PHOTOS COURTESY OF CALIFORNIA FISH GRILL
an Asian twist and dial up umami. A creamy wasabi aioli and teriyaki glaze amp it up. “Wasabi can be polarizing, so we mel- lowed the flavor by turning it into a creamy sauce paired with a pineapple reduction,” said Jocson. House-made sauces carry the global flavors in each of the bowls. The fiery Dy - namite Shrimp Bowl (31 grams protein) is composed of crispy shrimp tossed in a spicy dynamite sauce enlivened with Sriracha; a mix of red and green cabbage, cilantro, green onions, tomatoes and a sesame soy drizzle complete the build. The Salmon Burrito Bowl (47 grams protein) rounds out the seafood bowls. Rice and slow-cooked pinto beans—a combo of vegetables and grains that equals a complete protein—is topped with Cajun-mar- inated salmon, avocado slices, tomato-cilant- ro mix and pickled onions. A side of Roast- ed Tomatillo Salsa and drizzle of signature cream sauce tie it together. For landlubbers, there’s an Island Teriya- ki Chicken Bowl with 48 grams of protein. Grilled chicken is paired with kale slaw, roasted corn, tomatoes, avocado and green onions, then finished with teriyaki and dy - namite sauces and sesame seeds. “The portions are generous, with 4 to 6 ounces of seafood or chicken in each bowl,” said Jocson. Prices run $12.99-$13.99, which for a protein-packed fast-casual meal, seems like a deal. “Over time, we were able to build af-
THE EVERYTHING PROTEIN BOWL LEADS THE LINE- UP. IT FEATURES FOUR PROTEIN SOURCES—GRILLED SALMON, CAJUN-SPICED SHRIMP, SWAI AND GRILLED CHICKEN—LAYERED OVER RICE AND SLOW- COOKED PINTO BEANS AND FINISHED WITH DICED TOMATOES, A CHILI MIX AND FRESH PARSLEY.
fordability into our relationships with sup- pliers,” said Jocson, who has been with Cali- fornia Fish Grill for 10 years. That gives the brand the leeway to keep a lid on costs. THUMBS UP FROM THE LEADERSHIP TEAM During the R&D process, the leadership team constantly tastes and suggests tweaks. “They are all different palates, but we aim for a bal- ance of sweet, salty, spice and creaminess, with sustainability always at the forefront,” said Jocson. One bowl that didn’t make the cut com- bines salmon with hot Louisiana-style spices and dirty rice. “On paper, it sounded deli- cious, but none of us said we would order it again. That’s the ultimate test,” he said. The five new bowls are on the core menu,
but Jocson introduces three to four limit- ed-time items a year, falling into either the bowl, sandwich or taco category. To highlight the return of rockfish to sustainable status, for example, he introduced an island teriyaki bowl, putting the species in the spotlight. California Fish Grill communicates its sustainability message on marketing materi- als both in stores and online, describing the country of origin for each species and how it was caught. Customers can find out more information through a QR code. A native of the Philippines with broad experience in the restaurant, retail food and hotel industries, chef Jocson has always en- joyed the way food brings people together— even in a fast-casual setting. “It’s a pathway for me to experience inspiration and spread joy,” he said.
JANUARY 2026 RESTAURANT BUSINESS
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