Flavor-forward and health-conscious Sweetfin is debuting three new signature poke bowls on its chef-driven menu that includes a thoughtfully-sourced Hawaiian fish, a plant-based poke bowl, and two stellar made-from-scratch sauces. From the imagination of chef-partner Dakota Weiss, Sweetfin’s menu is rooted in local and seasonal produce and sustainable fish and offers a variety of signature bowls and house-made sauces. The fast-casual eatery is famed for its impressive interpretation of Hawaii’s beloved dish and is committed to bringing more innovation and variety to the menu.
Inspired by the more traditional flavors of Hawaiian poke, the new Miso Sesame Shoyu sauce starts with a shoyu base and ends with an umami kick of miso. The flavorful and versatile sauce is found in the vegetable forward Miso Eggplant and Mushroom bowl as well as the new Miso Kanpachi bowl. Another delicious addition is the Black Garlic Gochujang sauce, with a robust savory and spicy bite that hits the pallet and pairs harmoniously with the new Gochujang Salmon bowl. Both sauces are also available on the Build Your Own Bowl section of the menu. Full descriptions of the new signature bowls below:
- MISO KANPACHI: Miso Sesame Shoyu Sauce, Shishitos, Red Onion, Carrots, Shiso, Market Radish
- GOCHUJANG SALMON: Black Garlic Gochujang Sauce, Asparagus, Shiitake, Bean Sprouts, Crispy Garlic
- MISO EGGPLANT AND MUSHROOM (V): Miso Sesame Shoyu Sauce, Shimeji Mushrooms, Japanese Eggplant, Sundried Tomato, Shiso, Market Radish
Sweetfin and Chef Dakota continue to raise the bar for quality and mindful sourcing with their new Hawaiian Kanpachi offering. Most similar to Hawaiian Yellowtail, and sustainably-rated from the Monterey Bay Aquarium as a "Good Alternative," this Kanpachi embodies Sweetfin “Pole to Bowl” philosophy. The Kanpachi is responsibly farmed by Blue Ocean Mariculture in the open-ocean off the Kona Coast of the Big Island of Hawaii. It is pure with no detectable mercury, genetic engineering, hormones, or antibiotics.