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Chotto Matte Marylebone

Cocktails, Sushi and Nikkei Cuisine

Discover a Nikkei Oasis in Marylebone as Chotto Matte launches a new location in the city.

Kicking things off with a launch party, the evening was the perfect chance to sample cocktails and canapés from the new menu.

The new restaurant is stylish and vibrant, featuring a huge bar serving Tokyo to Lima inspired cocktails, curated to compliment every dish.

Delight your sweet tooth with the delicate El Camino, combing Codigo 1530 Rosa tequila, mezcal espadin, peche liqueur, hibiscus, rocoto, lime and celery bitters. Tempt something a little stronger with the Aleteo, featuring Brugal 1888 rum, Islay whisky, pineapple shrub, lime and angostura bitters. Or stick with the classics and enjoy a Pisco Sour made with Barsol Quebranta pisco.

Our favourite was the Wabi-Sabi, mixed with Roku gin, Barsol Quebranta pisco, Belsazar Dry vermouth, ito togarashi, aji inca, acacia honey, kumquat, grapefruit and lemonade. It’s zesty but not too sweet and comes gorgeously presented.

A mix of Japanese-Peruvian cuisines, each dish is designed to be eye-catching, natural and mouth-watering. 

There was something for every appetite from Warm Beef Fillet Tataki with seared beef, smoked aji panca and passion fruit salsa to the the vegan-friendly Grilled Seasonal Japanese Mushrooms with radicchio and spicy yuzu.

We loved the flower covered Tuna Tataki with seared tuna, Karachi su miso and red jalapeño herb salsa.

However it was the spectacular sushi platters that stole the show, featuring Sato Maki with sea bass, salmon tartare, romano pepper and lime soy, a Spicy Tuna Roll with tuna, spicy miso mayo, spring onion, the California Roll with snow crab, avocado, cucumber and tobiko, and the El Jardin Roll with sake soy bok choy, shiso, cauliflower and pea puree.

Opening its doors on March 20th 2022, book your table at Chotto Matte Marylebone.

To-Do at Chotto Matte Marylebone:

Drink El Camino with Codigo 1530 Rosa tequila, mezcal espadin, peche liqueur, hibiscus, rocoto, lime and celery bitters

Drink Wabi-Sabi with Roku gin, Barsol Quebranta pisco, Belsazar Dry vermouth, ito togarashi, aji inca, acacia honey, kumquat, grapefruit and lemonade

Eat Grilled Seasonal Japanese Mushrooms with radicchio and spicy yuzu

Eat Mochi Ice Cream

Eat Tuna Tataki with seared tuna, Karachi su miso and red jalapeño herb salsa

Eat Pollo Den Miso Skewer with miso marinated chicken, yellow chilli yoghurt and chopped chive

Drink Aleteo with Brugal 1888 rum, Islay whisky, pineapple shrub, lime and angostura bitters

Eat Chuleta De Cordero Ahumada with marinated and smoked lamb, coriander and Peruvian chili miso