Tim Archuleta co-owns the award-winning sushi restaurant, ICHI Sushi 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 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 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.
Bring 2 quarts heavily salted water to a boil. Add noodles and stir once, then leave to cook until al dente. Strain and then plunge into a bowl of ice...
