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The Sweetfin Innovation Kitchen represents the next evolution of Sweetfin, a chance to expand on what we already do best. Created in collaboration with a two-Michelin-starred chef, this new menu builds on our signature California-with-Asian-influence flavors and introduces warm grain bowls, vibrant salads, and comforting, flavor forward dishes alongside our poke classics. It’s an extension of our chef-driven approach, offering more variety while staying true to our roots. The Innovation Kitchen is exclusively launching at our West 3rd location, with plans to roll out to more Sweetfin locations soon. Same Sweetfin. More to explore.
avocado, miso eggplant, sesame-ginger slaw, pickled carrots, edamame, crunchy seed and nut mix, cilantro, with a yuzu kosho mayo and chili vinaigrette drizzle, served over brown rice
tri-tip steak, roasted Japanese sweet potato, red onion, scallion, arugula signature Asian-style steak sauce served over quinoa and brown rice
avocado, roasted vegetables, spicy herb sauce, crunchy seed and nut mix, pickled carrots/onions, sesame tahini dressing served over chickpeas, quinoa, and brown rice
spicy gochujang sauce, roasted broccoli, sesame-ginger slaw, crunchy seed and nut mix, cilantro and scallion served over white rice
Protein options -
roasted chicken (+2),
miso salmon (+3),
tri-tip steak (+4),
or roasted organic tofu (+2)
Napa cabbage, kale, green onion, pickled carrots, cucumber, mint, cilantro, cashews, chile vinaigrette with a choice of protein
Avocado, chopped romaine, slaw, and arugula, chickpeas, pickled red onions, pickled carrots, edamame, miso-caesar dressing with your choice of protein
avocado, edamame, shaved red onion, lemon-miso-tofu dressing
Choice of base. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.
spicy mayo sauce, hijiki, avocado, edamame, cucumber crispy onions
yuzu kosho sauce, avocado, edamame, cilantro, jicama, cucumber, edamame
miso sesame shoyu sauce, avocado, red onion, togarashi, bean sprouts, seaweed salad, pickled ginger
ponzu lime sauce, mango, pickled ginger, napa cabbage, edamame, macadamia nut
yuzu kosho sauce, shimeji mushrooms, pickled ginger, avocado, daikon sprouts, white truffle oil drizzle
ponzu lime sauce, sweet potato, avocado, edamame, cucumbers, carrots, napa cabbage, daikon sprouts
Build Your
Own Bowl
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
