About
Nuka is the Japanese word for rice bran.
Bran from polishing brown rice into white is mixed with water, salt, and kelp into a pickling bed. Vegetables buried there become nukazuke — salty, tangy pickles loaded with probiotics.
At Nuka we mill our own rice, keep the nutritious embryo grain, and turn the bran into nukazuke. We fry exclusively in rice bran oil.
Hiro at the bar
Creators DeWitt Lickle, Yuri Soledade, and Moon Greene built Nuka around the natural simplicity of Japanese cuisine. With executive sushi chef Hiro Takanashi, they cook food that tastes best when prepared simply.
Haiku-grown produce and local fishermen aren’t a side note — they shape what hits the board.
Above: time in Japan that shaped how we cook in Haiku.
Fishing is art
The sushi bar starts offshore — these are the waters that feed our plates.
