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