760 Teppanyaki

Haus of Poké layers raw fish, rice, and vegetables with precision, each bowl built for contrast in texture and temperature. Ahi tuna is sliced thick, its natural richness boosted with a light marinade, while the salmon holds a firm bite, clean and buttery. Bases range from warm sushi rice to crisp greens, stacked with seaweed salad, ripe mango, or cucumber for crunch. A final toss of furikake, crispy garlic, and sesame deepens the flavor, while sauces like ponzu, spicy mayo, or house-made aioli pull everything together without overwhelming the fish.

Beyond poké, the sushi rolls are tight and deliberate, each one balancing fat, acid, and heat in every bite. The Huli Huli chicken comes off the grill with caramelized edges, its glaze thick with soy, pineapple, and garlic that clings to the charred skin. There’s no filler here—just raw fish cut the right way, heat used where it counts, and a menu that doesn’t stretch itself thin.