CHOTTO MATTE, Kurt Zdesar’s prestigious global restaurant brand specialising in Nikkei cuisine, has just launched its new a la carte menu. Arriving just in time for summer, the menu combines timeless Chotto Matte favourites with fresh new dishes inspired by Zdesar’s and Jordan Sclare’s recent travels to Peru.
Diving into quintessential Peruvian techniques and flavourings, the new dishes on the menu showcase the chefs’ expertise and dedication to innovative gastronomical methods. Tapping into the mélange of Japanese and Peruvian cooking traditions, the menu features eclectic dishes such as Wagyu Tsukune Yaki, Miraflores Lobster Soba with green tea noodles and aji seafood bisque and Maize Fundido, sweet corn, queso fresco, jalapeño and coriander.
Chotto Matte
In particular, the Wagyu Tsukune Yaki’s buttery texture melts into the mouth, whereas the aji seafood bisque’s smooth, creamy consistency delivers rich, velvety goodness. The Miraflores Lobster Soba with green tea noodles is also one of my stand-out dishes from the menu.
Seasoned with sesame sand and named after Lima’s upscale Miraflores district, the lobster is an excellent display of coastal Peruvian tradition.
Meanwhile, due to popular demand, guests can also choose from favourites such as Lomo A La Parrilla with chargrilled beef picante jus, coriander causa and pomegranate sweet potato crisp, Salmon Filet Anticucho and Tiger Prawn Tempura with red onion, coriander and amazu ponzu.
Arriving in an eye-catching purple colour, the potato chips are a subtle nod to Peru’s impressive range of potato varieties. Staple dishes such as Yellowtail “Nikkei Sashimi” with cherry tomatoes, jalapeño, coriander, yuzu truffle soy, classic Dragon Rolls with prawn tempura, salmon, avocado and unagi sauce also exhibit Chotto Matte’s unparalleled sushi-making skills.
Chotto Matte
Intertwining Peru’s penchant for exquisite seafood with fluffy rice and umami-filled ingredients, the restaurant’s sushi continues to shine across the new offering.
Utilising the most environmentally-conscious produce, Chotto Matte ushers in a new chapter with playful yet fearless know-how. Spearheaded by Kurt Zdesar, the latest menu additions are not to be missed.
Informed by their recent Peruvian escapade, Zdesar and Sclare have ensured that each new dish has been carefully crafted and tailored to a T, capturing the flavours and culture of the vast country.
by Sophie Richardson
The new Chotto Matte is available now. To make a booking, please visit www.chotto-matte.com