To make the poke, combine soy sauce, Kona coffee, oyster sauce, red pepper to taste and sesame seeds. Cut ahi in small cubes and marinate overnight in soy sauce mixture. Add pickled ginger and sauerkraut. Once arranged on the plate, sprinkle with some ground Kona coffee.
To make the drizzle topping, mix yogurt, Miracle Whip, Japanese cucumber, garlic and pepper to taste. Top poke before serving.