For same day reservations please call 2806 1038
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Everyone loves it when you are honest until you are honest with them. Then you are an asshole.
OMAKASE
"Omakase" translates roughly as "I trust you [the chef]." In its English usage, however, it is sometimes misconstrued as a tasting menu. It is much deeper than that. It means you're leaving the decision of what food is served to the chef's judgment, based on what is available and in season that day and your allergies or food restrictions.
The Okra Bar omakase menu is not available before serving for these reasons.
The menu is divided into: composed dish courses featuring seasonal and preserved vegetables based on Max's time spent with shojin ryori chef Hiroshi Nakahara and highlights ingredients grown both on the roof and from small farms throughout the region; the nigiri sushi course featuring 10-12 pieces of fish and shellfish in various states of ageing; the freshwater eel course; the soup course using different chinese and asian medicinal herbs; the dessert course featuring seasonal fruit meant to end the meal on a light note.
The Okra Bar omakase menu is not available before serving for these reasons.
The menu is divided into: composed dish courses featuring seasonal and preserved vegetables based on Max's time spent with shojin ryori chef Hiroshi Nakahara and highlights ingredients grown both on the roof and from small farms throughout the region; the nigiri sushi course featuring 10-12 pieces of fish and shellfish in various states of ageing; the freshwater eel course; the soup course using different chinese and asian medicinal herbs; the dessert course featuring seasonal fruit meant to end the meal on a light note.
UPCOMING SPECIAL EVENTS
SAVE THE DATE ! THIS FEBRUARY SKI THE PYRENEES BY DAY.
THEN LET US TITILLATE YOUR PALATE WITH MAX LEVY'S ARAN MEETS OKRA OMAKASE.
THEN LET US TITILLATE YOUR PALATE WITH MAX LEVY'S ARAN MEETS OKRA OMAKASE.
Okra is going to Spain!
This event is being developed in collaboration with chef Carlos Sanllehy of
Eth Restilhé and chef Max Levy of Okra Hong Kong. It is intended to showcase the unique perspective and experience that Max Levy brings to Japanese technique and the ingredients that he encounters wherever he lands.
Eth Restilhè is a unique combination of tradition and respect for ingredients in the beautiful, ancient Aran valley.
When?
This event will be extremely limited to February 2, 3, 4 and 9, 10, 11, of only two seatings of 10 people each night. The menu will be prepared by Max's hands alone with the pairing of Sakes that promises to truly elevate the experience.
For reservations and availability, please email [email protected]
Eth Restilhé and chef Max Levy of Okra Hong Kong. It is intended to showcase the unique perspective and experience that Max Levy brings to Japanese technique and the ingredients that he encounters wherever he lands.
Eth Restilhè is a unique combination of tradition and respect for ingredients in the beautiful, ancient Aran valley.
When?
This event will be extremely limited to February 2, 3, 4 and 9, 10, 11, of only two seatings of 10 people each night. The menu will be prepared by Max's hands alone with the pairing of Sakes that promises to truly elevate the experience.
For reservations and availability, please email [email protected]
PAST EVENTS
It is hard to believe how fast 2017 just flew by, no? Whether you've had a great year or a not-very-notable one, join us on the night of 31 December wrap things up with our friends & fellow Sai Ying Pun neighbours at Ping Pong 129 Ginoteria. Chef Max Levy & team will be serving up a truly unique eight-course farewell-to-2017 menu all night. Paired with Ping Pong's amazing gin selection, your 2018 will definitely be pretty fly
31-12-2017
RAISING THE BAR 3.0
by Butler at Okra
The much anticipated reenactment of our original Four Hands Dinner featuring the mixology of Yuta Inagaki of Bar Butler.
This limited engagement will explore the different flavours that can be created on the palate when dashi is combined with alcohol in 10 courses.
This limited engagement will explore the different flavours that can be created on the palate when dashi is combined with alcohol in 10 courses.
Saturday, Dec 16th
Seatings Available
6pm , 8pm & 11:00pm
Seatings Available
6pm , 8pm & 11:00pm
Dry-Ageing Workshop #2
In response to overwhelming demand, Chef Max will host an encore lunch presentation on ageing fish for consumption & explain "fish ageing" techniques & philosophies. A rare opportunity to learn the 'how,' 'what,' 'why,' & 'how long before it goes off?' of aging raw fish.
A light lunch is included.
Read the Hong Kong Tatler article about the first presentation here!
A light lunch is included.
Read the Hong Kong Tatler article about the first presentation here!
December 2nd,
Saturday
11:30 am - 1:30pm
Saturday
11:30 am - 1:30pm
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Dim Sum Duets
In a series of experiences curated by T. Dining by Hong Kong Tatler celebrating the culinary art of dim sum, Okra Hong Kong's Max Levy & Chef Lee Man Sing of Mott 32 team up to create unique dishes fusing Cantonese & Japanese ingredients & traditions for a dim sum experience like no other.
November 12th,
2017
2017
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RAISING THE BAR 2.0
with Miyasaka & Yucho Shuzos
June 22nd & 23rd,
2017
2017
~
RAISING THE BAR
by Butler at Okra
Limited experimental engagement featuring the mixology of Yuta Inagaki of Bar Butler. Nine cocktails were created to expertly pair or contrast nine different dishes both cooked and raw.
March 3rd & 4th, 2017
No disability access
We are located on the top of one flight of stairs. There is no lift access.
No perfume
Please refrain from wearing any strong perfumes as they may cloud the flavours of sushi.
No walkins
Reservations only. Strictly no walk-ins will be accepted.
© 2016 Okra Hong Kong. All photos by Cherry Food Photography