Although many consumers may not immediately identify sushi-grade fish as well-suited for guests on the go, Pokeworks, a quickly growing fast-casual restaurant brand, is looking to change that stereotype.
Pokeworks announced Poke Bombs April 21, marketing them as “making poke easier to grab and enjoy on the go … designed for guests with busy days.” The off-prem friendly approach to menu innovation has already proven successful for the California-based brand known for poke bowls and burritos.
The Poke Bombs feature sweet inari tofu pockets filled with white rice and topped with fresh poke: ahi tuna, salmon, surimi or lobster. According to a press release, each order comes with two umami-forward pieces, easy to enjoy anywhere — signaling an eagerly off-prem approach to poke.
“We’re seeing more guests looking for food that keeps up with their day,” Mike Wu, cofounder and head of concept at Pokeworks, said in a press release. “Poke Bombs make it easy to grab something fresh and satisfying, whether you’re on your way to work, between meetings, or just need a quick bite.”
The dish is available for grab-and-go or via online ordering, emphasizing another flexible approach to poke from a brand that claims to offer guests over 50,000 ways to customize their orders.
The on-the-go menu innovation comes during a year of calculated growth with aligned franchisees for Pokeworks, targeting expansion in the Midwest, California, Florida, New York and adjacent markets — moving beyond its current 80 locations across 22 states, Taiwan and Canada.
Citing an initiative to listen closely to customer needs Pokeworks reported record year-over-year store sales, increased transaction counts, and the highest levels of franchisee and guest satisfaction in its 11-year history last year.
In a February press release, Peter Yang, Pokeworks cofounder and head of development, credited much of the brand’s 18 percent system growth throughout 2025 with listening closely to consumer demands.
Americans, particularly Gen Zs and millennials, are making their preference for off-prem menu items clear with their ordering habits. According to the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report, 51 percent of respondents belonging to that group said picking up takeout or ordering drive-thru meals were essential to their lifestyles.
Similarly, the NRA report found off-premises traffic at full-service restaurants jumped from 19 percent in 2019 to 30 percent in 2024, displaying an upward trajectory in meals consumed beyond the four walls.
While consumers continue to crave travel-friendly menu items, that demand may drive other brands with core offerings traditionally enjoyed in-house — sushi and beyond — to innovate for guests on the go.
