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.

For mains, we were served the baby back ribs (HK$280) and tacu tacu (HK$210) - a traditional Peruvian bean, rice and pancake topped with stir-fried vegetables and chimichurri.

Dessert was “oye papi” (HK$110), a mini-smorgasbord of chocolate brownie and mousse, coconut sorbet and caramel syrup. his home-made delight is not to be missed.

TokyoLima offers a selection of sake, cocktails from both capitals and a “secret wine list”. It is open until 3am on weekends, and also does a brunch (HK$398). Offering attentive service, sake and Pisco sours, there’s not much you won’t like about TokyoLima.