Where can I get some good poke in the south bay?
01-29-2009 | 01:25 PM
#1
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Where can I get some good poke in the south bay?
Besides Hukilau, which is good, but expensive.... where can I get some good poke?
(If you don't know what I'm talking about, please move along.)
(If you don't know what I'm talking about, please move along.)
01-29-2009 | 01:56 PM
#4
Last edited by kyoung05; 03-30-2011 at 09:02 AM.
01-29-2009 | 02:06 PM
#6
Poke is hard to come by. Good poke is almost impossible. You know what it is? The fish and the seaweed. It's not the fresh out of the ocean kine. Nothing beats poke on the islands. Although Roy's in San Francisco has got some good fresh Ahi poke.
01-29-2009 | 02:18 PM
#9
01-29-2009 | 02:26 PM
#10
there's lots of places, if you want some fast poke there's LNL's , its okay there, good for a quick fix. but if you're looking at the good places, Ginga Sushi by the silver creek country club is awesome, and Sato sushi is a very good place too.
01-29-2009 | 02:27 PM
#11
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That's my experience... but was hoping I just didn't know where to go.
My friend is over on the islands right now and he's posting up pics of the fresh poke he's eating over there making me jealous.
I'm gonna make my own... green onions, mayo, sriracha = quick homemade poke
My friend is over on the islands right now and he's posting up pics of the fresh poke he's eating over there making me jealous.
I'm gonna make my own... green onions, mayo, sriracha = quick homemade poke
01-29-2009 | 02:29 PM
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I dunno if it's just me, but I always thought of poke as the bastard step child of the finer Japanese version, Sashimi.
I'm a huge sashimi fan, like most other things that are Japanese, it is very fine and high quality whereas poke is cut unevenly (from what I have eaten in Hawaii) and looks almost the completely opposite of its Japanese counterpart in terms of it lacking the quality of sashimi...
I've had poke a couple times and both times it was served in bowls in piles of uneven cut pieces which gave it a lower quality look then what I was used to...
People say that you can't compare the two, but I don't see how you couldn't compare them... they are both raw cuts of fish, one is served basted in sauce whereas the other is served with sauce on the side and is much higher quality cuts of fish.
(Sorry for the bad grammar I couldn't go back and see my post due to the mobile device that Im using which sucks dong btw)
I'm a huge sashimi fan, like most other things that are Japanese, it is very fine and high quality whereas poke is cut unevenly (from what I have eaten in Hawaii) and looks almost the completely opposite of its Japanese counterpart in terms of it lacking the quality of sashimi...
I've had poke a couple times and both times it was served in bowls in piles of uneven cut pieces which gave it a lower quality look then what I was used to...
People say that you can't compare the two, but I don't see how you couldn't compare them... they are both raw cuts of fish, one is served basted in sauce whereas the other is served with sauce on the side and is much higher quality cuts of fish.
(Sorry for the bad grammar I couldn't go back and see my post due to the mobile device that Im using which sucks dong btw)
01-29-2009 | 02:31 PM
#13
mayo, huh? I've never had poke that had mayo in it. Must be haole recipe. Seriously get sashimi grade ahi. It's gotta be fresh. If not you're opening up a bad can of worms.
01-29-2009 | 02:36 PM
#14
I dunno if it's just me, but I always thought of poke as the bastard step child of the finer Japanese version, Sashimi.
I'm a huge sashimi fan, like most other things that are Japanese, it is very fine and high quality whereas poke is cut unevenly (from what I have eaten in Hawaii) and looks almost the completely opposite of its Japanese counterpart in terms of it lacking the quality of sashimi...
I've had poke a couple times and both times it was served in bowls in piles of uneven cut pieces which gave it a lower quality look then what I was used to...
People say that you can't compare the two, but I don't see how you couldn't compare them... they are both raw cuts of fish, one is served basted in sauce whereas the other is served with sauce on the side and is much higher quality cuts of fish.
(Sorry for the bad grammar I couldn't go back and see my post due to the mobile device that Im using which sucks dong btw)
I'm a huge sashimi fan, like most other things that are Japanese, it is very fine and high quality whereas poke is cut unevenly (from what I have eaten in Hawaii) and looks almost the completely opposite of its Japanese counterpart in terms of it lacking the quality of sashimi...
I've had poke a couple times and both times it was served in bowls in piles of uneven cut pieces which gave it a lower quality look then what I was used to...
People say that you can't compare the two, but I don't see how you couldn't compare them... they are both raw cuts of fish, one is served basted in sauce whereas the other is served with sauce on the side and is much higher quality cuts of fish.
(Sorry for the bad grammar I couldn't go back and see my post due to the mobile device that Im using which sucks dong btw)
01-29-2009 | 02:43 PM
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It's definitely not the tradition poke style, but it's easier to fix up and taste good when you don't have all the other fresh stuff.