Howzit and Aloha!

Interior of a casual restaurant with seating, a counter with a glass display case, a refrigerator, wall art, and digital menu boards.

WHO WE ARE

Two men standing close together in a kitchen or cooking studio, smiling at the camera. One is wearing a blue patterned shirt with a tattooed arm, making a hand gesture, and the other is wearing a gray chef's coat with a name tag reading 'Shubert Ho, Executive Chef'.

Ono Poke is built on a shared passion for great food, strong community, and doing things the right way. Founder Steven Ono, born and raised in Kahaluʻu, Oʻahu, grew up fishing, diving and learning the art of poke from his Uncle Reuben, a commercial fisherman whose influence still lives on in every cut of fish we serve today. After moving to Seattle and craving the authentic flavors of home, Steven brought that tradition here and built Ono Poke as a place to “talk story” and enjoy real Hawaiian style poke. Today, that legacy continues in partnership with Shubert Ho, a local chef/restaurateur of Feedme Hospitality & Restaurant Group, who has spent his career building community driven restaurants across the Greater Seattle area. Together, we honor the roots of Ono Poke while investing in its future, staying true to its origins while creating new opportunities for our team and continuing to serve our community with quality, consistency and aloha.

Learn More
Learn More

Today’s Catch

Our menu changes daily as we source all of our ingredients daily – check back frequently for rotating specials!
Our Poke and Poke Bowls are Hawaiian-Style... meaning that it's all about the poke. If you're looking for all the sides, that's not our style. 
*These menu items are served raw. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Three deep-fried sushi rolls topped with chopped green onions, orange fish roe, drizzled eel sauce, and spicy mayo, served in a plastic tray.
Close-up of raw tuna cubes garnished with seaweed and sprinkled with orange seasoning.
Three takeout containers with salads and sides, including green leafy salad, edamame, pasta salad, and a dish with salmon, diced vegetables, and greens. Small containers of dressing are also present.
A man wearing a green shirt, black apron, and a black cap with orange and green lettering is standing at a meat counter with a large cut of raw beef. He is smiling and giving a thumbs-up gesture. There are other people working in the background in a busy kitchen or butcher shop.