Better meetings
start with
better sushi.
Dry-aged bluefin. Konbu-jime salmon. Hon hamachi. Exceptional fish, thoughtfully prepared, beautifully boxed, and delivered straight to your office.
Cut this morning.
Served by noon.
Every catering order is portioned and boxed the day it goes out — the same knife work you'd get sitting at the bar.
Feeding the
whole floor?
Built for the
office floor
Not a $12 sandwich tray. Real sushi, cut the morning of, delivered inside Market Square or anywhere in Mid-Market.
Standing lunch accounts
Same day each week, same headcount, one invoice. Set it once and your team stops deciding.
Client & board lunches
Bara chirashi and the Signature Set, plated to travel. Anchors a room the way a sit-down sushi lunch does.
Launches & all-hands
Individually boxed and labeled with dietary tags, dropped at your lobby on the hour — from ten orders to twenty thousand.
Catering packages
The Desk Drop
One roll or inari set per head, individually boxed and labeled. The recurring weekly team lunch.
The Market Spread
Futomaki trio, snow crab, garden roll and inari across shared platters, plus drinks. Built for all-hands and launches.
The Client Table
Bara chirashi, the Signature Set and dry-aged tuna inari. For the lunch where the room has to be impressed.
Reserve your date
Tell us the room and the headcount. We confirm within one business day with a menu built to your budget.
The menu
Walk up to the stall in Market Square, or book catering and we'll build the menu around your team.
Sushi Rolls
Cut to order, six pieces unless noted
Dry-aged bluefin tuna, kombu-jime aged salmon, hamachi, deep-fried kanikama, tamago, veggies
26g protein
Snow crab, deep-fried kanikama, Japanese mayo, tamago, veggies
20g proteinTofu skin, mushroom, takuan, carrot, cucumber, avocado, shiso
13g proteinInari Sushi
Marinated bean curd, seasoned rice
A tasting of the kitchen's range in five bites — the full inari lineup
30g protein
Dry-aged bluefin over sweet, savory marinated bean curd
22g protein
Kelp-aged salmon with a bright yuzu dressing
21g protein
Fresh, seasonal vegetables over seasoned rice
9g proteinDonburi & Bowls
High protein — 34g and up, no fryer
An assortment of our finest cuts, scattered over seasoned rice — the kitchen's full range in a single bowl
52g protein
Dry-aged tuna and konbu-jime salmon over rice — lean and protein-forward
48g proteinGinger-soy braised hon hamachi collar with a side of white rice
34g proteinSides & Soups
From the Hakko kitchenMarinated fried chicken, crisp and light, with house lemon mayo
24g proteinSlow-simmered seasonal mushrooms in dashi
6g protein
Sesame, rice vinegar, a little chili
3g proteinWhite miso, tofu, scallion
4g proteinDrinks
Brewed and bottled in-house where we canCold-pressed strawberry, lightly sweetened
Unsweetened, served cold
Lightly sweet, no syrup
Chilled, 500ml
A market stall, built in honor of a father who believed in one
Ichinoba is a food stall inside Market Square, on the stretch of Mid-Market the city keeps saying it wants back. One busy hall, a thousand people moving through it, and a stall that knows what most of them order by Thursday.
"Ichiba" is Japanese for marketplace. "Ba" is Vietnamese for father. The name holds both, and so does the kitchen: dry-aging, kelp-curing and knife work usually reserved for a room with tablecloths, served to people with forty minutes.
Sister stall to The Roll SF.
Questions,
answered
Don't see yours? Call (369) 227-9991 or write catering@ichinoba.com.
Book Catering24 hours for most catering orders. For large events — hundreds or thousands of boxes — reach out as early as you can and we'll confirm capacity and timing.
The Desk Drop starts at 10 orders, The Market Spread at 20, and The Client Table at 6. Walk-up orders at the stall have no minimum.
Delivery is free within 0.2 miles, which covers Market Square. We also deliver across Mid-Market — we'll confirm details when we reply to your request.
Yes. Vegetarian, gluten-conscious and no-raw-fish options can be noted and labeled per box. Tell us in the notes on your catering request.
Every catering order is cut and boxed the morning it goes out — dry-aged bluefin, kelp-cured salmon and hon hamachi, prepared the same day.
Yes. Standing lunch accounts run the same day each week with the same headcount on one invoice.
Yes — we're a food stall inside Market Square at 1355 Market St, Suite 100, open weekdays 11am–7pm.