About Us
Spreading Aloha in every bite!
Our Philosophy
We didn’t just bring poke to Vancouver — we redefined it. At The Poke Guy, we serve premium, health-conscious bowls you can feel good about, made with wild seafood, real Hawaiian salts, sustainable sourcing, and compostable packaging. Fresh, clean, gluten-free poke ready to take you on an adventure!
We only serve the best — and when we sell out, that’s it for the day. No shortcuts. Just daily-fresh fish and full-on flavour.
What is Poke?
A Hawaiian staple, reimagined.
Poke (pronounced po-kay) is Hawaii’s beloved raw fish dish, traditionally made with marinated seafood like Ahi Tuna. We’ve added bold toppings and playful sides to bring you the ultimate custom bowl — authentic, vibrant, and full of Aloha.
Why Sustainable?
Because feeling good starts with doing good.
We’re committed to responsible seafood sourcing. Sustainability isn’t just a buzzword — it’s our way of protecting the oceans for future generations
Marinated, the Hawaiian Way
We don’t believe in shortcuts — only full flavour.
All our poke is marinated in-house using premium ingredients, just like in Hawaii. And yes — nearly all of our marinades are gluten-free, too. That’s what makes us Vancouver’s best poke, bar none.
Many Amazing
Testimonials
“For a helping of “feel good” poke, head straight to The Poke Guy in Vancouver. It’s Canada’s first poke eatery partnering with Ocean Wise. In the poke bowls, the kitchen uses wild-caught seafood, like wild sockeye salmon, ahi tuna, shrimp, scallops and tako, all of which have been sourced “sustainably and responsibly.” Order a poke bowl, save the ocean – it’s the best two-for-one special in town!”
Lisa Jackson
Food Network Canada
“If it’s quality fish you care about, head to The Poke Guy at Richards and Hastings. All of the fish served at The Poke Guy is wild-caught, not farmed, and Ocean Wise certified. In fact, The Poke Guy is Canada’s first and only restaurant to serve sustainable Ocean Wise seafood. They’re so committed to only serving the best and freshest fish that they close early (5:00pm or until sold out) in order to not leave their seafood out all day. So get there before it’s gone!”
Riana Ang-Canning
Citymash Vancouver
“Vancouver, a city with more than a passing familiarity with raw fish, has gone gaga for poke. The Hawaiian staple (it’s pronounced poe-kay, not poe-kee), a largely improvised raw fish salad that may feature soy sauce, sesame oil and green onion, is served as a starter, and here it’s being slung in the properly unpretentious manner by no less than four spots. But it’s the Poke Guy on Richards where you can run the gamut from affordable lomi-lomi (sockeye) to the haole fave, fresh shrimp. And if you want to best approximate a short jaunt to Kona, go with the classic: two scoops of ahi with shoyu, white rice, green onions and potato salad —a little taste of aloha.”
Vancouver Magazine
