Poke Stop: Where Hawaiian Soul Food Gets a Culinary Upgrade
“New York City’s got its classic pizza joints, Chicago’s got the hot dog stands, Cali got the tacos—so it’s only fitting that Hawaii would have poke places,” Guy Fieri declared as he rolled into this spot near Honolulu. And what he found at Poke Stop was a young local chef taking the Hawaiian tradition of raw cubed fish and elevating it with serious culinary chops.
Chef Elmer Guzman’s Fresh Take on Tradition
Hawaiian-born Chef Elmer Guzman grew up loving poke—that classic combination of raw fish chopped up and marinated with Hawaiian salt and seaweed. But after honing his culinary education and experience, he’s put his own spin on this childhood favorite. At any given time, Poke Stop offers at least 25 different types of poke, ranging from traditional preparations to creative mashups that pull from Japanese and Korean influences.
Guy got to sample some standout varieties: ahi tuna with garlic and Japanese-style soybeans, spicy Korean octopus, and something you don’t see much in Hawaiian waters—salmon poke. “It’s delicious,” Guy confirmed, ready to dive deeper into the process.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
Building the Perfect Salmon Poke
Chef Elmer walked Guy through his salmon poke preparation, starting with a side of salmon and cutting off the belly before cubing everything up. The ingredients came together in layers: sweet onions, green onions, Hawaiian salt (with big pieces that Elmer promised would “break down when you take a bite and you have some crunch”), chili flakes for heat, seaweed, toasted sesame seeds, and dried bonito flakes. A pinch of sugar and a house-made sweet soy syrup—reduced down for concentrated flavor—finished the bowl.
Guy’s reaction to that first bite? “Mega gangster fresh. Sweet to salt, a little sour, a little bit of spice—nothing is overpowering anything else.” But the real kicker for him was that crunch of sea salt. He called it “one of the best ways” to have salmon: “Very tender, very moist, bursting with flavor.”
Beyond the Expected: Limpets and Local Delicacies
True to his adventurous spirit—much like when he tackled a “Loco Moski” or dove into creative dishes like Chicken Saltimbocca—Guy didn’t stop at the familiar. He sampled opihi, a shellfish the locals call limpets. After scarfing one down, his verdict was immediate: “That’s such a big, rich flavor. That is like the premium of all Hawaiian seafood.”
By the end of the segment, Guy was thoroughly won over. “Everything you’ve had here has been good—oh, excellent, very good. This is phenomenal,” he told Chef Elmer. “The experience has been great, the food is delicious. Congratulations.”
Tips from Chef Elmer’s Technique
Don’t fear the big salt crystals: Those larger pieces of Hawaiian salt aren’t a mistake—they provide texture and burst with flavor when you bite into them.
Make your own sweet soy: Reducing soy sauce down creates a syrup that adds sweetness and umami without watering down your poke.
Layer your seasonings: The combination of dried bonito, sesame seeds, and seaweed creates complexity that generic soy sauce alone can’t achieve.
Looking for more Triple D destinations? Check out our restaurant directory to find Guy-approved spots near you, including Hawaiian joints and places serving everything from fresh seafood to classics like Caesar Salad with Homemade Dressing | Bi.