POKE BOWLS | Nom Nom Poke Shop [S2E4 FULL EPISODE]

Hold onto your taste buds! In this episode of Beyond the Check, Reyshan takes on the kitchen at NomNom Poke Shop in Savannah, GA, whipping up a storm of Poke Bowls, Ahi Tuna Nachos, Spicy Shrimp, and Filet Mignon Beef Bowls. It’s a flavorsome frenzy you won’t want to miss!

00:00 Introduction
02:40 Employee Car Interview
06:13 Meet and Greet with the Chef
14:48 Making Tune Poke Bowl
23:37 Making Ahi Tuna Nachos
29:06 Making Filet Beef Bowl
35:38 Making Shrimp Tempura Bowl
41:56 Final Thoughts!

🍲 #PokePerfection #SavorySavannah #FoodieFiesta #CookingWithReyshan #NomNomAdventures #TastyTales #ChefHaroldMagic #PokePassion

NomNom Poke Shop, Savannah GA, Culinary Fun, Cooking Adventure, Poke Bowl Masterclass, Foodie Vlog, Ahi Tuna Nachos, Spicy Shrimp, Filet Mignon Beef Bowls, Chef Harold

🌟🔥 Hold your chopsticks tight, foodies! Reyshan’s escapade at NomNom Poke Shop is one for the flavor history books. 🍣🥢 From whipping up zesty Poke Bowls to crafting mouthwatering Ahi Tuna Nachos, Spicy Shrimp, and Filet Mignon Beef Bowls, it’s a taste bud thrill ride you won’t forget!

🤩 Chef Harold and I are diving headfirst into the world of Poke, turning up the heat, and sprinkling some culinary magic over every dish. 🌶️🔪 Get ready for some serious taste explosions and kitchen shenanigans that’ll have you craving more!

🥑🐟 Ahi Tuna Nachos, a blend of fresh, savory, and a hint of spice, will leave you wanting more while the Spicy Shrimp bowls will set your taste buds on fire! 🔥🍤 And let’s not forget the indulgent Filet Mignon Beef Bowls – an absolute game-changer in the world of savory satisfaction. 🥩😋

🎬 Get the front-row seat to our cook-off, our laughter-filled escapades, and the joy of crafting these culinary masterpieces! Let’s celebrate the art of food with laughter and good company. 😄🍽️

Join in for the flavor-packed fun and let’s cook up a storm together at NomNom Poke Shop! 🎥✨ #PokePerfection #SavorySavannah #FoodieFiesta #CookingWithReyshan #NomNomAdventures #TastyTales #ChefHaroldMagic #PokePassion

– [Reyshan] On this episode of Beyond the Check, we discovered the up and coming area of Savannah, Georgia, just outside the iconic historic district. Just up the street from the bustling Forsyth Park, you enter what is known as the Starland District, a newly revamped portion of town that is now home to several

New breweries bars, restaurants, and food trucks. We found something we really never expected: the freshest poke bowls in town at the most adorable restaurant, Nom Nom Poke Shop run by chef-owner Harold Schroeter and his wife, Ashley Mumbray. They dug deep to make the dream a reality. Armed with the best seafood

They can get their hands on, they tested and tasted, experimented until their bowls reached beautiful perfection, while showing the local community that sushi doesn’t have to be in a roll, but it can also be enjoyed in a bowl. Hi, I’m Reyshan Parker, writer, filmmaker and foodie.

I also worked in the service industry for over 20 years from busser to dishwasher, prep cook, server, bartender, and manager. You name it, I’ve done it. So now I’m hitting the road. Find some of the best local favorite worker-owned restaurants across the country. Find out about their lives,

The history of the restaurant, and of course, cook up and try some of the best dishes they have to offer. So join me, my wife and crew, as we go Beyond the Check Worker-Owner Edition. – Good morning! Welcome back to season 2 of Beyond the Check. I’m Reyshan Parker and I got Jordan and I got Nikki. It’s morning time, full disclosure. We are on our way to Nom Nom Poke Shop to eat sushi bowls for breakfast because it’s like eight in the morning right now.

So we’ll probably be eating around 10. So Jordan, not a big fan of sushi or rice. How do you really feel about sushi and rice? But she’s a trooper and she’s going to try some today. Nikki, how do you feel about sushi? – Give it to me. – Nikki loves sushi and rice.

Jordan, your seat belt’s on. – Oops. – It’s going to be super exciting. I’m super proud of you for giving it a go. – Trying my best. – Bravo, bravo. So we’re going to hang out with Harold, Chef Harold, who is going to cook us up these amazing poke bowls, but first…

What’s up jokes, whatever. Get pumps, get weights. I got Madison, what’s up man? – How’s it going? – Craziness. How you doing? – Can’t complain. – Touche. So, what do you do at Nom Nom Poke Shop? – [Madison] I work the line. I cut a lot of the fish, portion it.

Really just anything thing they need me to do. – [Reyshan] You’re the go to guy for get it done? – [Madison] Yeah, I’m the only person that’s been there pretty much since opening. I started two weeks after we opened. – Cool. So did you know what a poke bowl was

Before you started working there? – [Madison] I did. A Thai restaurant I used to work at downtown had it on their menu. Nothing nearly as good. – How’d you end up working there? My girlfriend actually was a cashier at the time and she had talked to Harold and Ashley about me,

Told her I wasn’t happy at my last job. And I the day I left my last job, I just came in and started- – Working at Nom Nom. Putting poke bowls together. – It is by far the chillest job I’ve ever had. They are the easiest people to work for.

None of the usual kitchen stress. – [Reyshan] Man, that’s awesome. So it doesn’t get hot in that kitchen? – No, never. There’s only one fryer. – [Reyshan] There’s not even a flattop. I guess you don’t have to be a dick to be a good chef, huh?

– Yeah, it in fact does not make you a better leader. It just makes people hate you more. – Truth. – [Madison] Yeah, when we closed down for COVID and they opened back up for two or three days every weekend and it was just Harold and Ashley working,

I would go there and just hang out with them, just ’cause I missed being at work. – [Reyshan] Aww. – I couldn’t stand sitting at home all the time. – What’s your favorite kind of food when you’re not eating poke bowls? – I really have always preferred Asian food.

I love Thai food particularly. It’s always been my favorite to work with. – Well, thanks for letting me drive you around. – Not a problem. – And then, so I guess I’ll go inside, meet Harold and we’re going to make some poke bowls. – All right. – All right, Madison.

Good times, man, appreciate it. – Good times. – Rock and roll, let’s do this. – Chef Harold. – [Harold] Hey guys. How’s it going? – [Jordan] Well, hello. – [Reyshan] What’s up, man? How you doing? – Not too much. Let me come around, I’ll come out there. – Let’s hang out. – How are you guys doing? – Good, man, nice to meet you.

– Nice to meet you too. Very good. – This is my wife, Jordan. – Nice to meet you. – Hi, nice to meet you. – Oh, this is a beautiful place you got here. Thank you very much. A lot of thought and effort went into it

And we’re happy with how it turned out and yeah, we call it home. – It’s nice and airy. And I feel like I’m under the sea, like a little under the sea bar. – Right, right. – It’s beautiful. Did you design all this yourself, or? – No, my wife, she did.

She picked out all the fixtures and you know, got in contact with Jessica, with the moss wall over here. – Oh yeah, you got a moss wall. – Yeah, it’s one of our main fixtures and it’s really nice to come in and everyone’s oohing and aahing about it.

It’s kind of a focal point of conversation. – So is it alive? – It used to be. It’s preserved. She somehow found a way to preserve these walls with no watering or maintenance or anything like that. It’s pretty cool. – Cool. We’ll take an Instagram picture next to it later.

– [Harold] Yeah, perfect. – [Jordan] You need one of those in the house. You can’t kill it. – [Reyshan] Can’t kill it, can’t kill it. What’s up at the? – So one of our employees, Sarah, she’s a SCAD student. She’s an animation major. This is a work in progress.

She’s been doing this for the past few weeks. – [Reyshan] Oh cool. – It used to be our menu, but you know, being a new restaurant ever changing and it was a pretty big hassle to change the whole thing every single time. So yeah. We decided to do something

Kind of fitting for the art school and everything like that. – All right. Well, it goes with the surfboard. – [Harold] Yeah, right? – Well, you need waves to ride the surfboard. – Right. – I really like the lamps, man. – Yeah, the lamps are cool. And we did the little Japanese lanterns

And everything like that. – Jordan, come here. What do you think of the lamp? What do you think of the lamps? – I’m putting them in my house. – Right? Your wife did a fantastic job. – She did. – Thanks. – She’s probably gonna need to know where you ordered them.

– Yeah, right. – All right, cool. You want to sit down and hang out and tell me all about yourself and this fantastic restaurant. Jordan’s going to try some raw fish today. – Perfect. – Guess what, she’s (shrivels) It’s going to be awesome. – Awesome. – All right, let’s hang out.

– I’m going to give it a go, though. – She’s giving it a go. – I’m being adventurous. – Hey, I’m Harold. I’m one of the owners of Nom Nom Poke Shop with my wife, Ashley. And we’ve been in business since September of 2019. – How did you get into cooking?

– After going to college and figuring out that it wasn’t for me, I just realized that I loved cooking. So I went to culinary school in Chicago and had a few jobs around the city. And then my dad lived down here. So he’s like, why don’t you come down?

You know, the beach, there’s a lot of restaurants. So he lived on Hilton- – It’s warmer. – Yeah, it’s warmer. – And you’re not going to freeze to death. – Yeah, right. So I found a nice job at a restaurant called Michael Anthony’s and I worked there

For a few years and did pretty much any position and found just the true passion for cooking. And since then I’ve worked at various restaurants in Florida, Georgia. Eventually found my way to opening our own restaurant. Cool. – Ta-da. – Ta-da. – What was that like? What was getting the… Finding the space?

– It was a process. You know, we found this spot, we were actually down the street looking at a different location, which we just found out we had just missed out on. So we were walking back to our car and there was someone outside taking pictures.

And I just asked, “Is this your building?” He goes, “It’s about to be.” So I was like, “Well, hey, you know.” So we shook hands and one thing led to another and we actually signed the lease almost a year before we actually opened our doors.

And I mean, construction, and this is a really old building. – [Reyshan] Have a lot redone. – Yeah, so we started a couple of renovation projects and then found out that we had to totally gut the building. So it was pretty cool at one point,

You could have just built a swimming pool in here. It was just an empty space. And then basically built a restaurant in what used to be a hair salon. – So what was it like on opening day? – It was kind of crazy because… So we, it opened about three weeks later

Than we thought we were going to because there was a hurricane. – Oh, man. – So it was like one thing after another and the hurricane missed us. So then we, it was like a mad dash to get our permits to open up. So we had planned on doing a soft open,

But I ran down to the city, paid my dues, and we were open, you know? – Go! – Yes, so, we put on all of our social media that we’re open and then it was nice. And we sold out the first day and then the following week,

It was just trying to figure out how much this we needed and that. – What was getting the most popular. What was selling and what wasn’t. – It was cool. People understood, run out of things. It’s fresh fish and- – We’re working it out. – It’s the name of the game.

– You know, you can only have as much fresh fish as you can have. – Right. – So you killed the next one. – It was crazy. Like we’re just catching our stride and for a new business it’s, a lot of times… What happened in 2020, we wouldn’t be here right now, but- – But you are here. – But we are, and you know my wife and I, my wife, she’s great.

You know, she is a lifetime, front of house and she- – She’d be here, but she’s having a son. – She’s pregnant. – Very soon. – Very soon, yeah. – Congratulations again. – Thank you very much. – You’re welcome. – But yeah, I mean, she very quickly threw on an apron

And got back in the kitchen and it was just her and I for a few months, just day-by-day or week-by-week opening one more day or- – Figuring it out. – Figuring it out and adjusting our hours weekly. And it was just a slow reopen and now we’re open seven days a week again.

And then, yeah. I know, it’s crazy. And beginning 2021, we’ll be back to our regular hours, finally. – Locals been taking care of? – Yeah, that’s one thing that has been kind of like our saving grace. We’ve got some great locals and regulars.

And I think during this time a lot of people found us because of the whole takeout thing, so people were sending home and perusing through. – [Reyshan] What can I get? – [Harold] Yeah, so, we’ve built a really nice local following, which has been really nice. – Poke bowls.

How did you come to find this as the concept? I guess where did you learn about the poke and who taught you to make sushi? – Well, I taught myself to be honest. – YouTube. You’re just like YouTube: how to make sushi. – I mean, yeah, so it was just trial and error,

Time and time again. And with everything, the sauces, the sushi rolls, my wife, she ate a lot of sushi and tried a lot of sauces and she- – She was the the test subject. – She was the test subject. Yeah, but we basically taught ourselves and we had good flavors and combinations

And the idea of what to do, but we just ran with it- – And it worked. – It transformed into what it is today. – Hell yeah. I’m excited to try it. And this will literally be the first time I’ve eaten the poke bowl. – [Harold] Perfect.

– My sushi is usually in a roll. So I’m excited to have it out of a bowl. – It’s nice, yeah. It’s just real nice fresh ingredients. And I always say if you check our Instagram or Facebook, like our fish is the freshest. – [Reyshan] The freshest.

– Or one of the freshest in the area. It’s flown in from Hawaii, or we do source locally as well. So we’ll do like yesterday, we had a trashy bowl. So it was a traditional trashy plate, but in a bowl, a little smaller form, we do local snapper.

– What is a trashy bowl? – So trashy, it’s kind of like an assortment of fresh fish of the day. – Okay, it’s like a stone soup, but for a poke bowl. – Yeah, pretty much. And it’s just a nice little, almost like a little platter of sushi or sashimi,

And it’s a really popular item here. So yeah, I mean, we try to source as locally as possible. We always have local shrimp. – What’s the major fish that you get around here? – Snapper. – Snapper? – Definitely. And then our shrimp, we always have local shrimp.

– Local fan of shrimp, it’s a real thing. Cool. So if you would, just walk me through what we’re going to be trying today. – So yeah, let’s make the spicy tuna crunch. – All right, spicy tuna crunch, it’s on. – Let’s go with that. So here we have some bigeye tuna,

So tuna is definitely our most popular protein item here. We go through, oh, I don’t know, 75 to a 100 pounds a week. Something like that. And yeah, it’s- – It’s a lot of- – It’s a lot of fish. So it’s definitely something we prep every morning or throughout the day.

And it’s definitely just kind of like on automatic now. Just kind of slice away and just kind of go with it. – [Reyshan] That is some beautiful tuna. – [Harold] Yeah, we use bigeye tuna, they’re… It’s just a form of ahi tuna, a little stronger, they swim at deeper waters.

They have a better fat content. It’s a much more enjoyable sushi experience if you will. A lot of places do yellowfin tuna, but it’s just not for our application. Bigeyes, just a much better product. It’s definitely a visual appeal and- – [Reyshan] Show me the ways.

– Yeah, so we basically kind of break it down like you would for a sushi roll or sashimi, something like that, but we kind of go a little bit smaller just so that it forms into our poke dice, which we like to try and get consistent as possible,

Which I know is kind of difficult with fresh fish, but- – You do your best. – Yeah, you do your best and- – Oh, that’s like butter. – It is. It’s really nice. And you know, a lot of times poke restaurants, there is an option to get the already cubed up fish.

– That’s not fun. Where’s the fun in that? – It’s just not what we set out to do. And we have our fish overnighted from Hawaii, so it’s fun to see the FedEx guy come up and I’m friends with the FedEx guy. I joke around all the time.

Like, you know, he’s just brings our fish and- – He’s the buddy man. – Yeah, he’s our lifeline pretty much. And you know, it’s just fun to see what we get and it’s always fun to cut new fish and be able to just provide our customers with the product that we want.

– So it’s like Christmas every day. You’re getting the- – [Harold] Kinda, yeah. Whenever we open the case- – [Reyshan] The fish is here! – Yeah. We’re like, “Ooh, this looks nice.” And it’s always how does the tuna look today? Our salmon always looks great, with tuna, it’s a migratory fish, so.

– It’s like a watermelon. You’re just not really sure what you’re going to get until you get inside. – Right, right. Do you want to cut some? – Maybe just one piece. I’ll get some gloves. Just little scubes, yeah? – Yeah, so just cut it down the middle there.

And then, then flip them towards you. And then we like to go about a half inch or so. They’re always worried I’m going to cut my thumb off. – [Harold] Yeah, that looks great. Looking good. – I did it. I cut tuna. Cheers. – So I’ll bring this over here. All right.

So we’ll start with our portion of tuna. And then we do some fresh avocado. And then we will do a little bit of masago. And we do a rehydrated seaweed called hijiki. And then our most popular sauce is the creamy togarashi. So it’s a nice spiceful citrus. Kind of like a spicy mayo,

But a little more complex, I guess. And then we’ll just give it a nice mix. And this is basically how all of our bowls go. It’s not your traditional Hawaiian poke where it’s pre-marinated, we do it to order. So every poke bowl is made to order. Just quick, nice, fresh.

And then all of our bowls, we serve them on sushi rice. And then you have your choice to do like mixed greens or a combination of the two. And then we do our seaweed salad. So all of our bowls get finished with scallions, sesame seeds and flake salt.

Sesame seeds get everywhere in the kitchen. – Sesame seeds are the sand of the poke bowl. – That’s true. Very true. And then the last thing that we do here is we do a little bit of fried shallots. The fried shallots are really popular here. Some nice little fried onions, basically.

– There she is, huh. – There she is. That’s our most popular bowl. And there you go, spicy tuna crush. – Spicy tuna crush. Oh man, I’m excited to dig in this and I can’t wait to see Jordan try it. Okie poke. – Okie poke. We have the tuna crunch bowl. It looks gorgeous. Jordan, this is super fresh ahi tuna flown in from Hawaii. So this fish came all the way from Hawaii just to be with you today. And here we go guys. Let’s find out if Jordan enjoys this tuna crunch bowl.

So the wakame salad here and the tuna and some avocado that’s avocado, make sure you get a piece of tuna. – [Jordan] I did. – [Reyshan] No, this, this is the tuna. – That’s too much to eat at one time. I’ll just go around it. I’ll go around it. – All right. I’m gonna get a little bit of everything. – Well, I don’t have a- – I got rice, I’m gonna get tuna. This is probably a lot harder to do with chopsticks and it would have been if I just used a fork,

But I’m trying to be traditional here. – All right. – Cheers, cheers. – Here you go, Jordan’s trying the avocado. It is sushi in a bowl. It is amazing. You just put tuna in your mouth? – Mh-hmm. – Try it with the wakame salad. Have a little wakame with it.

The wakame gives it like a sweet and sour, brings out the tuna a little more. Doesn’t make it real fishy. It’s not fishy at all though. – No. – You’ve had tuna before. It wasn’t your favorite thing. Compared to the other tunas you’ve had, how are we feeling about tuna today?

– It’s better. – It’s better? Would you even eat another bite of it? Maybe? I’m going to have another bite. – Go right ahead. – I love wakame salad. I love tuna. I like rice and these crunchy things. Give it a nice, like crunchy texture pop. – Crunchy texture pop.

– This is really, really, really good and beautiful. I didn’t even mess it up too much. It’s still pretty. All right, you good with that? – Mm-hmm. – You even enjoyed it a little bit? Such progress. Such progress, people. Nikki, you’re going to love this so much. It’s so good.

And it’s still pretty for you. We kept pretty for you, enjoy. What’s next? – Next we’ll do our ahi tuna nachos. – Ahi tuna nachos. – Yeah, it’s a nice starter. This is one of the first dishes that I tried at home. Just something, you know, nachos. Good. – Japanese nachos.

– Yeah, Japanese nachos. – Japanese nachos. – Pretty much. – All right, let’s do it. – We fry our wonton chips in-house. They’re really nice, light and crispy. – They’re wontons, but they look like nachos. – But they look like nachos, right? And then we’ll do some pickled white onion, not too much.

Just, you know, kind of give you a couple of bites here and there. And then we will grab our tuna and we toss this in kind of like a ginger sriracha, tamari. So we use tamari, which is a gluten-free soy sauce. So we’re more approachable.

Soy and people have a lot of allergies these days. – My mom loved tamari. She put tamari on everything. – Yeah, it’s really nice. It’s not as salty as soy a lot of times. – [Reyshan] It’s got more flavor, too. I feel like it has more richness. – [Harold] It does.

And so we’ll just scatter this around here. – Like little pink golden nuggets. – And then next here we’ll come over and we’ll do a little bit of our creamy togarashi sauce. – What is creamy togarashi sauce? – So that’s our kind of like our spicy mayo.

It’s a Japanese mayonnaise, a little lemon juice, togarashi spice, which is a Japanese spice powder. And then you’ll have ginger soy sauce or it’s mari. It’s probably our most popular sauce here. And then next we’ll do our pico de gallo and just kind of scatter that all over there. Regular finish.

– [Reyshan] A little chives. – [Harold] Yeah. – [Reyshan] And the sand in the poke. – There you go. And lastly, we’ll finish it with a little bit of micro greens. We like micro greens around here. It’s a nice little finish. – They make everything pop. – Yeah, they make everything pop.

– Pop, pop, pop. – But it just kinda goes with the freshness of our bowls and of our, most of our food in general. And that, there you have it. Those are our ahi tuna nachos. Really nice starter. – They look amazing. – Yeah, they’re delicious. – Oh man.

I am pumped to eat these. They’re going to be so good. I think Jordan might even like this too. We’re going to find out. All right. Now we are going to do a little fun thing that’s like Japanese-Mexican because chef made us ahi tuna nachos. These aren’t tortilla chips, they’re wontons. It looks good, doesn’t it? – Mm-hmm. – All right, tuna number two for Jordan. All right, just grab a piece, I guess. Any piece will do.

All right, tuna nachos. – Cheers, cheers. – Cheers, cheers. Zesty. Crunchy. That sauce gives this really nice zing and it does kind of get this little hint of like Mexican flavors from the pico de gallo. But otherwise, there’s just a really good, healthy tuna dish. – Pretty good.

– It’s different way to eat ingredients. Like I never would think to have like sushi nachos, but now I don’t think I ever want to not have sushi nachos. Jordan’s even going for a second one. How’s that wonton, Jordan? – Good. – Good? Oh boy, it’s still pretty too. Coming at you.

Enjoy these very fresh ahi tuna nachos. – All right, what are we making? – So we will make our seared beef bowl. It has become, we’re a poke restaurant, but the seared beef bowl is the second most popular, right behind the spicy tuna crunch. Surprisingly enough in there.

– There’s meat lovers out there. We got feed them too. – Yeah, that’s true. Very true. So we don’t do very much cooking here, but so you see our handy dandy induction burner here. – Nice. – [Harold] It gets a lot of work. – [Reyshan] She’s fancy. – [Harold] Yeah.

We do beef tenderloin. So we do a marinade of tamari brown sugar scallions, the togarashi spice, garlic, and ginger. It tastes pretty good. And it’s been fun. – I can smell it just within the strip and I can’t wait to eat it. – Yeah, yeah, yeah. – [Reyshan] Is it chunks, or is it kind of shredded? – [Harold] It’s chunks. We break it down in-house. We try to make it into portions that are, we can just cut into like a poke dice. We’ll kind of make it reminiscent of that.

And then we sear it to about a medium is what we aim for. – [Reyshan] Makes everyone happy. – [Harold] It does. And of course you can ask for cook through or well done, Whatever you’d like, to each their own. – Bloody rare. – Yeah, yeah. You know.

– I want my rice to ooze bright red. – Yeah, I mean, that’s how I would eat it, but the number one question is: is the beef cooked? Yeah. We could do a beef tartar more, I guess, if you want. – Be good. So I did not think we were going

To get to have any type of steak today, as I was just going to get to torture my wife all day. And now look, you got to make her happy. – We aim to please, right. Yeah, so while this is kind of cooking, I’ll build this bowl real quick.

So we do a nice pineapple salsa. One of our advertisers is guacamole and pineapple salsa. And it also goes on this bowl. So it’s, I mean, as you can see, we do a lot of slicing and dicing in-house. So like I said a lot of- – Perfect, every piece is perfect.

– Yeah, I mean a lot of work, but in the end it makes for a nice product. – I mean, that’s why everything is so pretty. And it’s you, you are symmetrical, sir. So whose idea was this? – [Harold] The beef bowl? – [Reyshan] Uh-huh. – [Harold] Well, I mean, we wanted

To bring something on that would appeal to, say a boyfriend and girlfriend came in and one of them didn’t like raw fish, we would definitely wanted to appeal to everybody and bring on shrimp and beef. If it were to me, I’d just do nothing but poke.

But you know, it turned out to be really popular. – [Reyshan] As long as they keep coming back for more. – Yeah. We serve up quite a bit of avocado here. Let me do a little bit of mixed green. A lot of thought and preparation went into our ingredients.

You wouldn’t think, just like a poke shop. – [Reyshan] I actually really can’t wait to try the steak with the pineapple. Something about the steak with the pineapple really intrigues me. – Yeah, it’s a nice combination. We’ll chop up the steak and then. – Oh yeah. Jordan, you’re going to love this.

– We’ll just finish just like our other bowls. – [Reyshan] Little sand. Little sand, little salt. – [Harold] A little sand, a little salt. We’ll finish this one with a little bit of crispy wontons. Just to give it a little bit of crunch. Yeah. And then, so here’s our beef bowl.

– There’s the beef bowl. Oh, Jordan. You’re welcome. This guy hooked you up. Cheers, oh man. This is going to be amazing. Thank you. – Yeah, enjoy. – Okay. So as to not torture you all day today, because I do love you. I do love you very much. Here is steak. It’s a steak bowl. It’s a steak poke bowl. So filet, your favorite steak. – Mh-hmm. – Good. And then just some avocado, rice, and pineapple

That’s all going to go together really well. – Okay, I’m gonna squeeze in a fork here. – All right, use your fork, get a little steak. Steak is amazing. All those marinades, all that flavor is right inside that steak and it is to die for. Thanks.

All right, I got to try the pineapple because that was really intriguing me. – Very good. – [Reyshan] Pineapple with steak. It’s not something you do all the time, but I’m doing it today. The sweetness of the pineapple together with all those flavors and the ginger and the marinade makes it a very,

It’s almost like islandy. It’s like an islandy fun steak bowl. It’s like, if you were at a beach resort in Japan. Yeah? – Beach resort in Japan. – Beach resort in Japan, yeah. – Sure. I don’t even want to give this to you, I’m going to eat the whole thing.

But, I’m a nice guy. So Nikki, this steak’s for you. – All right. And then this will be our tempura shrimp bowl. Like I said, we use a local shrimp. So what we do, we peel and devein the shrimp and then we stretch the shrimp.

We slit it on the underside and then you press down and you’ll feel little pops and it’ll stretch the shrimp out so you get that nice, straight fried shrimp. It’s pretty cool. – It’s elongated. – Yeah, elongated. – It’s an elongated shrimp. – And then, so, just cut the shrimp.

And then with tempura, what you want to see in the oil is you want to see it shed all of the excess batter. So we kind of throw it in there and see how you see all the… – [Reyshan] Batter fly away. – [Harold] All the batter fly away. – [Reyshan] That’s fun.

– [Harold] Yeah, it’s kind of fun. In Japan, there’s restaurants that they just do tempura. It’s a tempura restaurant and they’re like master chefs that do these things. Master of fried food, why not? – I mean, if you’re going to master something, frying is not the worst thing you can master.

– Yeah, exactly. – You can fry anything. – [Harold] So then, we just let the shrimp chill out for a second there, and you’ll see you get that, that little wisps. That’s a sign that- – You did it right. – You did it right, you know. You got that light, crispy batter

And it should be a nice tempura. – [Reyshan] Relax, shrimp. Kick back, just chill it off. Chill out. Working way too hard. – And then we’ll just let all the excess oil drain off. And then once that’s done, we’ll build our, we call them our loaded shrimp. So we do-

– So they’re wasted? – Yeah. Well yeah, there’s saki in the sauce, I guess, right? Again, all of our bowls will have some nice sushi rice. And then with this one, we’ll just do a little bit of sliced avocado. And then one of the best parts about this is

The combination of sauces with the rice. Kind of almost like a hibachi, if you know, like it’s the flavors are really similar to that. So we’ll just real quick do a little bit on the rice and then the shrimp will give a nice little… Nice little tipi little design there.

– Now they’re relaxing on a bed of rice. They’re kicked back, chilling on the bed of rice. Happy little shrimps. – [Harold] Nice avocado, you know. And then after that, we’ll just dress up the shrimp with the same sauce. – [Reyshan] They seemed a little naked. – And last we’ll do tobiko.

Today we have a wasabi tobiko. Not really spicy, just nice and flavorful. Just like that. Like all of our bowls just a nice little finish. – [Reyshan] Don’t forget the sand of the pokes. – [Harold] Don’t forget. All right. And then this is our loaded shrimp bowl. – Loaded shrimp bowl.

Oh, I’m going to waste this thing. That’s what’s going to happen. All right. You guys excited? These shrimp are excited. They’re relaxed. They’re ready to be. I got these tempura shrimp, they’re local Savannah shrimp. They chilled out, they relaxed, they had a pedicure, they got a mani-pedi. They’ve had a lovely day and a good life and now, we’re going to eat them. – Okay. – Okay. So, just grab a shrimp. “Grab a shrimp!” as your father would say.

Any shrimp would do. – That’s messy. – It’s got some caviar on there too. A little green caviar, I think. Right, here we go down the hatch. – I’m gonna eat the whole thing, it’s good. – Perfect tempura. White, flaky, crispy. Really flavorful. – I’m gonna put it right here for now.

– Okay. – They’ve obviously lived a good life because they’re really good, so. Local Georgia shrimp coming at you. Nikki, this is for you, ’cause we love you. Enjoy. Oh man, okay. So I came into this really not knowing what a poke bowl was. I’ve learned so much.

All right, guys, it turns out that sushi doesn’t have to be in a roll. It can also come in a bowl. She came up with that. She just wanted to say that. – You’re welcome. – So if you are anywhere in the Starling District of Savannah, Georgia, or anywhere near here,

You have to come hang out at the Nom Nom Poke Shop. Hang out with Chef Harold, possibly his wife, Ashley, might be here and their two gorgeous children. The second one’s on the way. So get down here, have your sushi in a bowl. It doesn’t have to be in a roll.

All right, we’re going to get out of here. Their lunch rush is about to hit and we don’t want to be in the way ’cause they had a lot of fresh seafood to serve to hungry customers. So Jordan, did you have fun here? – I did. – Awesome, all right. We’re out.

Nikki, eat. Cheers. What’s your favorite part about now owning and working in your own restaurant? – I just get excited to come in, do things for myself and my family. And it’s the pleasure of just having your own goals and your own, just vision.

What we started as in what the bowls look like and our food looked like before, it’s totally different. You know, we’ve transformed into honestly, a successful poke shop. And a lot of times, poke shops, they close quick and they pop up everywhere and people weren’t familiar with what poke was or is.

And we don’t necessarily do it the traditional way. We do it more Japanese influenced. So it’s more like sushi in a bowl is what we do. So we had to really harp on that, you know? So I think we’ve gotten there. – The education has finished. – The education is there.

– The education is complete. – [Harold] Yeah. – [Reyshan] Okay, oh my god. Like I’m so, so impressed with that. I can’t even describe it. It was literally probably the best sushi I’ve ever had in a bowl. – That was so delicious. – Jordan, you tried the sushi bowls. How was it? You didn’t spit it out. – Not my favorite, but not my least favorite. – It wasn’t bad, huh? – It was like 50/50. – How about that steak bowl, though? – The steak was really yummy. The nachos were really yummy. – Yeah? – I caved for those as (mumbles) – Wow.

Harold, you’ve turned her. She might even eat tuna again in the future. You’re a miracle worker. I have no idea how you did it. It’s probably because the tuna had such an enjoyable life in Hawaii before they get here. They’re just the tastiest. – Nikki, what was your favorite part?

– That’s really hard. I really liked all of it. – She really did. – The tuna tacos were, not tacos, excuse me, nachos were very, very good and I am a big fan of steak too, so that was good too. – I mean, it was all mind blowing, mind blowingly delicious.

Nom Nom Poke Shop, everyone. – Crunchy soft combos. – Crunchy soft combos with a little of that sesame sand. It’s everywhere you want to be. – It doesn’t have to be in the roll, it can be in a bowl. – Hell yeah. – We’ve learned this philosophy today.

– Doesn’t have to be in a roll, it can be in a bowl. Jordan coined that. So, you want to put that on a t-shirt? She’s gonna need at least 10% on that. – 30? – 30. She needs 30. She needs 30, people. Yeah, awesome. Well, thank you for hanging out with us

At the Nom Nom Poke Shop. We had a fantastic time. I hope you enjoyed yourself too. You guys enjoy yourselves. All right, we’ll see you next time when we go Beyond the Check Worker-Owner Edition. Cheers. – That’s so good Oh, that’s a perfect combo. Whoa, come here. Oh yeah.

– [Reyshan] That’s a jam? – That’s a jam. That lime is really good, too. This one’s the spicy tuna? – [Reyshan] That’s the crunch bowl. – The crunch bowl. I think I might’ve gotten this once. Let’s see. Tuna. – [Reyshan] It’s like sushi in a bowl. – It’s perfect. – [Reyshan] Those crunchies?

– Mm-hmm. – It’s like crunchy and soft together. It’s like how chocolate can have peanuts and stuff in it. And this is so good. So fresh. Oh, this rice. Oh yeah. Could die for this.