Building each bowl to order from a sashimi-grade raw bar, ahii poke in Point Loma's Midway District operates a counter-service poke kitchen at 3630 Rosecrans Street. The protein lineup — ahi tuna, salmon, albacore, scallops, and spicy shrimp — scoops over white rice, brown rice, or mixed greens with a self-selected topping and sauce build, following the same choose-your-base assembly format that drives the omakase-style sushi counter at Sushi Lounge Point Loma on the opposite end of the raw-fish spectrum. Three musubi varieties and a chicken-teriyaki plate give non-raw-fish diners a cooked option without leaving the Hawaiian-Pacific menu frame. A second location in Escondido runs the same sashimi-grade sourcing and bowl-build format, confirming the concept's portability beyond the original Rosecrans kitchen. Sustainability and full-ingredient transparency anchor the sourcing program, with each fish variety traced to origin — a supply-chain ethos that connects ahii poke to the dock-to-counter model at UMI SUSHI in the broader Midway District San Diego seafood corridor. Event catering assembles multi-bowl spreads with protein, base, and topping stations scaled for office lunches and private gatherings.