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WORLD-FAMOUS SELFIES

#FOOD: CHOTTO MATTE

We are so delighted to have the opportunity finally to visit CHOTTO MATTE! Let’s say it together once, “chot-toe mat-tay”, The Japanese phrase translates to “Please wait a moment”, and this proved exactly well worth the wait. Situated at Bay x Wellington at Toronto’s Brookfield Place (161 Bay St), the brainchild of founder Kurt Zdesar is so much more than just a restaurant. It is a sensual feast bursting with colour, energetic music, fabulous Nikkei (Japanese-Peruvian) cuisine and inspired cocktails. Its space is open, full of height, an experience heightened further by friendly staff who are happy to offer informed recommendations. We definitely won’t forget this.

The Dinner Menu offers Sharing Options at fixed prices, or A La Carte, divided by Sashimi Dishes, Tempura, Robata Grill, Sides, Sushi and A Little Something (Appetizers).

Some of the exciting things I got to try on their Menu:

 

 

 

Sato Maki Roll: Yellowtail, salmon, daikon, asparagus, lime soy – this torched roll was exquisite and the topping consisting if eight ingredients had us wanting more. No Soy Sauce required.

 

 

 

 

 

 

 

Yellowtail “Nikkei Sashimi”: Yellowtail, cherry tomatoes, jalapeno, cilantro, yuzu truffle soy – scintillating flavours in this dish which will have you wanting to drink that tangy sauce.

 

 

 

 

 

 

Tentáculos de Pulpo: Octopus, yuzu, purple potato – my absolute favourite item. Simply gorgeous presentation and colours. The octopus grilled to perfection, so tender.

 

 

 

 

 

 

Warm Beef Fillet Tataki: Seared beef, smoked aji panca, passion fruit salsa – a dream if you love rare beef. Definitely as spicy as it looks. This proudly showcases its Peruvian pedigree in its spices.

 

 

 

 

 

 

Chotto Ceviche: Branzino sashimi, leche de tigre, chive oil – one of the most popular items on the menu. We love the acidity and cool heat of Ceviche and could eat this all day.

 

 

 

 

 

 

Yuca Frita: Cassava wedges, smoked panca dip, yuzu – a must try. These are highly-addictive and the Yuzu dip is perfect. Best to save these to dip with a saucier dish like the Octopus.

 

 

 

 

 

 

One of Chotto Matte‘s finest, the Pisco Sour:
Caravedo Quebranta pisco, lime juice, egg white and bitters – love the frothy head, a refreshing and balanced cocktail.

 

 

 

 

 

 

Moshi Moshi: Tanqueray gin, St. Germain elderflower, Nigori cloudy sake, sesame and yuzu – just gorgeous.

 

 

 

 

 

 

Lychee Picante: Cazadores Blanco tequila, lychees, chia seeds, chilli, lime and dragon fruit – a strong hit of Tequila in this unique libation. Could’ve used a bit more Lychee essence and heat as the liquor dominates.

 

 

 

 

 

 

Our attentive Server was beyond sweet, overhearing us talking about my friend’s birthday, bringing us a plate of Ice Cream Mochi: Matcha, Coconut and Passion Fruit!

 

 

A slice of the atmosphere at this very Instagram-able spot:

Definitely somewhere to celebrate a milestone if you want to make it memorable. Chotto Matte possesses both a a festive electricity, but also a quiet intimacy to it that gives it versatility. And don’t forget, they have a patio as well!

More about Chotto Matte here, including reservations.

(Photo credit: Mr. Will Wong)

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