Ascending the flight of stairs leading up to the small first floor dining room is part of the Okra
 Bar experience. It enhances the sense of anticipation, before guests arrive at the intimate sushi bar, managed by chef-patron
 Max Levy himself. The interior is minimalist with clean, clinical lines. Lighting is just right with light jazz accompanying the chef-driven sushi omakase dinner experience. Levy, an expert in fish aging and fermentation, experiments on these matters while presenting the season’s best Japanese sea catches, prepared the traditional way while adding innovative ingredients and processes along the way. Levy’s unique point of view enhances the meal, as he tends to go off-piste when it comes to flavour pairing, rather than merely relying on letting fresh ingredients sing. Hokkaido sea urchin served with shiitake mushroom and fish maw aspic is a wonderful marriage between Chinese dried seafood and fresh Japanese catches. Through each of the courses served, one can tell the level of thoughtful design and flavour matching in every dish, served in the right sequence to build depth and complexity—all of which is further enhanced by the pairing of exclusive sakes sourced from Japan’s elusive regions.

Tatler Tip

Okra bar serves not only limited edition sakes, the establishment is also home to a small handful of special collection liquors sourced by resident sommelier Svel Selbak.