Restaurant serves dishes that hit the spotA La Carte
January 20, 2019
Story By: Elima Pangorang | Photos by: LAWRENCE TABUDLO
Sekiya’s Restaurant & Delicatessen waltzes into yet another year of serving the community with irresistible meals and treats that have helped produce a loyal following for nearly 90 years.
With foods that bring comfort and joy to consumers, it’s no wonder why Sekiya’s is Kaimuki’s classic favorite. Take for example Oxtail Soup ($17.95) that manager and chef Trey Paresa says takes an intricate four hours to make.
“It was learned from when Sekiya’s was first starting out. The recipe was shared by Sekiya’s Chinese neighbors in Chinatown,” he shares.
The Chinese oxtail comprises mustard cabbage, Chinese parsley and ginger with two small oxtail pieces and two large ones.
Go a little thicker and order Beef Tomato ($13.25).
This concoction boils and bubbles with sauteed beef alongside loads of vegetables like onions, green bell pepper, green beans, tomato and celery. All of this is in a dashi sauce with added cornstarch that gives the brew its stewy components.
Then, the old rhyme, “Winner, winner, chicken dinner” rings true in Stir Fry Chicken with Vegetables ($13.25). A fresh mix of shiitake mushrooms, snap peas, zucchini and oyster sauce, this dish is sure to be a hit with everyone at the table. Plus, for those who may want to opt for vegetarian-style stir fry, Paresa says the chicken can be replaced with tofu and sesame oil can be used instead of oyster sauce.
End the meal with a cool kiss on the tongue by Mochi Coconut Creams ($2.55 one piece, $4.95 two pieces). Made with coconut cream and wrapped in a soft mochi covering, the morsels are gluten and dairy free and come in strawberry, chocolate raspberry, mango, coffee, chocolate and green tea flavors.