion matters: our fish is fresh and sustainable; our sauces and sides are crafted in-house; and our ingredients are local- even our furikake seasoning is made with Gilroy Farm garlic. In addition to selecting sustainable, locally-sourced ingredients, we are ecologically responsible. We only prepare and present our bowls using eco-friendly, compostable, and biodegradable products. An elevated culinary experience with a conscience, Go Fish Poke is more than a simple poke bowl. We make each step with in
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