Top 11 Poke Spots in Honolulu

The Koki brothers opened this poke and seafood counter in a strip mall on the Windward side, serving a mix of fresh and previously frozen fish (you can distinguish them by their prices). Fresh fish shines in simpler dishes, like limu poke and one featuring ‘opihi (briny Hawaiian limpets harvested from rocky shores). The thawed fish is covered in a mix of mayo and imitation crab, topped with kimchi seasoning in their popular pau hana ‘ahi poke.

This cherished establishment in central O‘ahu has been around since 1978, combining an okazuya (traditional Japanese deli) with a poke counter, leading to delightful pairings like spicy ‘ahi and shrimp tempura poke bowls. They've recently started offering made-to-order dishes, including tater tots topped with your choice of around a dozen poke varieties, from wasabi miso tako to crunchy garlic ‘ahi. Even though it’s located outside of town, expect a line almost any time of day.

Located in industrial Kalihi, near a chicken hatchery, Poke by the Pound features generous, fresh chunks of ‘ahi blended with island seasonings like oyster sauce and crispy fried garlic. The Hawaiian salt poke highlights simplicity, using just fresh fish, white onion, green onion, and coarse Hawaiian salt. Their six or so selections are mixed in small batches and available by the pound (naturally), or served over vinegared sushi rice for a poke bowl.

One of the oldest poke spots in Honolulu is tucked away in the back of Tamashiro, a grocery store and seafood market established in the 1940s, known for its extensive seafood selection. The poke counter offers an impressive range, featuring around 30 varieties, from Korean-style raw crab poke (where you’ll need to extract the meat from the shell) to ginger kajiki (a mild, lean marlin) to limu aku (skipjack tuna, which has a bolder flavor than ‘ahi and sells out quickly).

For the freshest poke near Honolulu’s fish auction, make your way to Nico’s. What started as a takeout counter on the pier in 2004 has evolved into a spacious sit-down restaurant, complete with a fish market. In the refrigerated display, you'll discover about two dozen varieties of premixed poke, including kim chee tako and spicy scallop, alongside classic poke flavors featuring local fish like ‘ahi, aku, tombo (albacore), and marlin. 

Ginger scallion poke, inspired by the Chinese cold ginger chicken, has become increasingly popular in Hawai‘i. Few poke shops exhibit such finesse with this dish as Kahiau, where fresh local ‘ahi is the star, complemented by finely grated ginger and green onions. Other favorites at this cozy Chinatown spot include the taegu poke—tender, dried ‘ahi mixed with a sweet and spicy sesame sauce reminiscent of the Korean dish seasoned dried squid—and the poke bomb: inari sushi topped with spicy ‘ahi poke, resembling bite-sized poke bowls.

Renowned for its generous servings of comforting Korean cuisine, sashimi platters, and refreshing strawberry shochu slush, this unassuming restaurant is also a hidden gem for poke. Particularly, the mama special: Owner Kyung Cha combines fresh tuna with chunky Hawaiian salt, crisp ogo (seaweed), and a generous helping of masago, creating a sweet, salty, and crunchy blend that packs a punch with tiny Hawaiian chiles. The spicy ‘ahi is a must-try as well; it's not the traditional cubed poke but a thick spread that you can scoop with nori—though it's equally delightful with shrimp chips for a perfect beachside snack.

Poke and beer are a classic pairing, making a poke counter inside a liquor store a perfect fit. The counter features a variety of poke made with both fresh and previously frozen ‘ahi, each clearly marked. The numerous trays demonstrate that poke seasonings can be used on nearly anything: mussels, shell-on clams, crawfish, squid strips (imitation abalone), pipikaula (soft-dried beef), and tofu. For crab poke, Tamura’s has options ranging from imitation crab to whole Dungeness crab, and it's known for offering what may be the priciest poke around, over $35 per pound, crafted from king crab freshly removed from its shell.

A second location in Kalama Valley, just beyond Hanauma Bay, hasn't diminished the crowds at the original Ono Seafood near Waikīkī. Long lines form at both spots, but the wait is worthwhile for the straightforward dishes from mother-daughter duo Judy Sakuma and Kim Brug (and their extended family). They showcase rich, fresh pieces of ‘ahi and tender tako (octopus), with Hawaiian-style preparations featuring crunchy limu, coarse sea salt, and nutty ‘inamona mixed in small batches. Don't hesitate to dig into your poke bowl: true bliss comes from the contrast of cool fish and warm rice.

Junichiro Tsuchiya, a former fish buyer at Tokyo’s Tsukiji Fish Market, confidently states, “I know good fish.” He and his brother operate a seafood counter in Maunakea Marketplace in Honolulu’s Chinatown by day, and a small shop in Waikīkī by night, both offering expertly seasoned poke alongside fresh sashimi. The Hawaiian limu poke features strands of crisp seaweed and a delicate sprinkling of ‘inamona, while the ume shiso is a bright, delicate mix. Poke is made to order here. For an indulgent touch, top your poke bowl with uni.

A staple in the Lē‘ahi (Diamond Head) area since 1937, this takeaway market caters to a loyal clientele of pro surfers and construction workers. Here, you'll find auction-fresh ‘ahi poke seasoned with limu, rock salt, ‘inamona, chile pepper, and sesame oil, along with house-made fish jerky, smoked fish dip, and chicharrones. Recently, Fort Ruger has also become a popular choice for Filipino and Hawaiian plate lunches. Come ready to leave with a feast, and don't forget to grab some boiled peanuts wrapped in brown paper bags by the cash register.