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TokyoLima

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G/F, 18-20 Lyndhurst Terrace, Central, Hong Kong
+852 2811 1152
Mon 17:00 ~ 01:00
Tue 17:00 ~ 01:00
Wed 17:00 ~ 01:00
Thu 17:00 ~ 01:00
Fri 17:00 ~ 02:00
Sat 17:00 ~ 02:00
Sun 17:00 ~ 01:00
HK$400~600
Takes Reservations
Yes
Accepts Credit Cards
Yes

TokyoLima, hidden away in a corner of a bustling downtown district, is a hideaway-style izakaya restaurant only known by those in the know, and it is the only place in Hong Kong to enjoy “Nikkei Cuisine.”

G/F, 18-20 Lyndhurst Terrace, Central, Hong Kong
+852 2811 1152
周一 17:00 ~ 01:00
周二 17:00 ~ 01:00
周三 17:00 ~ 01:00
周四 17:00 ~ 01:00
周五 17:00 ~ 02:00
周六 17:00 ~ 02:00
周日 17:00 ~ 01:00
HK$400~600
預約
接受信用卡

TokyoLima,是在香港唯一可以品嘗日式秘魯菜(Nikkei Cuisine)的名店。位於繁華的都會區一角,是只有行家才知道的居酒屋餐廳。

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Nikkei Cuisine is a fusion of Japanese and Peruvian cuisines which slowly took place in Peru after Japanese immigrants arrived in Peru over 100 years ago with their traditional Japanese food culture and began using local ingredients. The restaurant’s interior is fashioned in dark colors with old black and white photos of Nikkei immigrants on the walls in order to reproduce the cozy feel of a Japanese izakaya.
The Peru-born executive chef, Arturo Melendez, fashions his cuisine using a skillful combination of the delicacy of Japanese cuisine and the cooking methods of Peru. Customers may choose what they like from the sections of the menu titled Small Plates (appetizers), Raw & Seared, Sushi & Co., Larger (seafood and meats), and Sticks (roasted skewers). However, those new to Nikkei Cuisine may wish to leave the selection up to the chef with the menu’s “Please Chef Feed Me!” option.

The traditional Peruvian home cooking dish “La Causa” is made by stuffing mashed potatoes with different ingredients and forming the dish into a shape like pressed sushi, but Chef Melendez gives a fresh spin on this item by adding shrimp and beetroot which have been marinated in Japanese sake for 24 hours. Other menu items show a playful naming style, and customers who order “H&M” will be delighted to receive a sashimi plate of Japanese yellowtail (hamachi) and Spanish tuna (maguro). The vegetarian item “T-3” is a salad which includes vegetables with three different textures to enjoy and is paired with a Nikkei dressing combining Peruvian chilies and Japanese soy sauce.

The restaurant is quite particular about its sushi rice and, upon trying a number of different varieties, chose a Hokkaido variety that they thought would go best paired with Nikkei sushi. Their signature dish, Maguro Nuevo, is a colorful delight for the eyes with maguro and avocado rolls placed on top of a pink beetroot sauce and paired with the coloring of the plate itself. This dish makes for a great Instagram photo as well.

The restaurant has approximately 20 varieties of Japanese sake available, and customers may choose from glass (100mL), caraffe (320mL), or bottle (720mL) sizes. Signature cocktails blending liquors representative of Japan and Peru, such as their Sake Martini and Pisco Flower, are also available.

日系秘魯菜是100多年前,由日本移居秘魯的移民所創造出來的和食文化。在與當地食材經過長時間的融合之後,日本×祕魯的料理由此而生。為了重現居酒屋般的舒適空間,整間店的裝潢為暗色系,牆上則裝飾有日系移民的照片。
秘魯出生的總料理長Arturo Merendez所創造出的料理,皆巧妙地在秘魯的調理技法中,融合了和食的細緻。光是前菜(small plates)就有生食和炙燒(Raw & Seared)、壽司(Sushi & Co.)、海鮮及肉(Larger)、串烤(Sticks)可依照喜好選擇。對日系秘魯菜不熟悉的人,這家店也準備了主廚推薦菜單(Please Chef Feed Me!)。

祕魯的必備家庭料理La Causa,是在馬鈴薯泥中放入食材,然後壓成押壽司的形狀。不過在這裡,主廚則是以日本酒醃漬24小時的蝦子及甜菜根,精心創造了全新的料理。菜單上的名稱也非常具有玩心,比如當你點了H&M,一道日本產的鰤魚(Hamachi)和西班牙產的鮪魚(Maguro)生魚片就會被送到你眼前。素食餐點的T-3代表的則是沙拉,可以享受到灑上智利唐辛子與日本醬油醬汁的3種不同食感蔬菜。

壽司米也是千挑萬選,在不停試吃之後,選定了最適合日系壽司口味的北海道產米。而在顏色鮮豔的盤子上,灑上粉紅甜菜根醬汁的鮪魚酪梨捲,是本店的特製料理Maguro Nuevo。這道菜不只能讓眼睛享受一場有趣的顏色盛宴,也很適合流行的Instagram拍照。
日本酒大約有20種,可以選擇小杯(100ml)、酒瓶(320ml)或是一整瓶(720ml)。特製調酒則有日本酒馬丁尼(Sake Martini)以及橙花特調(Pisco Flower)等等,在這裡可以享用代表日本和秘魯的多種調酒。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.