Ginza Shimada

Eating shoulder to shoulder and sharing ochoko of warm sake in this tiny hole in the wall seems a world away now, but it was the inspiration for my restaurant, Okra Hong Kong. The simple menu that changes every day based on the days’ best ingredients cooked simply, either fried, grilled, roasted or raw without any long preparations or black truffle shavings or caviar, leaves you with a warm sense of being as you stumble out into the back alley of the entrance into a night with endless possibilities.