Kessaku, the acclaimed sushi and cocktail lounge perched high above the city on the 50th floor of The National, is unveiling a decadent new menu addition: Shio Duck & Wagyu Ramen. This limited-time dish—available exclusively on Tuesdays, Wednesdays, and Thursdays until sold out—offers an elevated twist on the beloved Japanese classic, featuring rich umami flavors and meticulously sourced ingredients.
The Shio Duck & Wagyu Ramen, available for $28, presents a bold, layered flavor profile with springy noodles, soy-cured duck egg, marinated shiitakes, and a touch of Szechuan chili crunch, striking the perfect balance between luxury and authenticity.
“The Shio Duck and Wagyu Ramen isn’t just another ramen dish—it’s an experience,” says Kessaku’s Executive Chef Jason Rohan. “We took inspiration from traditional Japanese ramen techniques but infused them with Kessaku’s signature upscale approach. The result is an indulgent, one-of-a-kind dish that surprises and delights with every bite.”
Guests looking to elevate the ramen experience by pairing it Kessaku’s signature cocktails, such as the Lost in Translation—a strikingly complex blend of Patrón Reposado, vanilla, raspberry Rosé, yuzu, orange rose oil, and foam and flare—or the War Fashioned, which combines Toki Suntory, Eagle Rare 10-year, Haku smoked shoyu, maple, and black walnut bittersfor a refined twist on a classic.
This new offering joins an already impressive selection of expertly curated sushi, sashimi, and Japanese-inspired small plates, including Wagyu Beef Asparagus, Frosted Hamachi Crudo, and King Crab with Truffle and Togarashi Aioli.
Seating is limited, and demand is high for this exclusive ramen experience. Reservations are strongly encouraged to secure a spot for this must-try culinary delight. For more information or to make a reservation, visit www.kessakurestaurants.com.
