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Order and slurp their excellent clam "chowda" (yes, it's spelled just like that). It’s less a soup than it is a clam feast. The bowl is so densely populated with chunks of the bivalve, it resembled a clam meat mosh pit. If we encountered a chunk of potato in between the never-ending spoonfuls of mollusk, it must’ve been by accident. When you’re ready for a main course, pick from a list that range from a ten buck tilapia to the halibut retailing for six dollars more. Your chosen species will be taken out from the chill case and griddled to order before being served with brown rice and a fistful of slaw. Though the ahi tuna poke is technically an appetizer, it's worthy to be spoken of as a meal. The red, luminous cubes seem to glisten, lubed in mix of soy sauce and flakes of chili, then garnished with onions and julienne strips of seaweed. Every bit of the dish is as legitimately Hawaiian as their ceviche is Baja Californian.