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餐廳: Okra Hong Kong
資訊:

為鼓勵食肆透過提供食物份量選擇和採取減少廚餘措施,與顧客共同從源頭減少廚餘,環境保護署推出了「咪嘥嘢食店」計劃,參與食肆如符合評核準則將獲「咪嘥嘢食店」認可資格和獲發「咪嘥嘢食店」的標誌及標貼,以供張貼於店舖內和宣傳,供顧客識別。此計劃全年均接受申請,申請費用全免。

詳情可瀏覽:http://www.foodwisehk.gov.hk/zh-hk/food-wise-Eateries.php

港鐵西營盤站 A1 出口, 步行約3分鐘 繼續閱讀
電話號碼
28061038
營業時間
今日營業
18:00 - 00:00
星期一至四
18:00 - 23:00
星期五至六
18:00 - 00:00
星期日
全日休息
付款方式
Visa Master 現金 AE
其他資料
Wi-Fi
酒精飲品
自帶酒水
電話訂座
外賣服務
加一服務費
食評 (33)
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 tone setting.I ordered a bottle of sake to start, Gozenshu 9 Junmai from Okayama ($400). The sake is decent, but unfortunately it was not cold. The staff apologized and told me that the fridge was out of order, and helped to ice it using a bucket, but honestly it was not until near the end of the meal that it was at the right temperature, and so it was quite a bad experience. To start off, we had the Tsukemono ($75). It was the homemade pickles and fermented vegetables, including carrot, cucumber, celery, cabbage, okra and a few others. It was rather mediocre, not something to be missed. Next was something on the menu board. The Tuna Platter ($530) had three different cuts of the tuna, including Akami, the lean part of the fish; Chutoro, the middle part; and Otoro, the fatty belly. The sashimi had been aged too in order to bring forward a more intense taste, and paired with different types of salt. Not bad, but probably the more interesting piece is the deep-fried tuna blood, something new for me. Even though a bit oily, it is still worth trying it out.We ordered a number of dishes on the menu board, as recommended by the staff, and this one was another, a piece of Tamago with Uni and Truffle ($500). It was quite a big surprise when later on I found how much it cost, as we had ordered two pieces per the suggestion from the staff. Yes, there are plenty of uni and truffle, and the egg roll is also good in taste. But still it was disproportionate on price and I would recommend that you check when ordering things on the menu board here. Another item on the menu board, the Fish Maw ($260) was baked in a clay tray with sauce, with plenty of leek added. The taste is quite nice, and there are some purple sweet potato toast provided to allow us to scoop up the sauce too. A creative and interesting dish. Then it was the Duck Breast ($220), another thing on the menu board, which are slices of duck with Sichuan peppers and marinate, giving a spicy kick while the duck meat is marinated nicely with mirin and other seasonings. This is one of my favorites of the meal.Finally something on the menu, Chicken Fried Kurokampachi ($250) is the wild-caught fish with a crystal hot sauce and daikon. The taste is nice, with the fish meat firm and on first sight I thought it was a piece of tofu. The daikon also added a nice balance on the palate.Wrapping up with dessert, we had the Koji Rice Pudding ($80), which added aged tangerine peel, condensed hon mirin and seasonal smoked pear. Rather special, the rice pudding is quite light and delicate which benefits, and a bit short of sweetness for me. The other dessert was Roasted Custard Banana ($60), and the banana is added with soya sauce nougat. Comparatively this dessert is much sweeter, and quite nice in taste. The only thing is that the nougat is too sticky to the teeth and I found it a bit annoying unfortunately. Service is decent, with the chef coming over to explain a bit on a number of the dishes. The bill was $2,943 and I would say it was quite unbelievably expensive, mainly because of the egg roll. While we did not raise it on the spot, I hope the restaurant would consider putting the price on the menu board too to avoid unnecessary issue with customers in future. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-07-24
3143 瀏覽
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。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2020-06-10
2044 瀏覽
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 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2020-05-28
1400 瀏覽
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 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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, perfectly grilled with a soft texture inside ! I personally loved this dish ! Fried chicken sandwich is probably my favorite dish here. Soft and juicy chicken thighs with a slightly chilly flavor sauces between the crispy toasted bread ! It does taste better than it looks ! Very crispy brussel sprouts ! The sprouts are not like the usual here, it was fried under hot oil so the sprout looses it structure ! Their homemade sausage ...the aroma was strong, smell super nice ! Texture is like the Chinese style preserved meat ! Grilled banana with nought ! There isn’t much add on for this, it’s feels like grilled banana. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)