Okra

HK Magazine - - DINING -

Mod­ern Ja­panese

We couldn’t help but rave over the orig­i­nal dishes com­ing out of Okra’s mod­ern Ja­panese kitchen, se­cur­ing it one of our cov­eted five-star re­views. Head chef Max Levy brings some­thing new to the city, with sub­tle and so­phis­ti­cated flavors that in­stantly woke our palates. The bat­tered and fried dry-aged tuna edged out sashimi on our list of best ways to con­sume the ubiq­ui­tous fish, while the cara­binero prawn soup showed a re­strained yet el­e­vated hand in the kitchen. We also ap­plaud their ded­i­ca­tion to mak­ing their own fresh tofu daily, and the cu­rated se­lec­tion of af­ford­able sakes on of­fer. They’ve re­cently launched Okra Bar up­stairs, which of­fers a more in­ti­mate tast­ing menu ex­pe­ri­ence at a six-seat counter.

G/F, 110 Queen’s Rd. West, 2806-1038, okra.kitchen

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