In case you've been living under a rock — and we suspect you haven't, because Wi-Fi — here's an update on the SF food scene. For the past year or so, about half of all new restaurants have seemed to revolve around poke. Although Limu and Shoyu is technically part of this mix, it's far from being just another poke place. Master chef Ken Lui, a Hawaii native, helms the kitchen, serving up sustainably sourced poke in a cozy space. Ordering is a simple four-step process: Pick a base of sticky rice, brown rice or salad; your fish or tofu; your sauce (think garlic shoyu and spicy miso aioli) and tasty extras. Aloha.


A poke spot that bridges the gap between local joint and fast casual.
Not only is the food delicious, the impact is minimal — all the utensils, serving dishes, cans and bottles are compostable or recyclable, too.
2815 California St., Pacific Heights, San Francisco, CA 94115
Daily, 11 a.m.-3:30 p.m. & 4-7 p.m.


By Mike Weiss

San Francisco-based marketer Mike Weiss has an undying love for sports, film photography and anything with gin. He's a firm believer that the West Coast is the best coast. Find him on Twitter @mikeini.