TokyoLima officially opens its doors this evening, serving Nikkei cuisine in the atmosphere of a Japaneseizakaya. Tucked away on Lyndhurst Terrace in the heart of Central, the late-night restaurant and bar captures the essence of Japan’s famous late-night drinking and eating spots. TokyoLima invites Hong Kongers to lose track of time with great drink, food and company.
The concept is the creation of Manuel Palacio and Christian Talpo of Pirata Group, the creative brains behind Hong Kong’s Pirata and The Optimist. With a unique vision and an infectious energy, the pair is driven by a passion to bring exceptional experiences at honest prices to Hong Kong’s dining scene.
At TokyoLima, Japanese-Peruvian inspired elements, eclectic interiors and creative cocktails come together in a place which feels daring and unexpected, yet familiar and intimate. Stepping into the terracotta and warm-toned bar, guests are instantly drawn in by a buzzing and inviting atmosphere that feels far from the busy streets of Central.
TokyoLima – Lobster Acevichada
Each visit to TokyoLima brings a different experience. Guests can stop by throughout the night for a quick drink and bite to eat, an exploration of the extensive sake menu or a Nikkei feast of raw, marinated and seared plates.
Talented Peruvian Chef Arturo Melendez brings his own modern expression of Nikkei cuisine to dishes, which combine the heat of Peru with the freshness of Japan. With a deep understanding of Nikkei’s 100 year history that dates back to Peru’s first Japanese settlers, Chef Arturo describes Nikkei as “the manifestation of Peru’s many multicultural influences”. Like culinary soulmates, Nikkei brings together Japan’s love for fresh seafood and delicate flavours with the colourful zest of Peru.
TokyoLima – Baby Back Ribs
“I’ve always been passionate about bringing Peruvian cuisine and its unique elements to a wider audience. I love cooking Nikkei cuisine as its fun, playful and you can break the rules. Flavours can be complex and punchy, yet still delicate and refined”, says Head Chef Arturo Melendez.
The menu is arranged into sections of Small Plates, Raw & Seared items, Sticks, Nikkei Sushi and Larger Plates. Dishes can be enjoyed as a light bite with drinks or shared with a combination of smaller and larger plates.
Small Plates include Chef Arturo’s take on a traditional Peruvian potato terrine, La Causa (HKD120) layers beetroot, prawn tartare,rocoto garlic and charred avocado and is topped with a lightly battered prawn tail tempura.
TokyoLima – Salmon Tiradito
Part of the Raw & Seared, the Salmon Tiradito (HKD160) is a home-style Nikkei classic which originated from using the raw fish left over from preparing ceviche. Raw salmon is ‘cooked’ in passion fruit tiger’s milk and topped with ikura roe, avocado and crispy fansi noodles.
Sticks are grilled skewers of Japanese yakitori and Peruvian street-food style anticuchos. Served with three skewers per plate, dishes include the Chicken Yakitori (HKD120), Seabass (HKD130), Portobello & Nasu (HKD80), Octopus (HKD150) and Picanha Rump Steak(HKD140).
Larger dishes include the hot, seared Lobster Acevichada with chili butter (HKD360); Tacu Tacu (HKD210), traditional Peruvian rice and legumes pancake with stir-fried snow beans and chimichurri; and barbequed, glazed Baby Back Ribs (HKD280) topped with popped quinoa.
For a taster of Chef Arturo’s favourites, the ‘Omakase Menu’ is ideal for groups and priced at HKD480 per person.
ToykoLima’s drinks menu takes tastebuds on a journey from Japan all the way to Peru, with cocktails that infuse South American and Japanese ingredients in daring combinations. Try creations crafted by Pirata Group Bar Manager Isabella Vannoni, such as the Sake Martini (HKD95) a mix of Takizawa Tokujo sake, lemon infused vodka and orange blossom water, Melting Maiko (HKD120) with rum, matcha, coconut milk and lime juice, and Pisco Flower (HKD95) made with Pisco (a traditional South American brandy), Momotoro peach liquor, St. Germain, lemon juice and ginger ale.
TokyoLima – Peruvian Chef Arturo Melendez
TokyoLima’s carefully selected sake list is designed to put the fun back into drinking Japan’s favourite spirit. Split into tasting notes, drinkers can explore the menu from the full-bodied and earthy flavours of Junmai to the delicate and smooth tones of Daijingo.
Bringing together different elements to meet in balanced harmony, TokyoLima is described best as unexpected yet comfortingly familiar.