Wes Avila has quickly risen through the ranks of L.A. taqueros as a result of his technique and impeccable sourcing practices. The Pico Rivera native also travels frequently, which informs his ever-changing menu. After traveling to Hawaii with wife Tanya Mueller, he added a knockout poke to the menu. He buys premium ahi at a DTLA fish market and folds the cubes with umami-rich white miso and fiery habanero. The crispy corn disc and snipped scallions provide great textural contrast to the thunderous flavors.

Stefanie Honda and Jeff Snow replaced Beach City Baked Donuts with a glass-fronted storefront that pays homage to her parents’ Hawaiian heritage. Jus’ Poke serves six varieties of poke, cafeteria style, set to island music. They sell Original, Spicy, Cali Roll, Wasabi, Shoyu and Tofu poke. I opted for a Spicy bowl featuring tuna tossed with sweet and green onions, Sriracha mayo, and choice of sesame seeds. Each container comes with either white or brown rice, with or without generous shake of furikake. Jus’ Poke’s choice of sides includes spicy edamame tossed in garlicky sweet chile sauce.

This Grand Central Market raw bar from master ecailler Christophe Happillon resembles an unfurling shell. Counter seats face the legendary Angels Flight funicular, which carries passengers up and down Bunker Hill. The Oyster Gourmet’s Tuna Poke ($10.99) tosses diced yellowfin with miso based sauce, black and white sesame seeds, and scallions. Each order comes with tortilla chips.