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Opening alert: Go Fish Poke Bar in Redwood City

Uploaded: Feb 20, 2017
Downtown Redwood City will be getting its own dedicated poké eatery this week with the opening of Go Fish Poke Bar on Friday, Feb. 24.

Go Fish Poke Bar's third location will open at 823 Hamilton St. It follows the original location in San Jose and second outpost at Stanford Shopping Center in Palo Alto, which opened in October.

Owner Jerome Ito is a Los Angeles native who worked as sushi chef at Bushido Izakaya in downtown Mountain View before opening Google's first dedicated sushi bar. He left Google to start his own catering company and opened the first Go Fish Poke Bar in San Jose in 2015.


A selection of dishes from Go Fish Poke Bar. Photo courtesy Jerome Ito.

Like the many other fast-casual poké spots opening in the Bay Area, Go Fish Poke Bar customers can customize their own poké bowls from a range of seafood, toppings and sauces. There are also vegetarian options.

In a nod to Ito's past, Go Fish Poke Bar also serves handrolls and non-poké chef's specials. View the full menu here.


The eatery will be open from Monday-Saturday, 11 a.m. to 9 p.m. and Sunday, 11 a.m. to 7 p.m.
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Comments

 +   6 people like this
Posted by fish eater, a resident of Old Palo Alto,
on Feb 20, 2017 at 1:26 pm

When the poke craze started in the Bay Area a couple of years ago, we were pretty disappointed with the freshness and portions of the fish that some of these places were serving. Now, however, we are seeing the benefits of the craze. More restaurants have apparently increased the popularity of poke so the fish is getting fresher (or at least not sitting around as long before getting served). Also, the competition has forced them to lower their prices and improve the portions. Only a few Bay Area restaurants have quality levels matching what is common in Hawaii, but quality levels here are now acceptable.

I do wish that some of these places would serve a more Hawaiian style poke, though, ie don't mix veggies with the fish.


 +   5 people like this
Posted by Poke, Mon, a resident of Another Mountain View Neighborhood,
on Feb 21, 2017 at 9:40 am

I'm still finding far too much "old fish hash" poke. I've found as the popularity soars, the quality has plummeted. It's the perfect medium for anyone wanting to undercut quality by mixing in older fish or cheaper varieties. To be honest, I've stopped trying. It's easy and cheap to make it yourself, then you're in charge of the ingredients and how fresh they are.


 +  Like this comment
Posted by Fake Poke, a resident of North Whisman,
on Feb 26, 2017 at 10:24 am

I agree with Poke-mon, it is best to make your own.

Hawaiian style service and craftsmanship can't be replicated here due to high rents, much higher food cost (there are local fish auctions and markets in Hi for locally caught bigeye and yellowfin, low cost per lb and high quality).

As someone born and raised in Honolulu, it is sad to see the great local Hawaii food culture being exploited for profit with unauthentic overpriced low quality junk, have you seen the frozen poke at Safeway? It may not be fit for animal consumption.

Best place to get quality sashimi grade tuna is Marukai in Cupertino when it opens, they fairly grade the less desireable parts (b and c cuts) suitable for poke at pretty much their cost ~10 to $15 per lb. Just following a basic recipe gets you there, Takahashi market brings in the proper Hawaiian ogo if you need it as well as inamorata, so there is no reason you can't do it yourself economically and authentically.


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