Rooted in Oahu and Kauai recipes, Chris' Ono Grinds Island Grill in Point Loma's Liberty Station serves Hawaiian plate lunches from a counter inside Liberty Public Market at 2820 Historic Decatur Road. The sashimi-grade ahi poke — tossed in a proprietary Ono Kine sauce with white onion and nori — anchors a raw-fish program that shares the Liberty Station Hawaiian-food lane with Hawaiian Fresh Seafood Liberty Station in the same market hall. Huli Huli chicken marinates thigh meat in a Hawaiian-style teriyaki glaze before grilling, and the Kalua pork slow-bakes in pineapple juice — both served as two-scoop rice plates with macaroni salad or ginger-lime slaw. A Volcano Bowl layers grilled chicken in a proprietary lava sauce with pineapple salsa, shredded cheddar, sliced jalapeños, and ginger-garlic aioli over rice. The original brick-and-mortar opened on 30th Street in North Park in 2014 after the concept launched as a farmers-market vendor in 2010, and the Liberty Station stall condenses that menu for the market-hall format alongside Pacific Rim neighbors like Ototo Sushi Co. across the complex. Full-service catering deploys plate-lunch builds, musubi trays, and shave-ice stations for private luaus and corporate events across San Diego.