Each day, whole, fresh fish is delivered to this mini-chain of Los Angeles counter-serve spots. Though many places opt to purchase less expensive frozen seafood, Mainland owner Ari Kahan opts for responsibly sourced sushi-grade tuna from sustainable purveyors, which his team slices in-house, so diners can consume tuna, albacore, toro, salmon, salmon belly and octopus without fear of depleting the seas. A departure from the traditional poke prep, Mainland does not pre-marinate its seafood, opting to build bowls to order, completely from scratch. Guests can choose to customize or go for one of the signature selections like So Cali, a mix of salmon, avocado, coconut sauce, sweet onions and jalapeno.
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