Okra Kitchen Menu 18 Mar .pdf
Original filename: Okra Kitchen Menu 18 Mar.pdf
Title: Microsoft Word - Okra Kitchen Menu 18 Mar
Author: Max Levy
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Everything on our menu is meant to be shared, picked at, swallowed
and most of all, enjoyed with sake. For the A-sides, order two
if you're in need of a fix, or are more than 2 people. Think of the B-sides for
when there will be passing around and 3 or more pairs of chopsticks.
They are bigger and bolder.
Boiled in Xiao Xing Wine and Dashi
Smoked Anchovies and Bafuni
with Salted Buddhas Hand, Tofu Skin and Shiso
Carabinero Prawn Soup (Contains Shells)
Red Spanish Prawns with Smoked Buddhas Hand Dashi
Handmade In House - Choose Fresh Wasabi or O.K. Sauce
Wild Sicilian Seaweed, Soy Salt, and Dashi Jelly
Three types of Fish from Fukuoka, Japan
Three Primal Cuts of Fresh and Aged Tuna Sashimi
Unakyu Foie Gras
House Made B.B.Q. Unagi, Honey Miso Duck Liver and Sanbaizu
Dry Aged Tuna (Recommended by TimeOut H.K. Contains Bones!!)
Dry Aged below Freezing and Lightly Fried with Ume Ketchup
Chicken Fried Buri
Wild Kan Buri Yellowtail from Hokkaido with Crystal Sauce
Hentai Quail Tatsuta (Contain Bones!!)
Half Baby Quail Marinated in a Secret Sauce of 2 Herbs and Spices and
Fried with Preserved Ginger and Spring Onion
Roasted Beef Love Handle
Black Angus Prime Chuck Tail Flap with Burnt Olive Oil Soy Sauce
Smoked Yuzu Jam Baby Back Ribs
Charred and Served with Pickles
Roasted Eel over Crispy Sushi Rice and Pickles
PLEASE LET US KNOW BEFORE ORDERING IF YOU HAVE ANY ALLERGIES OR
REQUESTS AND WE WILL DO OUR BEST TO ACCOMMODATE
10% SERVICE CHARGE INCLUDED WHICH GOES TO OUR HARD WORKING STAFF
MONDAY TO SATURDAY 6:00PM - 12:00AM FOR FOOD.
1:00AM FOR DRINKS
email@example.com +852 2806 1038
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