ABOUT US

A youthful Drake Doepke put in work in a Bozeman Japanese restaurant and a sushi hot-spot in Hawaii, where he lived out of his “Holy Van” and learned and adapted to the art of Sushi.

Doepke spent his early 20’s traveling around Asia, Studying the cuisine and culture of other countries.  His culinary roots date back to his teenage years, when his father, a philosophy professor at the University of Colorado in Boulder, would bring him along on sabbaticals to Asia.  

A couple of years into running Big Fork’s location, Doepke realized that SakeTome needed a bigger market.  SakeTome Big Fork was busy in the summer and slow in the winter; the more people in the area, the busier.  Missoula was the obvious next choice.

Sustainability and creativity have always been at the top of SakeTome’s priorities, and in the seafood business, a reverence for the ocean is of utmost importance.  We are trying to be as sustainable as possible, so we search out products from all over the world that share same mindset.  Japan, New Zealand, Iceland, Alaska, Maine, Scandinavia, and more.  In line with sustainability, we try to use as much local produce as possible.  Our micro-greens are grown specifically for us, right here in Missoula.

Along with sustainability, we value a healthy community.  We want a place that people come to meet and be in a creative and fun environment. Either come with friends or come alone and make new ones.