I Repent of All the Fast-Casual Poke Bowls I’ve Eaten After Going to Ahi Assassins | Bon Appétit

"An unassuming poke counter in a tiny strip mall along South Beretania Street in Honolulu, run by owner and third‑generation fisherman Josh Schade, that serves line‑caught, locally sourced fish that varies daily depending on what his uncles bring in. Instead of mainland-style bowls with many vegetables, the servings come the traditional Hawai‘i way: two scoops of hot, sticky white rice topped with large hunks of fresh fish seasoned in distinct preparations — Hawaiian style with sesame oil, limu and inamona; paké, a scallion-ginger–like sauce brightened with parsley; and a secret shoyu (soy-sauce based) mix. The spot has minimal signage (just some fish flags) and a second-floor location, and many customers enjoy their orders sitting in the parking lot with the windows down and the humid breeze, savoring exceptionally fresh fish and intensely sauce-absorbent rice. The operation began as a way for Schade to fund his fishing and grew quickly by word of mouth." - ByElyse Inamine