Mainland Poke Shop Opens This April in West Hollywood
With doors opening April 17th, 2015, Mainland Poke Shop is set to be the premiere destination for a taste of Hawaii in Los Angeles, bringing a fresh, chef-driven dining option to West 3rd Street. This is the first restaurant from industry vet Ari Kahan, who has tapped Executive Chef Kayson Chong, formerly of BOA and Rockenwagner, to helm the kitchen. Chong is elevating poke with his market-fresh sauces and toppings, and daily selection of fish. Offering customizable bowls, Mainland Poke Shop is primed to be a go to for the greater West Hollywood area.
Mainland Poke Shop uses only the highest quality fresh fish, and artisanal ingredients. All sauces and toppings are handcrafted blending traditional Hawaiian flavors with an elevated global approach. Diners will customize their own bowls, selecting a base of white or brown rice, or salad.
Raw fish selection will include:
Ahi, Salmon, Albacore, Tofu, and a rotating daily option
Toppings will include:
Avocado, Kuku’i Nut, Maui Onions, Masago, Sesame Seeds, Furikake, Green Onions, Mango, Seaweed, Chili Flakes, Jalapenos, Rice Puffs, Pickled Ginger, Pickled Shallots
Sauce selection will include:
Shoyu, Spicy Shoyu, Sriracha Aioli, Thai Chili Coconut Sauce, Peruvian Citrus, Wasabi Cream, Avocado Cream, Agave Teriyaki
Incorporating vibes of a Hawaiian poke stand, with bright & modern finishes, Mainland Poke Shop is perfectly at home along the fashionable West 3rd Street neighborhood. The clean design from Montalba Architects creates a chic Maui meets LA hybrid.
The idea for Mainland Poke Shop came about when Kahan returned from a food-centric trip to Hawaii. He tasted his way through the islands’ best poke shops, and fell in love with dish. Upon his return, Kahan and Chong would create prototype dishes, after-hours when the kitchen closed, at the restaurant they both worked at. Deciding to pursue his dreams of creating the best poke on the West Coast, Kahan set out to open Mainland Poke Shop. By using fish so fresh it does not need to be pre-marinated in sauce gave Chong the freedom to create a mix & match menu with an endless number of fish/sauce/topping combinations. This style of poke has yet to be seen in Los Angeles, setting Mainland Poke Shop apart.
“Whenever I would travel to Hawaii, I would eat poke made from fish just caught that day, cut from the best pieces of the tuna. It was perfect – with no need for the over-marinating that is a result of using frozen fish, or throwaway cuts,” says Kahan. “By using only the prime cuts of fish, and only the best fish available, we have created a product on par with some of the city’s top sushi restaurants, while maintaining authenticity of flavor.”
Mainland Poke Shop is truly a hybrid of the best the Pacific has to offer, tapping into the time-honored methods of poke making, enhanced with farm-fresh produce & artisanal sauces to create an unforgettable and accessible seafood experience.
Website: http://www.mainlandpoke.com
Twitter: @mainland_poke
Instagram: @mainland_poke
Facebook: @MainlandPoke
