Plant-Based Tuna Hits Bay Area: Impact Food Teams Up with Onigilly for World’s First Serving

We’re excited to announce that Impact Tuna (plant-based raw sushi-grade tuna) will be available at all 3 locations at Onigilly (San Francisco, Palo Alto, and San Mateo) starting March 15th. Onigilly is a beloved Bay Area Japanese eatery that is committed to using delicious, healthy, and high quality ingredients to serve gourmet Japanese-inspired poke bowls and onigiri (rice balls).

Ongilly will be serving Impact’s plant-based tuna, a whole cut seafood product that is pioneering a new frontier in food innovation. This soft launch will provide an opportunity for consumers to experience delicious and nutritious plant-based seafood. Impact Tuna will be added as a fifth protein option on Onigilly’s menu, alongside existing tuna, salmon, shrimp, and tofu. Impact Tuna will be available both in their Onigilly Rice Balls & their Japanese-inspired Poke Bowls.

“We're thrilled about our partnership with Impact Food and the opportunity to bring their game-changing plant-based Tuna to our guests,” said Onigilly Founders Koji & Aki Kanematsu. “At Onigilly, we pride ourselves on offering authentic and innovative Japanese cuisine, and being the first restaurant to serve Impact Tuna is a testament to our commitment to both. We can't wait for you to try it!"

Founded by Kelly Pan, Stephanie Claudino Daffara, and Adrian Miranda in 2021, Impact Food is reimagining a more sustainable food system by creating tasty and healthy plant-based seafood innovations. Impact’s first product, Impact Tuna, is reinventing the seafood experience by providing the same umami taste, melt-in-your-mouth texture, and nutritional value of conventional fish all while protecting our oceans from overfishing. 

Made with 9 ingredients that includes pea protein, algae, and vegetable juice, Impact Tuna is high in Omega 3 fatty acids, low in calories, has no cholesterol, and is always mercury-free. Using proprietary texturization technology and processing innovations, Impact Food turns plants into high quality whole cut seafood that is scalable using standard off the shelf equipment.

“We strive to empower consumers with the choice to eat food that is better for them and the environment, without ever compromising on taste. We’re excited for you to choose your impact and experience Impact Tuna at Onigilly!” said Kelly Pan, Co-Founder & CEO of Impact. “Seeing our plant-based product at Onigilly for the first time was very emotional, and I can’t thank Koji and Aki, the co-founders of Onigilly, enough for their trust and support.” said Impact Co-Founder & COO Stephanie Claudino Daffara. “It’s amazing to see a product we’ve worked so hard on finally debut to the public,” said Impact Co-Founder & CTO Adrian Miranda.