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 as a supporter of local, sustainable agriculture and fisheries. ICHI Sushi + NI Bar has scored high praise from Eater National “18 Hottest Sushi Restaurants in the US Right Now” 2014 and San Francisco’s “Hottest Restaurant Right Now” by Eater SF readers and Editors, 2014. Thrillist named ICHI Sushi + NI Bar one of the “21 Best Sushi Spots in America” 2015. USA Today’s 10Best has named ICHI one of the “Healthiest Menus in San Francisco” 2014, and one of the “Top Ten Japanese Restaurants in San Francisco” 2014, 2015. The San Francisco Chronicle has included ICHI Sushi + NI Bar in their annual Top 100 Bay Area Restaurants in 2014 and 2015.
Chef Archuleta has also been featured in Vogue, Athlete’s Quarterly, The Hollywood Reporter and the Zagat Top 20 Restaurants in the Bay Area 2013, as well as the 2013 Louis Vuitton City Guide. ICHI Kakiya and Chef Archuleta have been featured in The New York Times.
ICHI Kakiya has been named in numerous Bay Area outlets as one of the most anticipated openings of 2015.