Sekiya’s appealing specials

It’s the comforts of family and home that make an ordinary meal an unforgettable experience, and Sekiya’s Restaurant and Delicatessen has perfected this homey atmosphere.

Next year, the family-run establishment celebrates 80 years of business.

“What we serve is classic, Japanese-American food, from recipes evolved from th ’30s and ’50s, for the most part,” says David Morihara, grandson of the restaurant’s namesake.

All of Sekiya’s creations stem from family recipes — not to be revealed — and remain popular with fans of the traditional okazuya.

“It’s what our grandparents and great grandparents made and cooked,” says Morihara.

Items featured daily include a selection of tempura, butterfish, gobo and the restaurant’s Maki Roll, which general manager Lynn Ky swears by.

“Our sushi is the best. We use a secret ingredient.”

Also popular as part of the restaurant’s dine-in service is Saimin and Hamburger Deluxe ($12.30, large). Guests who stop in Mondays, and order this combo, receive 10 percent off its regular price. Homemade hamburger accompanies a generous serving of saimin made with Sekiya’s famous broth.

Pay a visit to the eatery Tuesday, and diners receive 10 percent off the regular price of Oxtail Soup ($14.95). Prepared local-style, the dish also is served with a side of rice, tsukemono and hot tea.

And be sure to sample Sekiya’s Beef or Chicken Curry ($11.50). A newer item on the menu, created by popular demand, this dish is 10 percent off for Wednesday diners.

Those who have kept up with Sekiya’s throughout the years will be delighted to know the fishpond has been renovated and also now includes fish.

“We’ve put in a lot of effort into remodeling, and we’re trying to make it to our 100th anniversary,” says Morihara.

Another great deal: Sekiya’s offers its loyal seniors 10 percent off orders on Mondays, as a way to say thank you for their continuous support.

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.