About Us
We have Started Our Journey to serve you from 1975
At Sekuwa House, we celebrate the art of grilling. Rooted in tradition and driven by passion, we specialize in serving authentic, flame-grilled sekuwa prepared with time-honored techniques and bold, aromatic spices.
Every cut is carefully selected, marinated to perfection, and grilled over open fire to bring out rich, smoky flavors and tender textures. Our focus is simple — quality ingredients, authentic taste, and an unforgettable dining experience.
Whether you’re sharing a meal with friends or enjoying a quick bite, Sekuwa House is where tradition meets fire, and flavor comes to life.
Finest Chef
Look no further than the Finest Chef, where culinary excellence meets unparalleled passion.
Beautiful Ambience
Prepare to be transported to a realm of elegance, tranquility, and sensory delight.
Safe Food Takeout
Our commitment to food safety starts from the moment your order is placed.
Famous Cousine
Immerse yourself in an atmosphere that is both inviting and elegant and luxurious.
“The best sekuwa I’ve had—perfectly grilled, smoky, and full of authentic flavor. Every bite tastes fresh and expertly prepared.”
California
“Amazing food and great atmosphere. The spices are well balanced, and the meat is tender and juicy. A must-visit for sekuwa lovers.”
California
“You can really taste the tradition here. From the marinade to the grill, everything feels authentic and made with passion.”
Korea
Tastydine Timeline
Learn our history see our glorious journey as a restaurant
1975 - 1976
Idea Generation
Brainstorming and conceptualizing the restaurant's unique concept and cuisine offerings.
1977- 1978
Introduction
Developing a comprehensive business plan and conducting market research to identify target customers and competitors.
1979- 1980
Investment
Seeking potential investors and pitching the restaurant concept to secure necessary funding for the venture.
1981 - 1982
Fund Collection
Engaging in fundraising activities such as presenting the business plan to investors, banks, or crowdfunding platforms.
1983- 1985
Construction
Acquiring the location, obtaining permits, and overseeing the construction and interior design of the restaurant space.
1986 - 2020
Operation
Hiring staff, sourcing ingredients, conducting a soft opening, and officially launching the restaurant for daily operations.
OPENING HOURS
Sunday
8.oo -23.00
Monday
8.oo -23.00
Tuesday
8.oo -23.00
Wednesday
8.oo -23.00
Thursday
8.oo -23.00
Friday, Saturday
Closed
