For nearly 90 years, Sekiya’s Restaurant & Delicatessen has been serving old-school, local-style Japanese food in Honolulu.
“Throughout the generations, we have taken pride in what we serve,” says chef and manager Leonard “Trey” Paresa III, who is a father to the fifth generation of the family-owned-and-operated restaurant.
“Our customers are extremely loyal with all the generations of a family coming through — grandparents and grandchildren.”
Nabeyaki Udon ($17.65) is described as a mini hot pot filled with chicken, shiitake mushrooms, kamaboko and udon all simmered in a satiating broth and topped off with makina, watercress, a poached egg and a piece of Sekiya’s okazuya shrimp tempura.
“It’s a little sweet, a little savory and always nice and comforting — my favorite dish on the menu,” Paresa adds.
The restaurant’s Marinated Fried Chicken ($16.59) features boneless chicken cutlets marinated in a secret sauce of ginger, garlic, shoyu, sugar and a few other ingredients. A potato starch coating ensures a golden, crispy bite, and it’s served with a side of daikon oroshi and shoyu.
“This is a unique dish to us that we have had for many, many years,” Paresa says.
Not sure where to start on Sekiya’s extensive menu? A suggested dish is the Combination Special ($24.54, additional $4.15 for Nitsuke Butterfish), which gives diners the choice of two popular items such as Shrimp Tempura and Nisuke Butterfish. Miso soup, rice, tsukemono and hot tea complete the meal.
Sekiya’s Restaurant invites those seeking employment to join its ohana, as the eatery is currently hiring.
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