Creative and Authentic Nikkei Cuisine

Creative and Authentic Nikkei Cuisine

Hot Prawn Ceviche

Where punchy Peruvian flavours and Japanese style are combined to perfection.

Discover an impressive and original cocktail menu and perhaps the finest Nikkei cuisine this side of the Pacific at the stylish izakaya-esque TokyoLima on Lyndhurst Terrace in Central, Hong Kong.

It might seem like a contradiction to suggest fusion dishes can be authentic, but Nikkei cuisine is rightfully recognised as culinary style in its own right. Nikkei (the name traditionally used for Japanese people living away from Japan) was born in 1889 when thousands of railroad workers settled in Peru and, like many migrant workers, were faced with a huge dietary challenge.

Arturo Melendez & Team

The response was to combine typically clean Japanese preparation and presentation with punchy Peruvian flavours thus creating new but recognisable dishes based on the ingredients at hand. Today Peru has the largest Japanese community outside of Japan and over time as more Japanese corporations and immigrants have settled there Nikkei cuisine has bloomed and is now gaining global popularity.

Neither elegant Japanese nor rustic Peruvian in style, TokyoLima has a relaxed atmosphere with rich teal walls, wooden tables and an eclectic mix of comfortable chairs and sofa-style bench seats. The accents follow the earthy tones of the décor with vintage sepia photographs, vintage wall plates and bespoke brass magnifying overhead lighting.

The menu is seasonal and divided into sections of small plates, raw and seared, sushi, sticks, and mains of seafood and meats. The drinks menu features a host of wines, spirits, beers and sake along with some inspiring seasonal cocktails like the Encontrar Los Huevos De Pascuas, the Easter Cocktail, served in a faux bird’s nest and adorned with edible flowers.

From the small plates section choose from options like La Causa, chef’s traditional Peruvian terrine with layers of beetroot and potato mash, prawn tartar, garlic mayo and charred avocado topped off with a crispy tempura prawn or the delicious Nikkei mussels.

From the raw and seared selection try the Yellowtail Tiradito – raw yellowtail cooked in citrus and juice served with passion fruit, tobiko and crisped sweet potato or the Oyster Trio. From the meat and fish section the Beef Tataki is terrific with lightly seared beef smothered in yuzu and ponzu sauce, or perhaps the Hot Prawn Ceviche will take your eye; as beautiful as it is delicious.

Nikkei Mussels

For something a little lighter there’s a selection of sticks, such as the Chicken Yakatori, high-quality sushi and rice dishes like the beautifully presented Sakura maki or the vegetarian futomaki rolls. For those with a sweet tooth our favourite dessert is simple but rich oye papi. Chocolate ice cream and a brownie topped with caramelised almonds – perfection!

For first-time Nikkei diners it’s worth noting that whilst many of the dishes created by acclaimed Peruvian Chef Arturo Melendez will appear with names familiar to regular patrons of Japanese restaurants, be prepared for a totally new and highly recommended taste experience. Recognising this the knowledgeable staff are eager to explain dishes and make recommendations.


8-20 Lyndhurst Terrace,

Central, Hong Kong

T: (+852) 28111152