Poke Burgers, a Toronto-based concept known for combining poke and burgers into a single menu item, is getting ready to open its first permanent location at 335 Yonge Street in downtown Toronto.
The company’s new location is set to open in World Food Market, according to BlogTO, with an opening expected in Summer 2026, though an exact date has not been announced. Founded by Cesar Mandujano and Julian Tangarife Munoz, the business has built a following through pickup and delivery since launching in July 2025. Customers can expect its signature poke burgers featuring fried rice buns, marinated seafood, and layered toppings such as crab salad, avocado, and house sauces.
Poke Burgers began as a social media-driven concept that quickly gained traction, accumulating more than 8,000 Instagram followers while operating without a storefront. The founders developed the idea after experimenting with late-night food orders and combining elements of poke bowls with burger-style construction. The brand has since expanded its presence by documenting its buildout and development process online.
The upcoming World Food Market location marks the company’s transition from a pop-up model to a physical retail space. The food hall at 335 Yonge Street houses a range of global food vendors and has become a landing spot for emerging food concepts in downtown Toronto. At the time of reporting, construction is still underway as the team prepares for launch.
The menu centers on customizable poke burgers made with sushi-grade fish, including tuna, salmon, and shrimp, alongside options like crab salad, avocado, and signature sauces such as spicy mayo, eel sauce, and cilantro sauce. The concept also includes crispy-rice-style buns as the base, giving the product its signature structure.
Beyond the core offering, the company has hinted at additional items, including fries, loaded fries, and Poke Puffs, though these remain in development. The founders continue to engage with customers through social media, where they share updates, testing, and early menu development as the opening approaches
