Chikarashi makes the best poke bowl in New York for a number of reasons: The chefs — who previously worked at Neta — are using excellent (and sustainably sourced) fish, and the taste is just fresher than most of what you’ll eat around town. The Scottish salmon in this bowl is particularly great, and coated in a light but spicy Sichuan-sansho mayonnaise, with bites of onion throughout. The menu blends Hawaiian poke with the ideas of Japanese chirashi bowls — chirashi translates to “scattered” and is a dish of fish, veggies, and rice.