Sekka, a half-ramen-diner half-izakaya, is owned by one of Sydney’s best ramen chefs – so you can expect some pretty top-notch noodles.
Its menu – a mix of Japanese specialities – takes its cues from the richly flavoured food that you’d find in Tokyo, and doesn’t try to be too innovative. With that, you can expect a line-up of umami-focused classics (both raw and cooked), like the eatery’s soy-infused yellowfin tuna, or its pickled cucumber and shitake dish, served with a red chilli vinaigrette.
Ramen wise, there are six variations of noodles on offer, from the vegetarian-based Cold Mango (a pairing of fried mushroom and cucumber, mixed with mango salsa) to the pork-heavy Spicy Tonkotsu (for meat lovers alike). If you’ve arrived only slightly peckish to dinner, your best noodle option is Sekka’s mini ramen, a smaller dish that’s built for half-full stomachs.
You’ll also find some typical izakaya snacks on Sekka’s lunch and dinner menu, including karaage chicken with yuzu mayo; pork gyoza; edamame; and lotus-root chips.
Aesthetically, the interior is more modern, even a little corporate-feeling. Part of a residential development in Sydney’s St Leonard’s Square, the joint is decorated with dim lighting, concrete textures and jewel-toned velvet furniture.