We knew it wouldn’t be easy.
Four city boys trying to make their mark in San Francisco, one of America’s most competitive restaurant scenes. To top that, introducing a brand new concept in a city saturated with unique cuisines just seemed foolish. But the challenge was too intoxicating to pass up. A saturated foodie scene also meant open minds and sophisticated palates. One that would possibly embrace four city boys trying to combine something as authentic as Hawaiian poke with ingredients and flavors from all over the world.
So after a few beers and years and many “we should totally...” moments, in 2016, we opened PokiTime, and our dream became a reality.
On opening day, lines formed around the block with locals eager try poke for the first time. PokiTime became an overnight sensation. Within months we won “Best of San Francisco” by San Francisco Magazine, and began getting invited to cater corporate parties and large festivals.
Since then, we’ve been asked, on occasion, why four guys, none of whom are Hawaiian, would do poke. Sure, none of us is native, nor do we attempt to make the claim. We respect cultural authenticity too much to do that. But we love the culture, the lifestyle, and the paradisal escape that comes from a simple bite of freshly cut tuna.
Beyond all this, we love: innovation. Over the past three years, our poke obsession blossomed into experimentation with all kinds of raw ingredients and unique preparations. We spent months of lab days in the kitchen, experimenting with techniques such as curing, pickling, fermentation, and combining these methods with new ingredients, and new flavor combinations.
Today, we’re excited to bring you the result of this work: Tuna Kahuna.