Justin Lo

The Essentials At TokyoLima in Hong Kong, Justin Lo works Nikkei cuisine with a direct, high-contrast style. The cooking is built around vivid colour, clear movement on the plate, and flavours that arrive with force rather than hesitation. In that register, the restaurant’s food reads as bold, colourful and juicy: a kitchen language tuned to immediacy, visual impact, and a plate that makes its point quickly. The 2024 Foodies' Choice Vegetarian Dish Award places a vegetarian dish at the centre of Lo’s work, which is useful context for reading his priorities as a chef. In Tacu Tacu, that approach comes through in a format that treats vegetable-led cooking as a main proposition, not a supporting one. The dish’s bold, colourful and juicy character reflects a composition that is expressive and confident while still holding close to the Peruvian staple it references. Lo’s kitchen voice is driven by contrast and energy, with a bias toward generosity over restraint. At TokyoLima, that shows up in food that is meant to read clearly from the pass: vivid, immediate, and built to hold attention through appearance as much as through flavour.

Signature

Tacu Tacu is the dish most closely associated with Justin Lo, and it functions as the clearest distillation of his style. The vegetarian dish won Gold in the Foodies' Choice Vegetarian Dish Award in 2024, giving it a place both as a signature and as a formal marker of the way Lo handles Nikkei cooking at TokyoLima in Hong Kong. Bold, colourful and juicy, it reflects the same directness that shapes the rest of his work.