When I came across an article highlighting the hōjicha smoked duck ramen at Sekka Dining, I was instantly intrigued. So, for my birthday, D and I were joined by N and T to taste it firsthand.
The restaurant offered a menu that includes ramen, grilled meats, seafood dishes, cocktails, and sake. It was a relatively small space, with a combination of bar seating, tables and booths.
Hokkaidō Scallops ($6.50 each), ‘soy chimichurri, shiso’.
The scallops were fresh, and their natural sweetness was heightened by the subtle presence of apple in the broth that accompanied each half-shell. The addition of chimichurri offered a savoury and delicately herbaceous citrusy note, which complemented the overall flavour profile.
Hōjicha Smoked Duck Ramen (Sansho Spicy) ($28.00), ‘aged chicken chintan broth, hōjicha smoked duck breast, umami egg, bamboo shoots, shallots, green sansho, coriander.
We visited the restaurant for the sole purpose of ordering this dish, and it undeniably lived up to our expectations. The duck was cooked to a delightful medium-rare, imparting a delicious smokiness that permeated the dish’s aroma and persisted even after being dipped into the broth. While we couldn’t identify that hōjicha was used to smoke the duck, its smoky flavour, along with the meat’s tender texture and the crispy blow-torched skin enclosing a melt-in-the-mouth layer of flat, stood out as the highlight of our meal.
The addition of micro coriander provided a fresh and sharp contrast that heightened the richness of the duck, while the sansho contributed a pleasantly robust level of spiciness without overshadowing the broth’s deep umami flavour derived from the chicken, which maintained a light quality. The only element we would have preferred differently were the noodles, as they leaned slightly towards being too soft for our taste, whereas we favour the thicker and chewier style akin to those offered at Sou Ramen Lab.
Hōjicha Smoked Duck Mini Ramen ($16.00). This was a half size bowl of the previous dish, featuring four slices of the duck, and a smaller portion of noodles.
Kombu Tomato Ramen ($22.00), ‘kombu broth, tomato boshi, black fungus, white pearl mushroom, corn, shallots’.
The broth was incredibly rich in umami from the bright tomato flavour, which retained its signature sweet acidity, but well tempered with the savoury flavour of the sea from the kombu. It was a hark back to version from our favourite ramen stores in Japan, Kyūshū Ramen Rio. The selection of vegetables were generous and varied in texture, while the noodles were thinner than those used in the meat-based ramen.
Wagyu Cheek Ramen ($32.00), ‘ox tail chintan broth, grilled wagyu cheek, roasted dutch carrots, daikon, umami egg, shallots’.
The broth presented a robust, peppery beef flavour, accented by a subtle sweetness that likely came from the daikon. While it was certainly enjoyable, it stood as the least noteworthy among the three bowls of ramen. The seared exterior of the Wagyu slices had a soft and tender texture. However, when compared side-by-side with the smoked duck, they seemed to lack the same intricacy and depth of flavour.
Earl Grey Tea Custard ($9.00)
The aroma of the Earl Grey was undeniably rich and fragrant, promising a delightful experience. However, when it came to the taste, it fell slightly short of expectations. The Earl Grey was limited to the top layer of the custard, which, oddly, had a thin and cool texture reminiscent of cold-brewed Earl Grey tea, lacking the viscosity typically associated with caramel. The custard itself, while exquisitely smooth, did not carry the Earl Grey flavour but instead featured a pronounced dairy, rather than desirable eggy, taste.
Ice Cream Duo ($13.00), mango & coconut & grapefruit sorbet and roasted chestnut sencha gelato.
The combination of flavours, their distinct textures, and the fact that these flavours were available at Ice Kirin Bar shortly before our visit strongly suggested that the ice cream was sourced from there. The ice cream scoops were generous with a smooth and creamy consistency, akin to the experience of ordering it freshly in the store, and it successfully avoided the common issue of iciness found at some restaurants.
The mango, coconut, and grapefruit blend was a standout, featuring vibrant notes of Kensington Pride mangoes, which were beautifully complemented by the gentle bursts of citrusy acidity from the grapefruit juice vesicles. As for the roasted chestnut sencha, it skillfully captured the subtle grassy nuances of the sencha with a touch of bitterness, while the crushed roasted chestnut pieces provided a pleasant warmth of nuttiness. However, a more pronounced presence of the chestnuts would have been appreciated.
Our visit to Sekka Dining was highly enjoyable, with the evident quality of ingredients and meticulous attention to detail shining through in every aspect of their dishes. The staff were both warm and attentive, striking a balance that exemplified the true spirit of omotenashi hospitality.
Sekka Dining is located at Shop 1, St Leonards Square, 472-488 Pacific Hwy, St Leonards NSW 2065.