Evolution of “Henko/Change” at TokyoLima



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Since its launch in 2017, TokyoLima has become an institution in the Hong Kong’s culinary scene. With the pursuit of a refreshed approach to Nikkei cuisine in mind, TokyoLima’s Executive Chef Arturo Melendez has crafted the Henko Collection, available from 16 September 2019. The Japanese term for “change,” “Henko” is a constant reminder for the restaurant team to be creative and continuously evolve for the better. A collection boasting more than 15 new dishes full of vibrant flavours that will set taste buds on fire, the menu will offer fresh and savoury indulgences while retaining signature favourites that showcase the authentic elements of Nikkei cuisine.

Epicures will be indulged with new, punchyRaw & Seareddishes specially curated by Chef Arturo. The Ceviche Mixto(HKD170) will be a seafood lover’s paradise with Iberian octopus, succulent prawn, seared scallop and crispy squid beautifully served with a classic Peruvian Tiger’s Milk, bringing a splashy freshness from sea to table with layered textures. Featuring maguro, wasabi tobiko and sesame crackers dressed with black sesame citrus sauce, another appetizing new addition is the Akami Tiradito(HKD155) that offers a complex range of oceanic flavours in one bite. The Pork Roll(HKD140) from the restaurant’s Sushi & Co plates will be a hearty dish with pork belly slow-cooked till tender. Accompanied by sweet potato, chalaquita and aji amarillo sauce, the dish will be a prime example of Japanese cuisine with a Peruvian twist. 

 

New to the restaurant’s selection of warm dishes, the Pork Pincho(HKD190) takes premium Iberian pork tenderloin to the next level with tangy aji panca and kimchi sauce, pickled cabbage and shiso. A dish that will surely become an all-time favourite, the Grilled Cod(HKD290) from the menu’s Largersection fills the dining room with tempting aromas of aji amarillo and mint sauce, accompanied by grilled vegetables. 

 

Guests with a sweet tooth will be pampered with TokyoLima’s art of confectionery. An exhilarating finale to the meal, the newly-debuted Open Alfajor(HKD90) presents a South American signature Alfajor cookie complemented with cream caramel pisco mousse and blueberry sorbet. 

 

The newest creative rendition of Nikkei cuisine crafted by Chef Arturo will provide guest with an unforgettable dining experience with energetic vibes, right in the heart of Hong Kong.


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