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these delightful Nikkei specialties.“ Our menus showcase the breadth of Nikkei cuisine, featuring sushi and sashimi with a Peruvian kick, ceviches blending acidity and spice, and smoky Anticucho robata dishes that deliver depth and heat. But it is not just about the food; our cocktail programs are also carefully crafted to mirror the dishes, they are bold, colorful and layered with flavor. Importantly, we slightly tailor each restaurant to reflect the local culture while maintaining the essence of Chotto Matte. That is why no two locations feel identical, even though the spirit remains the same.
“ Menu development is very personal to me and my team, especially Jordan Sclare, our Executive Chef. Together, we have spent years travelling around the world, in particular to Peru, where we explored the mountains, jungles, coastlines, and cities, and immersed ourselves in the local culture, flavors, and techniques. Each trip uncovers new secrets, whether it is a spice, a preparation method, or a dish we have never encountered outside its local community. We bring those discoveries back to our kitchen, adapt them, and reimagine them through the Nikkei lens. That is why the food at Chotto Matte feels authentic yet innovative; it is born from genuine exploration,” Kurt explains.
Multi-sensory experience
In addition to its meticulously crafted menu, Chotto Matte dedicates a lot of attention to the architecture and design of its restaurants.“ I have always believed that restaurants should feed all the senses, not just the palate, and design is a critical element in creating this multi-sensory experience. Every Chotto Matte features graffiti murals, raw materials, bold colors, 64