Eatery continues dining tradition

Nabeyaki Udon ($17.65)

Multiple generations of diners have found their home for comfort food and good times at Sekiya’s Restaurant & Delicatessen, which continues to serve local Japanese favorites after nearly 90 years in business.

Nitsuke Butterfish with Tofu ($23.64) is a stellar introduction to Sekiya’s iconic cuisine. In this dish, three pieces of the restaurant’s famous butterfish are complemented with tofu before being simmered in a bold and savory sauce. The full meal also includes rice, miso soup and tsukemono.

Nabeyaki Udon ($17.65) is known by loyal guests 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 watercress, a poached egg and a piece of okazuya shrimp tempura.

Unagi no Kabayaki ($20.13) features 6-to-7 ounces of eel that is simmered until tender and topped with egg, shredded nori, and pickled ginger before being served over a bed of shredded cabbage. The meal set also includes rice, miso soup and tsukemono.

Taisuke and Katsuko Sekiya opened the restaurant at its Kaimuki Avenue locale — just mauka of Kaimuki High School — in 1935. The multi-generational operation continues to evolve, while also staying true to its roots.

“We still make many of our items from scratch with the same recipes that have been perfected over the years,” says Sekiya’s chef and manager Leonard “Trey” Paresa says. “We’ve seen generations of people enjoy our food, coming as kids and then bringing their own kids in to eat.”