Meet Chef Ernie
Hawaiian style. Sushi quality. Always fresh.
Co-owner Chef Ernie Gray Jr., a local boy whose lifelong love of the water, art and cooking shapes every bowl.
Ernie breaking down a whole ahi
The first wave
My earliest memory of poke is a family wedding when I was six. I watched the elder men in my family bring in a large ahi and prepare it for the wedding feast. Poke was more than food — it was shared with the community and connected us to our history.
The second wave
The second wave brought build-your-own poke shops across the country, combining cubed fish with toppings such as pineapple, cilantro and salad fixings. Back home, we might call that a salad rather than traditional poke.
The third wave — that's us
Poke Market represents the third wave: honoring tradition, elevating ingredients and crafting every dish with the care, precision and reverence of a fine sushi establishment.
"Tradition, craftsmanship and community — served in a bowl."
— Ernie
Taste the third wave →