Pokirrito reinvented what fast, casual, quality food looks and tastes like. Creator of RakiRaki Ramen and J/Wata Temaki Bar, the award winning Chef Junya Watanabe has succeeded in streamlining a menu that thinks outside all boxes. Pokirrito’s menu offers a wide variation of poke bowls, sushi burritos and more. These popular dishes are accompanied by Chef Junya’s famed Golden Ratio Poke Sauce that more than compliments its host. Pick from the extensive poke bowl menu or ‘build your own’ with choices like non-GMO white rice, brown rice or kale salad. Bowls are topped with scoops of seasoned fresh seafood ranging from ahi and salmon poke to scallops and even octopus! The eight signature sushi burritos are wrapped in crunchy seaweed and filled with fluffy rice and fresh, delicious ingredients including handline-caught tuna, fresh Alaskan salmon, spicy tuna and flame-fired teriyaki-glazed chicken.

Accompany your poke bowl or sushi burrito with your pick from our beverage list. Pokirrito serves everything from craft iced tea to Stumptown Cold Brew, wine, sake and Japanese and local craft beer.

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Pokirrito is the culmination of years of training and the dreams of Chef and creator Junya Watanabe. Chef Junya always envisioned bringing to life his favorite flavors from Japan and Hawaii, in the form of the absolute freshest sushi and poke possible. 

Pokirroto uses only local and responsibly-sourced macrobiotic organic produce and top-quality meat and seafood.  With the launch of Pokirrito, he has exclusively launched POKE & the sushi-burrito into a new stratosphere with the freshest Tuna and seafood, direct from the San Diego ocean fish market. 


Born in Tokyo, Japan, Junya Watanabe is the owner and executive chef of Rakiraki Ramen & Tsukemen in San Diego, California. Watanabe came to the United States as a teen and pursued his education at UCLA, where he received a Master’s degree in Economics. Watanabe always held a keen interest in the culinary arts and had frequent cravings for the cuisine of his homeland. He noticed that the staple flavors and dished of Japan could become a popular trend in the states. He flew back to Japan to spend the next six years dedicated to learning the basics of cooking. Watanabe quickly established himself as a devoted student in the culinary arts. Chef Junya broke into the culinary world to pursue his passion for fusing Japanese cuisine with his new acquired knowledge.