Recently I visited yet another Renton restaurant gem: Big Island Poke on 235 Rainier Avenue S.

It had been a while since I had enjoyed poke, a Hawaiian classic. The dish is made of fresh fish cut into tender chunks and marinated or dressed in one of a variety of rich or tangy sauces.

After seeing some of the options that Big Island Poke offered, I was excited to stop in for lunch.

Their poke bowls start with a base of either steamed white rice, steamed brown rice, tortilla chips, or arugula salad. I chose brown rice and was offered savory flakes of seaweed seasoning to go on top, which I, of course, accepted.

Then customers are given the option of which kinds of poke they want in their bowl. They had “Hawaiian Poke,” fresh tuna with green and sweet onion, marinated in shoyu, Limu sea algae, and sesame oil, with sesame seeds for texture; “Spicy Ahi Tuna,” with chili oil, sriracha, garlic aioli, green onions, and masago (fish roe).

I chose to go with the Hawaiian Poke as well as their Kimchi Tako — octopus cut into thin slices and marinated in kimchi juices, shoyu, vinegar, garlic and ginger. Both of the different kinds of poke were fresh, tender and full of flavor.

Customers can also top their bowls with toppings like masago, cucumber salad, kimchi, green onions, seaweed salad, avocado and other options. They also have sauces to go on top at the end, including shoyu sesame, sriracha garlic aioli, wasabi mayo, and cream cheese aioli.

My poke bowl was probably the best I had ever had. The poke varieties were full of complex flavor and the seafood was fresh with a great mouth feel. The different toppings all melded together beautifully and the contrasts between different textures was quite a treat.