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Four generations of good food

A La Carte

November 29, 2020

Story By: Ginger Keller | Photos by: Lawrence Tabudlo

Nabeyaki Udon ($15.29)

The Sekiya’s Restaurant & Delicatessen ohana is grieving the loss of Doris Hara, their grandmother and second owner of the beloved Kaimuki eatery. Now in its 85th year of business, the fourth generation restaurant takes the reigns and hopes to honor Hara’s memory by continuing to serve the classic Japanese/ local food that we all know and love, while still adding their own twist to it.

“We’re just trying to continue the legacy that she left behind by keeping her traditional food, while trying to make it our own,” says chef/ manager Leonard Paresa. “Same recipes and same style, but with our take on it.”

Although closed on Christmas and New Year’s Day, Sekiya’s is offering sides by the pound and highly recommends that customers place their orders in advance.

Noteworthy options include Namasu ($9.65/pound) and Nishime ($9.29/pound). The latter is a classic Japanese dish that’s often served on New Year’s Day.

Rib-eye Steak Special ($20.99)

“It’s like a vegetable medley — similar to oden in a way,” says Paresa. “You got daikon, konnyaku, carrots, seaweed, green beans and takenoko, and namasu is pickled cucumbers, carrots, radish and seaweed.”

Its Nabeyaki Udon ($15.29), a favorite of Paresa’s, is perfect for the upcoming winter months and encompasses numerous components, like chicken, shiitake mushrooms, fish cake, poached eggs and shrimp tempura, to name a few.

Finally, Sekiya’s Rib-eye Steak Special ($20.99) is another hot-ticket item and is served with a mini salad, rice, miso soup, tsukemono and hot tea.

Those wanting to place a holiday order (or a regular order when that craving hits) can do so any day of the week by calling 732-1656.

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