Yeah, I know “Mamma Mia!” is an Italian phrase and this place I’m about to cover is not, but “Mamaya” is not exactly the easiest word to rhyme or come up with something clever for. It was either that or something to do with Papayas. 😛
We have a tradition in the Sugimoto household where we pack up our mat, drinks and selves, head to a favorite eatery to pick up lunch, and then head to Moanalua Gardens for a family picnic. One morning, the wife excitedly exclaimed that she wanted to pick up from this new place called Mamaya that recently (December, 2012) opened up in Pearl Kai Shopping Center. She heard about it from her mom and was particularly excited because it was the same bento company that serves up her favorites at Shirokiya’s Yataimura.
As a fan of new eateries and not having to drive very far, I was intrigued. So off we went, with drinks and selves in tow.
Mamaya Japanese Foods sign
It’s located on the east end of the shopping center (to the left of Sprint, Kuru Kuru Sushi and Subway), where I believe BBQ Hut used to be.
When you first walk in, you’ll notice a delicatessen style lineup on the right.
Delicatessen style options at Mamaya
Keeping things simple, everything from the “deli” – hot or cold – is Mix and Match style for $7.75 per pound. Here are the options we found that day.
Fried Ahi Belly with Teri Ginger Sauce, Mochiko Chicken, Yakisoba Noodle, Whitefish with Butter Caper Sauce
Tofu Steak with Vegetable Sauce, Beef Broccoli, Chicken Katsu, Nishime
Sweet Egg, Broccoli Salad, Water Crest with Sesame Seed, Kinpira Gobo, Namasu, Takuan, Aokappa, Kim Chee
Then you move along to the left and find something unique.
Poke Bowls!
You can make a mini Poke Bowl for $5.75 or a regular sized Poke Bowl for $7.50 with your choice of rice (plain or multigrain). You can also go for the Mamaya Special Bowl for $8.25, where you can choose two kinds of Poke in addition to one side (Seaweed Salad or Won Bok Kim chee) with your rice. Looking at the per pound prices for the poke by itself ($14.50 for previously frozen ahi!), cost-wise, you’re better off going with the bowl.
Just past the register, we get to the drinks and the prepackaged stuff. The neat thing about the bentos is that if you are looking for a particular kind or combo and they don’t have it out, you can make a special request and they may be able to custom build your order (depending on supply) with a 10-20 minute waiting period. We were there just before lunch, and they were already decently wiped out. Luckily, we were able to find what we wanted. (Hint: the Misoyaki Butterfish and Mochiko Chicken are their popular items.) Here were some of the tasty looking options we found.
Mochiko Chicken Bento ($7.50)
Hamachi Kama Combo Bento ($9.95)
Salmon Dynamite Combo Bento ($8.50)
Grilled Salmon Combo Bento ($8.50)
They even have donburis, musubis, handrolls, chichidango and mochi, amongst other interesting items!
Mochiko Chicken Curry Donburi ($5.75)
Mochi with Peanut Butter ($2.50)
Then we were off to Moanalua Gardens for our family picnic.
My Mochiko Chicken Bento at Moanalua Gardens
So if you’re a born-again westsidah like me, check out their new, closer location at Pearl Kai Shopping Center, and then come meet us at Moanalua Gardens. Just be sure to bring some fruits too. I dunno, maybe some papayas?
The fam
Mamaya Pearl Kai Shopping Center 98-199 Kamehameha Hwy Aiea, HI 96701 (Street View) (808) 492-1863 Hours: Mon-Sat 10am-7:30pm Sun 10am-5pm
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Local band Island Rhythms pretty much summed it up in their classic hit, “Is This the End?”
Is this the end?
Are you my friend?
It seems to me
We are to be free…
Over the last 4 months, we’ve been poke-ing it up across our great state. We’ve visited some great institutions like Yama’s Fish Market, Tanioka’s, the Honolulu Fish Auction, Haili’s, and Tamashiro Market, and have met with some interesting folks in the industry like Sam Choy, Mel and Justin Tanioka, Hideaki “Santa” Miyoshi, Alan Wong, Jed Inouye, Brooks Takenaka, Rachel Haili, Guy Tamashiro, and Hilo’s Uncle Solomon.
Chef/Owner Reno Henriques grew up next to Kaneohe Bay and spent much of his childhood fishing, diving, and trolling in the ocean. After graduating from St. Louis School, he attended Western Culinary Institute in Portland, Oregon, where he honed his culinary skills. Reno returned to Hawaii to help with his family’s businesses (brother Dominic Henriques owns RRR Recycling Services and parents Linda and Robert Henriques own Rolloffs Hawaii), until an opportunity presented itself to open his own place. Fresh Catch was born.
Wanna learn more about Fresh Catch? Here’s a recent interview I did with owner, Bruddah Reno Henriques.
Reno Henriques Interview
[Edward Sugimoto] Give us a little history about yourself.
[Reno Henriques] I was born and raised in Kaneohe, fished my whole life, went to high school, St. Louis High School, and then after I graduated St. Louis, I went to Western Culinary Institute in Portland Oregon and did a lot of culinary up there. And then, when I came back, my parents own Rolloffs Hawaii, a rubbish company, and my brother does Triple R, I was working for them for about maybe 10 years. Then, my brother started a recycle thing in Kaimuki, so he asked me… ’cause the place was available and it’s too big for him… if I would like to do poke with him. I mean do a poke thing, and then he do his recycling in the parking lot. At first I was like ah, might as well. I didn’t cook for about maybe 10-15 years, but I figured, ah, I’ll give it a shot, I always cook at home. So I came in, prior to that, about a year, I was helping somebody else in Kaneohe, used to be called Slow Poke, it was a fish market. I was just helping him after work, you know, mix poke. One day he got real busy, he was like, “Reno go back there and make your own poke.” So I started mixing and next thing you know, people was telling me, “Oh I wanna try that one, try that one.” So I started making for him, and then, next thing you know, he was like, “You know what. Come over, help me, and you can work off your bill.” *laughs* Free poke and beer. And then he just helped me work couple hours a day, during the rush hour. So that’s how I kinda got into it, and then he taught me a lot of things, and then he retired about 8 months ago and I took over that business also. So now I have two stores, the Kaimuki store and then the Kaneohe store.
[Edward Sugimoto] How many different types of poke do you have and what are some of your more popular ones?
[Reno Henriques] Huuu. Probably got maybe over, I’d say about, between 30-35 different types of poke.
Fresh Catch’s wide poke selection [Photo Credit: Arthur Betts]
[Reno Henriques] The most popular one is up to you. I don’t know everybody has their flavor.
Close-up of one of my favorites: the Smoked Tako Poke
[Reno Henriques] You know, shoyu’s a good one. Everybody likes shoyu poke.
Shoyu Poke from Fresh Catch [Photo Credit: Arthur Betts]
[Reno Henriques] I started a new one, it’s called the Spicy Hawaiian. It’s kinda like an Ahi Limu Poke with spicy sauce inside. Different, but the thing is good, plus with the crunch with the limu.
Spicy Hawaiian Poke from Fresh Catch
[Reno Henriques] And the salmon poke is one of my popular ones. Teri Furikake Salmon Poke, da buggah’s ono.
Furikake Salmon Poke from Fresh Catch
[Edward Sugimoto] How about some of your personal favorites?
[Reno Henriques] My personal favorites is, you know the old school Hawaiian stuff like ake (liver), lomi oio…
Lomi Oio [Photo Credit: Arthur Betts]
[Reno Henriques] … Dry aku, a real popular one too is our taegu dry aku. It’s like dry aku, we cut it up, and then, got my grandma’s special taegu sauce. Everybody’s trying to get that one outta me, but cannot part with that one. *laughs*
Reno mixing up a batch of Taegu Dry Aku Poke [Photo Credit: Arthur Betts]
[Edward Sugimoto] And you don’t just have poke. You have plate lunches, marinated meats (party platters, and Red Velvet Cupcakes from Divine Desserts, etc.)…
[Reno Henriques] Yeah, we have all the different plate lunches. Our most popular plate lunch is the Teri Furikake Baked Salmon. That thing is deadly. Moist, juicy…
Teri Furikake Baked Salmon from Fresh Catch
[Reno Henriques] Then we got like local favorites like a Deep Fried Ahi Belly with a butter garlic heavy cream sauce.
Deep Fried Ahi Belly from Fresh Catch
[Reno Henriques] We got grandma’s fatty beef stew. Plenny gravy. And then we got pateles, lau lau, we make smoked meat, chopped steak, just all kine local styles. We also sell marinated meats for the barbeque grill, you know tailgate time?
Marinated Meats from Fresh Catch
[Reno Henriques] And then we have some cold beverages. My wife and my cousins make red velvet cupcakes. It’s the best on the island I’m tellin’ you. *smiles* It’s the cream cheese frosting with chocolate chips. Mmm.
Red Velvet Cupcake from Divine Desserts (at Fresh Catch)
[Edward Sugimoto] So it’s a whole family affair over here.
[Edward Sugimoto] What’s in store for Fresh Catch?
[Reno Henriques] You know like everybody else, become famous and rich. Nah! *laughs* I’m trying to bottle my sauces right now. So I’ve been going to the mainland. I went to Boston’s seafood show, got some ideas. I want to start bottling a couple of my sauces and maybe one day, you know selling it throughout the world hopefully.
[Edward Sugimoto] Anything else to add to your current or future customers?
[Reno Henriques] Thank you everybody for your awesome business and your support. Fresh Catch will be coming up with a new special very shortly. I can’t tell you guys too much but yeah.
Note: Fresh Catch will be holding their 2nd Annual Father’s Day “Up In Smoke” Cooking Contest and “Nobody Cares” Hawaiian Style Car Show on Sunday, June 20, 2010 at the Aloha Stadium Nimitz Parking Lot. Click here for more details.
—
Ono Seafood Products, Inc.
Through one of my many blogs/tweets/status updates (I don’t remember which), I asked where the best poke place in town was. One of the names that came up regularly was Ono Seafood on Kapahulu.
Ono Seafood Products, Inc
Self-proclaimed as “The Best Poke in Honolulu,” this “Ono’s” should not be confused with the Hawaiian Food restaurant “Ono’s” with the same/similar name: Ono Hawaiian Food.
Outside Ono Hawaiian Food
The Hawaiian Food “Ono’s” also resides on Kapahulu, and, to make things even more confusing, they serve poke as well.
Hawaiian Style Poke at Ono Hawaiian Food
But getting back to Ono Seafood Products, Inc… Here’s a quote from my friend Dean Shimamoto, who teaches us what and how to order:
“Every order of poke is made in front of you… You have the option to pick what you want, but I usually get ‘everything’ which means fish, onions, ogo, some kind of chili sauce thing, inamona (i think) and their special sauces. Ogo is fresh and their sauce is mean (haven’t tasted anything like it). How to order… ‘One pound Ahi with Everything’. You can also specify the spiciness, but if you don’t say anything it’s assumed to be mild. I’ve gone enough to know not to go on Tuesdays before 2pm when they get their shipment of fresh ogo.”
-Dean Shimamoto
As you may’ve noticed in the picture above, I arrived at Ono Seafood a tad early and was greeted with their delightful “Closed” sign. After killing an hour or so, I was the first, excitable patron through door. An older woman, whom I could only assume was the reverent “Judy,” took my order.
A confused Aunty Judy takes my order
Though Ono’s has a reasonable variety of products beyond poke like dried goods (ahi, aku, squid jerkey, smoked tako, taegu, etc.) sashimi, party platters, boiled peanuts, and pickled products (kinilau, pickle onion, cucumber kim chee, lomi salmon, etc.), they’re primarily known for their poke and poke bowls.
Poke options at Ono Seafood
On this occasion, I picked up a half pound of shoyu poke (ahi)…
Shoyu Ahi Poke from Ono Seafood ($14/lb)
… and a half pound of miso ahi.
Miso Ahi Poke from Ono Seafood ($14/lb)
As mentioned by Dean-o, my orders were made to order. And though I didn’t say anything about my spiciness preference, the Shoyu Ahi actually had some pretty good kick to it. If you no can handle (Randall), you should ask for mild regardless.
I don’t know if I’d go as far as naming them “The Best Poke in Honolulu” but it was tasty. Made to order care using only fresh fish is tough to beat.
Ono Seafood Products, Inc.
747 Kapahulu Ave, Apt 4
Honolulu, HI 96816 (map)
(808) 732-4806
Mon-Sat: 9am-6pm
Sun: 10am-3pm
If the Poke Bowl is what you’re after, there is actually a science as to how to order. First you choose your size (small or large or extra large), rice (white or brown) and sauce (hot or mild). Then you pick your poke (Spicy Tuna, Shoyu Ahi, Hot Shoyu Ahi, or Limu Ahi), and cover it with one of 10 toppings at 50 cents a piece: Natto, Taegu, Kim Chee, Takuan, Shredded Nori, Fukujinzuke, Pickled Onions, Furikake, Green Onions, or Seaweed Salad.
Small Hot Shoyu Ahi Poke Bowl with Furikake and Seaweed Salad on White Rice
Since there are so many options, you can literally go several times and never get the same thing.
One Small Spicy Tuna Poke Bowl with Shredded Nori, Seaweed Salad and Green Onion on White Rice, and one Small Shoyu Ahi Poke Bowl with Pickled Onions and Seaweed Salad on Brown Rice
Derek has informed me that they will actually be moving again in August to the nearby location formerly occupied by the Chowder House. Even more space and seating for their loyal and growing following.
The brother in law told us about this unique, Okinawan joint sitting in the middle of Pearl Kai Shopping Center. Wifey and I checked it out one day and were pleasantly surprised with their eclectic dishes, especially their andagi options: the Shoyu Pork Andagi…
Shoyu Pork Andagi – Crispy andagi batter surrounding a shoyu pork filling. Served with a shoyu pork sauce and yuzu beurre blanc. $3 each
… and their house specialty: the Chocolate Filled Andagi…
Chocolate Filled Andagi $2 each
Some notes from their menu regarding the Chocolate Filled Andagi FYI: “Absolutely made nowhere else! Warning: After eating our Andagi we are NOT responsible for any uncontrollable cravings to eat more than one! We cook our andagi to order and it does take some time to make (approx 20-30 min). Please order your andagi at the beginning of your meal.”
Off the Wall also featured many izakaya-type dishes, including a poke one called the “Naked” Spicy Ahi Poke Musubi.
“Naked” Spicy Ahi Poke Musubi – Our poke layered on a bed of furikake rice and drizzled with a spicy aioli. – $8
Off the Wall
Pearl Kai Shopping Center
98-199 Kamehameha Hwy, B-10
Aiea, HI 96701 (map)
(808) 486-9255
Wed, Thu, Fri: 11am-2pm (take out lunch)
Wed, Thu, Sat, Sun: 5pm-9:30pm (dinner and drinks)
Fri: 5pm-2am (dinner and drinks)
Mon, Tue: Closed
—
JJ Seafoods
Another name mentioned in my informal survey was a place in Kaneohe called JJ Seafoods. Since I don’t spend nearly as much time on the Windward side as I should, I wasn’t exactly familiar with this place. I did though, remember driving by their very unique looking pink building many a time.
JJ Seafoods in Kaneohe
It’s not a large place in the slightest. Very mom and pops-ish, which I love.
Inside JJ Seafoods
We were off to a party in the ‘hood so we had to pick up at least two pounds. Unfortunately, we were strolling in just as they were closing and they were all out of their Shoyu Ahi. To our delight, they were willing to mix a fresh batch just for us to go along with our Tako Poke.
Tako Poke from JJ Seafoods ($11.99/lb)
Ahi Shoyu Poke from JJ Seafoods ($11.99/lb)
Go and support small, family-run businesses like JJ Seafoods k?
JJ Seafoods
45-726 Kamehameha Highway
Kaneohe, HI 96744
(808) 236-4987
—
Kahuku Superette
Back in high school, I used to dread seeing “Kahuku” on our basketball schedule. Not only were they good and likely to wipe the floor with us, the bus ride over was a killer in itself. (There’s only so many times one can listen to Boyz II Men on the Walkman. 😛 ) Now that I live somewhat closer to the north shore of Oahu and, more importantly, have my own car, taking that drive, like Rocky says, “ain’t so bad!”
Outside Kahuku Superette
Inside you’ll find your typical superette, complete with groceries and various knickknacks, but head to the back of the store and you’ll find a setup that’s uber popular.
Inside Kahuku Superette
In addition to poke, Kahuku Superette also sells boiled peanuts, seafood salad, and various meats (like kalbi, teriyaki pork chop, chicken bbq and Korean cooked beef), by the pound. You can purchase your poke by the pound, on its own ($9.99/lb), or in a bowl ($9.99/lb + $1, $1.50, or $1.75 for the small, medium or large sizes).
Small Ahi Shoyu Poke Bowl from Kahuku Superette ($9.99/lb + $1)
(Ed’s Tip: If you can help it, I would recommend eating right away if you get the bowl version. Reason being, the rice is mega hot, so it actually cooks the cold poke on top just a tad.)
Here’s a cross section of the poke bowl.
Side view of the small Ahi Shoyu Poke Bowl from Kahuku Superette ($9.99/lb + $1)
Wifey was particularly impressed with the meticulousness of their system. They actually took the weight of the container itself (before anything was in it), and subtracted that from the weight of the entire dish. Although, miniscule, I commend them for being that honest and fair about their pricing.
We also got half a pound of their Ahi Limu Poke.
Ahi Limu Poke ($9.99/lb)
Oddly enough, ther Ahi Limu Poke tasted pre-frozen, though their Ahi Shoyu (on the rice) did not. Not sure if it was just a time of day situation or if their Ahi Limu is always pre-frozen (or they serve fresh fish in the bowls only?), but just a head’s up.
And that’s it! Five amazing months of meeting and eating everything and everyone poke. When we return, I’m hoping to hit up other popular places like Alicia’s, Ruger Market, Tamura’s, Marujyu Market, Monarch Seafoods, Inc., Masa & Joyce, Young’s Fish Market, and Da Pokeman, among others, but until then, kick back, relax and poke it up brah! Hope you enjoyed the series up until this point! Wow, I think I might get a little emotional here. Queue Island Rhythms…
Last month’s visit to Brooks Takenaka at the United Fishing Agency Honolulu Fish Auction brought about the name “Rachel Haili”. As part of this ultimate poke quest we’re currently on, Brooks suggested I talk to Rachel to get her perspective on the history of poke in Hawaii. When the boss of the Honolulu Fish Auction speaks, I listen.
Rachel Haili – Haili’s Hawaiian Foods
I visited Haili’s back when they were at the old Farmer’s market, but had not yet made my way out to either of their new locations. Twitterville has been active talking about them too. Ah, better late than never right? Here are some photos of my visit to their Kapahulu location and my interview with Rachel Haili to follow.
Haili’s Hawaiian Foods sign
Conveniently located on Palani Ave, right off of Kapahulu, the interior at Haili’s is very clean and welcoming.
Interior of Haili’s Hawaiian Foods [Photo Credit: Arthur Betts]
Though they have a nice selection of poke…
Limu Ahi Poke [Photo Credit: Arthur Betts]
Ahi Shoyu Poke [Photo Credit: Arthur Betts]
… their bread and butter is still their traditional Hawaiian fare.
My “custom” plate with Lau Lau and Chicken Long Rice, which included Limu Poke, Haupia and two scoops rice!
Rachel Haili of Haili’s Hawaiian Foods
[Edward Sugimoto] Your mom “Rachel Sr.”, if you will, started Haili’s back in 1950. What made her want to do a restaurant?
[Rachel Haili] Well actually we started out in the bar business after the war. They had like a cafe where they served food and liquor, and then, as our family grew, my mother decided that she didn’t want her family to be in the liquor business, so she branched out on her own and started her own Hawaiian food store and fish market. And my parents worked by themselves to build up that business. And it was more of a market type thing, not so much a cafe or restaurant, and that’s where she learned (cause my mother was pure Chinese) she learned to do more of the Hawaiian foods.
[Edward Sugimoto] You began at the old Farmer’s Market. What were those days like?
[Rachel Haili] Yeah, originally, that’s where my parents started, so they were like one of the oldest tenants there. And back then, it was all little stalls of fish markets, meat markets, vegetable skins… and then now it’s more modern of course.
[Edward Sugimoto] And poke, was that pretty big back then?
[Rachel Haili] Back then, I remember when we were kids, there wasn’t poke per se, like how we’re selling it by the pound, pre-made. What you did was you bought the whole fish, and then you asked them to prepare like how you wanted. Back then you bought an aku for like 50 cents, then you tell them, “OK, I want half of it, steak it for me to fry, and then the other half, cut it for me to poke.” So when you sold the fish, you actually had to prepare it for them then. It wasn’t pre-made. And then, it started developing like into a bigger demand for poke, and people were more in a hurry, so, then my parents started pre-cutting the poke. I remember because back then, I had to learn how to clean fish because you know we were so busy. Soon, we had to learn how to cut poke and make the different types of poke. Although when the people bought the fish, you know, then they’d say, “I want to buy a cup of limu and add that into my poke, and put chili pepper (water) for me.” You know, so they kind of dictated what they wanted in their poke. Then, as the demand for poke got bigger, and you pre-made the poke, you had to like make maybe a batch of plain poke, aku or limu aku, and then, at that time, shoyu aku evolved. It wasn’t something like automatic. I remember shoyu aku became popular when I was like in my teens. It wasn’t like, now you go to the supermarket and you see a whole array of pre-made poke. You had to buy the whole fish and then they made it for you. Just like the different types of poke, although we do more traditional poke, where we do awa, and we do like palu, you know, lomi oio, that kind of thing, nowadays it’s evolved into more a modern kind of thing. Where fish now has become similar to chicken or pork, so you do different varieties of it.
Display case at Haili’s Hawaiian Foods [Photo Credit: Arthur Betts]
And then, I think a lot of the sushi bars, because raw fish is so popular, they’ve come up with all kinds of new creations that are pretty to the eye. You know you have fruit in it or masago, all different kind of things. It’s just like how if you order pasta, you have all different things that you put in it. So now, what’s popular is the poke bowls, where you get the poke and you get any kind of topping that you want, sorta like the frozen yogurt. Start out with the basic and then you put whatever, you concoct whatever you want onto it. So you know, that’s what it’s become. But, originally, you bought the whole fish and then they prepared it for you, or you took it home and prepared it yourself.
[Edward Sugimoto] Unfortunately, or fortunately, depending on how you look at it, your lease expired and you decided to open up a lunch wagon called Haili’s Backyard Luau. What was the story behind that?
[Rachel Haili] Um, let’s see. Well, you know we’ve been there (at the Farmer’s Market) for 60 years, in fact, this is our 60th year that we’ve been in business. Marukai wanted to expand and they wanted the whole building, so Ward Center decided to convert that whole area into Marukai’s market so we had to move out. One of the options that we came up with in order to keep in contact with our customer base who was primarily in that area, was a lunch wagon. Although we can’t offer everything that we had there, it was a way that we could still keep in contact with them until we found something that was more suitable for us, you know in food offerings that we had. Then we finally came across this area in Kapahulu, and so far, it’s turning into something nice. It’s a little different, in terms of, we shifted from a market to a more deli and restaurant atmosphere. We actually didn’t intend to be a restaurant. You know, it was more of a counter service and you come and sit down, so that’s what we’re hoping to create over here. But you can buy either lunches, and you can take it out or eat it here, or you still can buy our Hawaiian foods by the pint, or the pound as we sold it in the market before.
[Edward Sugimoto] And business is booming. We’re here today and it’s pretty packed.
[Rachel Haili] *modest smile* Well, we always can use more business. We’ve only been open for about 90 days now and, it’s evolving. Customers are learning about us. The location is nice because it’s close to Waikiki. We get more tourists coming in too. Before we used to service primarily local people so now we’re getting a different mixture of people.
[Edward Sugimoto] You folks are big on using social media to market and stay in touch with the community. How did that come about and how are you enjoying it so far?
[Rachel Haili] That was something new for us too. When we did the lunch wagon, our friend suggested that we start using that more. So we’re still learning to use the social media but it’s amazing how fast you can spread the word, or you get more information out by using that. It’s fun, but you gotta keep up with it because once you put information out, you get a lot of feedback right away, so you gotta be on top of it all the time. I hope we’re doing good. *laughs*
[Edward Sugimoto] Yeah, you are! You have two poke items on your menu: Shoyu Ahi and Limu Ahi, and you mentioned that you had more in your display case…
Haili’s Menu
[Rachel Haili] Yeah, unfortunately our menu board could only hold like primary items, but our showcase over here also carries our larger selection of poke, which is you know like the poke awa, the aku palu, lomi oio. We specialize more in traditional poke so that’s why we have like the raw crabs and the aku palu.
Aku Palu [Photo Credit: Arthur Betts]
Later we’ll be doing our poke bowls also. But it’s just that because we’re busy getting adjusted in here, we’re like slowly introducing or building up items. Poke bowls seem to be popular because it’s fast and people can pick it up and go right away. And then they get to personalize it too.
[Edward Sugimoto] What are some of your personal favorites types of poke?
[Rachel Haili] My personal favorite type of poke is, well, we’re gonna be creating this, um, sorta like a poke mountain. You know, where it’s like with rice on the bottom, some sliced ahi with avocado, tomato and masago. It’s really nice looking. When we were in Waikiki for a while, we sold those. However, we can’t do everything all at once, so, but we’re going to expand our poke bar and also our food menus. You know, we do catering too, so hopefully we’ll be expanding our catering service.
[Edward Sugimoto] Do you have anything else to add to your current or future customers?
[Rachel Haili] Well I hope all of you have a chance to come in and visit us because we really try to create a spirit of Aloha here, where you’re welcome to come in. We can mix and match whatever you want here and even if you don’t see what you want, you can either pre-order or ask us if we’re able to make it for you because that’s how we started so that’s how we still want to be. Also we make a really good dried aku, and that’s hard to find in town, so come down and check our aku out.
[Edward Sugimoto] OK, thank you very much!
Rachel (right) with her sister Lorraine [Photo Credit: Arthur Betts]
For more information on the Haili’s Hawaiian Foods, visit their web site at www.hailis.net or follow them on Twitter at @Hailis808.
Also at the Honolulu Fish Auction, I made contact with Guy Tamashiro of Tamashiro Market. Spontaneously, we did an impromptu interview in preparation for my visit to his shop.
Guy Tamashiro of Tamashiro Market
[Edward Sugimoto] Describe your history with fish.
[Guy Tamashiro] OK, well, I think we first started with fish, actually my dad had a feed store and all that, the first Tamashiro Market, but then he started selling a little bit of fish. I think the story was that he bartered it at that time for some opelu. Then it sold, so he said “ok, that was fun.” So he started going down to the auction across from Aala Park, then he started selling a little bit more, and it started selling well, so he just started expanding it from there. And then, in 1962, he constructed the building that it’s in now, and then from there, it just started seafood as the emphasis.
Seafood selection at Tamashiro Market
[Edward Sugimoto] And you guys started doing poke after a while?
[Guy Tamashiro] Yeah, yeah, actually, poke was just one/two pans. When I first started working it was only 1 or two pans, and then from there, we, I don’t know, maybe 30 something?
Partial selection of poke at Tamashiro Market
[Edward Sugimoto] Out of that, which one is the most popular one?
[Guy Tamashiro] Ahi is, by far, the MOST popular. And if aku is available, that’s pretty popular too.
[Edward Sugimoto] Ahi limu or any kind of ahi?
[Guy Tamashiro] Ahi limu, ahi shoyu, ahi onion. We’re getting new flavors in too now. As we go on, we want to add to the different tastes that you can get from it, not just the plain type, but also other tastes we want to try out too.
Ahi poke, all wiped out at the end of the day!
[Edward Sugimoto] What is your personal favorite?
[Guy Tamashiro] Oh, that’s a hard one. Well, I love aku. Large aku. But for ahi, because they’re coming out with different flavors now, I don’t know. I have a poke lunch maybe 3/4 times a week, and it’s not always the same lunch. Hard to have one favorite, it’s just different flavors.
[Edward Sugimoto] What’s in store for Tamashiro Market?
[Guy Tamashiro] Well, we just hope we do a lot more sales. *laughs*
[Edward Sugimoto] Do you have any words for your customers out there?
[Guy Tamashiro] Sure. You know where to shop. You know where we are. Come down, see us. *smiles*
Located on North King Street in the heart of Kalihi, Tamashiro Market boasts the largest selection of seafood (over 75 varieties) in the state. With their unmistakable pink building and trademark crab statue hanging above, Tamashiro’s was definitely a can’t-miss stop on this Poke in Paradise tour.
Outside Tamashiro Market
Showing their love of the sea (and perhaps an ode to the Japanese boat in the war bearing the same name), a good-sized fishing boat sits atop the center island, overlooking the store.
The Tama Maru boat in Tamashiro Market
It’s always busy whenever I go, but on this occasion, I just so happen to be there right before closing, so the “getting-stuffs-for-dinner” rush was in full effect.
The evening rush at Tamashiro Market
As Guy suggested, I picked up some Ahi poke. Ahi Onion and Ahi Shoyu to be exact.
Ahi Onion poke
Ahi Shoyu poke
Sometimes, if I’m in the area for lunch, I’ll pick up some poke from Tamashiro’s and drive over to nearby Boulevard Saimin. The cold poke and hot saimin make for a good marriage (as mentioned before). Here’s a photo at Boulevard Saimin, after I bought some Furikake poke from Tamashiro’s and took it over.
Furikake Poke
Tamashiro Market
802 N King St
Honolulu, HI 96817
(808) 841-8047
Mon-Fri: 9am-6pm
Sat 8am-6pm
Sun 8am-4pm
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Poke to Your Taste – Hilo, HI
And finally, here’s an interesting find while visiting the east side of the Big Island.
Poke to Your Taste building
Hidden in an inconspicuous building (with no visible signage to speak of) on Leilani Street near the airport, Poke to Your Taste caters to those who prefer to concoct their own batches of poke. “Mix ’em how you like ’em!” is their motto, which I, along with their logo/signage, was finally able to find under an awning on one of their smaller side windows.
Poke to Your Taste sign
The inside of Poke to Your Taste is just as curious as the outside. Most of the usable space is empty or scattered with random items, while a small display case with just 4 items (Hawaiian Poke, Shoyu Poke, Kim Chee Tako Poke, and Imitation Crab Poke) sits to one side.
Display case at Poke to Your Taste
Solomon, or Uncle Sol as many call him, stands behind the counter and scoops out your preferred order. On this occasion my choices were to only be one of their two fish options: “Hawaiian Poke” or “Shoyu Poke”.
Starting with your basic poke (Hawaiian or Shoyu style) as your base
I went Haaaaawaiian because I wanted there to be as little flavor on there as possible to start. From there, Uncle Sol scooped it into my container…
Uncle Sol serving up my poke
… and it was just my creativity between me and poke bliss.
You can add a variety of “spices” like Hawaiian salt, furikake, sesame seeds and chili pepper flakes…
Hawaiian salt, furikake, sesame seeds and chili pepper flakes
… and, for lack of a better word, “toppings” like ginger, garlic, inamona, green onions, onions, and hot sauce.
Ginger, garlic, inamona, green onions, onions, and hot sauce
No fo-get da sesame seed oil, shoyu and chili peppah watah! 😉
Sesame seed oil, shoyu and chili pepper water
I went with the super combo of furikake, sesame seeds, chili peppers, garlic, inamona, green onions, sesame seed oil and chili pepper water. She go!
My batch of poke had furikake, sesame seeds, chili peppers, garlic, inamona, green onions, sesame seed oil and chili pepper water – $6
Definitely poke to MY taste.
Poke to Your Taste
790 Leilani St.
Hilo, HI 96720
(808) 989-9962
Mon-Sat: 10am-6pm
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So there it is. Part IV is in the books. Honestly speaking though, this Poke Paradise is not even close to being complete. I’m seriously considering making this a 12 part series and carrying it through the entire year. Wanna help? Email me or comment below where you’d like to see me hit up next. I’ve still got many on my hit list (Ruger Market, Fresh Catch, Tamura’s, Masa & Joyce, Da Pokeman, Young’s Fish Market, Alicia’s, etc.), but send me your tips k?
A special mahalo this month to Rachel Haili and the Haili’s Hawaiian Foods `ohana, Guy Tamashiro and the Tamashiro Market `ohana, Uncle Sol at Poke to Your Taste, and Dave Oi for actually finding the hard to find Poke to Your Taste! LOL! See y’all next month gang!
![Fresh Catch's wide poke selection [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-05_poke-paradise5-002.jpg)
![Shoyu Poke from Fresh Catch [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-05_poke-paradise5-004.jpg)
![Lomi Oio [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-05_poke-paradise5-007.jpg)
![Reno mixing up a batch of Taegu Dry Aku Poke [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-05_poke-paradise5-008.jpg)
![The line outside Pa`ina Café [Photo Credit: Ryan Ozawa]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-05_poke-paradise5-020.jpg)
![Interior of Haili's Hawaiian Foods [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-04_poke-paradise4-002.jpg)
![Limu Ahi Poke [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-04_poke-paradise4-003.jpg)
![Ahi Shoyu Poke [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-04_poke-paradise4-004.jpg)
![Display case at Haili's Hawaiian Foods [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-04_poke-paradise4-006.jpg)
![Aku Palu [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-04_poke-paradise4-008.jpg)
![Rachel (right) with her sister Lorraine [Photo Credit: Arthur Betts]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2010/04/2010-04_poke-paradise4-009.jpg)
World Wide Ed 