Fish so fresh on Big Island

The vibrant town of Hilo, located on the Big Island of Hawaii, is known for its cultural activities and wondrous natural beauty. Due to the small city’s melting-pot atmosphere, it’s also a great place to grab a bite; food here is influenced by customs of the Pacific and beyond. Considered a Japanese delicacy, sashimi or raw fish, is often found on foodies’ plates in this town.

1. Moon & Turtle
51 Kalakaua St.
961-0599
facebook.com/moonand turtle

Inspired by his background creating savory dishes at Nobu, chef Mark of Moon & Turtle offers a plate combining traditional qualities with flavors from his childhood. Smokey Sashimi, comprised of the local fish of the day (Kampachi, pictured) is served bathed in soy sauce, Hawaiian chili pepper water, and extra-virgin olive oil. Photo courtesy Moon & Turtle

2. Queen’s Court Restaurant
71 Banyan Drive
(808) 969-6470
queenscourtrestaurant.com

Turn to Queen’s Court Restaurant for a local favorite — Blackened Ahi. This serving of perfectly seared ahi tuna is seasoned with Cajun herbs, plated with avocado and a garnish of micro greens. Adding an extra kick, wasabi aioli is drizzled on the side for dipping. Photo courtesy Queen’s Court Restaurant

3. Miyo’s Restaurant
564 Hinano St.
935-2273
miyosrestaurant.com

Dedicated to homestyle Japanese cuisine, Miyo’s Restaurant delights palates with a special menu item. Soft shell crab and vegetable tempura are complemented by island fresh ahi sashimi from Pohoiki, layered on a bed of hydroponic lettuce, daikon and wasabi. Miyo’s famous soy dressing rounds out the bold flavors of the dish. Photo courtesy Miyo’s Restaurant

4. Ponds Hilo, Dining on the Edge
135 Kalanianaole Ave.
934-7663
pondshilo.com

Experience classic island cuisine on Hilo’s shores at Ponds Hilo, Dining on the Edge. This fine ahi is expertly seared with a crust of furikake seasoning and presented brilliantly alongside fresh beets, daikon, sea asparagus, ogo, pickled ginger and red cabbage chiffonade. Photo courtesy Ponds Hilo, Dining on the Edge