With my upcoming trip to Japan at the time I was in Australia I was keen on trying some more Japanese food in advance. When I walked by Cho Cho San the simplicity and beauty of the design of the restaurant drew my attention.
The Japanese izakaya or bar-style food here is taken to a new level. The menu at Cho Cho San is not like the traditional Japanese cuisine. The food is designed to share. It’s simple but exciting, light but satisfying, with new tastes and textures to experience.
Just like in traditional Izakaya drinks play a big role at Cho Cho San. They have a great range of drinks from their cracking sake menu to a well put together wine list. I tried two of their fresh cocktails, perfect refreshments on a hot day in Sydney.
With former Ester chef Nicholas Wong my expectations were quite high and he didn’t disappoint. My favorite dish was the tuna with avocado and pickled eggplant dressed with tamari and sesame. Soft, creamy but still light and fresh. Subtle, just like the interior. Pure and minimal, deceivingly simple but at the same time elegant and beautiful.
The owners of Cho Cho San are the same ones behind the popular Greek restaurant The Apollo across the street which we visited later that week. A promising start for what would follow.