On poke....

Poke is a raw salad served as an appetizer in Hawaiian cuisine. The word "poke" means to section or to slice in the Hawaiian dialect. The poke that is commonly known is very different compared to the original version of the dish. At its earliest stages poke consisted of whole fish that had been gutted, skinned and deboned. It was then sliced across the back bone as a fillet and tossed with sea salt and ogo. It was not until the 19th century when foreign vegetables were introduced that items such as tomatoes and onions were included . The present form of poke became popular around the 1970s. It used skinned ,deboned, and filleted raw fish served with wasabi and soy. This form of poke is still common in the Hawaiian islands.

   We serve a simple table side poke at the restaurant that customers really enjoy. Nothing out the ordinary, just really high quality ingredients at their prime. Our poke consists of super fresh Ahi tossed together with scallions, white soy, kukui nuts, sesame oil, sambal, ogo, kona salt, and maui onions. I've had my fair share of ahi in my time but the ahi that we get here is on another level. The ingredients used in the poke bring out the flavor of the ahi and make it shine. We serve the poke with fried Ulu and taro chips. Here are some pictures of the poke I made the other day.....