Back to TopJoin the conversationFollow ZagatYou’re missing outThe Zagat app helps you find the best places, faster.LUNCH MENUOur popular lunch menu includes sandwiches, salads and soups made from the finest cured and house-roasted meats, artisan cheeses, and organic, locally sourced produce available.  Our customers have our promise to use only the finest ingredients and to continually work to keep our menu fresh, nutritious, and absolutely delicious.Once upon a time (in, like, 2014), poke was something you could really only get in Hawaii. Lost souls walked the streets of big cities with only sushi and kale salads to eat—but both foods in the same bowl? It wasn’t a readily available thing on the mainland. Ari Kahan wanted to change that. With fond memories of poke-eating in Hawaii as a kid, the Los Angeles native had a vision to bring the concept across the Pacific. In April of 2015, he opened Mainland Poke in Beverly Grove, joining a few other early pioneers of the trend like Sweetfin Poké in Santa Monica, and Poke N Roll in Glendale.

Before Mainland’s doors opened, Kahan made a pilgrimage to Hawaii to study the poke craft at its source. “I thought I might as well go eat my heart off. I went around three to four weeks, traveling around Hawaii, and ate at every poke shop on the island,” Kahan said. Poke shop owners took Kahan under their wings. He went on fishing trips and learned tricks of the trade from the masters of poke. “Everyone—unprompted—was incredibly awesome and friendly. That’s part of being on the island. Everyone is good people.” When he returned to California, Kahan wanted to separate himself from the other players in the poke game who serve frozen fish. He’d focus his concept instead on serving sushi-grade seafood, even though it would mean sacrificing profits. “If you ever see ahi that’s an even grade of pink, that’s how you can tell if it’s frozen. Ask any of your poke places to serve you without sauce. It’s an even grade of pink because the tuna was brown, and they oxidize the tuna—and that makes it that perfect level of pink—and they freeze it.”

“It’s a third of the price to serve frozen tuna,” he said. “Think about your food costs coming down about 15 percent. That’s a huge difference just serving fresh versus frozen. For us, we don’t compromise like that. It doesn’t matter what everybody else is doing.” “Our pricing is just about in line with everybody else, but our costs are significantly higher. We make less money, it’s the truth.” Kahan says the business doesn’t take overfishing lightly, and buys responsibly sourced tuna for about $16 a pound even though $5 frozen options are out there. His expensive ethical choice is put on display at his newly opened second Mainland location in Glendale. The 1,200-square-foot space features a window into the walk-in freezer where fresh fish from the market gets broken down daily by staff like chef Zachary Lopez. It’s an incredibly laborious task for a fast casual place. It’s not just slicing the guts out and the skin off; Lopez spends time with tweezers pulling out bones and tiny flecks of unwanted fish bits before the meat gets diced and sent off to the public.

“Imagine if you could get a frozen fillet that’s already cut for a third of the price,” Kahan said. But Kahan obviously doesn’t want to imagine Mainland going down that path, even if it would make the business more money.sushi club delivery pinamar “My personal sentiment is that it has to be of a quality that we eat and enjoy ourselves. sushi san francisco akikoIf you don’t believe that it’s of quality you would personally want to eat, what are you doing with your life?” jiro dreams of sushi rent For now, the brand will keep doing business as usual and continue opening at a sustainable rate. samurai sushi menu jacksonville beach

(Up next is a Marina del Ray location.) Kahan hopes that his personal sentiment will be honored years down the road as Mainland continues to grow. “We’re not looking for a quick cash-out. For us, our brand is quality. sushi reis kaufen hamburgThat’s what we want to be about,” he said. where to buy sashimi grade fish melbourne“I’ll probably regret saying this in ten years, but if anybody bought us they’d probably lower the quality. youda sushi chef pc downloadThey’d look at the cost and be like, ‘I could save 20 percent off the bat.’”Each day we select the freshest sustainable, sushi grade fish; our fish come in whole and are never frozen. Our modern and unique twist on poke highlights prime cuts so we purposely do not pre-marinate, and we build your bowl to order.

There are endless combinations of bases, sauces, and toppings for you to customize and enjoy. A very different type of taco place-- we tried it on a Tuesday which is the night for $3.00 taco night. You select the type of tacos you would like to order and it is fixed all fresh right on the spot for you. The tables are all community tables that can seat 6-8 people. I ordered the Seared ahi... I came to eat with a friend here, wondering how it was going to be. I looked at the prices and items they had to offer, and I had my doubts at first. The customer service they offered was high spirited and very kind, local students working there definitely give you a relaxed feeling as they offer their choices and... This is the most innovative Mexican food I have had. And I have had a lot! You order and pick up at the counter. Then sit on benches at very long shared tables. Not a luxurious sit down restaurant with waiters, but after you taste the food you won't care. The staff is friendly and...

Tasty food that is mostly Mexican style. Menu is quite varied. One of the few establishments serving a hot sauce that will actually get your attention. Interesting interior with stainless steel bench seating and banquet tables. It is self service but food preparation didn't take long and the guy behind the counter brought our order out.Lots of meat options for the meat lovers out there but plenary of vegetarian options as well. I recommend the veggie beets. Their late night taco deal for $3 is amazing... tacos are all terrific. Great variety and the hot chili house sauce is the bomb. This rocks it for late night chow. Today i went to TLT and i must say it was delicious i had the Steak Quesadilla Salad Bowl and my friends had the Chicken Taco Salad and the Pork Belly Salad. We each had a lemonade of the 3 different falvors and one order of Ceviche. I talked to Cody the manager he was excited about the food and... It's pretty impressive that an outfit that started out with one food truck has morphed into a really neat restaurant, with tasty, well-prepared food at very reasonable prices.