Photo Courtesy: Shine Creative
Mainlanders and locals alike will say mahalo when Baltimore gets its first-ever Hawaiian poké concept this month. Led by Chef Munehiro Mori a.k.a. Chef Mori, and owned by twin sisters and restaurateurs Nat and Nuch Teng (of Thai Landing), Hilo(https://vimeo.com/189464084) is bringing a taste of the Big Islandto R. House.
Poké, (pronounced POH-keh) is a quintessential Hawaiian dish comprised of cubed raw fish that has been seasoned and served on top of a bowl of rice. The classic Hawaiian snack is a centuries-old tradition.Poké, the Hawaiian verb for "section" or "to slice or cut," is ubiquitous on the islands, served everywhere from roadside markets and grocery stores to surf shacks, gas stations, and beyond. It has gained in popularity on the mainland in recent years, with poké places opening in Los Angeles, New York City, Philadelphia, and Chicago.
Integrating his French, Italian, Spanish, and Japanese techniques, Chef Mori’s menuwill offer appetizers like Tokyo Dashimaki Tamago with Romesco Sauce; Tempura Tuna Sashimi; Hamachi Crudo; and Grilled Octopus with Tiradito Style (the Chef’s favorite). Hilo will offer signature poké bowls – each with a mix of the freshest seafood available tossed with tropical fruits and toppings like mango, pineapple, toasted macadamia nut, and seaweed. For DIY-ers, “build your own” poké bowls will range from $9.95 to $13.95 depending on size and choice. Guests select size, type of rice or mixed greens, fresh (never frozen) fish or tofu, vegetables and fruits, and crunch. To complete their bowl, guests can choose from house-made sauces, including the Classic Hawaiian, Yuzu-Ponzu, Sriracha Aioli, Wasabi Aioli, Garlic Miso Dressing, and Truffle Vinaigrette. Hilo’s menu will feature filling entrees like Hawaiian Garlic Fried Chicken and Big Pan Fried Pork Chop with Hawaiian Salsa—all served with Furikake Rice and Greens.
As part of the Hilo’s Signature Poké Bowls, Chef Mori’s menu will include a Lomi Lomi Salmon Bowl, which is loaded with salmon cured with Hawaiian red salt, seasoned with shoyu, ogo limu, toasted macadamia nut, cucumber, onion, tomatoes, and cilantro. A Hawaiian local’s favorite dish, the Loco Moco Bowl features a grilled meat patty topped with gravy and a sunny-side-up egg over a choice of rice.
Complete with a four-seat omakase “chef’s special” bar within the food stall, Hilo will offer sushi rolls and sushi and sashimi platters, as well as the signature Maryland Blue Crab Miso Soup. Reservations for an omakase experience can be made for dinner.
Classically trained in the culinary arts over 35 years ago—including French, Italian, Spanish and Japanese cuisine—Chef Mori originally hails from Tokyo. During his career he has been the executive chef in some of the best restaurants in Boston, Tokyo, Las Vegas, and Washington, D.C. This is his first time working in Baltimore.
“I love that R. House is a casual place where people can eat really well many times a week because the food will be so affordable,” said Chef Mori. “Poké is healthy, delicious and unique, and really becoming one of America’s favorite new favorite foods. I am excited that I get to bring it to Baltimore for the first time ever. We want our signature bowls to help introduce the concept, flavors and combinations to people who may not be familiar with poké. Once they become more confident in what they like best, we think they’ll love the ‘build-your-own’ option.”
Hilo is named after the town on the Big Island, which is filled with dramatic waterfalls, fertile rainforests and blooming gardens.
About R. House
Located on the first floor of a 50,000-square-foot historic automobile showroom and garage in Baltimore City neighborhood, Remington (Remington Ave. and 29th St.), Seawall Development’s $12 million food and drink emporium, R. House, will be a launch pad for 10 of Baltimore’s most exciting chefs and their culinary concepts. Announced so far, Chef Dave Sherman’s breakfast and coffee concept, Ground & Griddled (https://vimeo.com/155542048); Chef Melanie Molinaro’s refined vegetarian concept, Stall 11 (https://vimeo.com/163307579), powered by Urban Pastoral; Farid Salloum’s modern take on Mediterranean street food, ARBA ((https://vimeo.com/164328648)
