6 years ago two friends decided to try an experiment of bringing a Japanese restaurant from Beijing to Hong Kong in a 19th century building on a desolate stretch of Queens Road West called Bird Bridge to share how they had experienced Japanese izakaya culture while traveling all over Japan. Everything about it was designed to confuse people to purposely weed out those searching for a real experience and push to the side of the road those just looking to add likes to their meta verse characters. "Is it in Sai Ying Pun or Sheung Wan?" "Is the private kitchen Okra Kitchen or Okra Bar?" "Is it reservations only or walk-ins only?" "They don't serve wine?" "No dessert menu?" "American sushi chef?" "No sleepy jazz music?" "No hinoki bar?" "No one to practice my Japanese with?" It's hard to deny that we brought a unique approach and experience with Okra Hong Kong whether it was good or bad, is merely a matter of opinion like the earth being round.
Thank you to everyone who has worked with us, walked through our doors, stumbled down our stairs, corrected our spelling, written articles about us, trashed us, thought about us, didn't think about us and above all cared about each other. If you're not playing by your own rules, then you are just following along.

110 Queen's Road West G/F

+852 2806 1038
[email protected]

Okra Kitchen is a very casual izakaya in the Sai Ying Pun neighborhood of Hong Kong specializing in natural, unpasteurized sakes, flavorful, charcoal grilled small plates and sashimi because that's what we drink and eat. All of our ingredients are natural and produced exclusively for us or come from producers that we know and trust, because that's the way that we eat. We are an extension of Okra 1949 in Beijing, China.

Booking and walk-ins are welcome any time.

Our food menu is comprised of the best ingredients we can find, cooked with simple Japanese technique. Whenever possible, whole fish and entire animals are acquired and served. Offal is the best for your soul. We do not serve any Japanese themed dishes. All of our sakes and beverages are chosen because they go well with the strong flavors of our food and for no other reason. All of our menu items are signature and all are not.

Unfortunately due to our small size, serious seafood or shellfish allergies cannot be accommodated. We apologize for any inconvenience.

The music we listen to is a representation of who we are. Every track is chosen for a reason just like each artist chose to make their own path and never looked back. Bands like The Misfits, Queen Sea Big Shark and Dead Kennedies were hated and misunderstood at the beginning, but never faultered in their vision, sometimes leading to their own demise

Awesome! My favorite place!!
some dude on Yelp, probably
a total foodie
FIind us
We are located in the Sai Ying Pun neighborhood of Hong Kong just west of Hollywood Road and New Street on the ground floor of 110 Queens Road West , two minutes walk from the Queens Road exit of the Sai Ying Pun MTR station. We are closed on Sunday and Monday. Please email or call us for reservation inquiries.
Thank Immigrant's Day
A Creole Thanksgiving
Are you ready?
Every year we celebrate Thank Immigrant's Day, as our community, family & friends in Hong Kong are composed of immigrants from other areas, countries & cultures. Although largely seen as an American holiday, it's more of a time for us all to come together & celebrate the diversity that makes us unique!
Menu $1400 for 2 people and one bottle of Sake

November 26,27,28
Seatings available:
6pm, 8pm & 10pm


Mizunara's Masahiko Endo and Okra's Chef Max Levy will offer up a cocktail bento featuring one whiskey cocktail and three small otoshi or small Japanese tapas dishes, for HK$350.

A la carte drinks and food are also available.

This limited time only pop-up is accessible via reservation only and guests are requested to keep their Cocktail Bento experience to 90 minutes, which is plenty of time to enjoy the thoughtfully curated cocktail and otoshi bento.

Reservation time slots are available from 4 to 10pm, Monday through Saturday in accordance with government imposed social distancing measures.
Monday to Saturday
16:00 – 22:00

Thank Immigrant's Day
A Creole Thanksgiving
Every year we celebrate Thank Immigrant's Day, as our community, family & friends in Hong Kong are composed of immigrants from other areas, countries & cultures. Although largely seen as an American holiday, it's more of a time for us all to come together & celebrate the diversity that makes us unique.
This year we pay our thanks with: House cured beef tongue, Buttermilk fried quail, Oyster gumbo, fixings, & of course brandy milk punch and libations by our favorite Estonian Bar Man, Sven.

Thank Immigrant's Day Menu & Drinks, HKD 388 per person.
November 23,
Seatings available:
6pm, 8pm & 10pm

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!
December 2nd,
11:30 am - 1:30pm

Leadership Breakfast: Food, Tech & Entrepreneurship
Hosted by Mettā
A dynamic, roundtable discussion on how technology and social media has changed how we experience food and its impact on every facet of the industry.
OKRA's very own Max Levy was invited amongst Hong Kong's top food figures - May Chow, (Little Bao & Happy Paradise), Chef Debbie Wong (Debbie Wong's Wok and Gong), Arun Makhija (foodpanda) & Kelvin Lam (FeedMe Guru), to talk food, tech, entrepreneurship & everything in between.
November 21,
8:30am - 10:00am
Chef vs Pan - Round 8
La Paloma x Okra
This Saturday, Chef Max (The Asia Fideuà Champion) returns after 3 years away from the pan to tame his eels into an "UNAGI-RONI" — a fun take on the classic Valencian noodle dish showcasing OKRA HONG KONG's roasted freshwater eels, house-made blood sausages with shishito peppers & topped with crunchy eel bones.

Brunch, HKD $288. Free-flow Wines, HKD $180.
Reservations can be made directly with La Paloma: +852 2291 6161
November 18,
12pm - 3pm

QQ Burger Collab
with HonBo HK
The World is Your Oyster...
Our collaboration with local favorite Honbo HK to create the epic "QQ Burger."A juicy monster of deep fried oysters, Honbo's signature 2 ounce beef patty, and mentaiko mayo!
Oct 20th - 31st
Nordic Pop-Out
at Parrot MiniBar
Okra Hong Kong's master of tipples, Sven Selbak returns to his hometown of Tallinn, Estonia if only for a weekend to take over the helm at Parrot MiniBar, introducing our Nordic sister city to his exclusive house-aged shochu concoctions and the #bestdayever.
Oct 5th & 12th,
Def Licker
Okra Hong Kong celebrates Pastry Chef Jason Licker's return to Hong Kong.
Jason will be presenting three of his signature desserts and chat about his James Beard Nominated Cookbook, Lickerland: Asian-Accented Desserts by Jason Licker.
Sept 12th-16th,
Dry-Ageing Workshop #1
A special fish ageing lunch presentation for Slow Food Hong Kong to explain Okra's 'fish ageing' techniques and philosophy. Chef Max discussed the 'how', 'what', 'why', and 'how long before it goes off?' of ageing raw fish.

Check out the article on the event featured on Hong Kong Tatler!
March 20th,
1.3 Year Anniversary Mardi Gras

A night in New Orleans for the feast of Mardi Gras
The crawfish will be boiling and the dacquiris a slushing
All the tail you can grab
All the beer you can guzzle
A Queen will be crowned and a King will frown

Laisser les bons temps rouler!

February 28th, 2017