Unlike some poke shops that add sauce on at the last minute, North Poke is adamant about marinating their fish for hours to make the flavours more intense. Their no-nonsense menu is made up of classic staples and seasonal items that focus on the quality of fish instead of flashy toppings. The Hawaii Classic epitomizes a traditional poke bowl, made with ahi tuna, shoyu dressing, cucumber, sweet onions, noru, toasted sesame, fried shallots, avocado, house classic aioli, macadamia nuts, green onions and seaweed salad.
One of North Poke’s most popular, seasonal dishes that tends to sell out is the Ono. The only cooked option on the menu, this comforting bowl is made up of octopus, potato, baby kale, roasted red peppers, chorizo oil, smoked lemon aioli and caper-infused breadcrumbs. For a tasty side snack, the Spam Musubi (resembling a spam sushi) was a real knockout. It tasted just like a sushi hot dog! North Poke customers will soon be able to pair their poke bowls with refreshing shaved Hawaiian ice.
Essentially a mixture of sushi and a make-your-own-salad-bowl, poke also speaks to the health-conscious foodie. We think this Instagram-worthy food trend is here to stay in Toronto, and you can find the real deal at North Poke.