TOKYOLIMA

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Atmosphere ⭐️⭐️⭐️⭐️⭐️Service ⭐️⭐️⭐️⭐️⭐️Food ⭐️⭐️⭐️⭐️Starter La Causa: Shrimp with mashed purple sweet potato/ beetroot & avocado. T3 Salad: Fresh veggies with pumpkin and crispy toppings (fried garlic?)Fried chicken: the chicken is juicy enough but a bit over-seasonedSashimi: well flavored with sweet potato chips and watermelonMainTacu tacu - fried brown rice with onion and bell peppers Chicken - full chicken legs *2DessertIce cream is better than the brownie/ lemon cake. The cake itself was too sweet

今日嚟到中環擺花街試一間日式fusion秘魯菜, 開頭喺地下搵極都搵唔到喺邊度，原來係要喺嘉寶商業大廈上一層，個門口仲要好隱蔽😂不過食飯時間都幾爆場，證明都幾受歡迎Starter: La  Causa, Tuna and watermelon前菜係指一個輕食沙律嘅4小碟形式上菜，La  Causa 是一碟天婦羅蝦配以紅菜頭薯蓉加秘魯辣椒和牛油果的配搭，清甜嘅紅菜頭又帶點辣味，係比較新鮮嘅配搭；Tuna and watermelon是角切吞拿魚魚生配以西瓜同蕃茄，醬汁酸酸甜甜，上面仲有啲炸番薯片，好有夏日氣息Maguro  Nuevo：吞拿魚牛油果小卷上面有啲蟹子Blue Mary mocktail & Asahi beer：呢個Mocktail 酸酸甜甜好開胃，裏面有藍莓和迷迭香糖漿和青檸汁，是容易入口嘅配搭Ki-mo-chi  Fried Chicken炸雞炸到好香脆，上面仲曬左啲椒鹽同七味粉，配上特製嘅蛋黃醬，個人覺得炸得有啲乾，而且偏鹹，不過好惹味Iberian Presa : 呢個係烤黑毛豬配日式醬油，肉質嫩滑，烤到非常香口Picanha：西班牙燒烤澳洲和牛，肉質柔嫩細膩, 肉

Not sure when we will ever be able to travel to Peru but at least we can have Peruvian fusion food in HK without having to travel😆Loved the grilled sea bass and rump 🥩 Also learnt that ceviche is a classic Peruvian dish thanks to Google. Perfect place for celebrating special occasions - we kept hearing the happy birthday song throughout our meal!這次趁Restaurant week去了Pirata Group 旗下的Tokyolima 慶祝父親生日🎂餐廳主打秘魯日式fusion菜正唔正宗就唔知啦 但性價比幾高頭盤首先有沙律、炸雞和豬腩肉迷你漢堡 🍔另外還有sea bass ceviche和yellow tail roll🐟Google先知原來c

今日喺hku 上完成日堂 都唔知上做緊d咩咁上堂時好期待今晚嘅晚餐 尋找好食尋找美食小隊再次出動 今次一早喺restaurant week book jor 評分極高嗰餐廳一試 ——TokyoLima日本x秘魯 菜 聽到都想試呢 我同隊員S 早到了諗住去睇下有冇happy hour點知 we re just late for 3minutesAnyway 我哋 都坐入佢嘅bar table for drinks 我叫sake martini 都易入食同好清新refreshing Btw 呢間野都high privacy entrance 係一個沈色嘅木門 好容易miss jor the entrance ga入面比我想像中大 我哋一早訂咗位 佢哋俾咗最入嘅一張枱我哋 幾好靜靜哋一班人傾計呢次食嘅係佢嘅tasting menuLomo Saltado El Taco口感脆脆地 料份量不多不少 唔會食得好失儀態不錯不錯Ki-mo-chi Fried Chicken肉質嫰滑香料味度一流Solterito “The Single”其實感覺幾意外竟然喺呢間餐廳食Nuts d pea 其實幾唔錯

終於的起心肝寫這篇食評了。南美是個神秘之地，於大學年少時曾經想進修西班牙語，為的就是可以到訪南美洲，成就我的南美夢。人越大越嘴刁，除了要吃味道，還要有創意，環境，要value for money. 友人深知我口味，大力推薦這裡的秘魯日本fusion菜，認為我一定會十萬個喜歡。已經來過了兩次，而且兩次只是相隔幾星期，認識我的朋友一定知道，如非必要我是好少重複餐廳的，但第一次來的時候只是a la carte, 只吃了幾道菜，並未感受到友人對這店的熱情，心有不甘，索性把自己的生日飯選址這裡，希望能吃盡整個menu這裡的環境有點像hidden gem，大門後的酒吧是另一境界，但真正的另一境界是紅幕後的正餐區域。很好今次被安排在圓桌，人少少易傾計，比formal的西餐輕鬆愉快得多！已經做足功課，為了能吃最多的菜，4人就要了chef's special menu - $480 per head. 結果是整餐試了超過8道菜，真的超級物有所值，吃得非常開心先點了earl grey lychee味的mocktail, 好飲清新！ 第一道菜La  causa道像蝦天婦羅，底層的東西千萬不要少看，像薯蓉的紅