Chef Nico Chaize is making Poisson Cru from his menu at Nico’s Upstairs

Sponsored by Nico's Pier 38 and Nico's Kailua

Ever tried Poisson Cru? Translated, it means “raw fish” in French. HI Now host Kanoe Gibson is at Nico’s Upstairs with Chef Nico Chaize himself to get a peek at what goes into making this Tahitian dish.

Chef Nico explains that marlin is usually used to make the restaurant’s Poisson Cru. He says striped marlin is the best because it’s a more fatty fish, which brings in more flavor, making it a great option for sashimi or poke.

1 cup grape tomato cut in half
1 cup seedless cucumber
8 oz cold coconut milk
2 limes
Hawaiian salt and white pepper

Cube marlin and mix with coconut milk, lime juice, tomato, and cucumber. Then, season with Hawaiian salt and white pepper. Serve final dish on very cold plate.

About Nico’s Upstairs Steak & Seafood
The bistro inspired space features an expansive dining room with floor to ceiling windows overlooking Honolulu Harbor, just above Chef Nico’s flagship premier fish restaurant Nico’s Pier 38.

Executing the new dinner menu is Chef de Cuisine Meghan Ellis, who has been overseeing the kitchen at Nico’s Kailua for the past two years. One of the eagerly anticipated entrees is the “Fish en Papillote,” a locally caught bottom fish of the day wrapped in parchment paper “Chinese style” with black bean sauce table side to reveal the steaming moist fish. Other entrées that are anticipated to be favorites are a 14 oz Rib eye, and a 12oz New York Steak both served with fries, and the 8oz Filet served with Gratin Dauphinois and all are served with Nico’s French green butter sauce on the side. There are also traditional French appetizers, Escargots, Steak Tartare, and French onion soup. Dinner also features Nico’s Poke tableside for two.

Nico’s Upstairs has one of downtown’s only Sunday brunch buffets. The buffet consists of Nico’s breakfast house specialties, Chef Meghan’s Marsala Crème Anglaise French Toast, Angry Orchid Corned Beef Hash, Kim Chee Fried Rice, Seafood Jambalaya, Shrimp Cocktail, Brown Sugar Rubbed Prime Rib, Nico’s famous Poke and a variety of local breakfast favorites. Offered every Sunday 10 a.m. – 3 p.m.

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