Nu'uanu Okazuya

I’ve been coming to this multi-generational, family-owned local staple, since my high school days in the 2000s. If you’re new to this place, don't be thrown off by the counter guy—he looks pretty grumpy, but it’s all good! It’s just part of the restaurant's "charm", especially paired with the incredibly friendly female staff member who balances out the vibe. ​ The layout has actually evolved over the years. Back in the day, there was absolutely zero space to sit—you just ordered at the counter and left. Now, they’ve added a small lounge and dining area that can comfortably seat a family of six, though the main focus is still definitely grab-and-go. ​ This is traditional, local-style okazuya food where everything is prepared ahead of time and served straight from the counter. ​* The Winners: Their famous Furikake Chicken Katsu and the Nishime are always absolute home runs in my eyes. The flavors are exactly how I remember them from years ago. ​The Soy Sauce Marinated Hot Dog and the Teriburger Patty brought back great memories, though the teriburger sauce was a bit on the salty side. The Look Fun and the Corned Beef Hash Patty were a bit of a miss this time—the patty could have been cooked a little longer, and both dishes lacked a bit of flavor. ​ Would tourists like it? Honestly, probably not. There’s nothing fancy or ground-breaking about it, but that's not the point. It’s comforting, predictable local food that has rightfully earned its status as a neighborhood anchor. It’s not somewhere I go when I want a gourmet meal, but when I want a taste of the good ol days and go down memory lane.

Today I got to try the Shoyu Chicken Plate for $12 and it was very tasty. It is a very small and cute place with great service.

The food is "hot" was my first reaction in holding the take-away box. I liked this about the okazu here. What I think of as traditional okazu items (nishime, konbu roll, kinpira gobo and the eggplant stir fry) were all nicely flavored and enjoyable to eat. The only downside was the furikake and nori musubi. The mushy-stickiness of the rice was not great.