Nabeyaki Udon ($16.99)
For nearly 90 years, generations of diners have relied on Sekiya’s Restaurant & Delicatessen for local Japanese comfort food.
Taisuke and Katsuko Sekiya first introduced the dining concept in 1935 at Sekiya’s Kaimuki Avenue locale, just mauka of Kaimuki High School.
Fried Saimin ($11.55)
“We still make many of our items from scratch with the same recipes that have been perfected over the years,” says chef/manager Leonard “Trey” Paresa. “We’ve seen generations of people enjoy our food, coming as kids and then bringing their own kids in to eat. We’re on the fourth generation of this family-owned and operated restaurant, and we have our fifth generation on the way.”
Shrimp Tempura ($16.35)
Fried Saimin ($11.55) is a customer favorite. A hearty 7 ounces of Sekiya’s Island Saimin is mixed with its popular shoyu blend. The dish is grilled to perfection on the flat top grill before being garnished with egg, green onion and house-made charsiu. Longtime guests also ask for added bean sprouts or extra vegetables.
Nabeyaki Udon ($16.99) is billed as a “heartwarming hotpot suited for one.” The dish is crafted with chicken, shiitake mushrooms, kamaboko and udon all simmered in a savory broth of sugar, shoyu and dashi and finished with makina, watercress, a poached egg and a piece of Sekiya’s okazuya shrimp tempura.
Shrimp Tempura ($16.35) is crispy and flaky as the flavorful dish is served with three pieces of shrimp along with two pieces of green bean tempura and one piece of eggplant tempura before being finished with crispy saimin and accompanied by a tempura dipping sauce.
For those seeking employment opportunities, Sekiya’s is currently hiring for all positions, including cooks.
Note: 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. The full menu is available all day for dine-in and takeout enjoyment.
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