Eatery builds on culinary legacyA La Carte
February 6, 2022
Story By: Kyle Galdeira | Photos by: ANTHONY CONSILLIO
Sekiya’s Restaurant & Delicatessen continues to please multiple generations of guests who appreciate the cuisine first introduced by Taisuke and Katsuko Sekiya in 1935 at its Kaimuki Avenue home, just mauka of Kaimuki High School.
Under the leadership of general manager Faye Hara and her team that includes manager Deanna Hara (Faye’s daughter) as well as chef/manager Leonard “Trey” Paresa (Deanna’s husband), Sekiya’s continues to serve an eclectic menu featuring local and Japanese comfort food classics.
“It’s extremely important for us to continue thriving now and into the future generations,” Paresa says. “We want to build upon all the hard work and determination that previous generations have done and hope to keep things going for many, many years to come.”
Sekiya’s is serving up a Valentine’s Special Rib-eye Steak and Shrimp Combination ($28.95, available Feb. 14 for dine-in and takeout orders). This 10-ounce rib-eye can be charbroiled or cooked with mushrooms and onions, and is accompanied by two pieces of shrimp tempura, rice, miso soup and tsukemono.
Meanwhile, Oyako Donburi ($12.99) is a house special featuring chicken, long rice, diced onions and mushrooms carefully cooked in Sekiya’s dashi and poached with an egg. The local favorite is served over a bed of rice, and comes with miso soup and tsukemono.
Be sure to try Sekiya’s Combination Special with Nitsuke Butterfish and Vegetable Tempura ($23.94). The flavorful butterfish is simmered slowly in a shoyu sauce and paired perfectly with onion, green bean, eggplant, carrot, zucchini and green bell pepper cooked tempura style. The meal also includes rice, miso soup and tsukemono.
Note that Sekiya’s offers an okazu menu with a la carte items available deli style — the perfect way to snack or create a unique plate lunch. Okazu items are served daily from opening to 3 p.m. at the counter situated at the front of the store.