TokyoLima takes Nikkei up a notch in Hong Kong

A strong contender in Hong Kong’s growing Nikkei cuisine scene, TokyoLima adds to Central’s diverse dining options. Marrying two traditions, Nikkei was born in late 19th-century Peru when thousands of Japanese migrant workers fused their cooking methods with Peruvian ingredients.

TokyoLima’s extensive menu caters for multiple budgets and appetites, from a selection of yakitori and ainticucho, to those wanting a snack with their sake, and an all-you-can-eat eat menu that serves the chef’s favourites. We opted for this omakase menu (HK$480 per person) and put our trust in Peruvian chef Arturo Melendez. 

The first plates to arrive were “ki-mo-chi” fried chicken done karaage-style (HK$110 when ordered separately), and “la causa” (HK$120), blending beetroot causa, prawn tartare, avocado and prawn tempura. This is one of the restaurant’s signature dishes and is highly recommended.

Next up was “H&M”, a hamachi and maguro tuna sashimi with ceviche dressing (HK$130); the “T-3” salad, boasting three textures in one plate; and the “S.S.” soba noodles, which – topped with asparagus, nori and sesame oil – was a highlight.