Executive Chef Tim Archuleta and Wife-Partner Erin Archuleta founded ICHI Catering in April of 2006 in San Francisco’s Mission District.  In 2010 ICHI opened its Lucky Cat Deli in the 331 Cortland Bernal Heights incubator space. ICHI Lucky Cat Deli graduated from 331 Cortland in 2011. Simultaneously in 2010, ICHI launched its first sushi bar, ICHI Sushi, at 3369 Mission Street. 

Since opening, ICHI Sushi was named one of American’s Top Restaurants in the Zagat 2013 guide and Zagat San Francisco Bay Area Guide 2013’s Top 20 Restaurants, has won Best of the Bay in five outlets, and is included in the 2013 San Francisco Louis Vuitton City Guide.

At ICHI Sushi, sustainability is the focus, and menus change seasonally. ICHI offers Omakase service at the bar and tables. ICHI keeps an extensive chilled sake list and serves regional beer, wine, and Asahi and Sapporo on tap.

ICHI Sushi accepts walk-ins, please just stop in and add your name to the list. You're always welcome to have a drink or snack in our NI Bar. 

Executive Chef and Partner, Timothy Archuleta

Tim has eighteen years’ experience as a sushi chef and over nine years’ experience managing restaurant kitchens. In 2006, Tim formed award-winning ICHI Catering, where he presides as Executive Chef and Co-Founder. In September 2010, Tim and Erin Archuleta opened the doors to their first restaurant, ICHI Sushi, which has won Best of the Bay in five outlets and scored high praise from The San Francisco Chronicle and Zagat in its first year of operations. Tim’s cooking has been featured in The New York Times; The San Francisco Chronicle; Edible: San FranciscoThe San Francisco Examiner; AAA’s VIA magazine; 7x7 magazine; Lonely Planet’s San FranciscoSan Francisco Encounter, and Discover San Francisco guides; Meatpaper magazine; KQED’s Bay Area Bites; tablehopper; Daily Candy; Tasting Table; Grub Street; Thrillist; UrbanDaddy; Haute Living; Mission Loc@l; San Francisco Magazine; The San Francisco Bay Guardian; The San Francisco Weekly; Yelp’s Top Ten; Citysearch; Specialty Food Magazine;; Broke Ass Stuart’s San Francisco; and on NBC KRON 4, as well as in numerous blogs. Tim is leading a Sustainable Fish Market Tour and Chirashi Breakfast at the 2013 International Association of Culinary Professionals Annual Conference. Tim participates as a volunteer chef in CUESA’s Sunday Supper and Summer Celebrations and is a supporter of local, sustainable agriculture and fisheries.

Partner, Erin Archuleta

Erin offers a strong business, public relations, and food community background. Erin is a development board member and has participated as an event chair for The Center for Urban Education about Sustainable Agriculture (CUESA), was an advisory board member to Gastronaut, LLC, and has participated as an occasional contributor to, and was a Trustee of the City of San Francisco as a member of the Leadership San Francisco 2012 class. Erin was invited to participate in a meeting with Democratic Leader Nancy Pelosi for an interview with Latino business owners advising the 2011 American Jobs Act. Previously, Erin held the position of Director of Field Operations and Strategy for the literacy nonprofit 826 National. She has acted as a spokesperson for 826 at the National Conference on Volunteering and Service 2011 in a plenary hosted by Target and was interviewed by CNN’s Soledad O’Brien. In 2012, Erin was invited to lead a workshop at Northwestern University’s Global Engagement Summit on Scale and Replication of small business, nonprofit, and NGO initiatives. Erin has also volunteered with The Golden Glass (Slow Food San Francisco’s premier wine event) and National Resources Defense Council’s Growing Green Awards (supporting sustainable food initiatives).