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  Poke here is lightly sauced, but the seasonings pack flavor. Four ‘ahi varieties include ginger green onion (my favorite), spicy and limu. Salmon varieties include truffle salmon and spicy. There’s also tako, kajiki marlin and baby scallop poke.  And while the shop opens at 6 a.m. on weekdays and 9 a.m. on weekends, poke, offloaded as whole fish from boats in the early morning, doesn’t land in the poke case until 10:30 a.m. From July 10, poke will be joined by a chirashi bowl ($17 to $20 with ‘ahi prices rising, the price hadn’t been decided by Wednesday, when I took these photos at a private hosted menu preview) whose silver-skinned hamachi and salmon are flown in fresh. Favorite item: dashi soy-marinated ikura salmon roe. Also coming: individual-size sashimi trays with ‘ahi, salmon or hamachi.

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