Chef Kevin Tien found his passion for the kitchen while working at a young age in his family’s restaurant. This passion soon led him to his first job - a sushi chef at Tsunami Sushi in Louisiana where he would hone his knowledge and technique of all things seafood. As a sushi chef, Chef Tien gained not only a respect for fresh ingredients but also a love for excellent customer service.

Chef Tien has since expanded his culinary resume by working for James Beard Award-winning chefs Tyson Cole at Uchi and Jose Andres at Oyamel. Now Chef Tien is venturing out on this sea we call life with his first restaurant concept, Poke Pop!

Poke (pronounced POKE-ay): “to section, slice, or cut” in Hawaiian.

Poke Pop: bringing the flavors of Hawaii and beyond to DC.
All of our poke is sustainable sourced and served over premium grade sushi rice.

Pop Up Closed. Thanks for the great food Chef Kevin!



The Hawaiian - $12
ahi tuna
soy ginger dressing
cucumber, wakame, red onion
scallion, furikake

The Vietnamese - $12
cold smoked yellowtail
nuoc cham dressing
pickled daikon, carrots, cucumber
thai chili, mint, holy basil, peanuts

The Korean - $12
house cured atlantic salmon
korean chili dressing
pickled red cabbage, radish, scallion
nori, puffed rice

The Mexican - $12
house cured atlantic salmon
chili crema, cilantro lime vinaigrette
pico de gallo, avocado, radish
crispy quinoa

Substitute tofu for any protein in any bowl to create your own vegetarian bowl.