DTLA is all about innovation. Oki Poki’s owner, Steve
Chen takes a best of all worlds approach: Serve beloved Hawaiian /Asian staple, upgrading the quality of
the meat and vegetables as well as the setting, while
reining in costs/be eco-conscious by serving dishes with biodegradable tableware. I would rather pay
for the food than the plate any day, and I’m all for a
delicious and sustainable dining experience with nice
furnishing and lighting. For the uninitiated, poke (pokey) is a fish salad or raw fish bowl. The fish is gutted,
skinned, deboned and cubed then combined with a
variety vegetables, seasonings, and flavorful dressings
or sauces served on a bed of rice. The fish is sashimi
grade, procured from fish markets only blocks away,
the vegetables are locally grown, and the satsuki koshihikar rice hails from Uruguay. The preparation is to order, and the portions are solid, so yes, you will have to
engage in polite conversation for minutes while your
dish is made for you. While you are waiting, take in the
custom DTLA mural by Berk. For first timers, the best
sellers include the signature Oki Poki, ($14 )the Bang
Bang ($13) or the Hama Time($14). The Lychee Matcha Green tea is a great compliment. Yes, you will pay
more for your poke at Oki Poki, but you get more.
Oki Poki
507 South Spring Street
Los Angeles, CA 90013
(213) 628 3378
www.okipokila.com