Sweetfin Poke - Silver Lake

Creamy togarashi sauce, hijiki, and avocado.

Yuzu kosho sauce and edamame.

Sriracha ponzu sauce, hijiki, and avocado.

Ponzu-lime sauce, Macadamia nuts, and ginger.

Classic sauce, white and green onions, with togarashi.

Classic sauce, chile oil, and cilantro.

Made with the poke basics: scallions, white and black sesame seeds and salt. Served with your choice of base, protein, sauce and up to 5 complimentary toppings.

Made with the poke basics: scallions, white and black sesame seeds and salt. Served with your choice of base, protein, sauce and up to 5 complimentary toppings.

Creamy togarashi sauce, hijiki, and avocado. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Yuzu kosho sauce and edamame. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Black garlic gochujang sauce, asparagus, shiitake, bean sprouts, and crispy garlic. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Sriracha ponzu sauce, hijiki, and avocado. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Ponzu lime sauce, macadamia nuts, and ginger. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Miso sesame shoyu sauce, shishito, red onion, carrots, shiso, and market radish. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Classic sauce, white and green onions, and togarashi. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Miso sesame shoyu sauce, Japanese eggplant, shimeji mushroom, sundried tomato, shiso, and market radish. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Ponzu lime sauce, avocado, carrots, edamame, cucumbers, and serrano. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Classic sauce, chile oil, and cilantro. All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

Lemongrass ginger glazed wild sustainably-caught Spanish Octopus, charred chile mayo, avocado purée, napa cabbage, carrot, cucumber, topped with wasabi crispy onions, on Forbidden rice.

Ahi tuna tossed in a ginger-soy dressing with avocado, sea beans, Hawaiian sweet onion, ogo seaweed, topped with homemade taro chips over brown rice noodles. Served with daikon radish and a Mirin vinaigrette. Large Size Only.

All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.

All bowls are made with the poke basics: scallions, white and black sesame seeds, and salt.