Find some of L.A.'s best new poke in a Koreatown parking lot

"For the last five years Kelsey Sachi Lee sold seafood to some of the city's top restaurants. Now she's opening her orders to the public with weekly Instagram drops - and handing off poke from the back of her car. Lee still sources fish for some of the city's most prominent chefs, such as Ari Kolender of Found Oyster and Queen's Raw Bar & Grill, but with her new, online-only venture, Dover Sole Market, she's offering weekend ahi poke pickups in parking lots in Koreatown and Sherman Oaks in an ode to her upbringing on Oahu."

""It was literally our deli," she said of the island's poke shops. "We would go to the grocery store, and just like you'd buy eggs, milk, vegetables or cereal, that was a stop. It was part of the diet ... the first time I had my shoyu [ahi] I started crying because it reminded me of home. This is almost like me reconnecting with the home I didn't know that I missed so much.""

"Her shoyu uses three varieties of soy, plus bonito and sugar, which build a thin, sweet-savory coating for the ruby-red ahi. Lee found the same variety of sweet onion grown in Hawaii (though hers is grown in Texas), which she thinly slices and tosses with tuna and green onion. To eat, it's all drizzled with the shoyu and sprinkled with Hawaiian salt made by her aunt. For the spicy tuna, masago clings to thick, buttery pieces of tuna coated in Sriracha, mayonnaise and sesame oil."

"Lee announces the drops via Dover Sole Market's Instagram stories Wednesday or Thursday for Saturday and Sunday pickup. Some guests order big-eye ahi every weekend. Others are new, curious faces who've seen posts trickle out over social media. Prices vary each week, depending on the market, but usually run $35 to $40 per pound. There is no rice, no seaweed salad - simply the fish - which spotlights the ahi's quality."

Kelsey Sachi Lee previously sold seafood to prominent Los Angeles restaurants and is now offering public weekend ahi poke pickups through an online-only venture. Dover Sole Market uses fish sourcing that also serves top chefs, while the poke reflects Lee’s upbringing in Oahu. Orders are announced via Instagram stories for Saturday and Sunday pickup in parking lots in Koreatown and Sherman Oaks. The shoyu combines three varieties of soy with bonito and sugar to coat ruby-red ahi with a sweet-savory layer. Sweet onion, tuna, green onion, and Hawaiian salt made by Lee’s aunt complete the preparation. A spicy tuna version uses Sriracha, mayonnaise, sesame oil, and masago. Prices vary by market, typically $35 to $40 per pound, and the poke is served without rice or seaweed salad.

Read at Los Angeles Times