Hawaii Ramen Quest – Part I

 Part I  | Part II | Part III | Part IV | Part V

Anyone who knows anything about me, knows that my love for ramen runs deep. It borders on obsession. So much so that I’m convinced my mom cut her milk with ramen soup before popping the bottle into my mouth.

So it was a no-brainer to follow up my popular “Poke Paradise” series with this here Ramen Quest, a pursuit for the perfect bowl of ramen, right here in Hawaii.

Now when I say ramen (or rahmen / ラーメン as we Nihonjins like to call it), I’m not talking about the localized interpretation of it referred to here as saimin (no offense saimin lovers). I’m talking about the hardcore, straight from the muthaland kine noodle and soup combination that you fantasize of. I’ve tasted some of the best there is in Japan, and have been living to replicate that euphoria ever since. (See, I told you I was obsessed! 8) )

First up is Yotteko-Ya, located on the west end of McCully Shopping Center (opposite Fook Yuen).

Yotteko-Ya entrance

The specialty here is their Paitan soup base, which is described as a “richer, more flavorful chicken & pork based broth” and simmered for hours. In it, swims their perfectly cooked, al dente (Japanese style) noodles and homemade chashu pork, along with green onions, seaweed and sesame seeds.

Paitan Ramen from Yotteko-Ya

They also have an amazing Chashu Gohan (which includes chunks of chashu similar to the one in the ramen) that my wife goes absolutely gaga over.

Chashu Gohan

Our go-to meals here are usually the Paitan C Set, which includes the Paitan Ramen, Chashu Gohan (or Mini Yakibuta Chahan), and Gyoza, or the Paitan D Set, which includes the Paitan Ramen, Chashu Gohan (or Mini Yakibuta Chahan), and Karaage (fried chicken).

Paitan D Set: Paitan Ramen, Chashu Gohan, & (Chicken) Karaage – $12.95

It should come as no surprise that the ramen I featured first in this series is a franchise straight from Japan. In fact, during a trip there in ’08, we actually went to the one in Odaiba.

Yotteko-Ya in Odaiba Japan (Tokyo)

Here’s a look at what the Chashu Ramen looked like there.

Chashu ramen from Odaiba’s Yotteko-Ya in Tokyo

Yotteko-Ya
1960 Kapiolani Blvd #214
Honolulu, HI 96826 (map)
(808) 946-2900
Lunch Hours: Mon-Sun: 11am-2pm
Dinner Hours: Mon-Sat: 5pm-11pm, Sun: 5pm-9pm
@ramen_yottekoya

I first covered our next spot back when they were located in Waikiki.

Owner Scott Suzui and his wife Mayumi outside the original Tenkaippin location in Waikiki

The restaurant is called Tenkaippin Ramen (which is also a franchise straight from Japan) and is owned by Scott Suzui and his wife Mayumi. If you think they look familiar, they have since become local celebrities of sorts, thanks to their show on OC16 called “Ultimate Japan”.

This is my go-to restaurant whenever I’m in the area, and I usually like to bring along a friend or two. On this occasion, I brought my boy Bari who seems to be enjoying his bowl of ramen just a little too much. 😛

Bari loves his Tenkaippin Ramen

Similar to Yotteko-Ya, Tenkaippin is known for their soup base (known here as kotteri) which is accomplished by stewing chicken and vegetables for over 10 hours. Most ingredients are actually flown in fresh from Japan too!

Tenkaippin’s Kotteri Ramen – $8.75

Here’s a peek at what it actually looks like to scoop a mouthful of noodles from this thick, kotteri soup base.

Video of Kotteri Ramen from Tenkaippin’s

 

Tenkaippin Ramen
617 Kapahulu Ave
Honolulu, HI 96815 (map)
(808) 732-1211
Mon-Thu: 11am-10pm
Fri-Sat: 11am-11pm

I had to fly all the way to Waikoloa on the Big Island (FBI!) to get this next bowl of yummy goodness. It’s the D.K.’s Crab Ramen from Sansei Seafood Restaurant & Sushi Bar (Queen’s MarketPlace, Waikoloa Beach Resort).

D.K.’s Crab Ramen and Asian Truffle Broth with King Crab, Cilantro, Thai Basil and Mild Jalapenos – $17.95

One word of caution. After tantalizing our taste buds with this one while on vacation at Waikoloa, we were excited to have it again (and again) at the Sansei closer to home (Waikiki). It was a HUGE disappointment. It did not come close to what we remember enjoying FBI-style, and, if you take a look at the photo below from Sansei Waikiki, you’ll see that it looked nothing like it either.

Disappointing Crab Ramen from Sansei Waikiki

We actually tried our luck again on a trip to Maui, and the one at the Kapalua Resort turned out to also be a letdown.

Disappointing Crab Ramen from Sansei Kapalua

We’re actually afraid to go back to try the one at Waikoloa in case it was a McDreamy, one time (all-stars-aligned type of) thing. Sansei peeps, if you’re reading this, what’s the scoops?

Sansei Seafood Restaurant & Sushi Bar (Queens Market Place, Waikoloa Beach Resort)
201 Waikoloa Beach Drive Suite 801
Waikoloa, HI 96738 (map)
(808) 669-6286
Dinner Nightly: 5:30pm-10pm
Late Night Dining: Friday and Saturday: 10pm-1am

And finally, talk about good timing… Shirokiya is in the middle of their “Best of Japan: Ramen & Gyoza Festival”, where they bring in popular ramen (and gyoza) vendors from Japan to be featured at their new Yataimura area for two weeks at a time.

The first in the series (featured from 08/23-09/05) was Menya Ifudoudou Ramen from Osaka who served 7,658 bowls during their two week stint! They presented their Kuroton Shibori (dark) and Akaton Shibori (spicy/red) options. Here’s a look at both:

Kuroton Shibori Ramen from Menya Ifudoudou Ramen from Osaka Japan – $8.95

Akaton Shibori Ramen from Menya Ifudoudou Ramen from Osaka Japan – $8.95

I don’t know if it was because it was the last day of the series and they were running low on noodles, but the portions were REALLY skimpy.

The second in the series (featured from 09/06-09/19) was Manshuya Ga Ichiban from Fukuoka who served 9,619 bowls of their “Original” Tonkotsu Shibori Ramen. Due to my crazy life as a new dad, I missed this series, but my buddy Rick Nakama was able to check it out (three times!). Here’s his Takana Shibori bowl:

Takana style Tonkotsu Shibori Ramen from Manshuya Ga Ichiban from Fukuoka – $9.95 [Photo Courtesy: Rick Nakama]

Rick’s main complaints were about the quantity (again) and the inconsistency of the ramen noodles and taste.

The third in the series (which is currently being featured as I write this – 09/20-10/03) is Hakata Chouten from Fukuoka. I was most excited for this because some of the best ramen I’ve ever tasted in Japan came from the Hakata area in Fukuoka.

UPDATE: This series served 7,805 customers.

Barikoku Negi Tonkotsu Ramen from Hakata Chouten in Fukuoka – $10.95

The soup base was pretty tasty, but, again, the quantity was very minimal compared to what we had to pay: $10.95!

Rick Nakama finishing his bowl while Russ Sumida “poses” with mine. 8)

The fourth in the series happens from October 4th through the 17th and features Hokkaido’s Sapporo Menya Yoshiki who will have three choices of soup base: shiro (white), kuro (black) and aka (red). Following that will be Fukuoka’s Hide Chan Ramen from October 24th-November 6th.

Shirokiya Yataimura (at Ala Moana Shopping Center)
1450 Ala Moana Blvd, Ste 2250
Honolulu, HI 96814 (map)
(808) 973-9111
Mon-Sat: 9:30am-9pm
Sun: 9:30am-7pm

So there you have it. Some interesting options for ramen here in Hawaii right? And that was just part 1! I still have at least 4 more juicy parts to this series (including Gomaichi, Goma Tei, Menchanko-Tei, Chinpei, Kiwami, etc.), but if you have any others suggestions on where I should hit up, holla atcho boy! Shoots!

 Part I  | Part II | Part III | Part IV | Part V

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Yatai in Hawaii? Try Yajima-Ya or Blue Truck Teppanyaki!

Street eats ain’t nothing new to the Japanese. Better known as yatai (food stalls), Japan is just crawling with them, often serving better tasting food than their indoor counterparts. From the Kita no Yatai district up north in Obihiro Hokkaido, all the way down south to Yatai Douri and the surrounding areas in Fukuoka, my peeps really know how to cook… And more importantly, EAT!

And while not exactly a yatai, food trucks have been picking up steam as of late here in Hawaii, so we’re gonna cover two interesting ones that serve Japanese fair: Yajima-Ya (on Sheridan) and Blue Truck Teppanyaki (on University). That should be “yatai-ish” enough right? *grin*

Yajima-Ya

I first heard about this place through the Social Media grapevine. There was a buzz about this new Japanese-themed lunch truck opening up that had some kind of tie to the Yajima Service Station (Cosmo) nearby.

I asked wifey and some friends who work in the area if they’ve ever heard about it and I got the same response. “No, but let me know where it is so I can check it out. Sounds yummy!”

In front of Yajima-Ya’s eating area

So when they opened in October of last year, I had to check it out. After several visits, I got to know Manager Tomoki Ito a little as I interacted with him in both Japanese and English (he speaks both very well). One of my first questions to him was the association with the Yajima Service Station and how it all got started.

“I was hired by service station as a manager,” says Ito. “My boss, Mr. Akahane had the idea of making ‘tachigui udon, soba-ya’ which is a small restaurant located at every train station in Japan. They serve noodles very quick and customers eat while standing. Then, we found the truck and looked for good noodles and soup. Actually, I was the only one who had experience with cooking, so I was put in charge of the lunch truck. That’s the very beginning of our lunch truck.”

On a recent trip there, I ordered the Supreme Don (Pork, Beef and Shrimp Tempura over rice)…

Supreme Don – $9

… while wifey got the soba with sansai (vegetable) topping.

Sansai Soba – $6

Our friend Rick Nakama took his own photo of his dish, the Buta Shougayaki Donburi (pork and ginger over rice)

Buta Shougayaki Donburi (pork and ginger over rice) – $6.50 [Photo Credit: Rick Nakama]

According to Ito, one of their best sellers is their $8 Yajima-Ya Bukkake Udon/Soba, which is beef, seaweed, natto and mountain vegetables over cold noodles. Gotta try that next time!

Yajima-Ya Bukkake Udon/Soba (beef, seaweed, natto and mountain vegetables over cold noodles) – $8 [Photo Credit: Tomoki Ito]

For those who can’t decide between the udon/soba and donburi choices, you can get a combo of the two (just ask within). You can also try one of their breakfast items (served until 10am), Belgian Waffles, or choose from one of their daily specials, which includes Hayashi Rice on Saturdays!

Daily Specials from Yajima-Ya

Of course, what’s a visit to a lunch truck without busting out the trusty ol’ Oceanic Mobile Hotspot for some 4G web surfing. Yup, it works here!

Oceanic Mobile works at Yajima-Ya on Sheridan Street [Photo Credit: AndHere.com]

Parking is a little tight here. There are only two stalls in front and the rest is street parking, which is not that easy in this area during the week. Either way, make your way here, as it’s a winnah.

Yajima-Ya
@yajimayahawaii
Sheridan Street (Behind Hinone Mizunone, between South King & Liona)
Honolulu, HI. 96814 (Street View)
808-497-7991
Mon-Fri: 7:30am-7:30pm
Sat: 7:30am-5pm
Breakfast served until 10am daily.

—

Blue Truck Teppanyaki

I’ve always seen this bright blue truck parked out in front of the Atherton YMCA on University when I drive by, but never bothered to stop for a looksee. It wasn’t until a glowing review or three from the Brother-In-Law that wifey and I decided to check it out one afternoon (they are at this location from 5pm-8pm daily).

Blue Truck Teppanyaki

Teppanyaki is basically a style of cooking in Japanese culture that involves using a flat stove top/griddle (teppan). At Blue Truck, you simply choose your type of meat (juicy steak, garlic teri chicken, hamburger steak, or shrimp) and optional side order items (Portobello mushroom, eggplant, egg, etc.) and they do the rest.

Workers preparing our teppanyaki

Basically, that involves them pan-frying/grilling your meat over the teppan range (left), adding their special sauce over it, and finally placing it on a bed of rice, corn and sautéed vegetables.

Home-Made Hamburger Steak (Mini) – $5

Juicy Steak & Garlic Teri Chicken Combo – $8

Prices are pretty reasonable here. If you wanted to double the amount of meat in the combo above to make 1 pound, it would only be $11.

Blue Truck Teppanyaki also serves breakfast items and specials like Spicy Tuna ($7), Steak Roll ($8), New York Sirloin Steak ($14), Pork chop ($8), Scallop ($14), Fish ($9) and Vegetable ($8) plates.

If you’re looking for this truck during lunch, they are at various locations throughout the week from 11am-2pm. See sign below.

Blue Truck Teppanyaki locations

And yes, in case you were wondering, Oceanic Mobile worked at the University Avenue location too! 8)

Oceanic Mobile works at Blue Truck Teppanyaki on University Avenue [Photo Credit: AndHere.com]

Blue Truck Teppanyaki
University Avenue (in front of Charles H. Atherton House – YMCA)
Honolulu, HI. 96822 (Street View)
808-389-6808
Daily: 5pm-8pm

Yatai? More like Yatta!

The Rice is Right – Mana Bu’s Has the Best Musubis in Hawaii

Growing up as a second generation Japanese American, my taste buds have not always lined up with what was being offered here in Hawaii. Sure, I can pound a plate lunch as good as the next fella, but I contend that it is only because of the presence of “two scoops rice”! LOL!

I remember when mama used to pack us little home lunches that featured rice as the staple. Whether it was as a starch to go along with the other items, or as the star of the show in the form of onigiris (musubis/rice balls), you could bet your bottom dollar that we were well fed rice (rice) babies.

In the middle of the onigiris, we would often find a treat when she slid in oshake (salmon), chirimenjako (small anchovies), or any variety of kombu (kelp), and then she would wrap it all up with a tasty slice or two of nori (seaweed). As I grew up and eventually flew the coup, I realized just how spoiled I was when I suddenly had difficulty finding onigiris of the same caliber.

Enter one Mana Bu’s on South King Street.

Mana Bu’s on South King Street

Self proclaimed as Hawaii’s Musubi Headquarters, Mana Bu’s serves up healthy onigiri – like mama used to make – at very reasonable prices. Here’s an interview I recently had with company president Manabu Asaoka.

[Edward Sugimoto] Please give us a little history about yourself.

[Manabu Asaoka] After graduating from Tokyo University of Foreign Studies, I worked at The Tokio Marine & Fire Insurance as a marine (hull) insurance underwriter for 16 years. At the age of 38, I decided to change my life to be more enthusiastic, independent and happier, so I quit my job. (Since The Tokio Marine is one of the most highest-waging companies in Japan, this decision may’ve sounded reckless or ridiculous to my co-workers and bosses.)

Prior to starting my own business, I believed that I had to “study” at the target place to grasp not only the market size but also its culture and the people’s sense of value. I got into HPU in September 2005 and obtained a Master’s degree in Communication (MA-COM). Throughout the Master’s program, I focused on the intercultural communication and the customer satisfaction models. At the end of 2007, I finished the MA-COM program with “Distinction” and started establishing my own business. Finally, I opened the musubi deli “Mana bu’s” on May 14, 2008.

A Look Inside Mana Bu’s

[Edward Sugimoto] Why did you decide to open a musubi place here in Hawaii?

[Manabu Asaoka] Hawaii was the most attractive market to try my own sense of business, because of its diversity of culture. Especially, as a Japanese national, Hawaii’s food culture was quite intriguing. It is clearly affected by Japanese dishes; most of the locals love shoyu and miso. On the other hand, I noticed that the local Japanese food had been somewhat skewed; the Japanese people in Japan would NOT eat tempura, sushi, mochiko-chicken, butterfish, etc. so often. Rather, they are more familiar with variety of veggie foods, even in the drinking situations at Izakaya. When it comes to some foods for “snack”, now in Japan, musubi is very popular. Here in Hawaii, musubi mostly refers to SPAM musubi and some super-dried bland musubi at the okazu shops, despite that the locals’ love of rice dishes. I just wondered why nobody had tried to focus on musubi. So I decided to do this by myself.

Mana Bu’s Partial Selection of Musubis

[Edward Sugimoto] How important is it to you to keep your prices low?

[Manabu Asaoka] Before recognizing myself as a business owner, I am always a consumer in this local community. As a consumer, under this tough economy, if I can easily buy tasty and healthy foods, that will be fine. I will try to keep the price as cheep as possible using good quality ingredients. At the same time, I must say sorry to some customers who would like to use their check-cards / credit-cards. The “Cash Only” system is very very important for us to save the cost.

The popular Teri SPAM Lite Musubi from Mana Bu’s – $1.30

[Edward Sugimoto] Did you expect the popularity that you’ve been enjoying thus far?

[Manabu Asaoka] No. But I strongly believed that as far as we make tasty foods and sell them with affordable price, the local customers would, sooner or later, notice our shop and be regular customers. In reality, it was pretty short time, though…

[Edward Sugimoto] Serving healthy food and using only the highest quality ingredients seems to be a focal point for you. Why?

[Manabu Asaoka] One of the core missions of this musubi business is “To provide the locals EASY ACCESS to Japanese healthy foods”. For this mission, we stick to using only familiar ingredients which are available at the local supermarkets. We would like to suggest to the local customers that the healthy Japanese dishes, such as musubi and some veggie kinds, are NOT difficult to make by themselves.

Sign at Mana Bu’s

[Edward Sugimoto] How many different varieties of rice do you use? Which is the most popular?

[Manabu Asaoka] We use:

• White-rice: TAMANISHIKI
• Organic White-rice: KOSHIHIKARI
• Brown-rice: TAMANISHIKI
• 10-Grain-rice: Our original blend which includes TAMANISHIKI white/brown rice.
• Mochi-rice: HAKUBAI

Still, White-rice musubi is the most popular kind.

Close up of the Kombu Musubi using 10-Grain Rice – $1.50

[Edward Sugimoto] How many different varieties of musubi do you offer? Which are the most popular?

[Manabu Asaoka] 32 varieties on weekdays. 33 on Saturday. Best sellers are…

1. White-rice Salmon
2. White-rice Teri SPAM-Lite
3. White-rice Tuna & Mayo

Tuna & Mayo Musubi from Mana Bu’s – $1.30

[Edward Sugimoto] Any new ones in the works?

[Manabu Asaoka] Another 10-Grain version is under consideration. Also, we would like to try some more fillings with organic white rice. However, it depends on the market’s expectation based on the local economy.

10-Grain Sign at Mana Bu’s

[Edward Sugimoto] You just celebrated your 2nd anniversary right? Anything special planned?

[Manabu Asaoka] Precisely, it is on May 14. Although we are thinking to show our appreciation to the customers, we haven’t decided it yet.

[Edward Sugimoto] Anything else to add to your current or future customers?

[Manabu Asaoka] We just want to say utmost Mahalo to the local customers. Their smile always encourages me and my wife Fumiyo. We are very very proud of this business strongly supported by the local customers and the local employees.

Manabu Asaoka Poses In Front of his Musubi Selection at Mana Bu’s

Ed’s Tips for Mana Bu’s:

• Go early! – Manabu, along with his nutritionist wife Fumiyo, starts at 12AM-1AM every morning to prepare for the day. Mana Bu’s (which, incidentally, is a play on the Hawaiian term Mana, which means strength/energy) opens their doors at 7AM with 8 different kinds of musubis (and organic coffee). At 8AM, they have 16 musubis available and at 9AM, they have 32. They close at 1:30PM but are usually wiped out well before then.
• They also offer healthy okazu and dessert options after 9AM.
• If you have any questions at all, feel free to ask Manabu. He is a wealth of knowledge and can explain each ingredient to you.

I think my mama has finally found some competition, as, the Rice is definitely Right here at Mana Bu’s. Cue Bob Barker…

Mana Bu’s
1618 S.King St.
Honolulu, HI 96826 (map)
Phone (808) 358-0287
Mon-Fri: 7AM-1:30PM
Sat: 9:30AM-1:30PM
Sun: Closed

UPDATE! Manabu just informed me that their shop is going to be featured in the nationally televised “The Best Thing I Ever Ate” show (on the “Regional Favorites” episode) on Food Network TV this month on June 14th! Oceanic Cable customers, support Mana Bu’s and tune in to channel 321 or HD channel 1321 on the 14th! Omedetou Manabu-san!

Poke Paradise – Experiencing the Best Poke Around Hawaii – Part I

 Part I | Part II | Part III | Part IV | Part V

I gotta admit… One of the perks of working on these “best of” pieces is the eating. I’m lucky enough to grind some of the most onolicious foods Hawaii’s got to offer and live to write about it. This month, I’m covering one of my all-time favorite snack/food/pupu/whatever-you-wanna-call-it: Poke! Aurite!

According to Wikipedia, poke (pronounced poh-kay) is “a raw fish salad served as an appetizer or main course in Hawaiian cuisine. Poke is Hawaiian for ‘section’ or ‘to slice or cut’.”

The expert in local kine poke is local kine chef Sam Choy. In his new book, simply named “Poke” he shares some history: “In the old days, the whole slice would be eaten, skin, bones, and all. Inedible portions were picked or spat out. When the raw fish was ‘prepared,’ it meant the fish was mashed (lomi), or other ingredients were added to it, mostly salt and savories like ‘opihi, lobster, sea urchin roe, kukui nut relish, and different kinds of limu (seaweed) – manauea, lipe`epe`e, kohu, lipoa, etc.”

Buy This Book from Amazon.com

Growing up as a second generation Japanese-American, raw fish and seafood has always been a part of my life, so poke was a natural and, frankly, easy transition for my taste buds. In high school, I worked in the seafood department at my neighborhood market and became somewhat known for my poke concoctions. I remember customers asking if I made the poke that day, and, if I said, “No, I just came in,” they would frown and walk away. I took that as a great compliment.

My goal with this article is simple: Give props to the local establishments, big and small, who are doing poke right, right here in Hawaii. I’m proud to be from Hawaii, and feel that it’s almost my duty as a local boy to spread the word about those who are doing their part to perpetuate the rich culture that is poke.

Yama’s Fish Market
Yama’s is a small fish market I used to frequent during my old school UH days, back when they were near Poha Lane. Now, they’re right down the road on Young Street and is almost always a pumpin’!

Yama’s Fish Market Sign

Though their Hawaiian plate lunches are pretty mean, my main focus whenever I go to Yama’s is their Ahi Masago Poke. It’s to die for! Trust.

Ahi Masago Poke – just made for me! – $11.95/pound

Masago is already an escape from the norm of “standard” poke ingredients, but furikake on top of that? Combine that with green onions, sesame seeds (which may be part of the furikake), shoyu maybe?, and choke sesame seed oil, and you getcho self one winnah!

Yama’s Ahi Masago Poke up close

I’ve been trying to reach Yama’s Fish Market’s President Brian Yamamoto for a soundbite, but da buggah is hard to reach. If you’re out there Brian, holla, and I’ll add your quote here.

(UPDATE! Mr. Yamamoto emailed me, thanking me for the plug. Mahaloz!)

Until then, go give the Ahi Masago Poke from Yama’s a try, but be sure to save some for me kay? 🙂

Yama’s Fish Market
2332 Young Street
Honolulu, HI 96826 (map)
(808) 941-9994
Mon-Sat: 9am-7pm
Sun: 9am-5pm
(Holiday Hours)

Golden Mart
Not too many people know about this hidden gem in Mililani, but it’s quickly become one of my all-time favorite places to get my poke fix on (like Donkey Kong).

Outside Golden Mart in Mililani

Located in a small strip mall on the Mililani Golf Course side of Kamehameha Highway (across Mililani Shopping Center), Golden Mart sells what you’d traditionally find at a local mini mart like snacks, beer and cigarettes. How they separate themselves from the pack however, is their mouth-watering selection of hot foods, boiled peanuts, and poke.

Three popular pokes from Golden Mart: Creamy Wasabi Ahi, Spicy Tuna and the Golden Mart Special

Employee Cori, and owner Julie Miyatake, who doubles as a USPS employee, both agree that Fridays are the best days to come if you’re looking for poke as the entire display case is filled with the different varieties they carry. My personal favorites are the Creamy Wasabi Ahi Poke…

Creamy Wasabi Ahi Poke in the display case

Creamy Wasabi Ahi Poke up close – $10.99/pound

… and the Golden Mart Special.

Golden Mart Special with the special sauce on the side -$9.99/pound

Golden Mart Special with the special sauce inside

Although, I’m not a fan of wasabi (I don’t even use it on my sashimi/sushi), the Creamy Wasabi Ahi Poke brok’ da mout’! How they make it is still a mystery, but if I had to guess, I’d say the tobiko-like topping (they’re green!) is filled with (or marinated in?) wasabi flavoring, while the rest of the poke is mixed with mayo (and wasabi?) in a creamy ahi sorta way. 😛

The Golden Mart Special’s lure is the Golden Mart special sauce, hands down. Filled with a concoction of liquids including shoyu, sesame seed oil and other mysterious ingredients that I’d pay to know 😛 , this sauce is what keeps ’em comin’ back. You can’t even get the special sauce (other than paying for it separately) if you don’t order the Golden Mart Special!

For good measure (and since I’ve got the photo 😉 ), here’s also a shot of Golden Mart’s Spicy Tuna poke for kicks… another winnah!

Spicy Tuna Poke

Golden Mart
95-119 Kamehameha Highway
Mililani, HI, 96789 (map)
(808) 625-2442‎

While, we’re in the Mililani area, let’s visit the place that Diners, Drive-ins and Dives’ Guy Fieri recently visited: Poke Stop.

Poke Stop
Chef Elmer Guzman, a graduate of the Kapiolani Community College Culinary Arts program, has trained under Alan Wong, worked as a sous chef under Emeril Lagasse, and was the Executive Chef at Sam Choy’s Diamond Head Restaurant before opening his two Poke Stop locations (one in Waipahu and one in Mililani Mauka).

In addition to serving up “gourmet food at plate lunch prices” (their catch phrase), Guzman and company offer a bevy of poke to live up to their namesake. Some of their “must tries” are the Sweet Onion Ahi poke, the Blackened Ahi poke, the Furikake Salmon poke, the Ginger Scallion Shrimp poke, “Da Works” Oio poke, and my personal favorite, the Spicy Creamy Ahi poke.

Spicy Creamy Ahi Poke – $10.95/pound

Poke Stop – Waipahu
94-050 Farrington Highway, E-4
Waipahu, HI, 96797 (map)
(808) 676-8100

Poke Stop – Mililani Mauka
95-1840 Meheula Parkway
Mililani, HI, 96789 (link on Google maps is inaccurate. Should be here.)
(808) 626-3400

And, to my neighbor island bruthas and sistahs, no worries. I gotcho back! Here’s a little Honolulu love to The Fish Express in Lihue, Kauai.

The Fish Express
Very conveniently located on Kuhio Highway in Lihue, Kauai…

Outside The Fish Express in Lihue, Kauai

… I like to pick up a quarter pound or so on my way to Hamura’s Saimin. The cold saltiness of the fish matches perfectly with the hot saltiness of the saimin.

(Previously Frozen) Ahi Limu Poke from The Fish Express – $6.99/pound

The Fish Express (Kauai)
3343 Kuhio Hwy. # 10
Lihue, HI 96766 (map)
(808) 245-9918
Mon-Sat: 10am-6pm
Sun: 10am-4pm

Alas, I’ve been tasked to make my poke for a New Year’s family gathering, so here’s a lil’ step by step action that will 1) help you if/when you make your own batch and 2) help to refresh my memory! LOL! Enjoy!

Diced/Cubed Ahi blocks with Hawaiian salt and green onions added (props to Ryan Moriguchi for reeling in the fish!)

Inamona (kukui nut) added

Limu Kohu/Ogo (seaweed) added

Close up of each portion greeting each other

Everything mixed together with sesame seed oil and shoyu

Though, I’d love to continue, I don’t think my stomach can take any more of this torture (it’s lunch time as I write this 😛 )! Besides, I need to save some poke shots for parts 2 and 3 (and 4?)! 😛

Here’s a sneak peek at what I’ve got in store: Tokkuri-tei, Tamashiro Market Inc., JJ’s Seafood, Pa`ina Café, Off the Wall, Safeway, Costco, and Sam’s Club. My “To Do” list includes: Ruger Market, Ono’s (Kapahulu), Fresh Catch, Masa & Joyce, Alicia’s Market, Tamura’s, and Tanioka’s.

If you have any hook-ups/connections to any of the places above, holla! I’d love to interview them! If you have any poke (dish) suggestions for the above as well, or new locations altogether, feel free to let me know in the comment area below!

Happy New Year y’all! Shoots!

 Part I | Part II | Part III | Part IV | Part V