You’re walking through Ward Village in Honolulu, the sun is doing that orange-pink dip into the Pacific, and suddenly you realize you’re starving. Most people just default to the nearest plate lunch or a quick acai bowl. But if you head up to the second floor of the Kōʻula building, you’ll find Onkee Korean Grill House, and honestly, it’s not just another place to char some pork belly. It's kinda different.
The name "Onkee" refers to the warmth of a traditional Korean hearth. That's a cozy image, right? But the reality is a mix of high-end sleekness and serious, Michelin-influenced technique. It isn't a "mom and pop" shop with sticky floors. It’s a multimillion-dollar operation founded by Grace Park—yeah, the former LPGA champion—who traded her golf clubs for a pair of grilling tongs.
The Michelin Secret Behind the Grill
Why does the food here taste so much more refined than your average all-you-can-eat joint?
Basically, the kitchen is steered by Executive Chef Jwi Ho Jang and Sous Chef Won-Deuk So. These guys aren't just winging it; they bring Michelin-trained backgrounds to the table. Most KBBQ spots rely on the marinade to do the heavy lifting. Here, the focus is on the dry-aging process and the actual quality of the cuts.
You’ve got choices that range from USDA Prime to Miyazaki Wagyu. They even do a Washugyu short rib that’s remarkably tender. If you're used to the chewy, gristly bits at cheaper spots, this might actually ruin normal KBBQ for you.
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The service is another weirdly divisive point. At Onkee Korean Grill House, the servers usually do the grilling for you. For some, that’s a luxury—no more smelling like a campfire for three days. For others who enjoy the "DIY" aspect of Korean BBQ, it can feel a bit like someone is hovering. But honestly, when you’re paying for Miyazaki Wagyu, do you really want to be the one who accidentally overcooks it?
What to Order if You’re Overwhelmed
Look, the menu is big. It’s easy to just point at "Combo B" and call it a day, but there are nuances you’ll miss if you don't look closer.
- Truffle Tuna Poke: This is a Honolulu-meets-Seoul fusion that actually works. Most "truffle" things feel overdone, but here it’s paired with Parmesan and ginger. It's weirdly addictive.
- The Smoky Salt: This is a small detail most people ignore. There’s a house smoky salt at the table. Use it. It brings out the fat in the ribeye in a way the standard ssamjang (spicy paste) doesn't.
- Bossam: This was a relatively recent addition. It’s boiled pork belly served with radish kimchi and lettuce wraps. It’s the "cleaner" cousin of the grilled meats.
- Truffle Potato Pancake: Imagine the crispiest hash brown you’ve ever had, then multiply that by ten.
The Reality of the Price Tag
Let's be real for a second. Onkee Korean Grill House is expensive.
If you go in expecting a $30-a-head meal, you’re going to have a heart attack when the bill comes. A "Combo B" for 3 to 4 people can run you upwards of $180 or $190. And here’s the kicker that catches people off guard: they charge for rice.
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Yeah. $3 for a bowl of steamed rice.
In a lot of traditional Korean spots, rice and banchan (the side dishes) are just part of the deal. At Onkee, the "banchan" is high quality—the kimchi is fermented just right, and the shredded daikon is crisp—but the extra charge for rice can feel a bit corporate-ish to the purists.
How to Hack the Menu (Early Bird and Happy Hour)
If you want the Onkee experience without the triple-digit bill, you have to time it right.
They have an Early Bird Prix Fixe for about $38 per person. But you have to be there between 4:30 PM and 5:00 PM. It’s a tight window. You get two appetizers (the LA short ribs and the truffle tuna poke are the "pro" picks here), a main like Kimchi Stew or Mul-naengmyeon (cold noodles), and dessert.
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Happy Hour at the bar (4:30 PM – 6:30 PM) is another solid play. You can get those $24 appetizers for about $14 or $16. Plus, $9 house cocktails in Kakaʻako is practically a steal by 2026 standards.
Why the Vibe Matters
The interior isn't your typical wood-panelled BBQ den. It’s got red terracotta, dark wood, and a lot of glass. It feels "Kakaʻako"—which is to say, it feels like it belongs in an upscale condo building.
Sometimes, the service can be a bit hit or miss depending on the rush. You might get a server who is an absolute master of the grill, or you might get "the look" if you ask too many questions during a 7:00 PM Saturday rush. But generally, the staff is knowledgeable about the meat origins, which is what you're really paying for.
Is it the most authentic "old school" Korean experience in Hawaii? Probably not. But it’s not trying to be. It’s trying to be a modern, elevated grill house that happens to use Korean flavors as its foundation.
Essential Tips for Your Visit
- Park at Whole Foods: Don't struggle with the Kōʻula turnaround. Park in the Whole Foods lot (Queen/Kamake’e) and walk over. It's usually free for a certain window and way less stressful.
- Request the Private Room: If you have a small group and want to actually hear each other talk, see if the private room is available. The main floor can get loud when the grills are sizzling and the bar is full.
- Try the Cold Noodles: Don't skip the Naengmyeon. The broth is chilled to the point of being refreshing, which is exactly what you need after eating a pound of grilled beef.
- Check the Salts: Don't just douse everything in sauce. Try the different salts provided; they are designed to highlight the dry-aged flavor of the beef, not mask it.
If you’re looking for a special occasion spot or just want to see what happens when a golf pro and Michelin-trained chefs team up, Onkee is worth the elevator ride to the second floor. Just remember to bring your wallet—and maybe skip the extra rice if you're trying to keep the bill under control.
Next Steps for Your Visit:
Check the current reservation availability on their website or OpenTable, as weekend dinner slots often fill up weeks in advance. If you're aiming for the $38 Early Bird special, arrive exactly at 4:30 PM since the kitchen is strict about the 5:00 PM cutoff for that specific menu.