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Contribute Feedback What Dani Mohamed Haso likes about Tomodashigo:
Very rich and well served, to chop we order slices of hen aji, I do not recommend them, dry, very thick dough, very good natural juices and plate of background lomo salted and carnages very good View all feedback.
With my pololla we really like the place, we've gone several times and we're always happy. Honestly it is not cheap but the food is worth what it costs, the attention is friendly and the local is not yet massive, so there is usually no problem finding a table. Personally I love your dishes and we haven't had any bad experience so you have all my approval. Very recommended and eye, go to the safe with the centolla aji!
Very rich and well served, to chop we order slices of hen aji, I do not recommend them, dry, very thick dough, very good natural juices and plate of background lomo salted and carnages very good
This restaurant is old and before they only had sushi, but now they diversified and have a wide variety of Peruvian dishes. The local is not very large, but it has tables back, which look to an inner courtyard, Zen garden style, and others ahead, besides a small outdoor terrace overlooking Holland Street. It is one of my favorite suhis, as they are delicious and are of good size. They also have a wide variety of bebestibles, my impermissible are lemonades and mojitos! And a bonus of now last is that they bring you to start (as a courtesy) bread with Peruvian sauces to accompany, a delight! Finally, I highlight the attention of the waiters, as they have always been very kind and attend fast.
Sushi very rich, new and varied...I only requested a delivery and was within the expected range, and the food came at good temperature, we were very happy!!!
The place confuses a little, like it covers a lot... However it fulfills satisfactorily in terms of the quality and quantity of its dishes. The price slightly higher than the average, but the generous portions are justified. I've gone sometimes because I'm close to the house, and every time I think they're getting better. I think they can reach a better concept if they continue on that path of improvement.