Expect comfort cuisine from Japan’s Akita prefecture at Sekka,where chef Hideto Suzuki balances traditional and experimental cooking,with a big focus on umami.
Start with creative small-plate offerings such as okra,steamed and served with a lip-smacking ponzu and waves of katsuobushi,before moving on to sashimi,gyoza and yakitori (the wagyu skewers are particularly rich and charred,but it’s hard to go past the sticks of juicy skin-on chicken thigh).
A signature hojicha green tea-smoked duck ramen rides an irresistible line of depth and fragrance in its aged-chicken chintan broth,while the tonkotsu is classically bold. Vegetarians are thoughtfully considered with a kombu and tomato broth,too.
Spend time exploring the sake menu at dinner,before finishing with a refreshing Earl Grey custard.
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