Red Poke is a healthy Hawaiian/Korean fast casual restaurant that offers a broad selection of freshly prepared raw fish or meat in rice or salad bowl. We provide experience of the fusion of Hawaiian,Korean and Japanese cuisine characteristics through the strongburst of flavors in every bite
Ray Park is the former Vice President of Barn Joo restaurant in NYC. Ray opened Red Poke in December 2016 and is currently the founder of Red Poke. Prior to opening Red Poke, Ray worked in various restaurants including Kristalbelli, Spice Market and Barn Joo restaurant. Ray’s favorite bowl is YSL, which consist of tuna, salmon, cucumber, red onion, edamame, yuja chojang sauce, masago, scallion and sesame seeds. The name YSL derives from Ray’s mother, Young Sook Lee. During off days Ray likes to dine in different restaurants and try new foods and drinks within the city.
Brendan Yun is the former Chef of Momosan, Morimoto’s new restaurant. Brendan joined Red Poke in December of 2016 and is currently the executive chef. Prior to opening Red Poke, Brendan worked in various restaurants including Neue house, Barnjoo and Saga Ponack restaurants. Brendan’s favorite bowl is Chef’s Yun Favorite, which consist of salmon, cucumber, red onion, serrano pepper, wasabi aioli, mustard green, pickled radishes and crispy shallot. During off days Brendan likes to hiking in Catskill mountain and visit Newport, Rhode island.
Our Core Values
Commitment & Dedication
We are committed to deliver the faithful quality of our food, service, people and profit, while taking extraordinary care of our guests and staff. We will strive to be recognized as a leader of the service industry by consciously focusing on our continuous improvement. We will provide a clean and well-maintained environment for our guests to enjoy. We will ensure that all guests and staff are treated with respect. We will dedicate ourselves to communicate and motivate our staff to build a place where they can come to work with happiness and fun.