Hidden away from the city’s hustle, the recently opened Japanese restaurant & bar in Sai Ying Pun, Okra Hong Kong, serves up artisanal sakes and seasonal bites, offering business travellers an ideal dining place away from the after a long day at work.
The Hong Kong outpost of Beijing’s acclaimed sushi & cocktail bar Okra 1949, Okra Hong Kong features award-winning cuisine and quality sakes by New Orleans-born chef Max Levy. With 12 bar seats and 6 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 the 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 Muroka Genshu Junmai from Fukuoka, and the aromatic Kaze no Mori Akitsuho Junmai, made from Nara’s prized Akitsuho rice.
Open from 6pm till late every night from Monday to Saturday, Okra Hong Kong is also perfect for late night dinners. www.okra1949.com
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