TokyoLima Introduces Nikkei Cuisine to Hong Kong

TokyoLima has opened its doors on Lyndhurst Terrace in the heart of Central, Hong Kong, to serve Nikkei cuisine in the atmosphere of a Japanese izakaya.

With Japanese-Peruvian inspired elements, welcoming interiors, and creative cocktails, the restaurant and bar captures the essence of Japan’s famous late-night drinking and eating spots. This concept is the creation of Manuel Palacio and Christian Talpo of Pirata Group, also the creative brains behind Hong Kong’s Pirata and The Optimist.

Peruvian chef Arturo Melendez brings his own modern expression of the 100-year-old Nikkei cuisine to dishes, which combine the heat of Peru with the freshness of Japan, bringing together Japan’s love for fresh seafood and delicate flavours with the colourful zest of Peru.

The new Pirata Group venue‘s menu is arranged into sections of small plates, raw and seared items, sticks, Nikkei sushi and larger plates. Small Plates include chef Arturo’s take on a traditional Peruvian potato terrine, La Causa, with layers of beetroot, prawn tartare, rocoto garlic and charred avocado, topped with a lightly battered prawn tail tempura.

http://tokyolima.hk/

Salmon tiradito is a home-style Nikkei classic originated from using the raw fish leftover from preparing ceviche. Raw salmon is cooked with passion fruit tiger’s milk and topped with ikura roe, avocado and crispy fansi noodles. Larger dishes include seared lobster acevichada with chili butter and barbequed, glazed baby back ribs topped with popped quinoa. Larger groups of customers can opt for an omakase menu that includes the chef’s favourites.

ToykoLima’s drinks menu takes taste buds on a journey from Japan all the way to Peru, with creations crafted by Pirata Group’s Bar Manager Isabella Vannoni. The Sake Martini is a mix of Takizawa Tokujo sake, lemon-infused vodka and orange blossom water; Melting Maiko is made with rum, matcha, coconut milk and lime juice; while Pisco Flower is made with pisco, Momotoro peach liquor, St. Germain, lemon juice and ginger ale. Guests can also explore a range of carefully-selected sake, from the full-bodied and earthy Junmai to the delicate and smooth Daijingo.

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The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.