Selected sushi [Photo provided to China Daily]

Beijing says goodbye this weekend to one of its most-lauded restaurants, Okra, as award-winning chef Max Levy and his team shut the original restaurant to focus on the Hong Kong branch that opened last year. Okra's cuts of carefully selected sushi, Josper oven-roasted chicken thighs and house-cured monkfish liver "foie gras" will be much missed. Friday's finale dinner is a set menu for 398 yuan; Saturday night is a farewell cocktail party.

If you go

2/F, Courtyard 4 Nan Sanlitun Lu, Chaoyang district; 010-6953-5087.

House-cured monkfish liver "foie gras" [Photo provided to China Daily]