For Hawaii native Ravi Kapur, poke is a taste of home. One of his earliest memories is peering into a case of a dozen different types of colorful poke with his parents at Tamashiro Market in Honolulu. Now, at his buzzy Nob Hill restaurant, Kapur serves modern Hawaiian fare infused with interesting Northern Californian, Chinese and Indian influences. His poke, however, tastes like the original. First-rate pieces of tuna are scented with sesame oil, radish and nori cracker. “It’s what I grew up with, and it has nostalgia and meaning for me,” says Kapur. “When I make it at Liholiho, I think, ‘How do I remember it tasting?’ It’s like looking into a crystal ball of the past."
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