At Senia, his two-year passion project with chef Anthony Rush in Honolulu’s buzzy Chinatown, the poke isn’t like the mounds of shoyu-slicked salmon you can buy by the quart at any Safeway on the island. Instead, in the hands of the two Thomas Keller-trained chefs, the humble snack (and recent “it” dish) is sashimi-grade tuna dressed with house-made ponzu (yuzu soy sauce) and piled up on wispy shrimp-rice crackers.
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“Every piece is a perfect bite,” he says.