影片
港鐵香港站 D2 出口, 步行約6分鐘
繼續閱讀
電話號碼
28111152
開飯介紹
日本菜加秘魯菜的fusion餐廳，並有各類清酒及雞尾酒提供，非常特別。
繼續閱讀
附加資料
Lunch: Mon - Sat & Public Holidays (120 mins);
Brunch: Sun (120 mins);
Dinner A La Carte: Daily (120 mins)
營業時間
今日營業
11:30 - 14:45
18:00 - 22:30
星期一至四
11:30 - 14:45
18:00 - 22:30
星期五至日
11:30 - 15:00
18:00 - 22:30
公眾假期
11:30 - 15:00
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
相關文章
🍹 位於中環的 🍽️ 「 TOKYOLIMA 」，是香港首家日系餐廳及酒吧，供應創意十足的日式和秘魯融合菜餚。寬敞的酒吧區、用餐區、開放式廚房及私人用餐區，呈時尚寫意風。餐廳最近推出全新Cocktail Menu & Tasting Menu，非常適合放工去Happy Hour再享受高質的日式秘魯菜系。🍹 Infinity Journey $78唔飲酒精類可以揀呢杯柑橘香氣好清新嘅Mocktail ，清甜橙汁+薄荷+熱情果，杯口用橙皮轉一圈，果味清新怡人，充滿夏日風情。🍹Purple Sea $78 另一款無酒精Mocktail加入薰衣草、藍莓糖漿+梳打，用上象徵秘魯海岸的貝殼形酒杯盛裝，口感甜美，展現了秘魯的活力風味。🍹Izanami- The flower of darkness $128靈感源自日本「Tant」（黑暗概念）的迷人精神，Cocktail 加入梨汁、清酒、薰衣草、雪糕，帶來令人著迷的混合風味，完美展現了日本的深度與神秘感。🍹Giticaca – The magic lake $128帶有士多啤梨+芒果的Cocktail，加入番石榴泡沫、鮮榨檸檬汁及尤加利精華，口感較為強烈，象徵加人民對蒂蒂翁卡湖永恆價值和文化意義的致敬。【冷盤】 NIKKEI ICE BOWL🍤 LA CAUSA黃辣椒薯蓉配大蝦他他炸蝦天婦羅蝦，配上黃辣椒薯蓉，綿密薯蓉經過秘魯黃椒調味，令他他整體口感更豐富，賣相精緻，打卡一流。🐟 CEVICHE CLASICO經典檸汁醃海鮮切成細粒的油甘魚肉質緊緻，加上經過烘烤後口感脆脆、散發出穀物香氣的秘魯風爆谷cancha，再加入甜粟米、紅薯、芫荽和酸爽開胃的虎之奶醬汁。🥗 SS SALAD (V)一款素食的冷麵加入的紅蘿蔔絲及酸辣醬汁，清新開胃。🐟 Add on Tiradito - Hamachi 酸醃油甘魚片 +$68酸醃生魚片與 Ceviche 醃海鮮相似，薄切的油甘魚片融合混合牛油果慕斯和西班牙紅椒和青檸醬汁，面層舖上紅薯脆片，帶有酸辣風味。【Main-主菜】🐔 APANADO DE POLLO 麵包雞麵包糠雞胸肉配上山葵薄荷沙律醬及克里奧爾莎莎醬。雞肉肉質好軟腍，加一點青檸汁食用提味之餘也可中和膩感。🥘 TACU TACU傳統秘魯飯秘魯風味飯採用大量蔬果製作，加入紅椒、黃椒、荷蘭豆、紫洋蔥、紅腰豆等，米飯吸滿蔬果甜美的湯汁，口感彈牙。DESSERT🍊Orange Almond Cake香橙杏仁海綿蛋糕面層鋪滿糖漬橙皮（絲）+鮮橙粒，再配上香脆杏仁片及焦糖海鹽牛奶雪糕，配搭相當豐富，是甜度頗高的一款甜品。 @tokyolimahk🍽 餐廳：TOKYOLIMA🌐地址: 中環擺花街18-20號嘉寶商業大廈地舖🐮 #cowing吃在中環#hkigers #hkkol #foodie #hkfoodblogger #香港美食 #中環美食 #tokyolimahk
繼續閱讀
最新見到中環日系秘魯菜（Nikkei）Tokyolima 餐廳推出咗新Menu 所以就即刻book枱同閨密慶生 （事前完全唔知道😏）亦都係超有氣氛慶生餐廳，因為連我都估唔到只係想係甜品碟上寫上幾句甜日子，換來全餐廳員工來唱「生日歌」🫢好夠surprise！仲有生日照😭 同埋好少餐廳食完咁多日都仲回味菜式，而且cocktail係連我都讚，from cocktail till dessert is so amazing! 😻 一望門就見到裝潢充滿異國風情，好有加勒比海探索嘅感覺，然後就見到閨密坐係bar檯等我，好有feel!餐廳細分咗2個區域，可以先係品酒區同fd chitchat 完，再到裡面入坐進餐！✨Drinks✨ new cocktail menuThe Infinity Joureny of Iazanji (我改咗嘅名🫢）✨Iazanaji $1281杯仙氣滿滿好啱打卡，唔太甜，好bright & fresh ，好飲到layer嘅一杯cocktail! 咖啡麥芽威士忌做base 再加咗柚子sake，最後加上手工miso syrup 。認真好少飲到1杯cocktails 咁滿意！—-✨Infinity Journey $78閨密唔太飲酒所以就揀咗杯mocktail ，杯口用橙皮轉一圈，好清甜橙汁+少少薄荷味+熱情果味！我哋好like因為唔係死甜—✨LIMA 398PP✨✨NIKKEI ICE BOWL✨ ✨La Causa -傳統秘魯菜式，但TOKYOLIMA將傳統魚肉變成大蝦他他；澳洲天婦羅配上黃辣椒蛋黃醬、薯仔蓉、紅蒜頭粒mashed埋牛油果mousse攪拌食，味道非常清爽！✨SS SALAD (vegan)將冷蕎麥麵沙律配上醬油、辣汁、青瓜絲、椰菜絲、芝麻，味道平衡得好好，超香麻油味，夏日炎炎食係非常開胃！—✨Ceviche Clasico檸汁生醃切粒hamachi (油甘魚)配上粟米、cancha(烤粟米粒粒)，醬汁虎之奶(tiger’s milk)調味，利用醋酸醃熟，味道酸酸甜甜少少辣，超惹味！---✨Add Any Starter ,Maki Ceviche Or Add on +$68 咁我地就揀 Add On +$68 Tiraditos Hamachi 熱情果、牛奶做成tiradito 醬汁做底，上面鋪上切片hamachi yellowtail + 牛油果mousse，配上蕃薯脆脆片 + piquillo lime dressing ，超清新檸檬香味添加少少辣，love it!—✨MAIN✨✨SLOW COOKED PORK BELLY-鮮炸薯條絲配上grilled 得焦香豬腩肉片，味道有少少bb辣，閨密超中意！✨BROCCOLINI -西蘭花苗配蒜蓉+醬汁做底，夠脆爽✨TACU TACU-傳統秘魯菜拌飯，以花豆、紅眼豆、荷蘭豆、彩椒、洋蔥及多種香料鼠成！呢道菜直擊我心臟🩷全部ingredients 都係至愛！豆泥飯配上秘魯黃辣醬 ，簡直食完一碗又一碗！—✨DESSERT✨✨FREE 4 YOU-要大讚係用咗gluten-free 橙杏仁蛋糕，上面鋪上糖漬橙皮（絲）+鮮橙粒，配上焦糖海鹽雪糕，再灑上杏仁脆片。連唔中意食橙類甜品嘅我，係包底食晒🫢✨Prosecco $80 / Purple Sea $78Purple Sea 用玻璃貝殼端上，係mocktail 但似飲cocktail， 似酒非酒！好易入口嘅lavender 味道 !-Tokyolima highly recommended! Nikkie 真係+ Tokyolima new tasting2 + new cocktail menu 好啱我哋!無得輸！
繼續閱讀
Tokyolima 作為香港首家日系秘魯菜（Nekkei），咁多年嚟都好受食家歡迎，幾年無去今次我哋回歸試吓佢哋 6月 special 嘅 Summer Spectacular Dinner Menu- Starters for sharing -La Causa - Yellow chilli causa, prawn tartare, prawn tempura, avocado mousse 前菜入面最喜歡呢款，炸蝦天婦羅脆卜卜🍤下面墊有薯蓉，蝦肉他他同埋牛油果蓉，口感細滑 creamy 得嚟微微辣~好睇又好食T-3 Salad (V)Pumpkin, tomato, quail egg, fennel, almonds, sweet potato crisp 就係沙律囉~ 脆脆嘅番薯條好食~Ki-Mo-ChiKaraage fried chicken, rocoto mayo 呢個每次必點嘅唐揚炸雞配秘魯辣椒蛋黃醬，今次覺得佢個雞肉炸得略嫌 over 咗有啲啲乾身唔夠 juicy，但點埋個辣辣嘅 Mayo 即刻大加分~（話説呢個餐反而佢哋嘅招牌 Sushi/ Ceviche 要加錢，簡直係捉錯用神❌❌情願你比小個 starter 換成 Ceviche 好過啦~ 未嚟過嘅人無食到個 Ceviche 失去咗 Nekkei cuisine 嘅神髓）- Main - Pollo A La Brasa - Classic Peruvian marinated baby chicken, salsa huancaina, fresh lime幾焦香，酸辣嘅調味幾開胃。不過佢話係 baby chicken 我期望中係更加嫩口的~🐥Secreto - Slow-cooked Iberico pork neck, sweet soy garlic flakes個人覺得個調味偏鹹咗少少，但係個豬頸肉油脂香好足，成個口味有啲中式嘅感覺🤣Arroz con Mariscos - Peruvian style seafood rice, tomato-chilli base, scallops, octopus, mussels, blue proawns, calamari, parmesan cheese簡單足料海鮮飯就係無得輸~🥘微辣蕃茄飯底吸曬海鮮嘅鮮香，海鮮款式都份量都唔少，唔錯！- Dessert - Chocolate Love -Decadent chocolate brownie, white chocolate ice cream, chocolate caramel sauceFree 4 You - Gluten-free orange almond cake, dulce de leche ice cream, orange syrup 個人比較鍾意呢款無麩質嘅香橙杏仁蛋糕，唔 dry 而且橙味好香感覺健康，吃完都無罪疚感(嚟pirata group 慶祝生日有美美嘅即影即有相又有一大班人同你唱歌🥳🥳🥳係幾有氣氛）餐廳以居酒屋風格營造輕鬆愜意氛圍，之前嚟都係飲佢哋超抵嘅 free flow champagne package （一個鐘頭飲 PJ 先 298，飲幾杯都輕鬆回本🤑），今次第一次飲埋佢哋嘅 cocktail 又幾得意~
繼續閱讀
⭐⭐⭐⭐⭐ Spectacular Evening at Tokyolima – Elevated Nikkei Journey & World‑Class HospitalityWe hosted a group of out‑of‑town guests at Tokyolima two nights ago, and the experience was outstanding. The cuisine was consistently expressive, but what truly set the night apart was the intuitive, human hospitality led by Lorenzo, the general manager. He didn’t just manage the meal—he cared for the table.Lorenzo’s Hospitality – Genuine, Discreet, Impactful- Read the table’s rhythm flawlessly—no waiting, no rushing. - Framed each dish with just enough cultural and culinary context. - Anticipated needs silently (glassware, pacing, small resets). - A guest with a toothache was gracefully accommodated with a beautifully simple, soothing bowl of soft udon noodles—served without fuss, equal in care to the tasting menu items. That gesture resonated with everyone.Tasting Menu (Tokyo) – A Considered Flavor ProgressionOpening: Nikkei Ice Bowl*A temperature and texture wake‑up—clean, bright, palate‑aligning.- La Causa: Silky base, citrus lift, layered composition that nodded to tradition while feeling house‑specific.- Tuna Watermelon: A focused study in contrast: the cool, subtly sweet crunch of watermelon set against the tender richness of the tuna. The seasoning framed both rather than merging them—playful, precise, and memorable.- Ceviche Clásico: A distinct, stand‑alone expression. The leche de tigre struck a calibrated balance of salinity, citrus, and gentle heat—energizing without aggressiveness. Clean cuts, pristine texture retention. Guests referenced this—and the Tuna Watermelon separately—later in the meal.Second Course Pair: Beef Tataki & Prawn Acevichado- Beef Tataki: Delicate sear, supple interior, restrained umami layering. - Prawn Acevichado: Plump, perfectly timed cook; sauce with tang and gloss without heaviness. The pairing created a pivot from the bright raw opener phase into the deeper savory mid‑arc.Mains: Tokyolima Steak & Arroz con Mariscos- Tokyolima Steak: Juicy center, articulate seasoning—a fusion that felt inevitable, not forced. - Arroz con Mariscos: Comfort elevated—broth‑imbued grains carrying distinct seafood voices; cohesive without muddle.Dessert Duo: Oye Papi + Bonus Orange Cake- Oye Papi: Textural interplay (creamy / crunchy / subtle fruit), indulgent yet balanced. - Additional Orange Dessert (name escaped us): Fragrant citrus oils, refined crumb, patisserie‑level finesse. Presented as a quiet extra—classy, personal.Flow & Structure- Pacing: Organic momentum. - Arc: Bright / raw freshness → calibrated acidity → textural and umami layering → warm savory depth → citrus‑laced sweetness. - Plating: Modern restraint—color and geometry in service to flavor. - Customization: The udon gesture AtmosphereUrban energy with conversational comfort. Lighting and music struck an upbeat yet unintrusive tone.Standout Qualities1. Distinct identity: Nikkei expressed with confidence, not gimmickry. 2. No filler courses—each plate justified its inclusion. 3. Adaptive, human hospitality (udon + bonus dessert) delivered without performative flourish. 4. Clear separation of Tuna Watermelon and Ceviche Clásico—two individual highlights early in the meal.Tips for Future Diners- Start with the tasting menu to experience the full narrative. - Communicate preferences or constraints—the team responds intelligently. - Leave space for dessert; surprise enhancements are possible. - Trust Lorenzo’s pacing and pairing instincts.Overall ImpressionTokyolima delivered more than refined plates—it delivered an emotionally intelligent dining experience. Lorenzo transformed excellence into something personal and memorable. Our guests left feeling hosted, not processed.Already planning a return. An unqualified recommendation—and sincere thanks to Lorenzo and the team.Bravo!
繼續閱讀
香港首家日系秘魯菜餐廳 人氣長紅！試了 6 月夏日限定套餐 + 全新酒單，環境、味道、服務都超贊，食完回味無窮😋異國風裝潢 有品酒區和用餐區 居酒屋風格好舒服，無論慶生、聚餐都合適🌿服務超驚喜！只是想在甜品寫慶生話 全體員工唱生日歌 + 送生日照 太暖心了🥰 服務員還會介紹菜式故事，周到又不打擾～試了「TOKYO」tasting menu無雷超驚艷：前菜✨•La Causa PCS ：炸蝦天婦羅外酥內嫩，配薯蓉、蝦肉他他、牛油果慕斯，微辣清爽，視覺味覺雙滿足🦐•Tuna Watermelon：吞拿魚赤身 + 西瓜，淋芥末柑橘醬油，配地瓜脆片，開胃到停不下來🍉•Ceviche Clasico：檸汁醃油甘魚，配粟米、烤粟粒，酸甜微辣，夏日解膩絕了🐟主菜🔥•Beef Tataki：香煎西冷薄片，外焦里嫩，撒麵包糠 + 蒜片，香氣爆棚🥩•Prawn Acevichado : 炸蝦天婦羅外香內嫩，醬汁融合青檸酸與牛油果綿密壽司，日式精緻與拉美風味平衡得剛好，清爽討喜•Tiradito Salmon Con Salsa Verde : 三文魚薄嫩鮮甜 配炸脆脆 輕盈又夠味•Tokyolima Steak：美國肉眼 medium 熟，肉嫩多汁，配焦香蔥奶油，牛味濃郁超享受🤤•Arroz con Mariscos：秘魯海鮮飯，番茄辣椒底吸滿鮮味，魷魚、大蝦、青口等超足料，米飯粒粒分明🍚甜品🍫Oye Papi：朱古力醬 + 慕斯 + 曲奇碎，配椰子冰淇淋，甜而不膩，朱古力控必衝！飲品🍹全新 cocktail 超驚喜，不喝酒也愛：•Nikkei Free Spirit（無酒精）：雪芭 + 抹茶 + 西番蓮汁，酒杯有日式海洋圖案，清新吸睛，相機先食📸•Infinite Journey（無酒精）：高良姜黃糖漿 + 薄荷 + 百香果泥，清甜微酸，帶草本香，超解膩
繼續閱讀