Hong Kong: Peruvian-Japanese Restaurant on Lyndhurst Terrace, TokyoLima

TokyoLima is a stylish Peruvian-Japanese restaurant hidden away on Lyndhurst Terrace in Central on Hong Kong Island. Open daily for lunch, dinner, and Sunday brunch, it serves a fusion Japanese izakaya-style menu with unmistakable Latin flair. With bold flavors, theatrical presentation, a stylish open kitchen, and a brass-accented bar, TokyoLima is built for memorable experiences.

The Back Story

The Japanese experience in Peru began in 1899, when the first group of Japanese migrants arrived aboard the ship Sakura Maru.

Nearly 800 passengers disembarked in Callao, Peru’s main port, most of them contracted to work on coastal sugar plantations.

This marked the beginning of a long and complex history of Japanese immigration to Peru — one shaped by hardship, resilience, and cultural fusion.

Over the decades, Japanese traditions mingled with Peruvian ingredients, giving rise to Nikkei cuisine — a hybrid that’s now celebrated globally for its precision, boldness, and unexpected harmonies.

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TokyoLima – Restaurant Overview

The name says it all: TokyoLima. Obviously, this restaurant serves a cross-cultural menu based on two cooking styles that on the surface would seem to have little in common: Japanese and Peruvian.

Opened in 2017 by the Pirata Group, TokyoLima introduced Hong Kong to Nikkei cuisine — an intermingling of Japanese and Peruvian culinary traditions, technique, ingredients, and presentation.

The concept draws inspiration from the izakaya, Japan’s casual late-night dining spots, reimagined with Latin flair. Except that TokyoLima opens for lunch and dinner – and brunch on Sundays.

Discreetly located above Lyndhurst Terrace in Central (it’s hard to find as its entrance doesn’t open directly onto the sidewalk), the restaurant offers a stylish, sociable space built for shared plates, cocktails, and conversation.

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TokyoLima – Menu Overview

TokyoLima’s menu is rooted in Nikkei cuisine, where Japanese precision meets Peruvian boldness. Dishes are inventive hybrids rather than reinterpretations of classics. Highlights include:

• Tiraditos and ceviches dressed in citrus-soy sauces
• La Causa reimagined with beetroot and prawn tartar
• “Ki-mo-chi” Fried Chicken with spicy soy tare
• Tacu Tacu rice and bean pancake with stir-fried vegetables

 

Ingredients span both Japanese and Peruvian culinary traditions — aji amarillo, rocoto, and lime meet miso, ponzu, and shiso — resulting in a menu that’s playful, layered, and designed for communal dining.

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My Dinner at TokyoLima

When I accepted the invitation of a foodie friend (who has a large and engaged following on Instagram) to dine with him at TokyoLima, I didn’t know what I was getting myself into.

All I can is, if I had known, I would not only have skipped breakfast and lunch. I would have skipped dinner the night before, as well. The small plates, main dishes, and decadent desserts just kept on coming.

We started with cocktails and small bites, which were as much about presentation as they were about taste. Each pairing had a story to tell, and I soon started losing track.

Before I could finish scribbling down notes, the waiter was presenting another dish.

Fortunately, I asked for a list of dishes at the end of the evening, and I did manage to catch an image of each and every one  – with one notable exception.

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Cocktails – TokyoLima

We started with cocktails, and the first tiple of the evening reminded me of a mojito. Except it was made with sake.

Citric, herbal, and refreshing. More house specialties followed, but I quickly lost track. Next came a parade of pairings, matching sakes with small bites.

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Sake & Bites – an Elemental Experience

This course was built around the four classic Japanese  elements — Water, Fire, Earth, and Air — each represented through a small bite paired with a complementary sake. They were served one by one.

The concept invited us to explore contrast — crisp against creamy, cool against warm, subtle against sharp — with each pairing designed to evoke the spirit of its element.

It was a sensory overture to the symphony of textures, temperatures, and tastes that would follow.

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Pani Puri Ceviche Bombs

Crisp pani puri shells — a hollow Indian snack — were filled with citrus-marinated hamachi and creamy tiger’s milk, delivering a bright, acidic burst with a satisfying crunch.

Paired with Sawa Sawa Junmai Sparkling Sake, a bubbly and refreshing sake that mirrored the dish’s brightness and lifted its citrus notes with effervescence.

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Tequeño de Ají de Gallina

A golden wonton encased tender chicken in ají amarillo sauce — a creamy Peruvian blend of yellow chili and spices — balanced by a cool cilantro-lime sour cream.

Paired with Born Tsuya Junmai Daiginjo, a smooth, subtly sweet sake that softened the chili’s heat and enhanced the richness of the filling.

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La Causa

This chilled, layered dish began with mashed yellow potatoes seasoned with lime and ají amarillo, topped with prawn tartare, crisp prawn tempura, and avocado mousse.

It played with temperature and texture, offering cool creaminess and warm crunch in each bite.

Paired with Born Tsuya Junmai Daiginjo, whose elegant profile complemented the earthy potato and delicate seafood, adding lift without overpowering.

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Taco de Adobo

Slow-cooked beef cheek marinated in smoky adobo was tucked into mini tortillas and layered with avocado mousse and pico de gallo — a fresh salsa made of tomato, onion, cilantro, and lime.

The result was bold, creamy, and colorful – and so much fun to eat!

Paired with Jyokigen Junmai Ginjo Fujin, a dry, fruit-noted sake that cut through the richness and brought clarity to the layered flavors.

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Main Courses – TokyoLima

Did I save any room for dessert? Not yet! This is when the main courses started to arrive!

First, there was a mouthwatering T-3 Salad. This seems to be the only course I managed not to capture a picture of. It’s a shame, because it was very photogenic – and absolutely delicious.

There was pumpkin, tomato, fennel, almost, and sweet potato crisps.

Arroz con Mariscos

 

Arroz con Marisco was a classic Peruvian seafood rice dish, built on a tomato base that gave it a warm, savory depth.

The rice was generously mixed with scallops, octopus, mussels, and blue prawns — each cooked just right. A sprinkle of parmesan added a subtle richness without overpowering the seafood.

TokyoLima Steak

The TokyoLima Steak was a USDA  ribeye, which was beautifully plated and perfectly cooked.

It was juicy, covered in an herbal crust, and pre-sliced. There was mouthwatering huacatay-garlic butter dipping sauce on the side.

Desserts – TokyoLima

The dessert selection continued the same thoughtful approach as the rest of the meal.

Flavors were clear and well-balanced, with artistic presentation that showed unusual attention to detail.

Orange Almond Cake

The Orange Almond Cake was a layer cake with a orange-almond sponge base slathered with a creamy second layer, and topped with an orange gel.

It was paired with a generous scoop of dulce de leche ice cream, which added a rich, caramel note. Pure perfection!

Classic Peruvian Flan

The Classic Peruvian Flan was a piece of art.

It was topped with a thin weblike crispy layer, which was reminiscent of toffee,  and topped with a generous dollop of hojicha ice cream. Absolutely stunning!

Lemon Bavarois

The Lemon Bavarois was a lemon-infused white chocolate mousse, served with fresh berries and a bright lemon gel. 

The flavors were light and balanced — tart, creamy, and just enough sweetness. Indescribably delicious!

The Service and Ambiance

TokyoLima was absolutely buzzing the night of our visit.

It reminded me of one of the places in a black and white movie set in the 1920s, where you needed to knock on the door to gain entry.

But once you were inside, it was full of well-dressed people eating, drinking, and having a good time.

I say this, not because we needed to knock on the door to get in, but because it was a bit difficult to locate. Both my friend and I walked past it more than once before finally locating it. The signage was a bit “understated”.

But once inside, it was like – party time! Dark and mysterious, with a theatrical presentation of a parade of absolutely stunning drinks and eats, which were the absolute stars of the show.

The Verdict

What more can I say? It was memorable experience in more ways than one.

I just wish I could have spread the meal over two evenings! An enthusiastic two thumbs up!!!

The Location