"The owners of Nuka turned an old Hā‘iku auto supply into a wonderfully modern izakaya and sushi bar. To start, order a few small plates like spicy edamame, miso eggplant, and kinpira gobo (slivered burdock and carrot dressed in sake). Then dive into a sashimi platter, including slices of ruby red tuna and translucent snapper supplied by the owners’ own fishing boat. Or for a simple, satiating meal, try a Nuka bowl: fresh herbs and veggies piled on rice and topped with ‘ahi katsu, blackened tofu, or shio koji salmon. Patience is necessary here; the restaurant doesn’t take reservations, and the wait is often long." - Shannon Wianecki, Bill Addison
Nuka