Men on the Scene: Tyler Fushikoshi

Tyler Fushikoshi wanted to bring a new experience to local diners when he opened Fushipoké a year ago in downtown Sarasota. Poké, pronounced po’-kay, is a traditional Hawaiian diced raw fish dish most often  made with tuna. Fushikoshi’s concept was to “bring to Sarasota a healthy, delicious
meal my customers could custom build without a wait.” His patrons are treated to the freshest tuna available as he flys his fish in daily from Hawaii. Other protein toppings such as salmon, chicken, steak
and tofu are also offered. The bases for the poké bowls are kale, soba noodles and rice. Garnishments include seaweed salad, edamame, and kimchi pickles. The poké bowls can be finished with sauces such as
the traditional poké sauce, Japanese citrus ponzu sauce, wasabi avocado and spicy mayo. Fushipoké’s dinner menu includes ramen noodle bowls and, for treats, an assortment of South Pacific confections. Dining can be eat-in, carryout or delivery. Born and raised on Maui, Hawaii, Fushikoshi
grew up attending local ohana (family) gatherings that included an assortment of fresh ocean to table seafoods served poké style and prepared from recipes passed down through generations. He is no stranger to the restaurant industry spending many early childhood days in the kitchens
of family friend and one of Hawaii’s most famous chefs, DK Kodama of the Sansei Seafood Restaurant Group. After moving to Sarasota as a teenager, Fushikoshi attended Riverview High School and USF where he earned a finance degree. But he couldn’t shake the restaurant bug, so after
stints managing Owens Fish Camp and The Shore establishments for the Caragiulos, Fushikoshi took the entrepreneurial leap and opened Fushipoké at the age of 25. When he can break away from the business, he enjoys a good workout and a bridge run with his Portuguese water dog, Peri.