Okra Hong Kong (已結業)

這𥚃賣的是西日fusion菜式，環境有型格又chill，除了一般餐牌，每天都提供幾款時令菜式，而炸雞三文治是常出現於社交媒體的招牌菜，厚過手掌的炸雞腿充滿肉汁，配上椰菜絲、鰹魚味沙律醬和少許辣醬更為惹味，麵包的顏色來由沖繩紫薯，質感偏實帶脆，味道有紫薯香。前菜油甘魚與自製豆皮相對清新，自製豆皮混入蒜油和柑橘醋，開胃好吃。另一大熱的熟成牛脷也值得試試，兩星期熟成牛脷給再給經慢煮後變得又嫩又濃，伴上燒京葱為菜式增添香氣。

After following open rice for so many yrs, Okra was so dissapointing that it made me create a login account and spend time writing about it, perhaps to warn others.So I got food poisoning day after I had my dinner. Lasted a few days, got a shot at ER and now rested well enough to write this.Food looks fine but the entire menu consisted of roe, liver, fish tongue, all types of fish organs u can think of. No proper meat was introduced - very high cholesterol indeed.The danger comes when chef tries

每道菜也是廚師精心炮製的，創意可嘉。第一道菜，熟成吞拿魚配自製的cracker，可惜本人認為熟成過度了，味道有點怪。第二道菜安康魚乾，跟傳統日本師傅做法有點不同，魚肝沒有醃製。清湯很好味，但是魚肝完全冇味，分魚腥味十足。全晚唯一出色的就是鯖魚壽司，醋醃的時間很好，壽司飯處理亦是一流，值得一讚。另外，紅蝦壽司飯做得不錯。可惜當我們問及紅蝦頭蝦膏的食法時，廚師很高傲的回答，沒有半點想跟客人溝通的感覺。值得一題是最後的魷魚，魷魚是選用一個月大的品種，口感一流，可惜這道菜也是跟之前幾道菜一樣，半生半熟、充滿醬汁，浪費了本身魷魚的鮮味。

This Japanese izakaya is located in Sai Ying Pun, a casual eatery specializing in grilled small plates and sashimi, as well as some natural, unpasteurized sake. The restaurant is an extension of Okra 1949 in Beijing. Arriving early at noon, we were seated on stools at a small table, but for those who want to see how the chef prepares the dishes, a better choice would be to reserve the seats at the counter. The decor is chic with some interesting arts painted on the wall, in an overall industrial

西營盤Okra Hong Kong，新派日本料理，食材嘅配搭叫人有驚喜！🧊爽口清新開胃菜；南蛮漬🍆茄子、蒜頭絲、紅蘿,海膽凍；味噌啫喱大根有少許微辛，海膽鮮甜，清新淡柚子醬整體配合得宜。炸雞風味懵仔魚配大根蓉及香辣醬；魚肉嫩滑，帶一點點微辣。甜點係抹茶曲奇配煙燻豆奶；焦脆又温暖嘅曲奇，非常甜口。

Okra Hong KongDinner @SheungWan , HK$580 per head 店面相對之下細， 如果食tasting menu會上1樓食 , A la carte 咁叫就坐下面既bar枱， 座位相對之下唔太舒適，唔適合聚餐食飯，不過如果一對情侶過嚟食飯，環境燈光相對之下陰暗， 氣氛還可以。 嘢食方面相對之下比較有特色，不過份量相對黎講都幾細份， 2個人大慨叫5-6個餸。1.Smoked Sardine & uni yuba2.Smoked bonito 3.Dry aged kobanaji Sashimi 4.Dry aged Ox tongue 👅 本人相對之下覺得有啲鹹，同埋兩個人食都幾跩。5.EL pollo loco fried chicken Samich6.Crispy Brussels sprout s with xo sauce Food quality :7/10 Environment:7/10Comfort:6.5/10Price: 8/10 Recommend rating: 7/10

主打摩登日本菜由兩位外國廚師主理，餐牌同服務其實都好好。個餐牌嘅菜式好特別所以我好期待不過越高期待失望月大，有啲菜式係名過於實...個菜單上面話有嘅味道，我都感受唔到，《油甘魚刺身與自製豆皮配蒜油柑橘醋》 個刺身燒過之後有d腥，非常淡味道...《炭烤雜菜》一般般。《帶子蝦肉 / 枝豆 釀吉列蓮藕》個名超吸引！但又係好似唔夠seasoning 咁。但係有啲就好出色特別鍾意《鳗魚鹅肝 - 自制碳烤鳗魚，蜜糖味噌鵝肝和3杯醋》、《兩星期熟成牛脷》、《香烤鮮蠔竹筍飯配鬆脆五百萬石壽司飯》推介不過....個飯大約屋企食飯碗咁大$188😂 Overall, 試過一次就夠

A pretty interesting fusion Japanese bar ! A small and cozy location with bar setting ! Fresh yellowtail mixed with yuba in a special vinegar sauce. The flavor is well balanced and very refreshing with the mixture of yuzu and vinegar! I guess they love to use yuba for their cold dishes here ! Seasonal special, sardine & sea urchin on top of yuba ! This version was more creamy when the uni mixed with the yuba ! And sardine had added extra texture to the dish ! Dry aged ox tongue, thicker cut, per

今次嚟咗呢間餐廳試吓 嗰啲份量其實都幾細 都係bite size lol 三文治好好好好食 有少少少少少辣個人覺得仲唔夠 所以我自己教咗好多辣汁 但係啲雞肉好嫩 仲有好多菜 麵包係紫薯麵包 有”看”底 最近好想食魷魚所以去到邊度都會嗌 呢度嘅魷魚我覺得有少少overdone 但係食得出好新鮮 因為啲汁都好有鮮味😍Aged tuna 都係aged 左四個星期左右 口感同新鮮tuna 唔同 個人就比較prefer 新鮮果啲😚鰻魚鵝肝 鵝肝好滑 啲味道好重 好似有少少搶咗鰻魚嘅味道 中間仲有幾塊青瓜 當refresh下~ 懵魚仔 其實都係未知係咩魚 表面係炸左 入邊仲係好嫩好嫩 啲汁有少少辣同酸 食落都唔錯😛服務好好 啲職員會同你講笑玩下 不停加水 每次上菜都會介紹

Summary: Intricate and unusual fusion Japanese food, which while interesting, isn't quite rewarding enough for the money or effort (on their part). Quirky pricing up and down the menu, but a cool dining experience that's probably worth trying. It might be awhile before i'm back though.We've passed Okra countless times, walking up that funny little incline on Queens road towards Sai Ying Pun, and always wondered if it would be the last time i saw it open. It's a bit expensive, a bit small, a bit

It’s really difficult to find good restaurants in Hong Kong. Though Okra was on the pricier end, the taste of the food really didn’t disappoint. Food were creative and delicious.My only complaint of the place was the grumpy head chef there made the entire kitchen situation feel unpleasant. The waiters and waitresses were all a fun and nice bunch which was great. They all had a great sense of humour too.Will definitely go again as I really want to try everything on the menu!

I have always wanted to try out Okra. Last time when we visited on New Year Day, it was closed. We finally made it after making a reservation (even though the waitress messed up our reservation time).Once you entered the restaurant, you would be greeted with a lot of tiny toys and figures like these, which are quite entertaining.To begin with, we ordered this Yazu Yellowtail & House Made Yuba with garlic oil & ponzu vinegar. The sashimi was incredibly fresh and meaty, which made it very enjoyabl

炸 雞 紫 薯 三 文 治 🐔$148話說，昨晚約左個朋友食餐好既👯‍♀️慶祝新婚之喜👰🏻，就黎左呢間新開既日本餐廳。呢度D座位好少，都係高枱，但感覺好chill，外國人居多。然後食物製作需時，不過真係幾有驚喜😆尤其這份三文治，性價比是整餐最高😍炸雞腿夠曬厚身，外皮香脆，肉質嫩滑非常Juicy！醬汁偏酸，一齊食起上黎，會有少少膩！麵包軟熟，帶一D紫薯既味道☺️另外和風炸乳鴿 ($118)超正丫🤤大隻多肉，外皮酥脆而帶D甜味~安格斯牛肩肉 ($208) 同Daily Special既BBQ Pork Ribs ($188)賣相味道，同想像中完全唔同🤣牛質感有點像parma ham，但牛味都重。之後Pork Ribs似腩肉，調味不多反而更嚐到肉味😝整體黎講，幾喜歡呢間餐廳。份量偏少係預計既，但吃得出用心製作，有驚喜👅

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

表價$1400 的 Omakase，師傅是 from New York 的 American ，感覺幾特別。裝修亦非傳統日本餐廳，但 I can tell , 食物雖亦非最傳統日本元素，但創新與變化卻是另一種美味。魚生亦新鮮美味。Michelin star 一星應無問題。 但我個人想批評綠茶收$40多杯，飲五杯$200多，但味道卻太淡，質量扣分。