TOKYOLIMA

營業中

休息中

Great atmosphere with a good vibe and buzz to the place. Cocktails were well made (we ordered the Smoking Gun and a dry gin martini). Service we found to be attentive and friendly. Food, on the other hand, was a disappointment, especially after all the hype. We went for dinner during Restaurant Week and found the menu to be a random mix of mediocre junk food (greasy fried chicken, California-like sushi roll, salty fried rice etc.). There was something like 9 dishes on the tasting menu but it was

搵食團又出動，今次食秘魯日本菜。上次食過秘魯菜，主要係肉為主。秘魯日本菜又係點㗎呢🤔Tokyolima 星期六日提供weekend brunch, including starter, raw bar, main and dessert. starter, raw bar and dessert are pre-set, 而主菜就六選一。 brunch 又點少得free flow，只要加$180，就可以enjoy alcohol till 3 pm. Starter - 有四款，including fried chicken, soba salad, taco and veggie salad. a. Fried chicken 係bite size, 熱辣辣，熱氣嘢一定係最好味 b. Soba salad, 個名好特別，叫s-s。裏面有soba, avocado, 紫菜。口感清爽，soba 軟硬適中 c. Taco, 一定要快食，唔係淋咗唔好食 d. Veggie salad, 最得意係有crispy glass noodles, 個質地好似大菜Raw ba

I finally tried this place last night. Awesome. Food was tasty and varied, cooked well and just delicious. Appetisers arrived so quickly. Ambience is great. Service was friendly and efficient. Very very impressed. Will be back. Tried the Grilled Black Cod and Tacu Tacu for mains, and the La Causa, Ki-Mo-Chi Fried Chicken, and Yellowtail Tiradito as the lead-ins. Everything was superb, but the Yellowtail probably wins as my favourite of the five dishes.

餐廳，位於中環的一座商業大廈的地下，環境神秘且有格調。沒有點主菜只和朋友點了兩款酒，一款是招牌雞尾酒 Smoking Gun，是一款浸泡在中國正山紅茶的Gin酒並加入朱古力苦酒製成的酒，十分特別，雖帶點甘但口感不俗。另一款是Sake Martini ，聽說是以Takizawa Tokujo清酒、檸檬伏特加和橙花水混合不起，喝起來挺清新。這裡服務不錯，人流也多，氣氛不俗。

<REAL FUN FOODIES>好耐無試下特色野！今次好姊妹生日！年年都搵d 2pairs 人未食過既餐廳試下咁！無諗中就見到呢間野！竟然係食日本加秘魯菜！就咁睇都唔太知係食咩但個名就好日本！但其實係前日本後秘魯既意思！佢集團旗下仲有好幾間唔錯既餐廳，下次會再試埋！講返正題先，心諗秘魯菜唔岩食，都仲可以食日本野！又可以OpenRice 訂位！好方便！間野唔算好易搵 寫話地鋪但其實要上層樓梯既（地下係停車場）一入門口就覺得好似好grand!靚靚既地方！入面有d 似酒吧 但高級版跟於我地就叫左野飲咁啦 都好靚靚架！望落去我以為係old fashion! 但飲落又唔似，甜甜地咁！跟住叫左個sushi 先！吊下個胃：）之後又叫左salad ,好特喇你，濕濕地咁仲有呢個叫Kimochi chicken 🍗 個名好正！朋友忍唔住叫左 但口感就無噠特別跟住有個好肥既burger之後黎主菜！但我地唔知點解叫左龍蝦 但又唔似有咩特別 但好好食跟叫左個秘魯風味既飯！超特別！好想encore 最後唔太夠仲叫多兩樣野又係驚喜既！Tuna tartar & 燒octopus 總括呢間野都唔錯

We went to Tokyo Lima for dinner on a weekday. It was quite full and buzzing for a weekday. The place is huge. We got a nice table away from the bar/lounge area and could really enjoy our gathering without noise/disturbance. They have a huge selection of dishes, and many many veg options as well (I am a veg, so lot of relief with that). We ordered Futonaci, Portobello & Nasu,  Tacu Tacu in the veg options. Each of these dishes tasted great. The non veg selection on our table included tuna and wa

Went for brunch with friends.Food was good as expected. But the soba noodle was too salty for my taste. Mains and Desert were wonderful.Staff were helpful and service was good as well.

前陣子為了朋友的生日而費盡了心思去找美味的Brunch享用，篩選了很多餐廳，經過精挑細選下，Tokyolima便是其一，可是最終因朋友沒有選到而錯過了，幸好今次一眾友人都喜歡這兒，便相約一起來品嚐一下。 位置比較難找，在一幢商業大廈的入口位置，可是地址卻寫是地舖，所以找了一會才找到。可是當踏進店內，即被華麗的環境所吸引，帶點金光閃閃，可是卻散發著一種高貴優雅的感覺。先經過酒吧，撥開布簾後就是座位排得很親切的用餐區，雖然較為擠迫，但卻不會感到局促。 此店主打日式秘魯菜，由於當年秘魯這個地方有很多日本人移居，所以發展出一種名為Nikkei的菜系，將日本菜活用新鮮食材及秘魯的多層次味道的兩種風格揉合而成，味道偏向清新得來帶上酸辣，十分開胃。 這個Tokyolima Omacasa Brunch是友人極力推介的，會分為「Small Plates」、「NIKKEI Raw Bar」、「Hot」及「Sweet Treats」幾部份，份量會因人數而送上，但當日所見，份量之多實在不容忽視。由「Small Plates」開始，共有四款，當中的【S.S】深受歡迎，材料很簡單，而且是素食，由蕎麥麵、

近年日系秘魯菜Nikkei(Japanese-Peruvian Culinary)以搖滾巨星之態蓆捲全球,受到歐美大師和一衆饕客推崇.秘魯繼巴西為日本移民最多的海外國家,由19世紀末發展至今,建立了個性獨特的料理風格,揉合日本傳統手藝和南美海鮮食材.最早為人認識的殿堂人物是松久信幸(Nobu Matsuhisa),始於80年代將其菜餚風格從利馬帶到美國和歐洲,繼而風行全世界.近年El Bulli的Ferran Adrià也伙同Albert Adrià,兄弟倆在巴塞隆拿開了"Pakta",以Nikkei為基本,採東西方特長的culinary arts.2017年世界50最佳餐廳,拉美就佔了將近五份一,其中秘魯知名avant-garde Nikkei餐廳"Maido"名列第8,拉美50最佳餐廳第2位.津村光晴(Micha/Mitsuhuru Tsumura)這個80後青年,當今廚藝界無人不認識.年前澳門MGM美高梅宣佈將與津村君合作推出亞洲首間Nikkei餐廳名為"Aji雅吉",大家一直引頸期待...不知後來發展如何?這股風潮吹至香港,不難發現近年大小西餐廳或多或小,或深或淺都作出適度響應

剛過去的週末，來到Tokyolima嘆了一個日本菜x秘魯菜Nikkei異國日系風格的Tokyolima omacasa brunch。其實南美洲在19世紀左右曾有不少日本人移民過去，於是僑居當地的日本人漸漸創作出南美風格的秘魯菜與日本菜混血兒Nikkei菜系。Tokyolima的裝修型格之餘亦很有度假feel。用餐氣氛輕鬆熱鬧。餐廳平日只開晚市，逢星期六、日及公眾假期中午12點至下午2:30更會供應brunch。Brunch包括4款small plates，2款Nikkei raw bar，6選1自選主菜及甜品拼盤，每位$398。Free flow 指定清酒、紅酒、白酒、意大利汽酒、日本啤酒和雞尾酒，只需另加$180。雞尾酒Flower in the Rain，以伏特加，加上荔枝汁、伯爵茶糖漿、青檸汁和玫瑰香氣水調配，清香又解渴，推介～4款small plates我都超喜歡，尤其"S.S Nikkei-style soba salad"。彈牙蕎麥麵配上紫菜、牛油果粒，辣椒及芝麻醬，香辣惹味。南美風格的炸雞"Ki-mo-chi" fried chicken，以日式炸雞的方法炸雞腿肉粒，香

Horribly salty food!! Never coming back again!! We had the omakase menu and we told the manager that the dish was way too salty after we tried the third dish. He offered to give us a salad instead. We were getting full so denied it. The dishes that came later were even more salty. We kept pouring down cups of water and I still had a numbing sensation on my lips and in my throat. It was such ridiculous! How on earth this place was filled with customers? The Peruvian restaurant in Wanchai had much

Hype, I’m convinced, is very easy to create but very difficult to sustain. Anyone with a cursory knowledge of social media can drum up a feverish level of interest in a new restaurant. You simply lure a few food bloggers with a reputation for selling their souls for a quick buck (looking at you Hungry Hong Kong) along with the sons and daughters of a few property magnates and you’re guaranteed to get the cash registers ringing. TokyoLima has done so with great aplomb to create the most talked ab

男朋友每逢紀念日，大時大節都會帶我食好西！今年情人節都唔例外！ （太忙..拖到四月先打食評🤦🏻‍♀️）由於張menu 太多野揀!我地order 左 OMAKASE MENU (Please chef feed me )! $480 一位! 唔包飲品🤓 落單個時staff member 係有細心咁問，有無咩食物唔食或者食物敏感! 值得一贊🙂食物有咩 可以睇下d相! 😗 擺盤靚 食物好食 份量合理! 可以話係全部都好食 係個卷物普通左少少! 以下份量係絕對夠食 🤡最後個餐係包埋甜品..😂 但係完全符合我口味! 綠茶tiramisu and new your cheese cake!! Highly recommend--Green tea tiramisu !!!另外叫左兩杯cocktail !全餐飯都食得開心又刺激! 因為完全唔知下一道菜會係d咩😂 環境唔靜 好多外國客人 但都舒適 ! 裝修幾靚 ... 推介情侶 紀念日黎!! 留意番 餐牌係英文 落單都係用英文架~亲!

無論食品質素如何，不懂尊重顧客，不會推介！劣！Dinner booking 晚上七時，當日早上才通知要9點交枱，ok啦Friday night 香港地，預左。朋友6點幾早到左，至同佢講要人齊才比枱，ok 咁咪坐住bar 飲下cocktail至，無問題。7點10分安排枱比我地，因為仲有一位朋友未到，我地點住cocktail同2款食物(Tuna Tartar & Kimochi Chicken) 食住先。期間已經不停走黎叫我地再點食物，枱嗰D都未食到一半乜料呀？好啦7點40分人齊再一點3款食物，包括Grill Steak, Mussels and La Causa), 點呀又黎8點咋喎，如是者來來回回20幾次, 喂後面張枱由頭到尾都吉枱無人坐！至8點20分我要爆🔥🔥🔥，個waiter竟然收起我地未食完嘅mussel，我地叫停，點知佢竟然攞起我個friend雙筷子夾起D mussel 放係佢個碟，真係世紀大混帳，我同佢講應承你9點交枱就交枱，比張Bill我，唔好再過黎煩我地。乜我依家去左大排檔咩！？不知所謂！

We tried to book a few days in advance but were told that they only have a table after 9:30! We didn't give up and walk in around 7pm on a Saturday night and we were so lucky to be seated immediately. The first dish arrived was the soba noodles then the tempura prawn. Both were very tasty especially the tempura prawns. They were crispy and fresh. With avocado and prawn ceviche on the side, it makes a perfect dish!Watermelon and tuna salad. Generous amount. The sauce is a little bit too sweet b