My fave 4 bowls here in no particular order: Sichuan Chili Salmon, Seared Toro Suji (limited), Goma Shoyu Tuna, Chojang Hirame. Can't wait for new creations from Chef Lim
The poké bowl trend lands in Chinatown with the arrival of Chikarashi from Neta chef Michael Jong Lim, who is blending the Hawaiian staple with Japanese chirashi bowls and Chinese and Korean flavors. Read more
Love the poké, had some concerns about the blue fin they were serving, but one of the partners came out and we talked about their dedication to sustainable seafood and where they source their bluefin.
Had the sichuan chili salmon and ponzu salmon. Best poke in the city! Better than pokeworks and wisefish poke because the dish is comes as is. The flavors are perfectly melded and balanced!
I got the chilisalmon bowl. There is almost no space for seating, but you can do a take-out and eat it at nearby parks. You can upgrade the bowl size to large to get more fish. Food is delicious.
"Elevating the decidedly egalitarian poke bowl with top tier ingredients and technique while maintaining a price point that is still very accessible." - Karen Wong, deputy director - The New MuseumRead more
Funny how they say "prepared in the traditional Japanese style". Maybe Hawaiian style. Mayo is not traditional! Yummy but I feel like I paid $14 for a bowl of rice and furikake....
Shoyupoke! If you want to try their wasabimayo-- try and ask for more mayo because it's not as spicy as you think! The portions of poke vs. Rice is small.
Was very good. I got a regular size that left me hungry...and also got some supreme tuna which pushed my bowl to the $19 range. I won't do that again seeing as how I got 10 tiny cubes of fish.