Home to Hawaii in Search of Poke

Home to Hawaii in Search of Poke

Traditionally the fish came from the shallower waters along the reef. Keoni Chang, the corporate chef of Foodland, a statewide supermarket chain founded by an Irish immigrant in 1948, remembers that his great-grandfather ate poke made of oio (bonefish), caught on the flats, the flesh roughly scraped. It was more of a poi-like paste than the slashed cubes of poke that mainlanders eat today, and funkier; in his memory, his great-grandfather always washed it down with Miller Lite.

In the 1970s, local preference shifted to the larger fish of the deeps, above all ahi (yellowfin tuna), typically anointed with shoyu (Japanese soy sauce) instead of sea salt. This was in part because of changing demographics: Japanese immigrants, with their own custom of eating raw fish, started coming to Hawaii in 1868 to work the sugar plantations. As of the 2010 census, 57 percent of the state’s residents were of Asian descent, the largest groups being Filipino, Japanese and Chinese; the poke that locals eat is as much of a mix as they are.

Twenty-three years ago, Judy Sakuma, a native of Vietnam who fled Saigon during the war, and her husband, Willy, began selling shoyu ahi poke from a cooler under a parking garage off Kapahulu Avenue, not far from Waikiki Beach. Now she and her daughter, Kim Brug, offer eight kinds of poke at Ono Seafood, a small, eternally besieged storefront with a couple of picnic tables, next to that same garage.


Judy Sakuma, center, started selling shoyu ahi poke from a cooler under a parking garage not far from Waikiki Beach. Now she and her daughter, Kim Brug, run a small storefront, Ono Seafood, that is constantly besieged.

Marco Garcia for The New York Times

Her shoyu ahi is a marriage of Hawaii and Japan, given a sheen of sesame oil and a “secret shoyu” made with premium soy sauce and ingredients known only to her and Ms. Brug, and seasoned with skinny, snaking strands of limu, inamona and a faint but menacing tattoo of chile. Better yet is the spicy ahi, veiled in mayonnaise with a streak of heat. Half the kick comes from ginger, and the pop from tiny beads of masago (capelin roe).

Fresh ahi is delivered daily and turned into heaps of translucent ruby cubes. (Tako, or octopus, poke is also available.) Order a “bowl,” and you receive a foam box of rice and poke, no more, no less. The rice itself is impeccably fluffy and exhaling warmth, just enough to leave the fish in a cool blush. Toppings are do-it-yourself from a case by the counter, stocked with seaweed salad, pickled onions, Korean taegu (spicy-sweet dried cuttlefish), tsukemono (Japanese pickles) and boiled peanuts. But you don’t need them.

Fish flags — which fishermen fly over their boats when sailing back to harbor after the day’s catch — hang from the second-floor railing of a strip mall in Moiliili. Up the stairs is Ahi Assassins, run by Joshua Schade, a third-generation fisherman from Kahaluu on Oahu’s windward side, and his longtime girlfriend, Erika Luna. On their front door a bumper sticker declares: “Keep the country country!”


For Joshua Schade of Ahi Assassins, poke is inextricable from his life as a fisherman. From the moment the fish leaves his boat to the moment it’s served, at most two days pass.

Marco Garcia for The New York Times

For Mr. Schade, poke is inextricable from his life as a fisherman and all its risks. Two summers ago, his boat sank. It was the Fourth of July; no one saw the flares. He swam two miles home in the dark, and brought the Coast Guard back to rescue his father and two uncles.

From the moment the fish leaves the boat to the moment it’s served, at most two days pass. Its flesh is a barely muted incarnadine, sliced in larger hunks than typically found elsewhere, and beautifully tender.

Any of a dozen types of poke may be on hand, including shoyu garlic with crisp, clarifying arcs of white onion; pake, Hawaiian for Chinese, contoured with ginger and scallions; and “lunatic,” named after Ms. Luna (“if you had to live with her, you’d know,” Mr. Schade said) and essentially spicy ahi, only with sriracha untempered by mayonnaise.

Ahi Assassins was supposed to be just a fish store. (There are no tables.) But after the owners invited the neighborhood to an opening-day blessing in the parking lot, with food and poke for everyone, people came by looking for more. “It’s not just the food,” Mr. Schade said. “It’s that feeling like you walked into my house.”


At Maguro Brothers in Kekaulike Market in Chinatown, the recipes lean Japanese, with flavors like ume-shiso, tangy and bright from salted plum.

Marco Garcia for The New York Times

Junichiro and Ryojiro Tsuchiya, brothers from Kawasaki, Japan, started Maguro Brothers in 2014 as a stand along the back wall of the Kekaulike Market in Chinatown, with a few tables for diners. (They’ve since added a takeout window in Waikiki.) Junichiro spent a decade working at Tokyo’s famed Tsukiji fish market, and the seafood here, fresh from the nearby Honolulu Fish Auction — the largest in the United States and the only one to sell fresh tuna — is pristine and exactingly cut. Slabs of ahi sit in a glass case, with thin white rings like a tree trunk’s and a deep, thrilling red at the center.


Tamashiro Market stands just a mile from the Honolulu Fish Auction — the largest in the United States and the only one to sell fresh tuna — where Guy Tamashiro, one of three brothers who run the store, buys seafood before dawn six days a week.

Marco Garcia for The New York Times

The recipes lean Japanese, with flavors like ume-shiso, tangy and bright from salted plum, and a tumble of hamachi (yellowtail) stung by wasabi. The brothers’ take on spicy ahi is creamier, with more sweetness to the mayonnaise and a milder, if persistent heat. But they, too, honor Hawaiian tradition in a version strewn with little pronged fronds of limu. It tastes brinier than others around town, and closer to the sea.

Some of Honolulu’s longest-standing poke destinations are grocery stores, like Tamashiro Market, run by three brothers, Cyrus, Guy and Sean Tamashiro. Their grandparents opened the original store in 1941, in Hilo, on the Big Island; after it was destroyed by the 1946 tsunami, they moved to Oahu and set up shop in Kalihi.


On any given day at Tamashiro’s, you might find poke made of surf clams, kajiki (blue marlin), nairagi (striped marlin) and kawa kawa (mackerel tuna).

Marco Garcia for The New York Times

They were prescient: The address is just a mile from what is today the Honolulu Fish Auction, where the Tamashiro brothers buy seafood before dawn six days a week. They make poke from almost everything they get their hands on: surf clams, kajiki (blue marlin), nairagi (striped marlin) and kawa kawa (mackerel tuna), whose flesh is the lushest red.

Strong flavors are ascendant here, with nuances that only a kamaaina might understand, like ahi with white onions (clean and sweet) versus ahi with green onions (mellower). Their tako poke, made with octopus caught in local waters, is lovely: The octopus is first lomi-ed, or massaged, with salt, then steamed into submission.

At Tamura’s Fine Wine & Liquors in Kaimuki — one of six locations across the islands — the poke counter is tucked at the back but fills the whole wall. As at Tamashiro’s, the variety of poke is giddying, including dried aku (skipjack tuna), concentrated and blood-rich; smoked marlin; clams, oysters and mussels; nearly a dozen variations with ahi; and even pipikaula (Hawaiian beef jerky). Some of the seafood has been frozen, as noted on signs, but most is fresh from the auction.


Poke made with ahi and limu (seaweed), at Tamura’s Fine Wine & Liquors in Kaimuki.

Marco Garcia for The New York Times

Recipes are straightforward, with minute shadings. Here is ahi with inamona and sea salt; there, ahi with limu and sea salt. Shoyu is calibrated with little more than ginger. As for “Tamura’s secret sauce,” the manager I spoke with laughed and said, “I can’t tell you.”

The Foodland near my mom’s house, one of more than two dozen statewide, has a sign over the poke counter that says “Hawaii’s home for poke,” and it is — the never-fail poke you run to the store for when friends announce they’re stopping by.

The shoyu ahi is strong and just salty enough (ask for the shoyu to be packed in a separate container, to add at home); the spicy ahi has a worthy heat. The recipes for all outlets are overseen by Mr. Chang, a graduate of the Kamehameha Schools and the Culinary Institute of America in Hyde Park, N.Y.

There’s nothing ceremonial about his approach. He uses ingredients like sea asparagus, truffle oil and gochujang, and makes a deconstructed California-roll poke with avocado, furikake and sriracha, one of the stores’ best-sellers. And he’s not against the mainland poke craze, “so long as you take time to understand the history and apply common sense and restraint.”

“If it’s amazingly delicious — ” he said, and trailed off. “It’s a free country.”

If You Go


2570 South Beretania Street, second floor (University Avenue), Moiliili; 808-439-4045; ahiassassins.com


At Ala Moana Center, 1450 Ala Moana Boulevard (Piikoi Street), Ala Moana, and other locations; 808-949-5044; foodland.com


At Kekaulike Market, 1039 Kekaulike Street, No. 113 (North King Street), Chinatown, and another location; 808-259-7100; instagram.com/magurobrothershawaii


747 Kapahulu Avenue (Hunter Street), Kapahulu; 808-732-4806; instagram.com/ono.seafood


802 North King Street (Palama Street), Kalihi; 808-841-8047; tamashiromarket.com


3496 Waialae Avenue (10th Avenue), Kaimuki, and other locations; 808-735-7100; tamurasfinewine.com

Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.


Source link

About The Author

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *