Chef-Owner Danny Kalahiki has been serving fresh poke out of his food truck since 2009. The fresh-caught tuna is cut into extra-large cubes to ensure the fish’s natural flavor isn’t overpowered by the seasonings. The tuna is then tossed with watercress, red onions, poke seasoning and a housemade poke sauce. “It’s so tender that before I even bit into it, it started to melt,” Guy said of the fish.
This trip, Guy Fieri's cruisin' the islands with his buddy, Chef Reno Henriques, on a culinary tour of Maui, Hawaii. First, a real-deal taste of regional favorites like loco moco and kalbi ribs. Then, a legit barbecue joint smoking up St. Louis-style ribs and the bomb burnt ends, and a food truck dishin' out the freshest catch served raw, baked and even deep-fried.
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