Scoring big with these ‘Poke Ball Musubis’

Orange Freeze ($4.95) and Poke Ball Musubis ($1.50 each)

With construction and development taking place almost everywhere in Hawaii, it’s eateries like family-owned Sekiya’s Restaurant & Delicatessen in Kaimuki that provide us with a sense of home. Sekiya’s has been serving families since 1935 and is no stranger to adapting with the times: When general manager Fay Hara found out that the restaurant is a Poke Stop from the popular Pokemon Go game, she decided to use it as an opportunity to add a new item to the menu: Poke Ball Musubis.

“We love hearing stories from our old timers about how they use to come to Sekiya’s when they were younger and what they were doing back then. We hope the Pokémon game will introduce new customers to Sekiya’s and create wonderful memories that they’ll come back to tell us someday,” shares Hara.

The Poke Ball Musibis look, of course, like the ones that are used in the game and are just $1.50 each.

“We hope Pokemon trainers will come inside, get their Poke Balls and enjoy our ono local homestyle cooking, or cool off with our fountain treats. Our most popular one is our Orange Freeze, made the old-fashioned way using real ice cream,” explains Hara.

Hiyashi Somen and Zaru Soba noodles ($9.45 each)

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Milkshakes also come in chocolate, vanilla and strawberry flavors for $4.95 each.

If sweets aren’t your thing, try fighting the heat with one of Sekiya’s refreshing cold noodle dishes, served with the restaurant’s homemade somen sauce. Hiyashi Somen comes with chilled somen noodles and a side dish of fish cake and green onions. There’s also Zaru Soba, which comes with cold buckwheat noodles topped with shredded nori and a side dish of green onions and wasabi to add if you’d like. Both are staple dishes at the restaurant and are $9.45 each.

So the next time you get hungry, or if you’re out catching Pokemon, take a trip to Sekiya’s.

Sekiya’s Restaurant & Delicatessen

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