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2019-01-23
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Ingenious, creative no ego chef serving next levelJapanese-inspired dishes, must go!We came to Okra Bar for the omakase and it surpassed all expectations!The meticulous attention to detail that Chef Max Levy haslabored over from each grain of sushi rice, each song selection, each wellthought out cut with his knife, to larger items such as purchasing, qualitycontrol and service displays his ingenuity, versatility and creativity in hiscraft. We were blown away by his depth of knowledge about each
Japanese-inspired dishes, must go!
We came to Okra Bar for the omakase and it surpassed all expectations!
The meticulous attention to detail that Chef Max Levy has
labored over from each grain of sushi rice, each song selection, each well
thought out cut with his knife, to larger items such as purchasing, quality
control and service displays his ingenuity, versatility and creativity in his
craft. We were blown away by his depth of knowledge about each of the sakes he
paired with each dish and truly enjoyed the sake storytimes like a drunkard enjoys
their nightcap. All the dishes are incredibly well thought out and evolve with
each chew. Take the uni paired with the jelly,
Uni
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restaurants with a dashi jelly but here, Chef Max has prepared the jelly with
fish maw, burnt leek and Japanese mushrooms; the sweetness of the uni first
hits you and as you spork up the jelly, you get a well-rounded medley of
crispness, sweetness umami in your mouth and finished with the sultry flavor
and texture of the mushroom. Yes, it truly is that exotic but familiar at the
same time so much that you crave this as a comfort dish. The chu-toro
Chu Toro
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with their own charcoal salt; charcoal ash taken from the oven downstairs and
mixed with salt; the charcoal as Chef Max describes, draws out the residue
fattiness in your mouth, could this be to make you want more?? In every sense,
it works.
Chef Max still adds his whimsical touches to the dishes like
the Peter Rabbit and Snoopy and Woodstock spoons and you are reminded that
there is no ego here. He is soft-spoken and articulate about his craft and he
is far from pretentious as you can get from your typical chef. Our dinner was
so enjoyable and we cannot wait to be back.
Dry aged pompano
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Pickled Hiroshima oyster
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Aged mackerel, my fave of the night
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Steamed and Smoked oyster, two ways
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