California
Creamy krab salad rolled with cucumber, avocado, and sesame seeds.
EggsSesameShellfish
Monterey, CA
Creamy krab salad rolled with cucumber, avocado, and sesame seeds.
Premium Scottish salmon rolled with house shoyu, cucumbers, furikake and masago.
Seared Spam rolled with cucumber, furikake and unagi sauce.
Spicy tuna rolled with cucumber and furikake.
Made-to-order classic miso soup with fresh tofu, green onions and seaweed.
Miso soup poured over rice topped with salmon. Finished with edamame, furikake and green onions.
Miso soup poured over rice topped with tofu. Finished with edamame, furikake and green onions.
Special blend of citrus soy sauce. Light and tangy with notes of orange and lemon.
Poke House's spiciest sauce. Special blend of spicy chili and chili oil.
Deep flavor of soy sauce and sesame oil. Traditional taste.
Creamy and savory. Toasty and rich sauce.
Light, smooth, and nutty taste. Aroma enhancer.
Creamy balance of sriracha and mayo. A Poke House staple.
Homemade sweet, savory, and rich sauce.
Oven-baked crispy shoyu chicken drizzled with Sriracha Aioli and Sweet Unagi for sweet and spicy kick.
Scottish salmon with masago, edamame, cucumber, white and green onions, furikake, citrus ponzu and sriracha aioli. Served over rice or salad with seaweed salad and krab salad.
Two scoops of krab salad, seaweed salad, and sliced avocado drizzled with Sweet Unagi and Furikake.
Scottish salmon with grape tomatoes, edamame, cucumber, white and green onions, hijiki seaweed, and masago over rice or salad. Mixed with sesame oil and house shoyu, topped with furikake. Served with krab salad and seaweed salad.
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Mustard-based vinaigrette sauce with strong taste of wasabi. Aromatic, fresh, and sweet with some spice.
Roasted chicken topped with Miso Aioli. Protein packed and healthy.
Ahi tuna, spicy tuna, and garlic oyster tuna with cucumber, white and green onions, masago, and furikake with sesame oil, house shoyu and citrus ponzu sauce. Served over rice or salad with seaweed salad and krab salad.