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.

Ofelia Shively, who lived in both Hawaii and Alaska and clocked more than three decades in the seafood industry, opened a poke-centric concept inside a Carson strip mall setting: Angelito’s Market. Expect seven types of poke in a refrigerated case, possibly consisting of Tako, Wasabi, Ahi-Limu, Spicy Tuna, *Spicy Tuna (fish eggs, but no mayo), Kimchee, Oyster Sauce, and my selection, Spicy Tuna (fish eggs, but no mayo). Bright red fish joined onion, green onion, crunchy cabbage, tiny orange mentaiko and a secret spicy sauce, yielding good results.

Owners Trish McVearry and husband Jason previously lived in Kaimuki and on the North Shore of Oahu, which is where they fell for poke and learned to make the dish before opening a stand near Venice’s Muscle Beach. The Original Poke features rosy cubes of fresh ahi tossed to order with shoyu (soy sauce), crunchy white onion strands, sesame seeds, sesame oil, scallions and “aloha,” which means “love” on the islands. The McVearrys called the healthy but flavorful dish a nickname – The Surfers’ Sashimi – that also fits with its beachfront environs. The couple also sells Spicy, Wasabi and Aloha poke, plus a Veggie Poke starring sliced and diced kale.