It’s clear that Chef-Owner Max Levy, who, in fact, opened his first Okra in Beijing, is passionate about Japanese techniques and sake. However, to categorize his thoughtfully layered, flavor-packed food as entirely Japanese would be to ignore his interest in Chinese la rou (cured pork), Sicilian seaweed and carabinero from the Mediterranean; the menu varies according to what piques his interest. You never really know know what to expect, but that’s all part of the charm.
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