Tim Archuleta, Executive Chef and Partner
Tim Archuleta co-owns the award-winning company, ICHI Dozo Restaurant Group (ICHI Sushi + NI Bar, ICHI Kakiya, and ICHI To Go) with his wife Erin Archuleta. Tim has nineteen years of experience as a sushi chef and over ten years of experience managing restaurant kitchens. Tim is civically and culinary engaged. Tim has cooked alongside up and coming greats at SoCal and Austin Indie Chefs Week 2014 and 2015; co-hosted a fish market tour for the International Association of Culinary Professionals annual conference; and participated in the San Francisco debut of the Asian culinary LUCKYRICE festival, featuring Chef Morimoto. Tim has participated as a Celebrity Chef offering up demonstration tips at San Francisco magazine’s FallFest and the Asian American Heritage Street Festival. Tim is a member of the Golden Gate Restaurant Association. Tim participates as a volunteer chef in The Center for Urban Education about Sustainable Agriculture (CUESA)’s Sunday Supper and Summer Celebrations which support the Ferry Building Farmers Market and education programs; a volunteer educator for the food and community nonprofit 18 Reasons; and is a supporter of local, sustainable agriculture and fisheries.
ICHI Sushi, has been named one of America’s Top Restaurants (Zagat National 2013), one of San Francisco’s Top Twenty (Zagat San Francisco 2013), has won Best of the Bay in five outlets; Best Japanese 2012—2015 by 7x7 magazine readers; a Small Business Week Award, 2014 from San Francisco Mayor Edwin M. Lee, and scored high praise from The San Francisco Chronicle, as offering one of Restaurant Critic Michael Bauer’s Favorite Dishes; and The San Francisco Chronicle Top 100 Restaurants 2015 and 2014. Tim’s cooking has been featured in The New York Times; USA Today Travel; AAA’s VIA magazine; The Hollywood Reporter; Louis Vuitton’s San Francisco City Guide; Lonely Planet’s San Francisco and Encounter guides; The San Francisco Chronicle; The San Francisco Examiner; San Francisco magazine; 7x7 magazine; Edible: San Francisco; Meatpaper magazine; Specialty Food Magazine; Athlete’s Quarterly; KQED’s Bay Area Bites; and on NBC KRON 4, and Tokyo TV, as well as in numerous blogs.
Tim is a native of Sacramento, California, and formerly apprenticed under the tutelage of Sensei Chef Kiyoshi Hayakawa at Tokyo GoGo and Ace Wasabi in San Francisco.
Who we are + how we're aligned
ICHI Dozo Restaurant Group is civically-minded. ICHI Dozo team members are proud supporters of CUESA (the Center for Urban Education about Sustainable Agriculture), La Cocina, The San Francisco and Marin Food Banks, No Kid Hungry, 18 Reasons, 826 Valencia, Voice of Witness, Zyzzyva, and many local school and education initiatives. ICHI Dozo is a member of the Golden Gate Restaurant Association and the Mission Bernal Merchants' Association.
We are grateful to the teams who support us, like: Davis Wright Tremaine LLP, Elizabeth Hanley Accounting, Ruth Stroup Insurance, Carol Gilbert and CGI Retail, Diablo Valley Benefits, BALI Construction, Lifebox Studios, Tucci Lighting Design, Alanna Hale Photographer, Jon Adams Illustrator, Erik Marinovich Lettering Artist and Designer, New Bohemia Signs, RSW Paint, our incredible landlords, and the neighbors we've been so lucky to live near these past ten years. Thank you to the community who makes ICHI's locations such special gathering places. We're honored to share birthdays, anniversaries, proposals, rehearsal dinners, and hey — Mondays, with you.
Be in touch: INFO (at) ichiSUSHI.com