TokyoLima

ABOUT

It might be a little queer that a restaurant only opens for dinner on weekdays, but TokyoLima, a late-night restaurant and bar nestled in heart of Central, is all about by challenging boundaries. For one, the exquisite fare here features two influences: the nuanced Nikkei cuisine and playful Peruvia ...More

It might be a little queer that a restaurant only opens for dinner on weekdays, but TokyoLima, a late-night restaurant and bar nestled in heart of Central, is all about by challenging boundaries. For one, the exquisite fare here features two influences: the nuanced Nikkei cuisine and playful Peruvian flavours. Find that inconceivable? Maybe the fact that Nikkei cuisine originated from Peru’s large Japanese population will allay your concerns. Here, ‘best of both worlds’ truly obtains new meaning, as Japan’s love for fresh seafood and delicate flavours meets with the punchy heat and colourful zest of Peru to create an intriguing culinary affair.

Start off the meal with their endearing small plates such as the T-3, a three textures salad dubbed as a typhoon for the taste buds, or the Nikkei Mussels, where juicy mussels are served with yellow chili butter, bacon, and sourdough bread. TokyoLima also pays tribute to Nikkei and Peruvian cuisine’s love for seafood with dishes like the Ceviche Nipon, where seared scallops, prawns, and seabass are drizzled with a refreshing shoyu citrus dressing. It would be a gross injustice not to taste some of these stellar dishes. Larger seafood and meat mains are also available with favourites such as the Grilled Black Cod, glazed with a light citrus miso, and the deceptively unassuming Grilled Beef. Finally, remember to keep the drinks coming - it’s not common that the heavy sake takes centrestage with the inventive menu and exciting cocktails like the Sake Martini. Besides, the dishes are enjoyed best with some drinks, so bottoms up! (Mar 2017)

THE BUZZ

“The ki-mo-chi fried chicken comes with a mayonnaise-based dipping sauce made with rocoto chillies, a spicy but aromatic chilli native to Peru. Made in Japanese kara-age style with a thin coating, pieces of chicken thigh are deep-fried until golden brown, and are particularly welcoming as a treat t ...More

“The ki-mo-chi fried chicken comes with a mayonnaise-based dipping sauce made with rocoto chillies, a spicy but aromatic chilli native to Peru. Made in Japanese kara-age style with a thin coating, pieces of chicken thigh are deep-fried until golden brown, and are particularly welcoming as a treat to enjoy with cocktails.” -Hong Kong Tatler

“After eating through our initial order, we’re well on our way to being full but can’t help ourselves ordering a portion of H&M ($130). No, not the shop. This is a hamachi and maguro sushi dish. And the generous portion of hamachi and maguro tuna slices doesn’t disappoint. The slices are married with a clementine dressing which is citrusy but not so acidic that it takes away from the wonderfully fresh fish. This really is Nikkei at it’s finest.” -Time Out Hong Kong

DISHES WE LOVE

La Causa, T-3, Beef Tataki, Ceviche Nipon, Calamari Chicharron, Nikkei Mussels, Grilled Beef, Grilled Black Cod