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OUR MISSION IS TO
FUEL LIFE THROUGH FRESHNESS.

Sweetfin was created with the goal of providing healthy, nutritious and flavorful bowls with premium quality ingredients and with approachability. Our fine-casual restaurant concept takes all the familiar flavors of sushi and puts them in an easy to eat, portable, customizable, and affordable bowl.

Our culinary philosophy is centered in our “Pole to Bowl” ethos which means that in sourcing our fish we aim to use the highest-quality and most sustainable raw fish we can find while still maintaining a reasonable price point. Our menu is 100% gluten free and we are vegan and vegetarian friendly.

100% Fresh, 0% Gluten

The Sweetfin Story

Each culture does it differently: Japan has sushi and sashimi, Latin America has ceviche, Italy has crudo and Scandinavia has gravlax. Hawaii has poké. We fell in love with poké after visiting the Hawaiian Islands. Fresh, healthy and delicious, poké took all of the best components of sushi and put them in an easy to eat container. Let’s just say we couldn’t stop at eating just one bowl.

Being Californians, however, we love the inventiveness of California cuisine and wanted to meet in the middle of the Santa Monica Pier and the aku boats of Hawaii’s fishing areas.Since that would have put us right smack in the heart of the Pacific, we instead set up shop here, on the California coast, where we’ve updated the same savory mix of rich Ahi tuna, shoyu and sesame oil with the inventive flavor combinations of California cuisine.

Pole to Bowl, Responsibly Sourced

Yellowfin Tuna
Indian Ocean
Our Yellowfin Tuna is wild-caught in the Indian Ocean and is certified “Dolphin Safe” by “Friend of Sea”. Our Tuna also is defined by the Monterey Bay Aquarium Seafood Watch program as a “Good Alternative.”
Monterey Bay Aquarium Seafood Watch
The MBA Seafood Watch Program has created a set of recommendations that help consumers choose seafood that’s fished or farmed in ways that have less impact on the environment.
Salmon
British Columbia
Our salmon is responsibly raised in British Columbia from feed to production. The Salmon feed includes no antibiotics, growth hormones, poultry or mammalian feed. The Salmon has a natural diet and is high in Omega 3 fatty acids. Low stocking densities allow the fish to grow naturally, producing a quality of farmed salmon that is robust and healthy.
Aquaculture Stewardship Council
The ASC’s mission to transform aquaculture towards environmental sustainability and social responsibility.
Albacore Tuna
Fiji
Our Albacore is wild, line-caught off the Fijian Islands. Fiji is a signatory to the Western and Central Pacific Fisheries Commission (WCPFC) which was established for the conservation and management of highly migratory fish stocks in the region. Our Fijian Albacore is MSC certified and there is virtually zero “non-fish” bycatch caused by the fishing methods.
Marine Stewardship Council
The MBA Seafood Watch Program has created a set of recommendations that help consumers choose seafood that’s fished or farmed in ways that have less impact on the environment.
Shrimp
Responsibly & ethically raised, certified 4 STAR Best Aquaculture Practices
Best Aquaculture Practices
BAP is the most comprehensive farmed seafood certification program in the world. It's the only program that ensures your farm seafood is produced safe and sustainably at every step in the process

Featured In

Our Past Chef Collabs

The Tway Bowl

The Tway Bowl is an exclusive collaboration with content creator Tway Nguyen. This refreshing, herbaceous bowl is inspired by Tway's Vietnamese heritage.
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The H Woo Bowl

The H Woo bowl is an exclusive collaboration with Chef and Content Creator H Woo and takes inspiration from his travels in Thailand.
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The Blais Bowl

An original collaboration by Top Chef Master and James Beard nominated Cookbook author Richard Blais
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The Katsuji Bowl

The Katsuji Bowl is an exclusive collaboration with Top Chef Katsuji Tanabe. The bowl is a mix of Japanese and Mexican flavors inspired by Katsuji's heritage
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The Bakman Bowl

The Bakman Bowl is an exclusive collaboration with Burt Bakman, the pitmaster behind the highly acclaimed SLAB Barbeque. This fiesta of flavors is a celebration of Burt's Israeli upbringing and his wife's Argentinian roots.
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The Ms Chi Bowl

The Ms Chi's Bowl is an exclusive collaboration with Top Chef Shirley Chung of Ms Chi's Cafe. The bowl is a poke version of Yusheng or Prosperity Toss - a traditional Singaporean dish created to celebrate the Chinese New Year.
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