Okra Offers Japanese Seasonal Bites

Hidden away from the city’s hustle, recently opened Japanese restaurant and bar, Okra Hong Kong serves upseasonal bites and artisanal sakes by award-winning New Orleans-born chef Max Levy.

The Hong Kong outpost of Beijing’s acclaimed sushi and cocktail bar Okra 1949, Sai Ying Pun’s Okra Hong Kong features 12 bar seats and six standing tables in the traditional tachinomi style, all facing a modern open kitchen amidst polished Sean Dix-designed interiors. Taking cues from traditional Japanese kappou, or kitchen-bars, the layout of the restaurant encourages interaction between diners and chefs.

The restaurant’s signature dishes include carabinero prawn soup, with red Spanish prawns and smoked Buddha’s hand dashi; unakyu foie gras, with barbecued unagi, honey miso duck liver, and sanbaizu; and a testament to the team’s dedication to using a premium ingredient, dry aged baby tuna, which is lightly fried with panko and served with a sharp ume ketchup.

Okra Hong Kong also serves a range of rare and exclusive sakes scoured from Japan. Highlights include Wakatakeya’s Debut Nama MurokaGenshuJunmai from Fukuoka, and the aromatic Kaze no Mori AkitsuhoJunmai, made from Nara’s prized Akitsuho rice.

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