Concierge.com's insider take:

Oahu-born chef Elmer Guzman is on a one-man mission to elevate poke—the local side dish of soy-marinated raw fish—to an art form. He blends the bold influences of his mentors—Alan Wong and Sam Choy in Hawaii and Emeril Lagasse in New Orleans—with his own creative ideas to come up with no less than 25 flavors of poke. Guzman's outpost is in Waipahu—totally out of the way unless you're staying at the Ihilani Resort & Spa—and resembles a fast food joint with counter service and cement tables and umbrellas outside. But it turns out top-notch food. Blackened fish, bento boxes, salads, sandwiches, and soups round out the menu, but most people stop in just for the poke. Like at an ice cream counter, you can try three flavors for free before you commit—the spicy, Big Easy–inspired Creamy Ahi is the most popular—and your order can be packed on ice if you want to eat it back at your hotel.

Open Mondays through Saturdays 8 am to 7 pm, Sundays 8 am to 5 pm.