A fan of healthy fresh food that tastes as good at it looks he got hooked on the trend of Hawaiian poke bowls that have taken hold of cities like London, New York and Stockholm.
The secret to a good poke bowl (pronounced po-kay) is fresh cubes of raw fish (usually tuna or salmon) seasoned with soy sauce, sesame oil and spring onion. You’ll also find sesame seeds, dried seaweed, and chopped chili in your bowl. Add your choice of rice, fresh greens, chopped slaw, something zingy like pineapple salsa and you are ready for the island life. In fact, according to the food historians poke originated with fisherman who would season the off-cuts from their precious catch and use these as a snack. The seasoning was influenced by Asian cuisines.
Ono’s sauces, to be used as topping rather than for drowning, are particularly tasty, adding sweetness, tang and moreish taste. And for those who are not fans of raw fish (we don’t understand why) you can choose between the tofu or chicken bowl. Ono also serves up a range of vegan protein shakes and smoothie bowls, freshly pressed juices and coffee.
An added attraction is while it’s a good place to meet up for a quick casual meal, It’s also a perfect spot for eating solo. Ono is a bright spot on busy Corlett Drive, with it’s menu printed on large mirrors, décor of large metal cut-out leaves, banquette seating around small tables and even a glorious swing seat at the window counter for looking extra carefree while you eat your poke.
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