Hong Kong Japanese Peruvian hotspot TokyoLima has introduced a new No Restrictions a la carte menu that puts a unique spin on Nikkei cuisine.
If you’re unfamiliar with Nikkei cuisine, perhaps you’d like to crawl out from the rock you’ve been hidden under because you’re in for a treat. A fusion (we’re not a fan of that word either) of Peruvian and Japanese cuisines, Nikkei traces its origins to Peru’s sizable Japanese population (which is second in South America only to Brazil) and a shared passion for the bounty of the sea.
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While Peru and Japan both have their own gastronomic identities, the natural confluence of these two culinary heritages is a thing of beauty and in Hong Kong, the spot at which to sample said beauty is at Pirata Group’s TokyoLima.
Fortunately, TokyoLima, under the helm of chef Arturo Meledez, will put a unique spin on Nikkei cuisine with its new a la carte “No Restrictions” menu. A gastronomic journey served in full swing without any restrictions (obviously), the new menu will showcase boundless imagination as it reintroduced delectable Nikkei cuisine to the city’s diners.
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Kick off with small sharing plates ranging from The Salad (above), a kaleidoscope of tropical fruit, including watermelon, figs, and baked apples, dressed with homemade spinach chutney; to Nithai Mussel (below), with black mussels, chorizo, and lemongrass given a nudge with leche de tigre.
You can’t have Nikkei cuisine without an abundance of fresh seafood, and the new menu features seabass ceviche with mango, coriander, and crispy taro chips; yellowtail with citrus garlic oil and fiery red chillies; prawn temaki tempura with mango curry, coconut, and almonds; and Galician octopus that’s charcoal-grilled with pineapple chutney and black olive crackers.
Think of it as a beautiful meeting of minds.
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