Tom Walton is no stranger to the Australian food scene. The chef is at the helm of the ever-popular Bucket List on Bondi Beach and now, after falling in love with the nation’s new favourite takeaway option, has decided to launch his own poke brand with Nudefish Poke.

It was love at first sight for Tom. “I fell head over heels in love with it about 3 years ago while travelling through the US, a little hole in the wall shack dishing up a simple offering for sashimi-grade tuna, a simple shoyu dressing, shallots, sesame and chilli and a big scoop of avocado straight from the skin. I was hooked. We travelled back a couple of months ago to do some research and poke has taken off in a huge way over there and the game has really changed,” he says.

It’s a dish well-aligned with the Australian lifestyle. “Poke is really my food philosophy developed into a bowl. It has its roots in history but is open to creativity, seasonality, customisation and is centred around fresh, quality ingredients, prepared without fuss or much intervention.”

As for the business side of things, Tom insists it will be a group effort. “I bumped into a good mate James Nathan, who is also in love with poke and we spent and afternoon plotting the beginnings of NudeFish together. Fish guru John Susman has also become part of the Nudefish family bringing his ocean of knowledge of all things seafood.”

The menu itself will offer eight bowls crafted around premium sashimi grade fish, alongside a selection of plant-based meals, the option to make your own bowl, as well as a few specials. “We’re also blowtorching the fish (aburi) and doing a take on ochazuke where we’ll pour hot miso broth over a salmon bowl that gently cooks the raw fish. It’s so good,” says Tom. There will also be snacks galore. “We’re working on some poke rice paper rolls as and have some seasonal dips like miso eggplant and taro chips. There’s matcha and white chocolate popcorn, and a range of our own pressed juices.”

As for where to try the poke out for yourself, Nudefish Poke will be landing in North Sydney at Greenwood Plaza from July 17. Then the eatery will hit Martin Place in the CBD, with plans to roll out interstate shortly after.