Food Sharing #214 - Sekka @ St Leonards, Australia

Hi Everyone,

Getting a ramen in Sydney is not as hard as it was like 10 years ago. We could easily find one around us but finding the best of the best can be difficult. Sekka opened during COVID was the talk of the town. The head chef who worked at another joint at Neutral Bay not far from Sekka is considered the master of ramen in Sydney. His ramen will used to sell out quickly each night and they don’t make more to keep the quality. As the COVID situation has eased we have been trying to go out more often for dinner and Sekka was on our list. Ramen is seen to be a cheap meal but it can be a luxury food as well. Sekka not only serves ramen but other food including skewers, raw food and other goodies.

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Let’s have a look at the menu. The menu isn’t big but enough to order for the family. We ordered a karage chicken, stuffed chicken wings, wagyu tartare, big boy pork gyoza, Jidori Shio Ramen and a classic tonkotsu ramen. We also ordered dessert of the day which was a black berry puff. We did go with some other friends so we shared the entrees with them. We were told by friends that the stuffed chicken is very popular and normally sell out early in the night so I was glad we were able to order.

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The entrees can first. The kids loved the karage chicken and the pork gyoza was a big hit. Each gyoza was juicy and cooked perfectly. Each child had 3 each and the chicken so I was worried they won’t have stomach space for the ramen later on. The stuffed chicken wing was worth every cent, lots of work put into it and the prawn and truffle was nicely put together. The wagyu tartare was my favourite with the egg in the middle. Mixed in together was just the best combo, just like Yukke (raw beef with egg yoke) but a notch better.

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The ramen was served after the entree. Each ramen had a different broth with the kids having the chicken ramen and I had the pork. Both had a different ‘feel’ to the soup base with the pork more heavier than the chicken. The chicken ramen was lighter with the poached chicken meat which was soft and smooth, it was actually my favourite ramen meat of the night. The pork was a bit charred which I didn’t fancy but the broth was really rich. It was good after the first 3 bites but as you continue eating, it really makes you full quickly. It is reminds me of the authentic ramen places we have been to in Japan. My kids also prefer the chicken as it was lighter. Though I do emphasis both soup bases were very very good just a personal preference of a lighter broth if I had the two to choose from.

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By this time, we were so full but we do want to have some dessert. All the other ones were a bit normal for us but the day special was blackberry puff sounded pretty fancy. I was glad we ordered it as it was very fancy with the nice puffy pastry on the outside with a nice mousse on the inside. It wasn’t too sweet and it was just right to end the night after a heavy ramen. I do want to try to the cheesecake next time as our friend had it and it looked really rich and the smell of it was just divine.

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Service was quick and friendly. The seating was a bit small/crammed for bigger groups and it isn’t pram friendly if you need to bring one. We were the only ones in the restaurant with kids but it wasn’t an issue as the restaurants was also a bit noisy with people chatting and music. Sekka was definitely a premium ramen joint with some really nice side dishes to complement the meal. Glad it is close to my place so we can come here when we crave for a good ramen.

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Looking at your recipe, I fell in love with it. It looks like it will be very tasty. Decorate each of your recipes a lot.

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