Warming Up With Sekiya’s

If there’s one word to describe what Sekiya’s Restaurant & Delicatessen is all about, it would have to be comfort. From the friendliness each staff member exudes to the coziness of a dish that feels like a home-cooked meal, it’s no wonder the Kaimuki Street eatery has warmed up Hawaii diners since the 1930s.

A menu that’s as comforting as Sekiya’s — stocked with traditional Japanese food, okazu (delicatessen items) and local favorites — naturally serves as the best escape from the chilly weather we’ve experienced lately. When it comes to choosing the right dish to cozy up with, owner Joy Morihara knows all the best options.

“It’s been kind of cold lately, so what could be better than soup to warm you up?” says Morihara.

The eatery boasts a number of soup-based dishes to try, but the owner suggests starting with one of Sekiya’s signature dishes, Large Saimin ($7.95). Prepared with a house-made dashi stock, this shrimp-based broth simmers with savoriness. “You can really taste the difference when it’s homemade,” explains Morihara.

Another easeful entree is the Hawaiian-style Beef Stew ($12.95). Saucy in both flavor and consistency, the soup-like stew cooks away for several hours to achieve its richness, and features quality chuck eye beef, potatoes, carrots and celery.

Diners also will feel homey with a bowl of Nabeyaki Udon ($13.95) in front of them, which Morihara describes as “a more traditional Japanese dish.” This satisfying creation is filled with chicken, shrimp tempura, vegetables, egg, watercress, shiitake mushrooms and more. It is usually served with udon, but customers may request saimin, soba or somen noodles instead. “It’s a whole meal in itself,” says Morihara.

Patrons also can’t go wrong with a classic Oxtail Soup ($14.95), prepared local-style and served with rice, tsukemono and hot tea.

It’s easy to see that there’s plenty of comfort to go around at Sekiya’s.

Sekiya’s Restaurant & Delicatessen

2746 Kaimuki Ave., Honolulu
732-1656
Sunday-Thursday, 8 a.m.-10 p.m.
Friday-Saturday, 8 a.m.-11 p.m.