"Ginger scallion poke, a take on Chinese cold ginger chicken made with raw fish, has gained popularity in Hawai‘i in recent years. Few poke shops showcase restraint with the formula like Kahiau, which lets the fresh cubes of local ‘ahi shine in a mix accented with finely grated ginger and green onions. Other favorites at this tiny Chinatown spot include the taegu poke — soft, dried ‘ahi tossed in a sweetened, spicy sesame sauce that echoes the Korean side dish of seasoned dried squid — and the poke bomb: inari sushi topped with spicy ‘ahi poke, like bite-sized poke bowls." - Martha Cheng
