Chotto Matte Toronto
Chotto Matte is a Peruvian- and Japanese-inspired restaurant with international locations in London, Miami and now Toronto.
A menu of Nikkei sharing plates that represents a fusion and evolution of Peruvian-Japanese fare is best experienced by choosing from one of several tasting menus, including a fully vegetarian option.
The 10,000-square-foot restaurant — seating 220 with a total capacity of about 425 — is designed by Andy Martin Architecture and inspired by urban Tokyo, sophisticated sweeping shapes covered in graffiti-like patterning. An open kitchen encompasses a Robata grill counter and sushi bar.
Home to Chotto Matte’s first ever cocktail lounge AkACHAN (translating to “baby” in Japanese) with nightly DJs, there’s also supposed to be a 150-seat heated terrace outside here.
Nikkei Sashimi ($19.50) is a cold appetizer with a strong truffle fragrance thanks to a dressing of truffle yuzu soy, beautifully sliced, delicate yellowtail mingling with cherry tomato, jalapeno, cilantro and crispy purple potato for a little crunch.
Nikkei Gyoza is pricey a la carte at $20 for an order of just five, and though everything here is made from scratch, it’s still a little tough to see what makes them so different from the average delicious Chinatown offering.
They’re still no ordinary gyoza, paper-thin, expertly crimped wrappers stuffed with pork and shrimp, plated with a thick sweet potato puree and a red pepper ponzu that add a creamy pop of flavour to the dumpling, almost like a dipping sauce would.
Warm Beef Tataki is another hot app that’s $19 a la carte, plated with smoked aji panca and a passion fruit salsa that has a little unexpected grit thanks to basil seeds, though the beef is nicely sliced and luscious.
A selection of teriyaki-influenced items are prepared on the grill, as well as a 96-hour-marinated, house-smoked lamb chop dish for $18.50 apiece from an Anticucheria Barbecue section where everything is given an aji amarillo chilli and aji panca marinade and chargrilled over hot coals.
A Nikkei Negroni ($18) puts a twist on a typical combination of Hayman’s gin, Martini rosso vermouth, and Campari with aji amarillo and green tea, though the flavour is largely similar to a usual negroni, slightly boozy yet refreshing.
Opt for a signature Pisco Sour ($16) instead, made with Miguel Torres pisco, lime juice, sugar, egg white, and Chuncho bitters, for a velvety, bright, punchy take on a classic that’s one of the best I’ve had.
Don’t miss the chance for a black light selfie in the hallway leading to the bathroom decorated with a UV-light piece by Elaine Defibaugh.
Chotto Matte is the brainchild of Kurt Zdesar, former European Director for Nobu.
Step into 2020 as we transport you to the deep, dark future. Think iridescent cyborgs amongst a cosmic dystopian setting, we bring a future Tokyo metropolis to downtown Toronto. We’ll be hosting an unmissable party in the AkACHAN bar from 10 pm ‘til extra late so you can shimmy your way into 2020, sparkles in hand. Toronto based producer and DJ Bambii will bring the beats and our unique Nikkei ...