Local Eatery Hits The SpotA La Carte Columns
October 30, 2016
Story By: Christina O Connor | Photos by: Lawrence Tabudlo
The restaurant business is a notoriously difficult one with a high turnover rate. But Sekiya’s Restaurant & Delicatessen has been around since 1935 and has attracted generations of families.
“All of our sauces and stocks are made from Sekiya’s family recipes, creating the same flavors generation after generation,” says general manager Faye Hara. “This hits a sense of nostalgia within our customers that keeps them coming back.”
Hara describes Sekiya’s cuisine as “Japanese comfort food,” and the eatery serves sushi, bentos, noodle dishes and more. Plus, there is an okazuya available from 8 a.m. to 3 p.m. daily that serves up various tempuras, shoyu hot dogs and more.
With Halloween on the mind, Sekiya’s recommends two dishes that come in a “mini cauldron.” Nabeyaki Udon ($14.45) is stocked with chicken, shiitake mushrooms, kamaboko, makina (won bok cabbage), watercress, shrimp tempura and an egg. “It’s our top-selling specialty noodle dish,” says general manager Faye Hara. Traditionally served with udon, customers also can request this dish with saimin, soba or somen instead for $1 extra. Or there’s the “sai-don” option that allows you to combine saimin and udon noodles. There’s also Fish Chiri ($17.95), a butterfish soup with tofu, makina and green onion. It comes with a side of grated daikon, lemon, chili pepper and green onion.
Sekiya’s Restaurant & Delicatessen
2746 Kaimuki Ave., Honolulu
Sunday-Thursday, 8 a.m.-10 p.m.; Friday-Saturday, 8 a.m.-11 p.m.; okazuya open daily, 8 a.m.-3 p.m.