Marked by an understated neon sign, Okra’s fast-rising prestige and reputation for being a culinary hotspot – an extension of Okra 1949 in Beijing – has been earned through the team’s delicate execution of progressive Japanese cuisine, paired with remarkable artisanal sake from all over Japan.
Apart from the standard Suntory lager ($44), we were pleasantly surprised to also find Lexington Brewing’s Kentucky Kölsch ($66) and Kentucky Bourbon Barrel Ale ($86) on their beverage list. A standout sake for us was the unfiltered and unpasteurised Kaze no Mori Akitsuho Muroka Nama Genshu Junmai ($86/$508 per glass/750ml bottle), brewed with Akitsuho rice native to Nara.
Food options are extremely straightforward; there’s a standard menu with small plates or sharing plates, and a seasonal specials list up on the board. Being sashimi lovers, we opted for the yellowtail with housemade yuba ($154) and the sashimi ume ($268), which includes three types of fish (that change daily) from Fukuoka. Both dishes were beautifully presented and wonderfully fresh. The dry-aged baby tuna ($118) from Okra’s seasonal specials list was really a dish to behold; it’s lightly pink and tender with a crispy, crunchy, breaded exterior. If you’re craving red meat, go for their roasted beef love handle ($208). Thinly sliced, fatty and lightly seasoned, this dish hits the spot without being too heavy.
Okra’s dishes are anything but conservative and every plate is impeccably prepared. The experience is enhanced by a team that’s not only friendly and hospitable, but also extremely knowledgeable. With their rotating seasonal menus, it stands to say that we’ll definitely be dropping by again to indulge.
110 Queen’s Road West, Sai Ying Pun, +852 2806 1038, okra.kitchen