Fresh fish, short line, sunny room.
Sushi-grade poke built to order, plate lunches that actually fill you up, and a dining room that feels like a beach day even when it's raining sideways outside.
Built around the fish, not the fryer.
Kohana started as a lunch window with four stools and a cooler. The stools multiplied, the cooler didn't get much bigger — we'd rather sell out of ahi by 7pm than cut corners on it. Everything is scooped to order, the rice is made twice a day, and the plate lunches follow the same rule the poke does: real portions, nothing frozen that shouldn't be.
From the fire
A short list, changed with what the boat and the farm truck bring in. See the full menu for everything on tonight.
Yellowfin tuna, shoyu, sesame, sweet onion
Slow-smoked pork, cabbage, two scoop rice
Coconut cream, macadamia crust
King salmon, chili aioli, crispy garlic
Crispy thigh, katsu sauce, mac salad
Fire, smoke, and the pass
A look inside — the hearth, the pass, the dining room after dark.
“The ahi bowl is stupid fresh and the line moves fast even at noon. My go-to lunch.”Renee A. — Google
“Kalua pork plate is the best twelve dollars of food in the city, easily.”Marcus T. — Yelp
“Small menu, everything on it is good. Haupia pie is not optional.”Ines D. — Google