At first, you might scratch your head at the fact that Hawaiian celeb Chef Sam Choy picked a sleepy block in San Bruno, right across the street from Artichoke Joe’s Casino, for the first California franchise of his Sam Choy’s Poke to the Max.
But the reason for the unlikely location becomes crystal clear when its head Chef Wade Tamura explains: First, the seafood gets flown in regularly from Hawaii, and San Francisco International Airport is just a short hop away. Second, one of Choy’s favorite vacation spots just happens to be San Francisco.
With poke places seemingly popping up on every block these days, what sets this one apart? I had a chance to find out, when I was invited in as a guest of the fast-casual eatery a week ago.
First, there’s no denying the pedigree of having a James Beard Award-winning Hawaiian chef behind it. Choy comes out to the Bay Area at least four times a year. And Tamura, who was previously at Facebook, Google, and the Slanted Door in San Francisco, also has worked with Choy for more than two decades.