Go Fish Poke Bar Training Manual
Updated July 2017

 

Introduction

Hello and welcome to the Go Fish Poke Bar Training Manual! In this document, you will delve deep into customer service and hospitality basics, and you will learn how to be an outstanding and understanding host. You will also take a closer look at our menu and obtain a comprehensive and thorough knowledge of what we are serving to our guests. This guide also serves as a blueprint and template to the inner workings of the poke bar and the store itself. It is important that we as a team are able to answer any and all questions guests may have about our food, as well as serve them in a consistent, efficient, and friendly manner!

You may have noticed how I referred to you as a host and our customers as guests. This is a very important distinguishment because it conveys how we at Go Fish Poke Bar view each and every person who walks through our doors. Go Fish Poke Bar is your home and every person who comes in is your guest. It is your duty to make sure they are completely taken care of from the moment they walk in and until they leave. Now what exactly does that entail? It covers a plethora of things; knowing your menu, how to address and help your guests, and even the proper way to keep the store clean! Before we go any deeper, let’s take a step back and learn a little more about poke and the store itself!

So, WHAT IS POKE (pronounced “poh-keh”) exactly? Poke, by literal definition means “to slice or to cut.” In its simplest form, it is chunks of fish marinated in sauce and onions occasionally served over rice. Its origin stems from the small islands of Hawaii. Traditionally, it is served as ahi tuna or tako (octopus) but can come in a variety of different fish. Go Fish Poke Bar takes the traditional hawaiian method and adds modern Japanese methods and techniques of fish and sushi to elevate and create a whole new experience!

How does Go Fish Poke Bar take it to the next level? We start at the most basic and critical level: the ingredients. Organic, fresh, locally sourced, and hand chosen are just a few of the many ways we can describe our amazing ingredients. This key component along with the recipes curated by our amazing Chef Jerome, who has over 15 years of sushi experience, drives us today. No matter the combination created, each ingredient is highlighted, and brings every bowl to a balanced and complete experience. Not only does Go Fish do this with poke, but our expansive repertoire of dishes also offer a consistent and complete experience. From our handrolls, to vegan and gluten free options, to savory short rib dishes, all guests are thought about and invited to join in the culinary experience that is Go Fish.  With a renowned and ambitious sushi chef at our backbone and an aspiring team driving Go Fish forward, our menu and experience is always evolving and is what sets us apart from other businesses.

 

Food Safety

In any food service field, especially that of Go Fish Poke Bar, handling food properly and keeping track of quality is fundamental and critical. We want to be certain that the food we are serving is clean and safe to eat. Food is very fragile and volatile, meaning it’s very easy for it to become unsafe to eat! Guests can become especially sick if food is handled improperly. Food safety is a discipline in handling, preparation, and storage of food in ways that prevent foodborne illness. By following the proper procedures and by constantly checking for quality and safeness, we can ensure the food we are serving is safe to eat!

This training guide will give you the basics you need to know about food safety, as well as Go Fish Poke Bar’s standards. This is NOT a replacement for taking the food safety certification program required by Go Fish Poke Bar and food safety laws. Instead, this is a supplement, expansion and focus. If you have not yet taken the food safety certification program, please visit this these links:

http://www.tapseries.com/4u/eas/ by eafoodservices.com

http://www.cafoodhandllers.com/
https://www.servsafe.com/

Foodborne Illnesses, Food Hazards, Potentially Hazardous Foods

When a person become sick as a result of eating food, this is known as a foodborne illness. Foodborne illnesses occur when food becomes contaminated. There are a number of ways food can become contaminated. Some can contain hazards that are naturally present or were introduced externally when worker did not handle food safely. We arrange these hazards into three categories:

• Biological hazards such as bacteria, viruses, parasites, fungi, poisons, fish that carry harmful poisons.

• Chemical hazards such as pesticides, food additives, preservatives, cleaning supplies, and toxic metals

• Physical hazards are items that accidentally get into food, such as hair, dirt, metal staples, and broken glass, as well as naturally occurring objects, such as bones.

 

Food can also become unsafe naturally, such as when it is expiring. All food can become unsafe but some foods are more likely to become contaminated than others. They are more likely to be contaminated because they contain the right criteria for bacteria to grow rapidly. These foods are known as potentially hazardous foods. Examples include: meat, fish, poultry, cooked vegetables, cooked rice, dairy products, and eggs.

Cross-contamination is when food indirectly or directly comes into contact with something infected, raw, a non-food source, or a different allergen. This seems like a complex statement, but let’s break it down into examples!

1. When any cooked ready-to-eat item comes into contact with anything raw, it becomes cross contaminated. This is because raw items potentially have bacteria or parasites that are only present when uncooked. Let’s say for example we cut a cooked and ready-to-eat steak on cutting board that was previously used to cut raw chicken. Raw chicken has salmonella, a bacteria that causes diarrhea. Now the ready to eat steak may have salmonella because it was cut on the same surface area as raw chicken. It has been cross-contaminated. It’s not safe to eat and we should throw the steak away.

2. When any food item comes into contact with a non-food source, it becomes cross contaminated. If you are cutting vegetables and fix your hair with your hands, then go back to handling the vegetables, the vegetables are now cross-contaminated and not safe to eat. There may have been bacteria in your hair or hair product that’s not safe for consumption.

3. You should assume that everyone is potentially allergic to all foods. Therefore you should handle all food separately and carefully, not mixing them. Changing gloves and constantly washing your hand help. If you are handling peanuts, a very prevalent allergen (that can cause death), you should be extremely careful. If you are working with peanuts and then touch other foods without washing your hands or changing gloves, you have now spread the peanut allergen to other foods. Everything that has been touched with the peanut allergen is now cross-contaminated and dangerous. If someone who is allergic to peanuts comes in and gets any food that has been in contact with peanuts, they can get very sick or even die. So when handling potentially dangerous allergen such as shellfish or peanuts, take extreme precaution to change gloves, wash hands, and use different utensils!

All food has to be kept at a specific temperature in order for it to be safe to eat. Leaving something out too long or keeping it too long can cause it to expire or leave room for rapid bacteria growth (potentially hazardous foods). There are specific temperatures we want to keep our food, especially our fish at.

• HOT FOOD: 141°F or higher. All hot food should be kept and served at 141°F or higher

• COLD FOOD & FISH: 41°F or lower. All our cold foods and fish should be kept at 41°F or lower.

• FROZEN FOOD: 0°F or lower. All things frozen should be kept at 0°F or lower.

• DANGER ZONE: 42-140°F. THIS IS BAD. ALL FOOD KEPT IN THIS RANGE WILL SUPPORT RAPID BACTERIA GROWTH!

Food Temperature Chart

Now that you have a basic understanding of potential food hazards and temperatures, let’s discuss how we can prevent and/or lower the risks of these hazards!

BE CLEAN.

1. Keep yourself clean. Before keeping your food clean, you need to keep yourself clean!

2. Wash Your Hands. You must wash your hands for at least 20 seconds before handling any food. This is the same length as singing “happy birthday” twice. If you are handling different types of food, touch your hair, touch something unclean/raw/infected, anything: wash your hands. EVEN IF YOU ARE GOING TO PUT GLOVES ON, YOU MUST WASH YOUR HANDS BEFORE PUTTING THEM ON.

3. Use Gloves. When handling any ready-to-eat food or any food in general, you must wear gloves. Change gloves often! When handling different food types or well known food allergens, always use new gloves. When you are on the poke bar line, you must wear gloves because all line food is ready to eat! Two gloves are required on the line at all times!

4. Sanitize. Always keep your workplace clean. Use clean utensils, serving scoops, food trays, ensure all surface areas are clean, etc. Everything should look and feel clean. Always have a sanitizer bucket with 1 clean rag ready for use at all times. The sanitizer water should be changed every 4 hours! If something looks or feels dirty, DO NOT USE IT.

BE ATTENTIVE

1. Check your product. Control Quality.
2. Check Temperatures. Use a thermometer and check the temperature of your food! Be sure they are not in the danger zone. If they are alert your manager and do not serve the food. You should check food temperatures at least twice a day. For a “how-to” on using a thermometer, look for “Thermometer Use.” If food is in the danger zone
3. FIRST IN FIRST OUT. Be sure to always use older product first. Check the dates and arrange the fridge so that the older product is IN FRONT of the new product. Why? Because you’re more likely to grab the first thing you see! Remember, what does in the fridge first must come out first. FIFO: First in first out.
4. Look at your product. Always keep an eye out for food hazards! Look for any discoloration, physical objects like hair/glass/metal pieces, mold etc. If you spot anything in food, DO NOT SERVE IT. Calmly remove the contaminated, replace it with non-contaminated food and alert your manager. Look for any dirty utensils, servingware, containers, surface areas, tools etc. If something is dirty, DO NOT USE IT. Grab a clean one instead!
5. Smell your product. Be aware of the smell of your product. If it smells sour or like it has gone bad, DO NOT USE IT. Ask your manager to be sure!
6. Feel your product. Feel the products’ temperature. Is it cold or warm? Does it feel slimy or mushy?

 

Section Review:

What are the the safe temperatures to keep food?

What is cross-contamination?

What are some ways we can minimize our risk for foodborne illness?

How long should you wash your hands for?

How often should you change gloves?

Give an example of how something can be cross contaminated?
How do you check for product quality

 

FOH Etiquette

The most important part of Go Fish Poke Bar (next to food safety) is customer service. Our food will leave an impression on our guests, but what really makes an impact is how they were treated and the service they received. We want to remember that our customers are guests in “our home” and we are their hosts. We want to ensure they feel welcomed and taken care of from the moment they enter until the moment they leave. If they receive excellent food but horrible customer service, the won’t remember the excellent food, only the bad service! Remember everything you do in our restaurant reflects upon the company as a whole.

 

We want to create a warm and energetic atmosphere where all guests feel welcomed and receive the best possible service!

Etiquette and Customer Service Basics:

1. Smile. Always bring and have a positive attitude when working with any guest. Smile at every guest and even if you are having a bad day, don’t show that to guests!

2. Be Polite. Be courteous, respectful, and well-mannered. Always approach guests calmly and warmly even when they are not!

3. Be Patient. You will encounter the same questions numerous times, disgruntled guests, language barriers, and so much more. It’s your job to take the time to understand your guests and figure out what they really want. Slow down and answer all their questions wholefully and to the best of your ability. Remember to answer all questions like its the first time you’ve heard them. Don’t ever rush your guest, great service is better than fast service. Although, this is not an excuse to be slow!

4. Be Clear. When talking to your guests, be sure you are saying what you mean. Leave no room for confusion and convey the right message. This means being aware of how you are speaking and how it might be received. Always explain everything and answer all questions a customer can have in detail. Don’t give half ass answers or say “it’s right there on the sign.” That attitude can get you terminated!

5. Be Consistent. You will have regulars who come often or some who visit every once in awhile. You will also get people who rave about how amazing you were and tell their friends or leave yelp reviews about you. People will expect you to have the same service every single time and will definitely take note if it’s not the same. This unfortunately is the same for bad service. So be sure to keep your service great!

6. Move with a Sense of Urgency. Move fast and complete as many tasks as you can. Don’t keep guests waiting. Our guests like for you to explain things, but don’t take your “sweet time.”

7. Know your Product. This is absolutely essential. You cannot help your guest if you know nothing about your menu, product, or store. Every guest expects you to know everything about your menu and store or at least the basics. So be sure to learn everything you can.

8. Use Positive Language. It’s extremely important to learn how to speak in a positive manner. Certain words and inflections (the way you say things) affect the way what you are saying is received. To you, it might sound “normal” or “not rude” but the guest make take it negatively.

   1. EXAMPLE without positive language: “Yeah, sure.”

   2. EXAMPLE WITH positive language: ”Yes! I can definitely get you extra green onions! No Problem!”

      1. The first example isn’t negative by any means, but the tone that it conveys feels abrupt and impersonal, and can be taken the wrong way by guests.

      2. Conversely, the second example is stating the same thing, but instead focuses on how the it’s not a burden and conveys a more positive emotion that it’s okay to get more green onions.

9. Act. You will come across people that you’ll never be able to make happy. You will have people that will be wrong and want to argue. Sometimes you may have an off day. Despite all that, you still have to maintain your usual cheery persona!

10. Be Attentive. Your guests are your number one priority. Always be sure to drop whatever it is you are doing to help them out (unless you are already helping another guest). When cleaning tables or when you’re in the dining area, talk to your guests. Ask them how everything was, is there anything you could do or answer for them, or offer to clean up for them. If someone is waiting for something always check in with them and the kitchen to ensure everything is coming out in a timely matter. Be apologetic and ensure them it’s coming! Being attentive not only means attending to our guests, but our store as well. Example, making sure the trash isn’t full, condiments & sides are filled, etc.

11. Do it now. Initiative. Do not save it for later. Do not walk past something that you can address right when you see it. If you see something questionable you address it right then and there. Don’t wait for “someone else” to do it later because “someone else” might not or won’t notice it or you may forget yourself. If you see the trash full, take it out. If the floor is messy, clean it up! If the chairs aren’t arranged nicely, straighten them out! If we are low on chopsticks, let a lead know we are low and should order more. Take the initiative. Be a leader.

12. Be Calm. There will be times when you will be put under a lot of pressure. Stay calm  even when the influence others and tasks get a little hectic. The best customer service reps know that they cannot let a heated guest force them to lose their cool; in fact it is their job to try to be the “rock” for a guests (and other employees) who thinks the world is falling down due to their current problem.

13. Greet all Guests. All guests that come into the door should be greeted with a “welcome to go fish.” Especially when it is during the slow hours and you can visually see the guest walking through the door. In the case of rush hour, the person on base station obviously does the first greeting. Start off with “Hello and welcome! What can I get started for you today?” If you are not facing a guests,

14. Know when to ask for help. If you’re new or simply do not know the answer to a question, DO NOT ASSUME YOU KNOW AND ANSWER. Giving the wrong answer can confuse guests and escalate the situation. When you don’t know something, it is okay to tell the the guest, “I’m sorry, let me double check with my shift lead.” This is also a good way to de-escalate tough situations with troublesome guests or if you cannot keep your cool when dealing with them.

15. Be Tenacious. Always be willing to go above and beyond what a guest or your supervisor expects (in customer service and work ethic)! A willingness to do what needs to be done (and not take shortcuts) is a key skill when providing the kind of service that people talk about. The many memorable customer service stories out there (many of which had a huge impact on the business) were created by a single employee who refused to just do the “status quo” when it came to helping someone out.

16. Don’t Argue. You can reason with the guest, offer solutions, try to empathize with  them and try to solve a their problem, but you should never argue.

17. Clean up after yourself. If you take something out, put it back! If you are unpacking something, recycle the boxes! If you accidentally spill something, clean up the mess. Don’t leave your mess for someone else to clean up. It’s your responsibility.

18. Teamwork makes a dream work. Without co-operation real success is impossible. We can only do so much by ourselves. It’s important to communicate with each other and and always be on the same page.

19. Do not use your phone. No phones whatsoever.

Other things you should know:

• Never eat or drink in front of guests!

• Absolutely no gum.

• Always exhibit proper posture; never slouch, cross arms, leave hands in pocket, or lean on counters while on service.

• No profanity

• Always remind guests of any additional charges to their bowl and always let them know the final price

• Provide for them bags and lids to guest, should never grab their own lids and bags

• Should never let guests push down bowls in the trash for space to throw away their own

• Drinks and drink labels should all be facing forward and aligned

 

Priorities:

1. Customers – Our guests will always be the most important. Please be sure to always attend to them before anything else.

   1. In-store – People in store take priority over online orders. Always be sure to help out guests who are physically there. You can always come back to an online order after you help out the guest in store.

   2. Online orders – Online orders SHOULD be completed by the specified arrival time or earlier. If for whatever reason you are LATE on making an online order, be sure to APOLOGIZE and assure them that it is coming promptly. At this point, this online order takes priority over anything else. If a GUEST is late, be sure to refrigerate their order until their arrival. We don’t want their food to go bad or to waste product!

2. Dining Area/Patio/Bathroom Cleanliness

   1. We want to make sure our restaurant is clean! It starts with the dining area and patio seating. These are some of the first places a guest sees, therefore it’s the first impression. We want to make sure the first impression is a good one, so maintaining the dining area and patio is imperative. We want to make sure all the tables are aligned, all glass is cleaned, chairs are pushed in and aligned as well; all tables are clean, condiments refilled, trash isn’t full, etc. Keep it clean and neat looking. Simple.

   2. The next most important area is the bathroom. Many people judge an entire restaurant off its bathroom! Their thought process usually goes like this: “If they cannot keep their restroom clean, they cannot keep their restaurant clean.” We want to make sure our bathroom is clean ALL the time. We should be checking it a minimum of every hour.

3. Line Cleanliness/Product Quality

   1. Our line is one of the key components of the restaurant! It’s where people will be looking at the food. It’s extremely important to keep our line clean and full looking at all times. A dirty line is unappealing, unappetizing, and could potentially defer guests from ordering! We also want to make sure we are avoiding cross-contamination. Dirty scoops/spoons/tongs/etc can lead to cross-contamination, so we should be frequently changing them. If we see product getting mixed together that’s not supposed to be, we should be addressing this as well. If you see shrimp in veggie mix, the veggie mix is now contaminated! This can lead to people getting sick if they have a shrimp allergen! So if you see something like this, don’t leave it. Address it right away, do not serve it, and tell a lead!

4. Backups and everything else – After you have finished addressing the 3 above, these are just as important

   1. Backups – We want to make sure we are prepared! It’s difficult to leave the line when there is a rush, and especially to put product into containers when we need them. So we want to prepare ourselves ahead of time. We want to make sure we have backups of toppings, sauces, sides, fish, everything on the line. All of this should be prepared during downtime.

      1. Types of back-ups

         1. Fish

         2. Produce (salad, cucumbers, onions, avocado)

         3. Sauces

         4. Toppings

         5. Sides

         6. Rice

      2. Calling for back ups – It’s extremely important to let BOH (back of house) know when you are low on product so they can make more. Giving them continual updates about usage also helps them a lot. When giving continual updates, you are constantly letting them know exactly how much product you have left and what is moving fast. This helps them prioritize what to make first!

         1. It’s best to let BOH know when you have 1 back-up of an item left. This should give them sufficient time to produce more. If you are calling it when you have no back-up, this is too late.

         2. If one product is moving faster than the others, let BOH know that this is a priority item and that it will most likely run out first!

   2. Keep the store organized and clean looking

      1. We want to make sure the store is always presented in a neat and organized manner. It makes things easier for everyone to find things and it helps the store maintain an upscale look. So take time to organize unsightly piles, clean and dust irregular areas (walls, shelves, tops of machines, ledges, window sills, etc)

 

A Personal Connection

With each and every one of our guests, we want to have a personal connection. We want to create a small relationship between ourselves and our guests. Adding a personal touch makes interactions between us and the guests more humane, more real, more individualized. They feel like they are a person who matters, not just a person coming in to buy something. You need to do your best to convey the feeling that you care! It could be as simple as remembering a their name or their order if they are regulars. You could compliment them on what they are wearing or ask how’s their day going or tell them joke! Having an interaction that is more than just, “What can i get for you today?” is key! Don’t be afraid to talk to your guests on a personal level.

 

Line of Sight & Thinking like a Guest

These are two things we need to remember the most when working, especially at Go Fish Poke Bar LLC. The first of which is called line of sight. This refers to everything a guest sees. Take a step into the restaurant and look around. Everything that you see is exactly what a guest sees. A napkin on the ground. The overflowing trash behind the counter. The scattered empty trays on the back counter. The fingerprints on the glass on the line. All of this a guest can see. All of this also paints a picture in their mind whether they are doing it consciously or subconsciously. We always want to make sure we are painting the best picture all the time, so we want to make sure we take a step away and look from the point of view of a guest.

 

The second thing we want to remember how to think like a guest. What do they think when they come in? Is it their first time; what kind of questions do they have if it is? What kind of questions would YOU have it was your first time? What kind of service do they want? What kind of service would YOU want? How would YOU wanted to be treated? The key theme here is putting yourself in their shoes. What would you think if you were a guest coming into our restaurant? How would you want to be treated and served? Hopefully you are thinking you would want to walk into a super clean and neat restaurant with the nicest and most helpful staff. If not, well then you better otherwise this job is not for you! Anyways, these types of questions and this outlook should help you frame how to treat your guests better and with the best possible service.

 

Line of sight

Clean Look

Our restaurant to every inch in every aspect should look neat, clean, and organized to highest degree possible. This means spotless windows all the time, clean counters, white cutting boards, dust free fixtures, stainless walls, etc. We want to make sure we maintain this all the time because there will always be new & returning people and we want to give everyone the same clean experience. Here are some examples:

 

 

Registrar (cashier) Etiquette

The cashier is the last most important person on the line! It is the last interaction between us and the guests! Therefore the cashier is the face of Go Fish as well as the final stop in checking quality. The cashier has to provide the warmest and most pleasant experience because it is the final interaction the guest will remember. It is also our last chance to take a look at the food to see if there is anything wrong with it. Is there enough food? Is there a hair or anything inside of it? Does it look appealing? Always check for quality.

 

People may also skip the line to buy mochi or a drink. When this happens be sure to help out the guest who has been already waiting in line! Let the person who is buying a drink or mochi know that you’ll help them after you finish up the guest who is already inline.

 

Section Review:

What is a personal connection?

How should you treat your guest?

What is our view on our customers?

What should you never do with a guest?

What is line of sight?

What is our standards on cleanliness?

What are the store priorities?

How often should you check the bathroom?

Name some ways you can keep the store clean?

Give an example of positive language?

When should you call for back-ups?

When is it considered late when calling back-ups?

When are you allowed to use your phone?

 

The Menu

Knowledge about what you are serving is a must. All guests will expect you to know our food inside and out. You should be able to answer most questions they have concerning our food especially anything about allergens or dietary restrictions. Lack of knowledge will result in guest (and employee) confusion and the possible consumption of something they shouldn’t be eating! Therefore, it is very important we educate ourselves in our menu to provide the best possible customer service and prevent confusion and the consumption of something possibly hazardous to some people.

ALLERGENS

An allergen is when the body is hypersensitive to something in the environment. This “something” causes the body’s immune system to vigorously to fight it off. This can be just about anything for anyone and also nothing at all. The severity of an allergen on a body can be as little as red eyes or as serious as death. Therefore it’s imperative that we know what common allergens there are and how to help our guests avoid them! We also need to take precaution in properly handling common and deadly food allergens.

 

  The most common food allergies:

1. Gluten is a protein typically found in wheat & grain products. Most of our menu is gluten free except for these items:

   1. Chili Sesame Sauce

   2. Fried Onions

   3. Spicy Tempura Flakes

   4. Seaweed Salad

   5. Panko on the egg of the Miso Short Rib

   6. Potato Mac

   7. Shrimp Tempura

   8. All Beers

   9. Soy sauce
      For a majority of our recipes, we use Tamari, which is a gluten free soy sauce. The only sauce sauce that we use that is not gluten free is our soy sauce packets and our table soy sauce.

 

2. Shellfish allergen is when a person is allergic to shellfish (crab, shrimp, lobster, etc). This allergen is particular is extremely deadly to some people and can cause death! Things that contain shellfish

   1. Real Crab hand roll

   2. Shrimp Tempura Hand roll

   3. Gomae Sesame Shrimp

   4. Spicy Scallops

3. Nut allergen is when a person is allergic to nuts. We serve one kind of nut at Go Fish Poke Bar and that is peanuts. This is also a very deadly allergen that can cause death. The only thing containing peanuts is:

   1. Asian Slaw

While typically people don’t consider sesame seeds a nut, others do and it can also be very dangerous. It’s found in most of our menu. Things that contain sesame (seeds):

1. Signature Poke Mix

2. Sesame Gomae Shrimp

3. Ponzu Sauce

4. Gomae Sesame Sauce

5. Chili Sesame

6. Sesame Seeds  (dduuurrrrrrrrrrr)

7. Gilroy Garlic Furikake

8. Sunomono Salad

9. Seaweed Salad

10. Asian Slaw

11. All Handrolls

 

4. Soy allergen is when people are allergic to soybeans (also known edamame).  These items contain soy:

   1. Signature Poke Mix

   2. Veggie Poke Mix

   3. Seared Albacore

   4. Ponzu Sauce

   5. Gomae Sesame Sauce

   6. Chili Sesame Sauce

   7. Bacon of the Sea Hand roll

   8. Shrimp Tempura Hand roll

   9. Baked Miso Salmon

   10. Miso Crab

   11. Miso Short Rib

   12. Shoyu Ginger Chicken

   13. Asian Slaw

   14. Gomae String Bean

   15. Soy Sauce

   16. Tamari Soy Sauce

5. Egg allergy. These items contain egg:

   1. All mayo products

      1. Spicy Togarashi Aioli

      2. Miso Mayo

   2. Miso Crab

   3. Egg in Miso Short Rib bowl

   4. Spicy Scallops

   5. Real Crab hand roll

   6. Spicy Salmon hand roll

 

Although these are the most common food allergies, please remember that a person can be allergic to just about anything!

Precautions to Take when Handling Allergens

When anyone alerts you that they are allergic to something, you must take extreme precaution and extra care when serving them! Here are things to do when serving someone with a food allergy:

1. Wash your hands.

2. Change gloves.

3. Alert everyone on the line (and/or in BOH) of this person’s food allergy.

4. Use all new serving spoons, bowls, tongs, utensils, etc.

5. When switching to different product, changes gloves each time!

6. Let one person carry their bowl through the entire line from beginning to end.

7. Take your time when handling their bowl, try not to speed through.

8. Avoid coming into contact with what they are allergic too!

 

When you do these 8 steps when handling a person with a food allergen, you not only help them avoid it, but you show them that you are really taking care of them. You are taking every necessary step to make sure that this guest is safe and their food is okay to eat. They will have a smile every time!

 

The Poke Bar Menu

The BASE-ics:

(STEP 1) We have two sizes for our bowls:

1. Regular – which comes with 3 scoops of fish

2. Large – which comes with 5 scoops of fish and more base

 

(STEP 2) All our bowls come with a BASE option. Guests can choose up to 2 base options. (also known as ‘mix & match’)  They are:

1. Sushi Rice

   1. High grade Japanese white rice marinated in sushi vinegar

      1. Sushi vinegar is used to flavor sushi rice.

2. Brown Rice

3. Organic Mixed Greens

   1. Romaine heart, arugula, and various other greens

4. Chilled Yam Noodle

   1. A clear shirataki noodle made from yam(potato) starch. Zero calorie, Zero Carb!

   2. Always ask a guests if they would like sauce on their noodles. They are very plain without a sauce!

5. Nachos

   1. Mexican Tortilla Chips

      1. Come prepackaged on the side in Full or Half bags

6. Mix & Match Two

   1. Half and half! Choose two bases!

7. Extra Base

   1. If a guest wants a little more in their bowl, it’s fine! There is no additional charge for having more base in their bowl.

   2. If a guests wants a base on the side, we charge $1.50

 

(STEP 3) After the base, our bowls come with BASE TOPPINGS. They are all included except for one which cost extra. It up to the guest if they want all the base toppings or not. The can choose what they like! The base toppings are:

1. Miso Crab

   1. Gluten free imitation crab mixed with our house miso mayo sauce

   2. The first initial scoop is free, any extra is $1 per scoop.

   3. Place in the corner of the bowl

   4. If getting multiple scoops of crab, place on opposite ends of the bowl

2. Cucumbers

   1. These are layered thinly on top of the rice.

3. White onions

   1. Layered thinly above the rice

4. Avocado

   1. This option is the only one that cost extra! It’s $1 per scoop

   2. If getting multiple scoops of avocado, place on opposite ends of the bowl

5. Real Crab

   1. This is a hidden option. It’s not actually on our menu. People sometimes ask if we have Real Crab. And we do have it! Although we only use it in our hand roll. If a guest wants real crab they can opt for this option. Getting real crab cost $2 per scoop.

A common question we get  is “can we substitute ‘X’ for miso crab?” So the guest wants something else in the place of miso crab. The answer is yes, but only for certain items. Things that can replace miso crab are:

1. Avocado

2. Seaweed Salad

The POKE:

(STEP 4) Main part of the bowl, the protein! All of our fish is sushi grade or higher. We have two categories:

1. Dressed Poke – pre-marinated poke

   1. Signature Poke Mix – Ahi tuna, green onions, white onions, house ponzu sauce, sesame oil, togarashi spice

      1. Traditional poke

   2. Sesame Gomae Shrimp – Cooked shrimp marinated in our house made Gomae roasted sesame sauce. (only cooked fish)

      1. This is an allergen! Handle with care!

   3. Spicy Scallops – Raw scallops marinated in our house made Spicy Togarashi Aioli

      1. This is an allergen! Handle with care!

2. Undressed Poke – fish with no sauce

   1. Salmon

   2. Ahi Tuna – red tuna

   3. Yellowtail (also known as Hamachi) – a white tuna

   4. Seared Albacore – A white tuna seasoned with togarashi and sesame oil, torched on the outside. (partially cooked)

   5. Veggie Poke Mix – Organic tofu, marinated sweet soy shiitake, edamame, Inari (deep fried sweet tofu stuffed), seasoned with togarashi

      1. Whenever anyone gets veggie poke, the scoop count will always be +1. So if they want 1 scoop, you give 2. If they want 3 scoops, you give 4 scoops.

      2. We give one extra scoop because sometimes the chunks of tofu are big so not much goes into the scoop. We also want to make sure that guests feel like they not losing out by choosing a non fish option.

Remember regular size gets 3 choices whereas large size gets 5. Guests can opt for more scoops if they’d like. It’s an additional $2 per scoop of fish.

A common question that is asked is if we can substitute crab for fish (instead of getting crab, they want 1 more scoop of fish). The answer is NO. Fish is a lot more expensive than the miso crab! But the opposite is fine! If a person wants to replace a fish scoop with crab or avocado or even seaweed salad, that is fine! There is no additional cost. Be sure to let the registrar know if the fish scoops are substituted so the guest doesn’t get charged extra!

All dressed poke will go directly into the bowl. Undressed poke will go into a separate mixing bowl to be sauced and placed into the main bowl after. If the guest does not want sauce, the undressed poke will go directly into the main bowl.

When scooping fish, always scoop against the wall and make sure the scoop is packed. STAY TRUE TO THE SCOOP! Do not scoop straight up.

SAUUCCCYY:

(STEP 5) The part that makes us unlike any other place. All of our sauces are house-made from scratch! Guest’s have a choice of mixing their poke with any combination of our available sauces as well as putting more on top or having it to the side. People traditionally mix 2, but having 3, none, or all is definitely welcomed!

 

1. Ponzu [pahn-zoo] – A citrus soy sauce. Salty and Citrus taste. Contains Sesame Oil. Gluten Free. It’s our house sauce and the traditional sauce that goes on poke. It is our most popular sauce!

2. Gomae Sesame [go-mah-eh] – A creamy and sweet roasted sesame puree. Similar to a peanut sauce but with sesame. Gluten Free

3. Spicy Togarashi Aioli [to-ga-ra-shee, aye-oh-lee] – Our take on a japanese spicy mayo. Spicy and creamy taste. Contains mayo. Spiciness level is about the same as sriracha! Gluten Free. Our second most popular sauce!

4. Chili Sesame – A korean sweet spicy sauce. Made with gochujang, a Korean chili paste. Spiciness is MILD. NOT GLUTEN FREE.

When saucing fish, there is not exact measurement. Fish amount can vary on selection of the guest and sauce amount depending on the number of sauce choices. Therefore, our rule of thumb is to lightly coat the fish. ALWAYS add sauce to a fish little by little. If you put too much sauce, you can’t take it away. Whereas if you don’t add enough, you can always add more. So under sauce until you get to a light coat, don’t over sauce. This you will need to be shown in store!

 

All the TOPPINGS!:

(STEP 6) The fun part! Guests can to choose from a variety of toppings to finish off their bowl with! They can get any or all toppings. We break them into two categories:

 

Fresh Toppings:

1. Green Onion

2. Masago

   1. These are fish eggs. People will call this roe, tobiko, caviar, little nemos. They all refer to masago (although they are not all the same thing!)

3. Serrano

   1. This is a spicy pepper! It’s technically spicier than a jalapeño, but since we wash the seeds out, it’s not as spicy.

4. Seaweed Salad

   1. This topping cost $1

   2. Contains Gluten

5. Sushi Ginger

 

When placing the fresh toppings, green onion and masago will go dead center in the bowl. Masago will go first and then green onions right on top. Serrano, Seaweed salad, and sushi ginger will go into empty pockets on the sides of the bowls.

 

Yellow = where masago/green onion will be placed. Red = possible spots for serrano, masago, ginger

 

Dry Toppings

1. Gilroy Garlic Furikake

   1. A traditional japanese rice topping. Ours is made with fried Gilroy farm raised garlic, crispy seaweed, sugar, salt, sesame seeds, and other spices

2. Spicy Tempura Flakes

   1. Baked Spicy Panko bread crumbs, seasoned with our housemade spices.

   2. Contains Gluten

3. Fried Onions

   1. Seasoned and fried red onions

   2. Contains Gluten

4. Sesame Seeds

 

When placing the dry toppings into the bowl, they will only cover the fish portion, except for sesame seeds. Sesame seeds will be sprinkled over the entire bowl. Your goal is to put a nice light coat over the fish, which is about a spoonful. The reason you want to put dry toppings over the fish only is because it becomes harder to identify what’s in the bowl. The registrar looks at the bowl to determine its price. If they can’t identify avocado, extra miso crab, seaweed salad, etc; they won’t be able to correctly charge the guest!

The area in purple is where you want to place your dry toppings!

Assembly:

The assembly line can be broken down into 4 stations: base, fish, toppings, cashier(registrar). As our employee, you should be able to do all four stations in a fast, efficient, and clean manner. When we are busy, we typically have one person at each station. This helps us move the line super fast! We typically want one person to stay at a specific station so the bowls stay consistent. The most experienced will be on fish or doing online orders. Trainees are typically on base or toppings since those are the easiest to master! While we do want one person to stay at each station, the line is dynamic. This means that positions on the line will change depending on what can make the line move faster. For example, say the cashier leaves the line to go grab drinks and mochi for a guest and the toppings person is all caught up with everyone’s toppings. The person on toppings can temporarily move to the cashier spot and ring up guests until the cashier comes back. We want to keep a smooth flowing line. We do not want to wait for someone because “that’s not our position.” Remember teamwork makes a dream work! We want to help each other whenever possible! Always move fast  on the line, move as fast as you can while remaining NEAT and CLEAN.

1. The Base Station

   1. Base station is extremely important, is the first impression and the first interaction with our guests! ALWAYS be sure to greet them and ask how they are doing! Have a bubbly and positive attitude. Be very clear and loud when talking to them as well.

   2. After greeting them, the first question you ask is “What can I get started for you today?”

   3. They can order hand rolls, specials, sides or a poke bowl!

When assembling a bowl, a base only goes halfway into the bowl.

• When doing brown or sushi rice, DO NOT PACK THE RICE INTO THE BOTTOM. The rice should be placed in the bowl so it remains fluffy and only takes the shape of the bowl.

• When doing a half rice base, make sure you do the rice first, since it’s the easiest to form. The half rice, should make take half the bowl making a perfect half.
  
  

 

This is an example of a regular bowl. Halfway in the bowl for a base is just above a quarter size in height.

Example of base going halfway in the bowl (regular size)

 

Half rice base. Other half will be used for another base. (regular size)

 

• The salad base however, will fill a majority of the bowl! Make sure to push down on the salad so that there are no air pockets.

• When doing half salad and half noodle, be sure to do the salad first and do the same concept above with the sushi rice, where it takes half the bowl.

• For noodles, it will fill halfway into the bowl. Be sure to ask the guest if they would like sauce on their noodles since the noodles are plain without a sauce.

• Nachos will come completely on the side of a bowl. It will be in a sandwich bag.

• If doing half nachos and half another base, you will put half the amount the “other base” into the bowl and use a half bag of nachos. The half “other base” will cover the entire bowl. So if you look in the half rice picture on the left, that half rice amount will cover the entire bowl (quarter size now).

The half amount of rice (left picture) will now cover the entire bowl (right picture) and the nachos will come on the side.

• After size and base, the next portion is the base toppings.

  • You would ask the guest, “Would you like Miso Crab, cucumbers, and onions? They are all included in your bowl!” and you would ask separately, “Would you like an avocado for an extra $1?” You must always remind the guest of ANY ADDITIONAL CHARGE.

  • Miso crab will be placed first in any empty corner of the bowl

    • Extra miso crab must be placed on the OPPOSITE SIDE of the existing miso crab (or not next to it)!

Possible locations for extra miso crab!

• After miso crab, cucumbers are next. You will want to place a thin over the rice. Make sure they are spread out! This will help prevent hot rice from cooking the fish!

• Onions will come next! Grab a small amount and spread it throughout the bowl

 

• Avocado will go into any empty corner of the bowl

  • If there is miso crab in the bowl, avocado will go right next to it. You want it as close as you can make it. When placing the avocado scoop in the bowl next to the crab, make sure the scoop is FACING AWAY from the crab. This will allow you to put the avocado right next to it without getting any crab onto the scoop!

  • Extra avocado will follow the same concept as extra miso crab in being placed on the opposite end!

If you position your scoop like the red lines in this picture, your scoop of avocado will be right next to the miso crab without getting any crab on the scoop! This is what ‘facing away’ means.

2. The Fish

   1. The most important part, the proteins!

      1. Regular gets 3 choices

      2. Large gets 5 choices

      3. Extra scoops of fish is: $2/scoop

   2. Dressed poke will go directly into the bowl

      1. When placing dressed poke into the bowl, make sure to spread it out so that it does not remain in the “scoop” shape.

      2. Make sure that the scoop does not touch any other item in the bowl when spreading the fish! It will become cross contaminated!

   3. Undressed poke will go into a mixing bowl

      1. Some guests do not want sauce! Therefore the unsauced fish can go into directly into the bowl.

   4. Always scoop against the wall and make sure the scoop is packed. STAY TRUE TO THE SCOOP! Do not scoop straight up.

Scoop of fish being spread out.

3. Sauce

   1. When saucing the fish, there is no specific amount! This will always vary depending on the amount of fish and number of sauce choices. Your goal is to lightly coat the fish!

   2. Mix the sauce and fish fast. Don’t be afraid to get in there with the spatula, but do not smash/squish the fish!

   3. When placing the fish into your bowl, position the mixing bowl into the empty space.

      1. Use one hand to hold the mixing bowl and with the other, use the spatula to spread the fish into the empty space of the bowl. Be sure to cover the entire bowl. Leave no empty space. Make sure to get all the sauce and fish out of the mixing bowl! Don’t leave any piece of fish behind!

 

 

4. Toppings!

   1. All toppings are included! The only one that cost extra is seaweed salad, which is $1.

   2. Dry toppings will only cover the fish.

      1. Sesame seeds will be sprinkled over the entire bowl

   3. Green onions and masago will go dead center of the bowl

      1. Masago will go first

         1. Use 1 spoon of masago! Extra (excessive amounts) of masago will cost 50¢

      2. Green onions will go second, right on top of the masago

   4. Fresh toppings will go into empty pockets

(Left) Area where dry toppings will cover. (Right) Red circles are where fresh toppings will go. Yellow circle is where green onions and masago will go.

Top 5 Recommendations

The top 5 recommendations are subset of our poke bar menu. These are preset bowls where we choose the fish, sauce, and toppings for the guests. It’s perfect for those who aren’t familiar with our menu, first timers, or people that want a quick selection without customization.

 

When assembling these bowls, you must build the bowl exactly as listed. Employees should not need to ask customization options when building a recommend bowl. The only questions that should be asked:

• What size?

• What base?

• Would you like to add avocado to your bowl for an extra $1

• Would you like to add seaweed salad to your bowl for an extra $1

Be sure to let the everyone on the next station know what kind of bowl it is. You should quickly say “this bowl is a signature bowl.” From there everyone should know how to assemble the bowl. If, while building the bowl, the guest would like to customize it, go ahead and make the changes!

 

Remember, if it’s one fish, all scoops will be that fish. So a large “Tataki Bowl” will have 5 scoops of seared albacore. When we say “All toppings” it refers to all toppings that are free!

 

1. Ask for the size

2. Ask for the base

3. All bowls will come with miso crab, cucumber and white onion

4. Assemble the bowl according to the ingredients below!

Tataki Bowl

Fish: Seared Albacore

Sauce: Ponzu

Toppings: Fried onion, green onion, ginger, wasabi, sesame seeds

Spicy Salmon

Fish: Salmon

Sauce: Spicy Togarashi Aioli

Toppings: All toppings

The Signature

Fish: Signature Poke Mix

Sauce: None (you do not need to put extra ponzu on top)

Toppings: Gilroy garlic furikake, green onion, masago, sesame

I <3 Veggies

Fish: Veggie Poke Mix + 1 scoop

Extra: Avocado

Sauce: Gomae Sesame

Toppings: Seaweed salad, green onions, fried onions, gilroy garlic furikake

Notes: For this bowl, Seaweed Salad & Avocado are included. DO NOT CHARGE THEM FOR THE AVO AND SEAWEED SALAD. Also for all veggie bowls they get 1 extra scoop. So regular is 4 scoops of veggie and large is 6.

Dressed to Impress

Fish: Signature Poke Mix, Gomae Sesame Shrimp, Spicy Scallops

Sauce: None

Toppings: All toppings

Fin-tastic Specials

In addition to our poke, we offer various specials to keep the menu fresh and give something to those who do not eat fish! Our specials exhibit our culinary mastery in different styles of food and our ability expand beyond sushi. Some specials are permanent while other are rotating. For rotating specials, be sure to check the specials board in store.

 

These items are not physically available on the line. They are made in the back of the house to order.

 

For the Miso Short Rib and Shoyu Ginger Chicken:

• Always use a large bowl

• Always ask for their choice of base

• Always place furikake on top of the base

• Always ask the guest for their name

• Always ask what side would they like. If you are the registrar and don’t see the side, when ringing the guest up, be sure to ask them!

• Always write the guest’s name and what the item is on the bowl itself!

Miso Short Rib

Choice of Base

Furikake on top of Base

Choice of Side
Item Description: 4 hour braised, thick sliced marinated short rib, glazed with our house miso sauce, served with a panko crusted soft egg, pickled red ginger, green onions on top of a base of choice. The panko on the egg makes it not gluten free!

 

Shoyu Ginger Chicken

Choice of Base

Furikake on top of Base

Choice of Side
Item Description: Marinated and Roasted Chicken, glazed with our tamari ginger sauce, served with sauteed shiitake mushrooms, pickled red ginger, on top of a base of choice and sprinkled with sesame seeds.

For the kid’s bento box:

• The base choice is either sushi rice or brown rice onigiri

  • Onigiri is a rice ball. We simply press the rice into this shape so it’s easier to eat!

• Always ask what house drink the would like for their bento box

Kid’s Bento Box

Choice of Base: Sushi Rice Onigiri or Brown Rice Onigiri

Choice of House Drink
Item Description: Marinated and Roasted Chicken, glazed with our tamari ginger sauce, served on a small bed of greens and sprinkled with sesame seeds

 

This item does not come with a choice of side.

 

Remember to always:

• Call these items out to BOH.

  • Make sure they acknowledge you in the back

• When these items come out, be sure to get it to the guest as quickly as possible

• Always be sure to check on the order. If you see a guest waiting or quite some time has passed and you haven’t seen the order go out, always go check on the status with the back!

Sides

Guests get to choose 1 to go with their Shoyu Ginger Chicken or Miso Short Rib. They can also order these individually!

 

• Sunomono Salad [sue-no-moh-no]

  • Pickled Cucumber, Wakame (seaweed), Sesame Seeds

• Potato Mac Salad

  • Potatoes, Macaroni, Peas, Mayo, Egg

• Seaweed Salad

  • Seaweed, sesame seeds, sesame oil

• Asian Slaw

  • Organic kale, cabbage, carrot, green onion, cilantro, peanut, sesame vinaigrette

• Gomae String Bean

  • String bean, roasted sesame

Temaki Hand Rolls

Go Fish offers a variety of delicious hand rolls. Temaki hand rolls are different from sushi rolls. These are smaller rolls typically in the traditional cone shape or in a self roll to go package. The self roll to go package is the best method to have it in because it separates the inside from the seaweed wrap until ready to be eaten. This leaves the seaweed crispy! While we offer set rolls, guests can also ask for custom rolls! These are made by BOH. Make sure to get the guest’s name and ask if it’s, “for here or to go” and put these on the hand roll ticket!

Daily Hand Roll

Item Description: The hand roll of the week! It’s a rotating special hand roll where the contents change frequently. Be sure to take a look at the in store special’s board!

 

Bacon of the Sea

Item Description: Our signature hand roll. Crispy miso salmon skin, cucumber, avocado

 

Real Crab

Item Description: Also known as a California roll. Real crab, mayo, cucumber, sesame seed, avocado

 

Spicy Tuna

Item Description: Yellowtail tuna and/or Ahi Tuna mixed with sesame oil and sriracha, cucumber

 

Spicy Salmon

Item Description: Salmon, aioli, sriracha, cucumber, avocado

 

Negihama

[neh-gee-ha-ma]

Item Description: Yellowtail, green onion, togarashi, cucumber

 

Shrimp Tempura

Item Description: Battered Shrimp, cucumber, avocado, unagi (eel) sauce

 

Baked Miso Salmon

Item Description: Oven baked salmon with our house miso glaze, cucumber, avocado

 

Veggie

Item Description: Cucumber, sweet soy shiitake, avocado, inari, sesame seeds

 

Avocado

Item Description: Avocado. *this item is not on the menu but we can make it*

Bubbies Mochi Ice Cream

We also offer dessert! Our mochi ice cream is one of a kind. It is flown in from Hawaii!

Our mochi is GLUTEN FREE, although it is not lactose free.

 

Flavors:

• Green Tea

• Guava

• Lychee

• Tiramisu

• Pistachio

• Strawberry

• Li Hing Mango

  • -Li Hing is a salty dried plum

• Strawberry Dark Chocolate

• Raspberry White Chocolate

• Monthly Rotating Flavors

  • Be sure to check the specials board for the feature flavor!

Drinks

Go Fish offers a variety drinks, ranging from in house made lemonades, to mexican cokes, to craft sodas!

 

House Drinks

• Organic Matcha Green Tea Lemonade

• Organic Strawberry Lemonade

  • Made with real strawberries

• Organic Lychee Lemonade

  • Made with real lychee

• Organic Yuzu Lemonade

  • Yuzu is a sour japanese citrus fruit. This is more tart than your regular lemonade

• Mango Orange Guava Fresca

  • A blenda of mango, orange, and guava goodness

 

Bottled Drinks

• Water bottles

• Pellegrino Sparkling Water

• Mexican Coke

• Oi Ocha Green Tea

 

Craft Soda – Bundaberg

• Peach Soda

• Guava Soda

• Lemon Lime Soda

• Pink Grapefruit Soda

• Blood Orange Soda

• Gingerbeer

• Root Beer

 

Alcohol – Beer

• Sapporo

• Fort Point Beer Craft

  • KSA – Light & Crisp Kolsch Style Ale

  • Park – Hoppy Wheat Beer

  • Villager – IPA

• Koshihikari Echigo Beer

  • Japanese Rice Lager

• Hitachino Nest Japanese Craft

  • White Ale – Witbier

  • Red Rice Ale – Belgian Strong Pale Ale

  • Ginger Brew

 

Alcohol – Sake

• Akishika “Bambi” Sake

  • Compact, Dry, Clean, & Even

• Daruma Sake

  • Chewy, Smooth, Ricey & Round

• Ikezo Peach Sparkling Sake

  • A peach flavored sparkling sake with jelly inside! Shake well!

• Kaika Sanomaru “Bear” Sake

  • Dry, Clean, Crisp & Drinkable

• Kiku Masamune

  • Dry, Clean, Smooth, & Drinkable

• Shunnoten “Fisherman” Sake

  • Ricey, Semi-dry, Smooth

• Ozeki One Cup Sake

Popular Items & Choices

Here are some tips on what to tell guests if they ask what is popular! These are in order of most popular

 

Poke Bar

Base

• Sushi Rice

• Half Sushi Rice and Half Salad

• Half Noodle and Half Salad

Fish

• Signature Poke Mix

• Salmon

• Yellowtail

• Spicy Scallops

Sauce

• Ponzu

• Spicy Togarashi Aioli

• Ponzu & Spicy Togarashi Aioli mixed

• Ponzu & Chili Sesame mixed

Toppings

• All the toppings

• Gilroy Garlic Furikake

• Masago

• Green Onion

 

Hand Rolls

• Bacon of the Sea

• Real Crab

• Shrimp Tempura

• Daily

 

Specials

• Shoyu Ginger Chicken

• Miso Short Rib

• Gomae String Bean

• Potato Mac

• Seaweed Salad

Things to look out for

Here are some general tips on things you should be checking up on for quality and/or anything else:

 

• Veggie poke mix – check poke mix every morning, taste tofu

• Tortilla chips – check if stale

• Quality of rice – is it mushy?

• Miso crab – is it dry? Does it stick together or fall apart?

• Serrano – is it dark, mushy

• White onions – mushy, sour odor?

• Fish – mushy, fishy odor?

• Is there hair in the food?

• Are the house drinks sour or taste alcoholic?

 

Section Review:

What is gluten free on our menu?

List everything that contains gluten.

What items contain nuts?

What shellfish do we serve?

What is in a Signature bowl?

What are base toppings?

Where is onigiri?

What should you always do when someone orders a Go Fish Special?

Describe where toppings go.

Describe the proper way to scoop fish.

List the types of fish we offer.

Do we serve alcohol?

What toppings cost extra?

How much is an extra scoop of fish? 4 Extra scoops of fish?

What makes the miso short rib not gluten free?

What is a temaki hand roll?

Is our mochi gluten free?

Everything Else

F.A.Q. (frequently asked questions)

Q: Is there MSG?

A: MSG is only in the cucumber salad.

 

Q: Is your fish fresh?

A: Always! Comes in every morning, prepared daily.

 

Q: Can I mix sauces?

A: Of course!

Q: Can I get extra toppings?

A: Yes, of course. Although extra masago is 50¢

Q: Can I order extra/side of a base?

A: Yes $1.50 upcharge.

 

Q: What is the difference between naked poke and dressed poke?

A: Dressed poke has been pre-marinated in our sauces for a more deep rich flavor.

Naked poke has no sauce.

 

Q: Is miso crab made with real crab or imitation?

A: Imitation crab, but it’s really good!

 

Q: Are there any cooked fish?

A: Yes, shrimp poke is cooked.

 

Q: Can I buy your poke by the pound?

A: Unfortunately we don’t sell them by the pound.

 

Q: My kids don’t eat raw fish.  Do you have any recommendations?

A: As a matter of fact, yes!  We have a kid’s bento box meal! It’s chicken and also comes with a drink!

 

Q: Can I order my food online?

A: Yes, please go to our website, under menu section, to place an order and it will be ready for pick up next time.

 

Q: Why are online ordering prices different?

A: All of our online orders go through a third party, which charges an extra fee.

 

Q: Do you deliver?

A: Yes! We do through the app called Ubereats and Door Dash.

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Glossary

Gomae – Roasted Sesame

Togarashi – Japanese red chili pepper spice

Miso – traditional Japanese paste, made from soybean and salt. High in protein, vitamins, and minerals

Tamari – Gluten free soy sauce

Sunomono – Pickled vegetable

Onigiri – Rice Ball

Hamachi – Yellowtail

FOH – Front of House: line servers, cashiers

BOH – Back of House:  cooks, chefs, dishwashers, preps

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