Brothers Peter and
David Cho have teamed up with restauranteurs Moby Duncan and Garo Mardirossian
to bring poke to Mission Viejo. Peter and David are sushi chefs by trade so
they have an unspoken commitment to serve the highest quality fish and
ingredients at an affordable price. The result is a wonderful concept for
healthy, fresh seafood. But if you’re looking for authentic Hawaiian poke, you
might be a touch disappointed. According to one of the owners, in order to make
it customizable, the seafood must stay in its pristine state to show its
vibrant color and freshness. Hawaiian poke is traditionally marinated in its
sauce. It can sometimes give the fish an unusual color, not because the fish is
bad, but because of the dark color of shoyu and/or ponzu. If you are from
Hawaii, you know what I’m talking about. Most of the markets in Hawaii like
KTA, Sack N Save, etc., have poke pre-made in many different varieties in the
seafood case where you can order by the pound. I grew up on poke so I might
have a stronger opinion on this than most. This concept is more like chirashi
with chunked fish instead of sashimi sliced fish. I like the concept, but just
have a hard time agreeing on this definition of poke.
BYQ Poke Bowls starts
by choosing your size: PeeWee (3 oz. for $7.50), Kahuna (5 oz. for $8.95), or
Big Kahuna (7 oz. for $10.95). Choose your base: mixed greens, sticky white
rice, or brown rice. Choose your fish: salmon, tuna, spicy tuna, albacore, or
sometimes they will have special ingredients like shrimp. Choose your sauce:
Kilauea (house spicy mayo vinaigrette), Molokai (Fin’s original ponzu blend),
or sesame shoyu (the more traditional poke sauce). Add extra toppings ($0.50 to
$1 per serving): avocado, cucumber, crabmeat, garlic chips, jalapeno, sunomono
(Japanese pickles), masago (capelin roe), hotategai (scallops), tako (octopus),
wakame (seaweed), shelled edamame, and sometimes they will have uni (sea urchin
roe).
Here are two
combinations you might like to try:
BYQ Poke Bowl with
salmon, scallops, masago, wakame, sesame seeds, sliced onion, chopped green
onions, sesame shoyu sauce, and sticky white rice. The fresh salmon and
scallops are tossed in the sauce before your very eyes. It has a nice flavor
but needs more of a salt element like more shoyu or Hawaiian sea salt. I would
definitely try this combo again atop mixed greens or even in a taco. Rating:
4/5
BYQ Poke Bowl with
tuna, tako, masago, chopped green onion, ginger, and sticky white rice. The
seafood and ingredients taste fresh and bright. The sauce didn’t stay on the
fish and ended up on the rice. A splash of extra shoyu helped bring the flavor
back to the fish. This might be better on mixed green salad so the sauce can
act more like a dressing. Rating: 4/5
For a fresh and
healthy meal, stop by Fins Poke Fusion and grab a bowl, salad, wrap, or taco
for your next meal.
Atmosphere: 4 out of
5 stars
DĂ©cor: 5 out of 5
stars
Service: 5 out of 5
stars
Food: 4 out of 5
stars
For more information:
Fins Poke Fusion
Fins Poke Fusion
28251 Marguerite Pkwy Ste A
Mission Viejo, CA 92692
+1.949.542.7466
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