Serving up Japanese comfort food for over 80 years
Sponsored by Sekiya’s Restaurant and Delicatessen
It’s a restaurant that’s been serving up local-style comfort food in Hawaii for over 80 years! If you’ve never tried Sekiya’s Restaurant and Delicatessen, it’s about time you stopped by. HI Now host Jobeth Devera is at the restaurant in Kaimuki with a look at how some of its most popular dishes are made.
“It’s a really great place to just come in and enjoy, come with your family,” says Trey Paresa, manager and chef at Sekiya’s. “A lot of comfort food items.”
The restaurant offers an okazuya, or delicatessen, featuring a wide selection of delicatessen items from 8 a.m. – 3 p.m. “In the delicatessen, you can find a lot of tempura items,” Paresa says. That includes shrimp, corned beef hash, and vegetable tempura — even fried chicken! There’s even sushi, fried noodles, shoyu hotdogs, and netsuke butterfish.
Sekiya’s full menu is available all day. One of its most popular items? The Nabeyaki Udon, Paresa’s favorite. It’s a hot, savory noodle dish, similar to a hot pot, with chicken, vegetables, fresh udon noodle, and a poached egg cooked in simmering homemade dashi, topped with a piece of shrimp tempura.
Another must-try? The restaurant’s marinated fried chicken. It’s unique because the chicken is coated in a thin layer of potato starch before being fried, and that, along with the restaurant’s secret recipe for the marinade, develops the light and crispy texture regulars love.
While you’re at it, add the loco moco to your list of things to order. While the dish is a local staple, Sekiya’s takes the dish to a new level with its gravy, cooking it from scratch — the old-school way, starting with roasting the beef bones for hours. The restaurant develops a stock, and from there, creates the many complex layers found in the gravy. It also uses fresh beef, grinding it up to make hamburger patties, which are then finished off with a local egg – preferably over-easy.
While there are so many things to try at Sekiya’s, saimin is a longtime staple of the restaurant. Paresa says part of the reason the restaurant has such great saimin is through the dashi, which is made from scratch at least twice a day. All of its saimin is also made using fresh noodles, never dried or frozen.
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