Okura style sushi, especially kohada and saba sushi 大倉風格壽司，特別是鱑魚和鯖魚壽司
Teppanyaki wagyu beef 鐵板燒霜降和牛
Stewed red snapper head 煮金目鯛魚頭
Date of review: October 11, 2010 | Reviewed by:
Set in a no-frills, casual environment, Ginza Okura is reminiscent of local Japanese eateries. After operating for some 30-odd years in the former New World Harbour Centre, it has taken a new lease on life - though in a rather unremarkable commercial centre in Tsim Sha Tsui. Once inside, private rooms with teppanyaki tables, a sushi counter and a small dining area will often be found peppered by a predominantly Japanese crowd - always a good sign of authenticity.
Many of the patrons of Ginza Okura are those who have been fans of the original establishment and have followed head chef Okura Masataka and his original team, for good reason. The ingredients and technique are all as genuine as you can get. An assorted sashimi platter (HK$700) flown in daily from Japan has cuts of prawn, salmon and more that are all satisfyingly succulent and give a tinge of sweetness at the end of each bite as only the freshest of seafood can give. In a more creative twist, the delectable five kinds of grilled sushi - the selection of which changes depending on what’s in season - includes scallops, uni and more come mixed with various herbs and spices and gently seared on a grill so that it still retains its freshness. On a cold and rainy day, the stewed red snapper will warm you right up, with the fish heads delivering a rich savoury taste balanced out by the tinge of sweetness in the clear broth. From the grilled selection, the cod fish with miso paste is a meaty and tender chunk of fish grilled perfectly. Teppanyaki is another specialty here, with an impressive selection of Australian wagyu and A5 premium beef (HK$1,200), which comes in thin slices wrapped around spring onions. Teppanyaki courses are also available, with the Kiku course (HK$830) offering the premium beef, abalone and a choice between prawn, scallop or foie gras.
Nothing outstanding on the small wine list, though a selection of cold sake is available.
The staff here is all from the original restaurant, so familiarity with the cuisine is on a good level, though ability to communicate in English is limited.