Meet Kaka‘ako’s Newest Casual-Cool Poke Bar on the Block
(Sponsored) Recently reopened for dine-in, Redfish serves customizable poke bowls, locally sourced dishes and a full drink menu. (Plus, limited Father’s Day to-go meals!)
Photo: Marisa Heung
Whenever I meet up with friends and relatives visiting from out of town, it’s inevitable that one question will always be injected into the conversation: “Where do you go for poke?” Most, if not all, expect to hear the name of some hidden hole-in-the-wall, or some brand-new trendy restaurant with the best fish on the island, or some secret, locals-only stand run out of a tūtū’s house that only takes cash.
When I say Foodland, they often give me a puzzled look. You mean like the supermarket? Some are a little skeptical, and I don’t blame them. It’s hard to explain how blessed we Islanders are when it comes to fresh fish, which is so abundant and accessible that you can find legit poke practically anywhere. I choose Foodland because of a few reasons: the fish is always super fresh, the flavors are always on point and I can hop a few aisles over for some beer to pair it with. Those guys know what they’re doing. And, as our readers have voted Foodland as HONOLULU’s Best Poke three years in a row, I’m not the only one who feels this way.
SEE ALSO: 2019 Best of Honolulu Winners
photos: courtesy of redfish poke bar by Foodland
Redfish Poke Bar by Foodland opened in Salt at Our Kaka‘ako in mid-December of last year, but with the holidays, and then the pandemic three months later, I don’t feel like it’s quite had its chance to shine. The casual-trendy restaurant specializes in customizable poke bowls starring ‘ahi, hamachi and salmon, or a handful of other seafood, meat and veggie options. The key word here is customizable, and everything in your bowl—from the base up to the toppings—can be ordered just how you’d like it. Heck, there are even five veggie options for our leafy green-eating friends.
On another menu, diners will find a list of apps and entrées meant to be shared family style (though, of course, you don’t have to if you don’t wanna). Small plates include okonomiyaki fries (I’m intrigued), kiawe-guava smoked meat and shishito peppers, while medium bites offer more sating dishes such as tan tan noodles, lechon kawali and kalua pig fried rice. Poke and plates all use locally sourced ingredients, something that parent company Foodland has always stood by. (TIP: Redfish is currently offering a Father’s Day special—a twist on the classic DIY wraps enjoyed at Korean barbecue restaurants—that you can preorder and pick up on Saturday, June 20, or Sunday, June 21.)
Redfish’s seasonal cocktail for the summer, Mango Season features house-made pickled mango shrub, Kō Hana rum, shoyu, pepper and red li hing.
Poke is always best with a drink, and Redfish has plenty of those. Choose from brewed-in-Hawai‘i craft beers, wines by the glass, sake and 10 or so craft cocktails. While the Quarantini—Aviation gin, Carpano Antica sweet vermouth, Fernet-Branca—sounds like the medicine we all need, Mango Season—house-made pickled mango shrub, Kō Hana rum, shoyu, pepper, red li hing—new seasonal cocktail on the menu, seems like the perfect toast to the beginning of summer.
Now that Redfish has reopened for dine-in (with new safety procedures in place, of course), you can make reservations either through OpenTable or by phone at 808-532-6420. Walk-ins will be accepted as space permits. Takeout is available as well via DoorDash, Uber Eats and Bite Squad, and Redfish even offers free delivery (with a minimum $22 order) to certain areas in Kaka‘ako.