Japanese to make your mouth water, so you’ve been warned.
Smack bang in the centre of the restaurant is a single dining table, on one side it doubles as the bar. If you don’t mind sitting on stools, you should have a seat there as the bartender can make a show of the cocktail making process.
Starting off with snacks are the Miso eggplant on a stick $3 each Sticks of eggplant have been perfectly coated in batter, deep fried and coated in a lick of sweet miso. The eggplant is so buttery and the batter so crunchy
Yellowfin tuna, gochujang, nori $26 raw cubes of tuna tossed in spicy gochujang and crunchy, salty seaweed crackers.
Beef tartare, wild rice, ginger dressing $23 served atop a luxurious burnt butter egg emulsion and the warmth from the ginger and rare beef are a sophisticated pairing.
Wagyu beef, shallot $38 is a hunk of extremely tender meat with a charred crust and I suggest you make the most of the flavourful meat drippings accompanied with some Fried brown rice, shiitake, egg $14
On desserts we sample the Soft serve $6 the flavour changes and this afternoon we get a layer of mashed banana, walnuts and cinnamon on top of some creamy vanilla soft serve.
Black sesame and matcha ice cream mochi $6 the matcha and black sesame ice cream flavours are pronounced and encased in a thin, almost transparent layer of mochi.
Sticky date, miso pudding $12 is interesting as it’s not what you’d expect. The spongy sticky date miso pudding with caramel is more salty than sweet, a quenelle of sour cream adds richness and the fact that it’s a hardly sweet dessert just plays with my head.
Mouthwatering photos below are courtesy of Ash. Thanks as always for doing such a good job with them.
MsBrulee dined as guests of Cho Cho San. Opinions however are our own and independent.