24
6
3
港鐵西營盤站 A1 出口, 步行約3分鐘
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營業時間
星期一
全日休息
星期二至四
18:00 - 23:00
星期五至六
18:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
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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。
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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 to sear the food, half raw half cooked. The place is dark and looks like a sake bar which it is. Hence managing raw food the hygiene is questionable. Chef is extremely arrogant, and unfriendly. Though he seems to work hard in assembling the dishes but that’s all. I call him the nazi chef. Stares at u when u don’t finish your fish organs. Rest of the staff is ok.
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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。
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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.
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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。
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