Chewy cooked octopus tossed in shoyu, sesame, and onion — the old-school poke counter regular.
Long before spicy ahi bowls took over, tako (octopus) poke was a fish-counter standard sitting right next to the ahi — cooked instead of raw, with a satisfying chew that plain shoyu poke doesn't have.
Most of the work is in cooking the octopus properly. Buying it pre-cooked from a good fish counter skips that step entirely and is exactly what most local families actually do.
Keep grinding
Fresh ahi, shoyu, sesame oil, limu, sweet onion. Don't overthink it.
Cold, briny, tomato-bright salmon relish — the lūʻau side that cuts through everything rich on the plate.
Sablefish marinated in sweet miso and sake, broiled until the edges caramelize into something close to candy.