"A second outpost in Kalama Valley, just past Hanauma Bay, has done little to lessen the crowds at the original Ono Seafood near Waikīkī. Long lines stretch out of both locations, but it’s worth the wait for the simple offerings from mother-daughter team Judy Sakuma and Kim Brug (and extended family). They highlight fatty, fresh chunks of ‘ahi and chewy tako (octopus), and preparations like the Hawaiian-style with crunchy limu, coarse sea salt, and nutty ‘inamona are mixed in small batches. Don’t wait to eat your poke bowl: Bliss is found in the pairing of cool fish and hot rice." - Martha Cheng
Hillary Dixler Canavan/Eater