
Hanapaa Poke
A tiny poke window in Kaimuki with a devoted following. Fresh-cut ahi, made-to-order, no fuss — just consistently excellent poke.

A tiny poke window in Kaimuki with a devoted following. Fresh-cut ahi, made-to-order, no fuss — just consistently excellent poke.

A poke shack in Kakaako keeping it simple and doing it right. The ahi is cut thick and the house sauce has a devoted following.

Downtown poke done right. Simple setup, generous portions, and the kind of fresh ahi that makes you understand why Hawaii is obsessed.

Twenty years as a Hawaii public school teacher, then a poke counter. Chris grew up in Central Oahu fishing and diving the North Shore, and opened here in 2018 to sell Hawaiian-style poke built on that same water. Get the spicy ahi.

An Aiea cafe running Portuguese tarts and house-fried gyoza off one counter. Chelsea runs the room, which is cat-themed and unembarrassed about it, and the portions land well past what the price suggests. Get the house fried gyoza, with a Portuguese tart after.

Twenty years of cutting fish, still done in front of you. Rosa Kim runs this King Street counter with her daughter Soonie, building the poke and sushi bowls to order and making the kimchee in house. Get a poke bowl and watch it come together.

A roadside poke counter on the Waimanalo stretch of Kalanianaole. One thing, done properly, for a windward town that does not need a second option. Get a bowl and take it to the beach.

Authentic Thai tucked into a Chinatown alley, run by a family that actually cooks like this at home. The papaya salad has a devoted following.

Thirty-four seats, five courses, and a Forbes Five-Star rating. Mugen takes its name from the Japanese word for infinity and sits inside Espacio; executive chef Colin Sato built the tasting menu in consultation with Alan Wong, and the wine list has taken a Wine Spectator Best Of award. Go for the full five courses.

A Waipahu seafood counter that locals have voted into the island's top three for decades. Mel and Lynn Tanioka started in 1978 with a single rented stall and okazuya basics, and still build the poke around fresh island-caught fish. Order a mixed plate and add a scoop of limu poke.

Fresh-cut poke in the back of Manoa — find it, and you'll keep going back. The fish is local, the portions are honest, and the price is fair.

Tsukiji training applied to a Chinatown market stall. Brothers Jun and Ryo Tsuchiya both worked Tokyo's old fish market before opening here in 2014, and they hand-pick the fish each morning from the Honolulu Fish Auction two miles away. Go for the sashimi don rather than the poke bowl.

Chinese seafood done with care in Kakaako. Fresh whole fish, crispy garlic prawns, and family-style sharing plates that reward a big group.

A serious sushi and omakase bar near Honolulu Harbor. Chef-driven nigiri with pristine fish sourced daily — best experienced at the counter.

Fresh poke steps from the Ala Moana waterfront. Build-your-own bowls with a generous selection of proteins and house sauces.

Ono Seafood has been serving the same short menu of ahi and tako poke since 2006, and that focus is exactly why people keep driving across town for it. No froze

Spanish and Italian on one menu, which sounds like a compromise and is not. Rigo took Honolulu Magazine's Hale Aina award for best new restaurant in 2020, running wood-fired pizza and paella alongside fresh spaghetti from Onda Pasta, the city's own Roman pasta maker. Order the paella if there are enough of you to justify it.

Hawaiian plates and Mexican cooking under one small Aiea roof. The family opened in Westridge in 2014 and keeps both halves honest — kalua pork, laulau and lomi salmon on one side, poke nachos on the other. Try the poke nachos.

Vietnamese comfort food in the heart of Downtown. The pho is clear, clean, and deeply satisfying — a reliable bowl any time of day.

Poke put through a Japanese filter rather than a Hawaiian one. This Kuhio Avenue counter runs shoyu ginger and spicy limu alongside a torched macadamia aburi salmon that no plate-lunch poke shop would think to make. Try the aburi salmon bowl.
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