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BAKKU Sushi Bar
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What happens when science, sustainability, and gastronomy come together?This is Ulva, a locally cultivated seaweed grown...
03/11/2026

What happens when science, sustainability, and gastronomy come together?

This is Ulva, a locally cultivated seaweed grown by ISER Caribe as part of a system designed to utilize nutrients, create new resources, and contribute to a more sustainable marine ecosystem.

But for us, the story doesn’t end there.

When it reaches our kitchen and our bar, a new question emerges:

How can we transform that effort into an experience?

And that’s how Echo of Stone was born.

Japanese Gin • Sake • Sesame • Soy • Local Ulva Seaweed Syrup

Because working with local ingredients doesn’t always mean taking more from our environment.

It can also mean cultivating, researching, regenerating, and discovering new ways to responsibly use what our ecosystem can produce.

A conversation between science, the sea, and gastronomy.

A special Thank you to Chef Josiah Hernandez from The Chef's Garden for the opportunity, collaboration & education.

📸📸 Kristian Gerardo González | Photographer

Lo que hoy conocemos como un “sushi roll” no siempre se ha visto así.En Japón, el makizushi tradicional parte de una ide...
16/10/2026

Lo que hoy conocemos como un “sushi roll” no siempre se ha visto así.

En Japón, el makizushi tradicional parte de una idea mucho más sencilla: arroz avinagrado, nori y un relleno cuidadosamente seleccionado. Pocos elementos, equilibrio y respeto por el producto.

Con la llegada y popularización del sushi en Norteamérica durante el siglo XX, esa tradición comenzó a reinterpretarse para un paladar que todavía no estaba familiarizado con ingredientes como el pescado crudo o el nori.

Así nacieron nuevas formas de presentarlo: el arroz por fuera, aguacate, diferentes proteínas, salsas, texturas y combinaciones que eventualmente dieron paso al concepto de “sushi roll” que conocemos hoy.

Y esa evolución también forma parte de la historia del sushi.

En Bakku nos gusta conocer de dónde viene la técnica antes de decidir hacia dónde llevarla.

14/10/2026

A5 W A G Y U N I G I R I

Japanese luxury, finished the Bakku way.

Bakku
📍Rincón, PR

C O J I N Ú A / B L U E R U N N E RCaught approximately 12 miles off the coast of Mayagüez, Puerto Rico; Chef Joerick...
09/09/2026

C O J I N Ú A / B L U E R U N N E R

Caught approximately 12 miles off the coast of Mayagüez, Puerto Rico; Chef Joerick’s hometown.

A fish with firm, juicy and a pronounced ocean flavor, balanced by a subtle natural sweetness and a structure that works beautifully for raw preparations when handled properly from the moment of capture.

Working with species like this is also part of understanding what our waters have to offer and giving greater value to our local fisheries.

S I E R R A / Puerto Rico.Una especie pelágica de carne firme, jugosa y de sabor marino profundo, cuya presencia suele s...
02/09/2026

S I E R R A / Puerto Rico.

Una especie pelágica de carne firme, jugosa y de sabor marino profundo, cuya presencia suele sentirse con más fuerza durante los meses frescos.

Sin embargo, este verano nuestros pescadores la están encontrando en aguas de Puerto Rico. Cambios extraordinarios en las corrientes y en la temperatura del mar están alterando patrones que por años entendíamos como más predecibles.

Para nosotros, trabajar pesca local también significa observar, escuchar al pescador y entender cómo está cambiando nuestro mar.

Conocer lo que pescamos es parte de aprender a cuidarlo.

______________

K I N G M A C K E R E L
A closely related species to the Spanish mackerel

A pelagic species with firm, juicy flesh and a deep ocean flavor, usually found more frequently during the cooler months.

However, this summer our local fishermen have been catching sierra in Puerto Rican waters. Unusual changes in ocean currents and sea temperatures are shifting patterns that for years we understood to be more predictable.

For us, working with local seafood also means observing, listening to our fishermen, and understanding how our ocean is changing.

Knowing what we catch is part of learning how to protect it.

20/08/2026

Bakku is more than what arrives at the table.

It’s how we welcome you, how we present each dish, how we care for the details, and how we make every person who walks through our doors feel.

To us, hospitality means being present.

It means cooking with intention, serving with care, explaining what we do, listening, and creating a space where food becomes an experience.

Because at the end of the night, we don’t want you to only remember what you ate.

We want you to remember how you felt.

This is Bakku.



Dassai 39 Junmai DaiginjoElegant, clean and beautifully balanced. Delicate notes of ripe fruit, soft florals and a silky...
10/08/2026

Dassai 39 Junmai Daiginjo

Elegant, clean and beautifully balanced. Delicate notes of ripe fruit, soft florals and a silky finish.

A premium addition to the Bakku experience, thoughtfully selected to complement our sushi, sashimi and crudos.

Precision on the plate. Precision in every sip.

H O K K A I D O S C A L L O P SHarvested from the cold northern waters of Hokkaido, Japan, these premium scallops are c...
20/07/2026

H O K K A I D O S C A L L O P S

Harvested from the cold northern waters of Hokkaido, Japan, these premium scallops are celebrated for their exceptional sweetness, delicate texture, and remarkably clean flavor. Regarded as some of the finest scallops in the world, they embody the quality, craftsmanship, and respect for ingredients that define Japanese cuisine.

At Bakku, you can experience them in one of our most beloved signature dishes, Hotate Crudo, where their natural flavor takes center stage. They are also featured in our selection of Nigiri and Sashimi, allowing you to appreciate the elegance and purity of this extraordinary ingredient in its finest form.

16/07/2026

Behind every fish, there’s a story.

There are people who head out to sea before sunrise, who know these waters by heart, and who make possible what eventually reaches our sushi bar.

Today, we’d like to share Anyel’s story. Because supporting local fishermen has never been a trend for us

it’s simply part of who we are

03/07/2026

The wait is over. Home feels complete again.

After weeks of rebuilding, refining, and preparing, we’re finally reopening our doors.

Thank you for your patience and unwavering support.

We’ll see you this Monday.

Dirección

Carrera 115 Plaza Bonet Suite 6
Rincon
00677

Horario de apertura

Lunes 17:00 - 22:00
Martes 17:00 - 22:00
Miércoles 17:00 - 22:00
Jueves 17:00 - 22:00

Teléfono

+19398086194

Página web

Notificaciones

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