Best Dishes at Poka By Katsura

Poka's sushi program features carefully sourced fish that arrives fresh daily. The rolls are hand-made and balanced between rice, filling, and nori. Reviewers consistently praise the 'lots of different options' and the freshness of the fish. The variety includes classic options (California rolls) and creative house specials. The rice is properly seasoned and at the correct temperature.

The poke bowl (sometimes called 'Poka' bowl, a play on the restaurant name) features premium fish marinated in a balanced soy-based sauce, served over seasoned sushi rice. The bowl includes fresh vegetables, edible flowers, and sesame seeds, making it as visually striking as it is flavorful. The proportions are generous — this is a substantial main course. Reviewers note it's a lighter alternative to cooked dishes while still being satisfying.

Tempura shrimp and vegetables are lightly battered and fried, then rolled with rice and nori. The batter is crispy and light, not greasy. The roll is substantial and warming. This is a cooked alternative for diners who prefer warm dishes or want variety from raw preparations.

The Pad Thai represents the Thai fusion component of the menu. The noodles are cooked to a slight chew (not soft), the shrimp are cooked through without being rubbery, and the sauce balances sweet, sour, and savory notes. The crushed peanuts add texture. This is not oversauced — the flavors are bright and distinct, not muddled.

The curry balances heat from green chilies with the richness of coconut milk. The sauce is neither too thin nor too thick — it coats the rice and protein without pooling. Fresh Thai basil adds an herbal note. The kitchen respects preferences for heat levels — ask for adjustments when ordering.