A Poké Haven in the Heart of Chinatown

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Caught onto the poké craze but too lazy to head all the way to Midtown? Located on Canal Street in the heart of Chinatown, Chikarashi is a fast-casual spot offering a wide selection of well-balanced poké bowls with fresh, high quality ingredients. Chef Michael Lim, formerly of Michelin-rated establishments Neta and Masa, provides his contemporary perspective on Hawaiian poké with Japanese influences and flourishes of Korean and Chinese flavors. With its clean minimalistic interior, Chikarashi is a welcome addition in the MSG and oil-laden streets of Chinatown.

Ponzu Salmon
Scottish Salmon, Wasabi Ponzu, Shiso, Tobiko, Shichimi

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Filled with big chunks of salmon, vinegary sushi rice, and wasabi ponzu sauce, this poké bowl is all about getting rid of the extra fluff and going back to the basics. The light sauce highlights the flavors of the fish which melts in your mouth with every bite. The tobiko on top adds a variance in texture while the shichimi gives a slight spicy kick to every spoonful. This dish is simple, authentic, and delicious - the perfect trio.

Wasabi Mayo Tuna
Bluefin Tuna, Wasabi Mayonnaise, Ichimi Togarashi, Shoyu Daikon

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If your go-to sushi order includes a spicy tuna roll, then the Wasabi Mayo Tuna bowl may quickly become your new favorite craving. The fresh tuna over warm rice provides the perfect contrast of hot and cold with an addicting wasabi mayo sauce to excite your taste buds. The crunchy toppings and gingery daikon add some variety in texture to this flavor-packed bowl.

SICHUAN CHILI SALMON
SCOTTISH SALMON,SANSHO MAYO, FURIKAKE, KURI, SHOYU DAIKON, KATSUO PANKO

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Highly recommended by the staff, the Sichuan Chili Salmon bowl is both a crowd and kitchen favorite. Each piece of salmon is covered with the perfect amount of spicy and addictive Sansho mayonnaise while the katsuo panko on top adds a wonderful contrast to the soft textures of the fish. Don't be surprised if you find yourself scraping every grain of warm rice off the bowl.

GOMA SHOYU TUNA
BLUEFIN TUNA, WASABI-GOMA SHOYU, NORI, HIJIKI, AVOCADO, GARLIC CHIPS

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If mayonnaise isn’t your favorite condiment, opt for the Goma Shoyu Tuna bowl. The wasabi shoyu sauce balances out the creamy avocado while the hijiki and nori will transport you to the sea. Garlic chips add an extra level of tanginess and a variance in texture to every spoonful. Light and delicious, this is the perfect poké bowl for your summer bod diet - SoulCycle, anyone?

CHOJANG HIRAME
HIRAME (FLUKE), CHOJANG, WAKAME, KYURI, GOMA, NEGI

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Created by Chef Lim as a shout out to a homemade dish he often enjoyed during his childhood, the Chojang Hirame features refreshing Korean flavors and an interesting twist with its use of fluke. The spicy chojang sauce is sure to kick away your allergy congestion and put you in major food coma as you down this with rapid speed.

SEARED BLUEFIN TORO SUJI
Shoyu, Negi, Lime Zest, Garlic Chips

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A special on the menu, the Seared Bluefin Toro Suji is perfect for the adventurous in the mood to splurge for lunch. Watch the kitchen put finishing touches on your toro with a giant blowtorch before it gets topped with sweet chili sauce and spicy aioli.


Chikarashi 227 Canal St New York, NY 10013
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