TOKYOLIMA

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$401-800

日本菜秘魯菜居酒屋

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Picanha

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朋友俾咗兩間餐廳我揀，一間西餐廳、一間秘魯菜，以前都未試過秘魯菜，好似幾有新鮮感，膽粗粗決定試吓秘魯菜😆第一次試秘魯菜，本身都怕食唔慣，但好彩日式Fusion都幾特別！每一道菜都有獨特嘅香料同炮製方法，餐廳裝修環境偏典雅，但氣氛相對輕鬆，當日有唔少人係慶祝生日🎂揀左Starter — Tuna Tartare，配搭係幾新鮮，可能響秘魯常見，不過香港比較少食到。有新鮮西瓜片搭配吞拿魚，配少少微甜醬汁，係一個比較開胃嘅前菜 👍🏻招牌H&M Hamachi and Maguro都必定要試，刺身薄切，鮮嫩新鮮，有種入口即溶嘅感覺La Causa係有少少帶辣嘅菜式，炸天婦羅再混合以紅菜頭為主嘅沙律，staff 建議我地可以先攪拌均勻再食，醬汁有少少Creamy但有沙律又中和返，最重要係份量啱啱好Eryngii Maki 相對日式，所以第一次試秘魯菜係完全唔洗擔心食唔慣🤣🤣🤣 卷物牛油果和菇為主，最主要係個秘製醬汁提升到個口感Ceviche Aromatico 係比較鍾意嘅菜式，酸中帶甜，食材好豐富，有鵪鶉蛋、番茄、菜和火箭菜，再配上南瓜🎃Cod Package 絕對係功夫十足嘅菜式，最主要係個火

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朋友俾咗兩間餐廳我揀，一間西餐廳、一間秘魯菜，以前都未試過秘魯菜，好似幾有新鮮感，膽粗粗決定試吓秘魯菜😆

第一次試秘魯菜，本身都怕食唔慣，但好彩日式Fusion都幾特別！每一道菜都有獨特嘅香料同炮製方法，餐廳裝修環境偏典雅，但氣氛相對輕鬆，當日有唔少人係慶祝生日🎂

揀左Starter — Tuna Tartare，配搭係幾新鮮，可能響秘魯常見，不過香港比較少食到。有新鮮西瓜片搭配吞拿魚，配少少微甜醬汁，係一個比較開胃嘅前菜 👍🏻

招牌H&M Hamachi and Maguro都必定要試，刺身薄切，鮮嫩新鮮，有種入口即溶嘅感覺

H&M Hamachi and Maguro

La Causa係有少少帶辣嘅菜式，炸天婦羅再混合以紅菜頭為主嘅沙律，staff 建議我地可以先攪拌均勻再食，醬汁有少少Creamy但有沙律又中和返，最重要係份量啱啱好

Eryngii Maki 相對日式，所以第一次試秘魯菜係完全唔洗擔心食唔慣🤣🤣🤣 卷物牛油果和菇為主，最主要係個秘製醬汁提升到個口感

Ceviche Aromatico 係比較鍾意嘅菜式，酸中帶甜，食材好豐富，有鵪鶉蛋、番茄、菜和火箭菜，再配上南瓜🎃

Ceviche Aromatico

Cod Package 絕對係功夫十足嘅菜式，最主要係個火侯控制要得宜。荷葉製法鎖住鱈魚嘅鮮味，肉質鮮嫩，有入口即化嘅感覺。搭配微辣醬更加增添到個層次

Picanha 烤牛肉串同 Yaki Nasu 釀茄子都值得一試，秘魯菜特別在於醬汁，即使係差唔多嘅食材，都有唔同嘅演繹方法

甜品係蛋糕配雪糕，畫上完美句號。全晚叫左兩杯野飲 — Blue Mary & Always Summer，都係屬於比較清新、果味重嘅選擇👍🏻👍🏻

香橙蛋糕配雪糕

如果你從來冇試過秘魯菜，不妨試下由Fusion菜式入手，品嚐下唔同嘅菜式同文化 😃😃

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Sakana $170Grilled sea bass was silky with rich sakana sauce & rustic potato purée n garlic, the whole dish was flavourful after crushing & stirring them completely by staff😆評分: 8/10🌟 Picanha $180Grilled rump steak w/anticuchera sauce &Sweet potato purée was fantastic! Steak was soft, juicy n savoury, and the strong sauce n sweet potato🍠 just elevated the level🥩 評分: 9/10🌟Buri tiradito $155Typical Peruvian dish w/ the raw Buri, which is Aka yellowtail(油甘魚) & served in sashimi🐟 they added the citr

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Sakana $170
Grilled sea bass was silky with rich sakana sauce & rustic potato purée n garlic, the whole dish was flavourful after crushing & stirring them completely by staff😆
評分: 8/10🌟

Picanha $180
Grilled rump steak w/anticuchera sauce &
Sweet potato purée was fantastic! Steak was soft, juicy n savoury, and the strong sauce n sweet potato🍠 just elevated the level🥩
評分: 9/10🌟

Buri tiradito $155
Typical Peruvian dish w/ the raw Buri, which is Aka yellowtail(油甘魚) & served in sashimi🐟 they added the citrus garlic oil, red pickled chili & chives before serving. It’s fresh n savoury, but slightly tough n chewy🥺 love their uniqueness but it didn’t suit my preference🥲
評分: 6.5/10🌟

Grilled Beef $330
We ordered medium for grilled USA rib eye steak that was crispy outside n tender inside, the rocoto citrus butter was grassy n fresh🌶🍊🧈 but the steak was meaty🥰, so no need for any extra sauces was still fine😌highly recommended❤️
評分: 9/10🌟

Maguro Nuevo $140
Maguro Nuevo was composed of Tuna, Avocado, Sesame, Red beetroot mayo & Tobiko🍙 It was quite good but nothing special, not a must try item🧐
評分: 7/10🌟

Chicken Yakitori $120
Paired with a sweetness of Deep-fried potatoes🥔, Pickled onion🧅, Confit garlic🧄 was exquisite as it was super tender n succulent, worth a try!😋
評分: 9/10🌟

"Ki-mo-chi" Fried Chicken $120
Chicken prepared Japanese kara-age style Chicken thighs kara-age was crispy & juicy but the size was too tiny😩 while the combo with rocoto mayo was just right!🤩
評分: 7/10🌟

La Causa(3pc) $150
It’s Peru's traditional terrine, and tempura was crunchy but not oily yet🍤, with a hints of freshness from beetroot n charred avocado🥑
評分: 8.5/10🌟

Pan con Chicharron (3pc) $120
Appetising bun was crunchy & buttery🧈, with the soft fatty pork belly🐷 Aromatic coriander n fruity aji amarillo sauce just balanced the heavy taste of the bun🍔, NICE✨💫🌟
評分: 8.5/10🌟

Oye Papi $100
Definitely designed for Choco Lovers🤎Chocolate mousse, brownie & sauce was rich n sweet🍫 paired with the creamy coconut tuile & icecream🍦🥥 was finger licking🤤
評分: 9/10🌟

My Banana 20" $110
Omg really my favourite combination of desserts🧡 Fried banana🍌 + 3 scoops of cinnamon icecream🍨, butterscotch & peanuts🥜 was sweet n mouthwatering, one more please😍
評分: 10/10🌟

Tinker Bell $60
The presentation with a yellow colour was cute, with the sour, fruity & fresh passion fruit pulp + grapefruit & lime juice + soda water🍹was ideal for having meaty foods🍗
評分: 10/10🌟

Always Summer $60
Fresh watermelon juice + Homemade cucumber syrup🥒 + Calpis + Lemon🍋 was too sweet, better to order a less sweet vision🤨
評分: 7/10🌟

Earl Grey Lemonade $60
Combo of Strawberry🍓+ Lychee juice🧃+
Earl grey syrup + Rose lemonade🌹 was quite good n fruity💕
評分: 8/10🌟

p.s. There’s a suitable place for celebration as we heard the birthday song for so many times🥳 the vibes were chill & food was good too but the music was quite loud, some people may not like it n think it’s a sound pollution?! Generally, I thought it’s acceptable for a 2 hours dining time😎

******one more vital things is you are able to bring the cake with you for FREE♡︎ but fridge is not available for the cake that’s mean your cake will put it in room temperature only!₍ᐢ.ˬ.ᐢ₎ ෆෆ******
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Tokyolima (中環)
中環擺花街18-20號嘉寶商業大廈地下

"Ki-mo-chi" Fried Chicken

Chicken Yakitori

Pan con Chicharron (3pc)

Tinker Bell, Always Summer, Earl Grey Lemonad

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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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

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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

La Causa, Tuna and watermelon Tartare

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

Blue Mary mocktail

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

Ki-mo-chi Fried Chicken

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, 肉味香濃，脂肪平均又夠肉汁, 配以特製醬汁烤非常惹味，不過都係有啲偏鹹，好彩有番薯蓉中和下

Tacu Tacu:
傳統秘魯炒飯，配菜比較簡單又洋蔥，紅黃椒和豆類等等，不過我唔太喜歡呢種口味嘅炒飯，可能香港人食慣嘅口味唔同

Dessert: OYE PAPI
朱古力布朗尼配椰子雪糕：椰子雪糕好清新，啱啱好可以中和食完肉嘅油膩感，朱古力布朗尼朱古力味非常濃郁

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Located in the quiet corner of Central, this is a great place for friend gathering and CELEBRATION!It’s my friend’s bday and we chose this Japanese-Peruvian restaurant as we are excited to try the fusion dishes here. We ordered Tuna & Watermelon Tartare and La Cursa as appetiser. Tuna & Watermelon Tartare tastes refreshing with fresh tuna cubes (my fav!!) and the special sauce. The sauce is a combination of wasabi and soya bean sauce. U have the taste of wasabi, but it isn’t spicy and it’s SWEET

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Located in the quiet corner of Central, this is a great place for friend gathering and CELEBRATION!

It’s my friend’s bday and we chose this Japanese-Peruvian restaurant as we are excited to try the fusion dishes here.

We ordered Tuna & Watermelon Tartare and La Cursa as appetiser. Tuna & Watermelon Tartare tastes refreshing with fresh tuna cubes (my fav!!) and the special sauce. The sauce is a combination of wasabi and soya bean sauce. U have the taste of wasabi, but it isn’t spicy and it’s SWEET!

La Cursa is prawn tempura with smashed potato and beet root purée underneath. The waitress recommended us to smash the prawn and eat with the mash underneath. Wow the crispy and crunchy tempura goes so well with the smashed potato!!

We have tuna sushi roll and pork roll!! Both are good because the sauce matches so well with the food! I like their creativity of sauce and I got so excited to taste how the sushi roll mixes with the sauce in my mouth!! We also have remp stick which tastes good with the condiment and tender texture of the steak!!

The most perfect part is the friendly staff who helped me prepare a slice of cake for my friend. Guess what! They also helped us take a photo (the one that print the pic instantly) and made it into a bday card for my friend!! It also includes a celebration voucher! (Wow so many gifts!!)

The service here is incredibly good. Right at the beginning when we were confused and puzzled about what to order, the waitress immediately came and recommended different dishes for us. They were so polite and helpful. I particularly like how they created a wonderful memory of celebration with so many surprises!! And also the food is so good that I will definitely come back!!

Maguro Nuevo (Tuna Sushi Roll)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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近年日系秘魯菜Nikkei(Japanese-Peruvian Culinary)以搖滾巨星之態蓆捲全球,受到歐美大師和一衆饕客推崇.秘魯繼巴西為日本移民最多的海外國家,由19世紀末發展至今,建立了個性獨特的料理風格,揉合日本傳統手藝和南美海鮮食材.最早為人認識的殿堂人物是松久信幸(Nobu Matsuhisa),始於80年代將其菜餚風格從利馬帶到美國和歐洲,繼而風行全世界.近年El Bulli的Ferran Adrià也伙同Albert Adrià,兄弟倆在巴塞隆拿開了"Pakta",以Nikkei為基本,採東西方特長的culinary arts.2017年世界50最佳餐廳,拉美就佔了將近五份一,其中秘魯知名avant-garde Nikkei餐廳"Maido"名列第8,拉美50最佳餐廳第2位.津村光晴(Micha/Mitsuhuru Tsumura)這個80後青年,當今廚藝界無人不認識.年前澳門MGM美高梅宣佈將與津村君合作推出亞洲首間Nikkei餐廳名為"Aji雅吉",大家一直引頸期待...不知後來發展如何?這股風潮吹至香港,不難發現近年大小西餐廳或多或小,或深或淺都作出適度響應

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近年日系秘魯菜Nikkei(Japanese-Peruvian Culinary)以搖滾巨星之態蓆捲全球,受到歐美大師和一衆饕客推崇.秘魯繼巴西為日本移民最多的海外國家,由19世紀末發展至今,建立了個性獨特的料理風格,揉合日本傳統手藝和南美海鮮食材.
最早為人認識的殿堂人物是松久信幸(Nobu Matsuhisa),始於80年代將其菜餚風格從利馬帶到美國和歐洲,繼而風行全世界.近年El Bulli的Ferran Adrià也伙同Albert Adrià,兄弟倆在巴塞隆拿開了"Pakta",以Nikkei為基本,採東西方特長的culinary arts.
2017年世界50最佳餐廳,拉美就佔了將近五份一,其中秘魯知名avant-garde Nikkei餐廳"Maido"名列第8,拉美50最佳餐廳第2位.津村光晴(Micha/Mitsuhuru Tsumura)這個80後青年,當今廚藝界無人不認識.年前澳門MGM美高梅宣佈將與津村君合作推出亞洲首間Nikkei餐廳名為"Aji雅吉",大家一直引頸期待...不知後來發展如何?
這股風潮吹至香港,不難發現近年大小西餐廳或多或小,或深或淺都作出適度響應或跟風,始終靈活變通是香港人的優長,站在浪尖方能看得高朝得遠.
是晚選了位於中環擺花街的Tokyolima,名字已開宗明義是日系秘魯菜.為飲食集團Pirata Goup繼Pirata和The Optimist後第3家餐廳,緊隨其後的是Pici.
Tokyolima總廚為Chef Arturo Melendez,從前任職於Chicha.他來自秘魯小村莊在利馬學習廚藝,並非日本人後裔;對於有多了解和消化這種菜式背後傳統和精神我很是好奇...
我們訂了晚上六時半枱,訂位時已確認八時半交枱,一頓尋常晚飯如無意外時間該勉強足夠,當然個人對限時進餐有多少反感,可是集團經營就是這副德性,跟Pirata一視同仁,顧客自決光顧否.

剛抵步時,低調的大門上有TOKYOLIMA招牌立體字,重重關上,也弄不清是前門或後門,推門而入,原來內有天地.室內氣氛熾熱,昏黃燈光由造型獨特的吊燈散發出來,古銅色系配以啡調皮椅木桌,帶工業味道又時尚感十足,餐具和風味濃,就算餐單也設計精簡,顏色字型看得出精心考量,沒有犯上Pirata menu厚重笨拙的缺點;另外logo design也用心,把日本和秘魯建築融入字體𥚃面,神社和馬丘比丘的精神隱約可見,頗堪玩味.若然裝潢上有什麼地方礙眼處,就是分隔圍板感覺很重,也許平衡上些少失誤,阻礙了視野,讓室內空間感大減,當然也明白設計者想分隔用餐區,增加些少私密度.
我們座位私密度高,也較為清靜,在一旁沙發位置,看得見廚房工作流程,原來open kitchen下面有一排櫈子,仿照日本小店安排,不過讓人感覺不大舒服是半面壁的設計,我想自己不會喜歡坐在那裡,頭頂上人影晃動,刀光劍影,該會有點壓力,不安感頓增.

我們先點了飲品,{Lady marmalade}($120)滿載南美風情,以gin為base,加入檸檬酒,青檸汁和橙汁,很girlish,味道清新怡人.

朋友要了日系{Sake Martini}($95),以sake為base,加入檸檬vodka和橙花水,味道mild,refreshing,不張揚,對男生來說有點柔弱,不大相襯.
食物陸續端來:

{T-3}-以3種沙拉混合一起,包括沙拉雜菜,烤南瓜片和烤茴香,加上水煑鶉𪂹蛋,蕃茄,炸春雨,調以醬油,味淋,薑,辣椒醬和芝麻油;和風味濃,清新爽脆口感很天然味美.

Ki-mo-chi fried chicken

{Ki-mo-chi fried chicken}-Ki mo chi日文意指心情好;日式唐揚,雞腿肉以醬油,蒜薑等調味後蘸炸粉油炸而成,飾以日本紅椒絲,雞肉炸得酥脆,調味豐富,唧上青檸汁已夠㘃味,可不蘸蛋黃醬減少肥膩感.

{La Causa}-大蝦天婦羅配以烤牛油果,蝦肉他他及紅菜頭薯仔做成的causa;大蝦肉質結實彈牙,外皮似是和入啤酒的英式炸漿,而層層叠叠的causa材料豐富,味道紛陳口感複雜.

{H & M}-H和M原來分別指油甘魚Hamachi和呑拿魚Maguro,生魚片調以檸檬,醬油,黑芝麻和辣粉.兩種魚厚薄不一,刀功頗遜令人意外,我想切功在Nikkei𥚃面是相當重要一環,而且這個料理通常出餐前才會新鮮製作,以免魚片過熟有礙口感和鮮度,跟拉美傳統ceviche將生魚片醃上兩小時殺茵不同;假如魚肉厚度出入太大,自會影響質素及有損專業形象.
Maguro又稱鮪,Bluefin Tuna別稱,赤身肉色殷紅,質地爽且堅實魚味較淡;吃過這幾片魚肉,心𥚃一直不太踏實,一來可能刀功影響信心,二來更重要是個人平時怎少吃呑拿,尤其謝絶藍鰭吞拿魚,因為人類濫捕正面臨絕種威脅,如沒必要,實在無須為口腹之慾而吃這種海洋大哥;曾經有歐洲朋友將藍鰭比擬為藍領工人,很是敬重,因此特別不齒人類大舉捕獵行俓,而我個人亦很是認同,故此是晚有些負罪感..

Portobello & Nasu Sticks

{Portobello & Nasu Sticks}-烤大磨菇和茄子,伴以麵豉蛋黃醬,日本紅椒絲和酸薑;醬汁味道不太凸出,而茄子和大菇切功大小不一也影響了燒烤效果.

{Tacu Tacu}-傳統秘魯式炒飯,混入雪豆,紅洋蔥,紅黃椒及蕃茄,伴以蕃茜,蒜頭,香草,白酒醋和油撹成的醬汁.米飯沒過軟,材料充足色彩鮮豔,味道也个賴,咸中帶酸甜;略嫌不足仍是刀功問題,蔬菜切得過粗儼如fat chips,切功是廚師的基本功,學習烹調的首要技巧,放諸四海皆準,況且餐廳以日系秘魯掛帥就不能太求其了..

{Picanha}-牛臀肉燒得些微過熟,肉質有筋帶韌,擺碟零亂,甘荀蓉清甜,日本枝豆蓉水份不夠,因此外觀不太討好.和以水瓜柳一起進食,可以豐富味道及提昇層次,算是食制不過不失.

甜點Sorbet有三枚分別是紅桑子,柚子和芒果,味道似是採用現成fruit paste,略為偏酸,稍欠層次.

Matcha Panna Cotta

{Matcha Panna Cotta}-最後抹茶奶凍來個反高潮,口感結實完全缺了panna cotta應有的幼滑細緻,魚膠過多至失衡,抺茶忌廉味道寡淡,可說是完全不及格..由於之前各項菜餚已撐得很飽,故此淺嚐後作罷也沒有跟店方反映.
秘魯星級名廚Micha和Gaston Acurio不單追本索源,更負起復興及薪火相傳的使命;Micha認為Nikkei並不能簡單界定為fusion cuisine,𥚃面包含了過百年的慢長發展,是與文化一起成長的美食,在日本食材匱乏底下,移民以在地材料去創作,逐步演變,"the Union of two styles that is intentional, no longer out of necessity".以為把生魚片添以青檸紅椒洋蔥便成,就只是一個平面的地圖,不是立體的宇宙.
餐後感覺像在馬丘比丘踫上比卡超大亂鬥,Pikachu @ Machu Picchu.未曾踏足過秘魯,不知菜餚味道正宗否,以有限認知和基本常識,我看Tokyolima還是要加把勁..始終香港人不單站在浪尖並且也是嘴尖呢.
整夜讓我印象最深刻的不是塲所和食物,而是服務生妹妹,那位嬌小女生笑容可掬,每道料理均介紹詳盡清晰,推薦的cocktail也很合我意,看見她燦爛如太陽花的笑容,我也感受到那股溫暖而樂了一夜.所以到最後,整體印象依然是正面.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2017-03-24

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$530 (晚餐)

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剛過去的週末，來到Tokyolima嘆了一個日本菜x秘魯菜Nikkei異國日系風格的Tokyolima omacasa brunch。其實南美洲在19世紀左右曾有不少日本人移民過去，於是僑居當地的日本人漸漸創作出南美風格的秘魯菜與日本菜混血兒Nikkei菜系。Tokyolima的裝修型格之餘亦很有度假feel。用餐氣氛輕鬆熱鬧。餐廳平日只開晚市，逢星期六、日及公眾假期中午12點至下午2:30更會供應brunch。Brunch包括4款small plates，2款Nikkei raw bar，6選1自選主菜及甜品拼盤，每位$398。Free flow 指定清酒、紅酒、白酒、意大利汽酒、日本啤酒和雞尾酒，只需另加$180。雞尾酒Flower in the Rain，以伏特加，加上荔枝汁、伯爵茶糖漿、青檸汁和玫瑰香氣水調配，清香又解渴，推介～4款small plates我都超喜歡，尤其"S.S Nikkei-style soba salad"。彈牙蕎麥麵配上紫菜、牛油果粒，辣椒及芝麻醬，香辣惹味。南美風格的炸雞"Ki-mo-chi" fried chicken，以日式炸雞的方法炸雞腿肉粒，香

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剛過去的週末，來到Tokyolima嘆了一個日本菜x秘魯菜Nikkei異國日系風格的Tokyolima omacasa brunch。

其實南美洲在19世紀左右曾有不少日本人移民過去，於是僑居當地的日本人漸漸創作出南美風格的秘魯菜與日本菜混血兒Nikkei菜系。

Tokyolima的裝修型格之餘亦很有度假feel。用餐氣氛輕鬆熱鬧。

餐廳平日只開晚市，逢星期六、日及公眾假期中午12點至下午2:30更會供應brunch。

Brunch包括4款small plates，2款Nikkei raw bar，6選1自選主菜及甜品拼盤，每位$398。

Free flow 指定清酒、紅酒、白酒、意大利汽酒、日本啤酒和雞尾酒，只需另加$180。

雞尾酒Flower in the Rain，以伏特加，加上荔枝汁、伯爵茶糖漿、青檸汁和玫瑰香氣水調配，清香又解渴，推介～

Flower in the Rain

4款small plates我都超喜歡，尤其"S.S Nikkei-style soba salad"。彈牙蕎麥麵配上紫菜、牛油果粒，辣椒及芝麻醬，香辣惹味。

"S.S Nikkei-style soba salad"

南美風格的炸雞"Ki-mo-chi" fried chicken，以日式炸雞的方法炸雞腿肉粒，香脆又juicy，讓大家吃不停口。

"Ki-mo-chi" fried chicken

"T-3"沙律，用料豐富，包括pumpkin，mix leaf，poached quail egg，heirloom confit tomato，grilled fennel，crispy glass noodle，almonds，集香脆、濕軟和爽脆3層texture食感的沙律。

而Lomo saltado "El taco"，脆餅夾著秘魯式炒牛肉和雜菜，配上鹹香微辣的醬汁調味，好吃。

Lomo saltado "El taco"

Nikkei raw bar的2款刺身都很有濃濃的南美風味。Ceviche clasico，鱸魚刺身及秘魯特產大粒白粟米，經過濃濃的南美風調味，酸辣惹味。

"H&M"，即Hamachi 油甘魚及maguro tuna吞拿魚刺身，加上酸香清新的醬汁調味，醒胃。

主菜大家選了幾款齊齊share。我的心水推介是Portobello & nasu sticks。類似日式燒烤的手法烤portobello mushroom粒粒和茄子粒，塗上麵豉蛋黃醬，香甜又健康。也是素食朋友的好選擇。

Portobello & nasu sticks

Grilled black cod (另加$68)，肥美滑溜的黑鱈魚柳配上清香的橘子麵豉醬，效果不錯。

Grilled black cod

Picanha (另加$28)，烤牛配毛豆蓉和酸青瓜，配搭清新、感覺較不油膩。

其他主菜還有Chicken sticks，帶輕輕的蒜香日式烤雞肉串配炸薯仔，以及Tacu tacu秘魯式炒飯。

甜品以拼盤形式上，有3款口味雪糕和雪葩，brownies及新鮮水果。

Brunch的份量按人頭上，雖然人少少也可以一次過可以嚐到這麼多款Tokyolima受歡迎菜式，真是個盡興的愉快週末!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$700 (午餐)

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