REVIEW: Chotto Matte – A Palate-pleasing Peruvian Powerhouse W1D

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I kind of expected Chotto Matte to be one of those trendy joints that’s all ‘show no substance’ but I shall admit that I was dead wrong. Chotto Matte is one of those restaurants that make me so so happy to do what I do. Write about food.

The colourful restaurant provides the finest, and I mean the finest, Nikkei cuisine, and the food is practically tear-inducing.

We had few small plates to share because that’s how we roll. Speaking of roll, we didn’t go for sushi as we simply wanted our Peruvian fix. We weren’t disappointed.

Chotto Matte
First up was the ‘seabass ceviche‘. This Peruvian beauty queen is a signature in its own right. I’ve been stalking a few ceviche joints recently and Chotto Matte’s interpretation of this much-loved cold starter is exemplary. The vibrant colours mirror the powerful combinations of textures and explosive tastes. What you’ll find on the plate is delicate chunks of the upmost fresh fish surrounded by sweet potato, Peruvian corn, coriander, chive oil and citrus sauce. Now THAT’S what you call a great ceviche. They’re not messing about.


Chotto Matte
Tataki is usually a dish I’m used to served cold but Chotto Matte’s ‘warm beef fillet tataki‘ was a pleasant change. The slightly-cooked succulent strips of high quality beef, were accompanied by smoked aji panca, pear and passionfruit salsa. It was like a carnival on a plate…and in your mouth.

Chotto Matte
The highly creative stand-out dish had to be the unexpected ‘tuna and yellowtail’ tartar‘. Not only was it a dish you could eat with your eyes due to its colours and skilfull presentation, but no tartar in London has impressed me as much as this one and that’s the God’s honest truth. Spring onion, ginger, shiso and tomatoes were the culprits for its outstanding flavours and contrasting textures. The two delicate fishes are an A team combined, and lay on a bed of a subtle yet pretty distinctive pomegrante and blackberry salsa which was refreshing and exquisite. If I find myself in Soho without dinner plans, I’d probably pop in just to have three portions of this dish (OK and the ceviche).


Chotto Matte
The ‘black cod toastidas‘ are a good option for those who want to taste a bit of the Japanese signature, but don’t feel like having it as a main. Not great but not bad either.


Chotto Matte
From ta hot dish, we opted for ‘Lomo a la parrilla‘ which is a beef fillet accompanied by spicy teriyaki and pomegranate salsa. The premium grade meat was cooked medium-rare revealing a rose-coloured interior. The slightly piquant flesh practically dissolved in your mouth and everything was seasoned exquisitely.

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Our second main was the ‘rape piment‘ – monkfish with paprica, salsa cirolla and lulo. It’s something you’d expect to find in an art exhibition as opposed to on a plate. The exotic flavours which linger on makes this dish one we’d highly recommend. We couldn’t get enough of the purple potatoes and the ‘meaty’ texture of the fish.

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The enormous prawn spring rolls have a very generous filling of prawns with shiitake, yuzu, shiso, ponzu salsa, however, it’s the yuzu truffle sauce that will get you addicted. If you look beyond its cement-like appearance, you’ll taste one of the most powerful truffle flavourings which I’d dip into almost anything (edible or not).

Chotto Matte in my book, is faultless. Everything from the decor, to how skillfully the dishes are executed, to the service, the ambience and obviously the food, is spot on. There is a lot to choose from and we think we’d go back to try some of the other Peruvian dishes as well as the sushi. Did we mention the glow in the dark toilets?

We love you Chotto Matte.

Chotto Matte
11-13 Frith Street
W1D 4RB
www.chotto-matte.com

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