Okra Bar

Summer monkfish liver with monkfish skin broth and salted cherry blossoms


#寿司 #日本酒 #すし #おまかせ *time
#あんきも #さくら

Okra Bar is an hidden sushi bar above Okra Hong Kong.
Chef Max's own rice is a blend of Gohyakumangoku sake rice and Koshihikari rice is aged for one year in Hong Kong and is milled to order every week. The rice is milled significantly less than other restaurants to preserve the natural flavor that the farmer intended.
A strong emphasis is placed on vegetables and seasonality with all produce coming from direct relationships with their producers

#寿司 #日本酒 #すし #おまかせ *time #サバ

Greetings from the Apocalypse with Beau Clugston and Thomas Kelly!
Round 6..
Beau Clugston, Chef/Owner of Iluka, Copenhagen
https://restaurantiluka.dk
You can watch this interview live TOMORROW
Monday, May 4th at 18:30 HGK time
Our next interviewee is in Copenhagen,
12:30 am CPH time (-6hrs)
Round 7..
Thomas kelly, founder of Mexicue.
https://www.mexicue.com
You can watch this interview live
Wednesday, May 6th at 23:00 HGK time
Our next interviewee is in New York,
11:00 am Time NY, USA (-12hrs)
Through INSTAGRAM Live@OkraHongKong

Sometime's it's the smallest decisions that can change your life.

Stay healthy, stay at home an order drinks & food from Okra Hong Kong!


Available for takeaway and delivery:
Call or WhatsApp +85228061038







#日本酒

OKRA @ HOME TAKEAWAY AVAILABLE!!! 🔥🔥🔥

-19update
Our sister Okra Kitchen placed dowstairs, still open for dinner Tuesday night to Saturday night with a reduced staff and menu. It’s been a struggle over the last 6 weeks especially after all the political turmoil in HK last year, but we are still here sanitizing, cooking local and attempting to provide a safe, temporary escape from the insanity all around us. We’ve worked hard to build a reputation on honest ingredients and cooking, and we plan to keep to it as long as possible.
Recently there has been a lot of sharing of Instagram, Facebook and LinkedIn profiles of people who may have or are suspected of having the virus.
of having the virus.
This is not in anyway shape or form ok. No matter what the circumstances are right now, IT IS AN INVASION OF PRIVACY. Some reasons given are that as a restaurant we should protect ourselves and our staff or that the particular person is spreading the virus on purpose. This is no different from what people thought was ok to do with HIV and AIDS in the 1980’s. You are only spreading fear and hatred.
The moment that we start thinking that our customers are the enemy is the moment before we close. You want to help the community? Contact that profile to see if there’s anything you can do for them to support them and invite them to your restaurant or bar when they are better and this over. This is not walking dead or outbreak or whatever bs you been Netflixing and Stressing.
Have faith in each other.




@ Okra Hong Kong

👨‍🍳 Max Levy
📷 Jason Lang

Okra Bar updated their phone number.

The 3 week dry aged bonito from Palamós that was part of our popup menu in Garòs, Spain

Taiwan tuna collars for ageing and dissection.


#寿司 #日本酒 #すし #おまかせ
*time

Konoshiro
Konosirus punctatus is a species of fish in the family Clupeidae, the herrings and sardines. It is the only member of the monotypic genus Konosirus. Its common names include dotted gizzard shad, konoshiro gizzard shad, and spotted sardine.
Locally in season now.

Dongshan东山, octopus braised in sesame paste, daikon, Kahoku beetroot and dashi


#寿司 #日本酒 #すし #おまかせ *time #タコ

No birds were harmed for this photo.
Accessories by *te

Sayori in season now until early spring. Sayori is a sleek, silver fish also known as the Japanese halfbeak for its long and thin protruding lower jaw that extends like a needle. The enticing shiny skin and translucent flesh will fill your mouth with clean and delightful flavors. Sayori's delicate flesh is best enjoyed as sashimi or sushi.


#寿司 #日本酒 #すし #おまかせ *time #さより

Okra Bar updated their business hours.

Seasonable, sustainable vegetable partnership with the farmers of Yamagata prefecture for the new year and new menu.

Nikogori octopus head with roasted zucchini and ginger oil


#寿司 #日本酒 #すし #おまかせ *time #タコ　

Four weeks of 4% shio koji dry aging, inside and out.


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Wakatakeya Debut Black Label Muroka Nama Genshu.
Yumeikkon rice polished to 50%, but not your daddy’s weak-ass .
Aged for one year, it will replace your tired, old white burgundy quicker than that 23 year old in BALENCIAGA


#寿司 #日本酒 #すし #おまかせ

#日本酒

Saganoseki saba or mackerel from Oita, Kyushu


#寿司 #日本酒 #すし #おまかせ *time #サバ

Okra Bar updated their website address.