Cho cho san is a modern Japanese restaurant in Potts Point. It used to be one of our favourite spots because we could not get enough of their sashimi, wagyu and edamame paste, but due to planned travels and work, it has been hard to dine here again.
We started our night with the classic dozen oysters. They were very fresh but nothing amazing. The sauce was a simple vinaigrette.
This was their edamame, nori and togarashi dish. Their edamame paste was amazing with a smooth and well blended texture. The seaweed were crispy with a light crunch and when mixed with the paste, created this umami chip'n'dip. The togarashi flavour really wrapped everything together. We loved this dish.
A modern twist on the traditional okonomiyaki with pumpkin and shitake. It was a little disappointing. We tasted a lot of the doughy base more than the flavours and sauce. There was a hint of the okonomiyaki flavour but the dish did not achieve it for us. We wished they put more of the okomoniyaki sauce on top.
This dish was quite simple in presentation and flavour. This was their stuffed calamari and yuzukosho. The calamari was well cooked, with a slight bounce in chewiness and grilled on outside. The stuffing was rice with flavouring. It was a very basic dish not worth its price of $26 AUD.
Wagyu sirloin, mustard and wasabi - as long as you prepare and cook the wagyu well, you have a good dish. The wagyu was tender and melted in our mouths. It had a very salted and savoury taste with a soft mouthfeel. The mustard and wasabi added that nice oriental kick. This dish was $56 so was it worth it? Hmm, there are other places cooking larger amounts of wagyu with more interesting combinations so unless you are in the area, have spare cash and want to treat yourself, maybe evaluate your wallet.
This was the prawns with kombu butter. The prawns were fresh, soft and delicious. Unfortunately we had one each and I felt like that was not enough. As seafood lovers and Asian, we were all craving more prawns, especially after sucking on its succulent juices.
Unfortunately our fried brown rice, shitake and egg dish was forgotten until we had already finished with everything else. On its own, the dish was plain - literally tasted like stir fried rice and eggs. It would have paired nicely with the kombu butter prawns or wagyu. Our waiter did put this dish on the house for their mistake, so service was A+ for amazinggg!
This was the melon sake, fingerlime, and coconut sorbet. For us, the flavours did not really go well together. Each individual part was delicious on its own but when eaten together, the coconut hid everything with an icy touch.
Finally it was time for our favourite dessert, the black sesame icecream mochi. A very filling, bite-worthy amount of firm icecream. The mochi was light, and not overly chewy. Mick loves coming back for this dessert.
Overall we have always had a great time at Cho Cho San. A lot of the dishes were creative and unique to the Japanese cuisine. The location is out of the way for a South-West Sydneysider but it's still a nice place to go for a smart-casual dinner.
Until next time, happy eating!