Entering the dimly lit space bouncing with energy from its restaurant and bar area, TokyoLima Hong Kong ‘s atmosphere is inviting and unpretentious, inspired by the informal nature of a true Japanese izakaya. As one of Hong Kong?s newest dining destinations, TokyoLima follows suit from its sibling restaurants Optimist and Pirata, part of the Pirata Group. Shared plates, an impressive cocktail and Japanese sake list and charming staff, all add to the popularity of Hong Kong?s latest, and currently only, Peruvian-Japanese (Nikkei) cuisine restaurant.
The orange-hued organic interior is dominant in brass and wood features referencing traditional Peruvian fixtures and furniture with dark leather detailing. TokyoLima?s name comes from Head Chef Arturo Melendez?s background working in Japanese restaurants in Peru, where due to a large diaspora of Japanese migrants in Peru in the late 19th century a whole new cuisine, Nikkei, was borne bridging the two cultures and their accompanying dishes.
From small plates, to larger seafood and meat dishes, the emphasis is on fresh, delicate Japanese flavours against the colourful, spicy and flavourful dishes of Peru. The La Causa, chef Arturo?s version of a traditional terrine, was perfectly balanced with beetroot causa, prawn tartar, rococo mayo, prawn tempura and charred avocado as a starter. Whereas the Ceviche Collection (ceviche japones) with Nikkei marinated seafood, seared scallops, prawns, sea bass, shoyu citrus d...