KOKODA— the national dish of Fiji, consists of cubed ceviche whitefish, tossed in a seasoned coconut milk. In comparison, Hawaii’s counterpart “poke” is typically marinated in a homestyle sesame soy sauce. Both dishes are typically enjoyed with warm rice, various sides, or simply on its own. The project is being brought to life by the Blackfin Collective helmed by Ron SH, executive chef of Cloud & Spirits and co-founder of the Love Art brand. KOKODA will be bringing an elevated approach to the popular poke bowl through the use of different fresh fish available seasonally in New England and regionally unique sauces. “Poke has had a meteoric rise in popularity over the last decade on the mainland, yet the potential of the cuisine has just started to explore its beginning.”, says Ron. “I want to expand the exposure of fast casual cubed fish dishes to approaches also found in the Polynesian islands which is heavily influenced by the use of coconut and locally caught fish."

Kokoda

Bowls

Healthy

Hawaiian

Poke

#6 Ponzu Tofu Bowl

Brown rice with inari (sweet marinated tofu) (x2), spring greens, avocado mash, cucumber, edamame, carrots, scallion, carrot crisps, tamari-ponzu sauce (mixed in), and calamansi verde.

#1 Hawaiian Shoyu Classic Bowl

White rice with tuna (x2), spring greens, sweet onion, cucumber, scallion, sesame seeds, shredded nori, and shoyu sauce (mixed in).

#7 North Shore Shrimp Bowl

Brown rice with shrimp (x2), spring greens, yellow bell peppers, sweet onion, scallions, crispy shallot, nori furikake, flame seared, and north shore garlic (mixed in).

#5 Sweet 'n Spicy Bowl

Brown rice & spring greens with grilled chicken (2x), avocado mash, sweet onion, red cabbage, carrots, sesame seeds, scallions sweet chili, and spicy mayo.

#9 Chicky-Chick Bowl

Brown rice with chicken (x2), spring greens, red onion, red cabbage, carrots, scallion, sesame seeds, sweet chili sauce, and spicy mayo.

#3 Seaport Special Bowl

White rice with spicy chopped tuna, salmon, spring greens, avocado mash, tomato, corn, edamame, spicy mayo, and unagi sauce.

#2 The House Bowl

White rice with ceviche (2x), diced tomatoes, corn, sweet onion, crispy shallots, and kokoda sauce.

#4 Northern Atlantic Bowl

White rice with tuna, salmon, avocado mash, sweet onion, corn, diced tomatoes, nori furikake, spicy mayo, and unagi sauce.

#6 Salmon Party Bowl

White rice with salmon (2x), masago, corn, sweet onion, carrots, jalapeños, north shore garlic, scallions, crispy shallots, and spicy mayo.

Signature Bowls

The House 1/2 lb

Ceviche, coconut milk, lime juice, diced tomato, sweet onion, scallion, and cracked pepper.

Rainbow Salmon 1/2 lb

No rice, just poke. With salmon, red onion, fire roasted corn, shoyu sauce, chili oil, sesame, and scallion.

Kokonut Shrimp 1/2 lb

Ceviche, coconut milk, lime juice, chili oil, sweet onion, jalapeño, and scallion.

The Polynesian 1/2 lb

Tuna, coconut milk, diced tomato, sweet onion, scallion, and cracked pepper.

Spicy Ahi 1/2 lb

No rice, just poke. With tuna, sweet onion, aioli, togarashi, scallion, and masago.

Spicy Salmon 1/2 lb

No rice, just poke. With salmon, sweet onion, aioli, togarashi, scallion, and masago.

Hawaiian Shoyu Ahi 1/2 lb

No rice, just poke. With tuna, sweet onion, shoyu sauce, chili oil, sesame mix, scallion, and nori.

Traditional Poke

Seaweed Salad

Kani Salad

Shredded kani krab, carrots, sweet onion, edamame, and spicy mayo.

Sides

Passionfruit Mangoade

Mangoade with a passionfruit kick! Sweet and refreshing! May contain passionfruit seeds.

Kokoda

Kokoda

Catering Menu