By Lauren Bens
Chow down on delicious at Chotto Matte, Miami’s number one spot for palatable plates in paradise. Take in the eclectic vibe which fuses urban Tokyo with the South Beach scene while enjoying the fusion of Japanese and Peruvian flavors. Miami has never been so mouthwatering!
Experience the cultural flair incorporated into Nikkei fare at the first Chotto Matte spot in the U.S. Founder and owner Kurt Zdesar, who now has locations in St. Tropez, Toronto and London, opened this Miami space in 2018. With tropical interiors and a tantalizing take on this unique cuisine, plus a retractable roof for year-round al fresco dining, this is the sleekest spot on South Beach. Sip on mixed cocktails surrounded by cherry blossom orchards, bespoke art and fun beats. It’s time to get your gastronomic groove on.
Nikkei, a Japanese and Peruvian fusion food, is the tasty trend taking over the culinary world. Since emigrating to Peru, the Japanese community has made significant cultural – and culinary contributions. This cuisine incorporates traditions of both cultures, including fresh fish, especially Japanese sushi, a perfect pairing with ceviche, a Peruvian favorite. Chef Jordan Sclare brings his innovative techniques and modern touch to these Nikkei style dishes. This sleek space is also sustainable. After all, they believe in using only natural, locally produced ingredients made with no artificial flavoring.
Chotto Matte’s flavorful fare is just as appetizing as their ambiance, and the best way to experience it all is by sharing. Their Nikkei vegan sharing menu includes BBQ Edamame, Lychee Ceviche, Asparagus Spring Roll, Shojin Nikkei Maki, Rocoto Cauliflower Wings, Nasu Miso and King Oyster Tostadas. Delicacies from some of their other delectable sharing menus include Pollo Picante, Chotto Ceviche, Asado de Tira, Salmon Tiradito and Spicy Tuna O.N.M. For a super special experience, indulge in the sharing menu deluxe featuring Shishito Peppers, Nikkei Gyoza, Nikkei Jalea Mixta Deluxe, Chuleta de Cordero Ahumada, Tentaculos de Pulpo and a chef’s choice dessert amongst other plates.
Try some appetizing appetizers, or what they like to call a little something. From Edamame to Purple, Green and White Tostada Chips with guacamole to gluten free Yuca Frita, including cassava wedges and smoked panca dip, your culinary adventure is off to a very promising – and palatable – start. Their sashimi specialties include Chotto Ceviche, made with branzino sashimi, leche de tigre and chive oil and El Trio de Lima, a great medley of tuna, yellowtail, salmon, Sakura salsa, chives, olive oil and lime. Their tasty Tuna Tataki is a delicious dish of seared tuna, Karashi su miso and red jalapeno herb salsa while their Yellowtail “Nikkei Sashimi”, yellowtail with cherry tomatoes, jalapeño, cilantro and yuzu truffle soy is another favorite find.
Get ready to tantalize your taste buds with Robata, or Binchotan Charcoal BBQ. Robata organic plates include Rocota Cauliflower Wings with Peruvian chili dressing and cilantro and King Oyster Tostadas with pulled mushroom, smoked aji panca chili, guacamole, lime and cilantro. Robata Grill favorites include Gambas a la Parrilla, smoked aji amarillo marinade and chipotle ponzu and Tentaculos de Pulpo, octopus, yuzu and purple potato. You can even enjoy Arroz Chaufa, made with Peruvian vegetable, egg fried rice and spicy sesame soy with shrimp, waygu or lobster. Their sushi and sashimi options range from Suzuki with branzino to Tamago, a Japanese omelet.
Take your tasty culinary tour to new heights with their Machu Picchu Mountain, made of pistachio ice cream, caramelized popcorn and mango coulis. You will definitely find enough Nikkei dishes to enhance and please your palate.