Friendship was born at Cho Cho San in Potts Point with another food blogger’s catch-up. There were a few pretty colour languages running through my head when I finally had the opportunity to sit with Michael from I’m Still Hungry and The Lady, Yvonne from Caramel Love and Shirley from The Hungry FoodTech. Usual guests always had to include Isaac from iFat, Irene from Irenes Getting Fat, Amy from Milkteaxx and Annie from The Random Foodie. At Cho Cho San expect Japanese cuisine with an interpretation of the Tokyo Izakaya. This newish joint is covered with black polka dots on a cream layout. Bar seatings are available or for larger groups you’re most likely be located to a rounder table.
Cho Cho San, are you ready for us Food Bloggers?!
As you enter Cho Cho San, make sure you turn left.
Sake shower bar
Patiently waiting for the others 🙂
Thrilled to welcome Fried Eggplant Miso ($10) and normally I wouldn’t recommend eggplants to any one because it’s not my thing. But this has got to be the best vegetarian fried dish I’ve ever encountered. The outside coat is golden with a crisp texture and inside, imagine a gooey overflow of warm eggplant waiting for you. The flavours aren’t over yet, when it’s generously sprinkled with sesame seed, chopped spring onions with a small puddle of house made sauce buried underneath the delicious fried eggplant sticks.
Fried Eggplant Miso ($10)
My chopsticks carried away when it first touched the Fried Chicken ($14) because of its juicy succulent chicken hidden inside the batter. There was a light satisfying crunch that is enough for you to the whole bowl away just so you could eat it alone. Just don’t forget that spicy creamy mayo sauce that involves a large portion of wasabi.
Fried Chicken ($14)
When Nicholas Wong exited his kitchen and entered the plating/sushi area, you should have seen Irene’s face, it was gold! Her eyes enlarged and it was glowing. It was as if she won the lottery or something. LOL
Head Chef Nicholas Wong who preciously worked at Billy Kwong, Bodega and Ester.
You’re irresistible Hokkaido Scallops ($18) with corn and house-cured katsuobushi. For some, it wasn’t the most wanted dish on their list, so it’s my duty to eat on their behalf. Tee-hee NE WINNING! The Hokkaido was known for its huge, flavourful scallops. These plump raw scallops were extremely fresh with a tender, sweet and creamy texture. I loved the shaved katsuobushi because one bite combined with the mashed corn enhanced the natural flavours.
Hokkaido Scallops, corn, house-cured katsuobushi ($18)
I just wanted you to know the Tuna ($22) combined with avocado puree and pickled eggplant was incredibly fresh. Massive chunks of cut tuna with sesame seed atop was my highlight in this dish. The smooth green puree matter so much to me tastebuds as well with soy based sauce to dress up.
Tuna, avocado, pickled eggplant ($22)
MY INNER FREAK CAME OUT when the Beef Tataki ($18) arrived. Here’s the thing, looking at it, your stomach might not want it. But when the long super thin slice of beef touches your lip you’d be ready to pounce and get your claws out. Buried underneath the layers of melt in your mouth seared beef tataki was wild rice and ginger dressing. It was quite demanding, even for the foodies who don’t like raw beef. It was tender with the perfect balance of sweet and the beef was indeed good-quality.
Beef Tataki, wild rice, ginger dressing ($18)
Wild rice and ginger hidden underneath the beef tataki.
We were on shuffle mode and next for me was the Pentuna Ocean Trout ($20) with black pepper and wasabi – A simple dish with a rich sauce of soy sauce that is a perfect backdrop.
Pentuna Ocean Trout, black pepper, wasabi ($20)
Head Chef Nicholas Wong impressed us with his skills.
Save your breathe for the Calamari ($16) with lime ponzu – These tentacles was successfully grilled or perhaps marinaded, who knows. It was perfection on a plate and I was hypnotised by the chewiness. You’d be distracted at the first bite with the hit of tanginess.
Calamari, lime ponzu ($16)
We had fun with the Udon noodles ($15) that contains small shreds of pork and chilli. I couldn’t keep up with the level of affection and attention that the other foodies felt. The udon showed its slippery side and it was insanely chewy. I was faced with the patch of whipped tofu that looked like mayo and that was mind-blowing.
Udon noodles, pork, chilli ($15)
And the food porn begins! Photo Credit: I’m Still Hungry.
You’d be stressing if you couldn’t get your hands on King Crab Omelette ($28) with Japanese Curry. This omelette makes a delicious savoury trinity of noticeable pieces of king crab. Better treat yourself to the super crispy edges that can easily snap because it’s so light. The center is unbelievably fluffy with a nice gooey texture. There’s no denying the flavour of the curry, it was heavily included along with chopped shallots. This dish goes so well on its own or even maybe a bowl of plain rice. You MUST MUST MUST order this because you’d go crying out the door if you forgot.
King Crab Omelette, Japanese Curry ($28)
Silken Tofu in Tomato Dashi ($4 Each) was sharp on the tomato taste, although it knew how to mask itself. As for the silken tofu, I’d say it was a tad rough.
Silken Tofu in Tomato Dashi ($4 Each)
You wouldn’t believe this contains tomatoes.
I was capable making love with the Miso Cod ($40) with the flower garden celery and ginger. This grilled cod itself knew how to entertain us with its flavours, although I wasn’t too sure were the ginger was in this dish.
Miso Cod, celery, ginger ($40)
I got my battle scars on my chopsticks after rescuing a piece of Soy glazed Angus beef ($36). It was a struggle to get my second piece. I now know I should never ask “does anyone want the last piece?” because someone always answers “yes”, especially when it’s a gang of foodie bloggers on the same table. The beef was bloody brilliant with a tender outcome. It was A+ for me!
Soy glazed Angus beef ($36)
The beef came with three types of sauce: Mustard, wasabi and chilli powder.
Who would mind having another piece of the Tempura Pumpkin ($12)– It was not a deceptively simple dish because each thick slice of pumpkin was coated in batter and deep fried. It tasted might good! Seriously a favourite thing to eat with a wonderful mixture of flavours and textures.
Tempura Pumpkin ($12)
The Cho Cho Snow ($10) was editable shaved ice that included apple custard. Quite flavoursome with that jelly texture magic happening.
Cho Cho Snow ($10)
After all that, you’d think we’d say no to dessert, hell no. I couldn’t control it any longer because the feelings are to strong when I saw the Banana soft-serve cone ($7 each) with crushed peanut and swirls of caramel. Oh My God…this was freaken smooth and surprisingly not overwhelming sweet, although I really REALLY wanted the green tea, but I instantly forgot about it when this baby was in my hands. As for the waffle cone, I absolutely loved it! Smelt so good as if they were made to order.
Banana soft-serve cone, peanut, caramel ($7 each)
Feeling BANANAS because of you!
It felt electric when I saw the Steamed Yuzu Pudding ($12) even when on top it included a scoop of sour cream. This innocently sweet dessert had a zingy flavour with a spongey texture hidden underneath the glazed sugar.
Steamed Yuzu Pudding ($12)
Till next time food lovers ❤ Photo Credit: I’m Still Hungry.
Overall, Cho Cho San had some incredible dishes, but it was a little bit pricey as well as the portion may seem petite for some. For a table of nine, we had no option but to order seconds for some dishes, so you’re better off going with a group of four. I was glad walking out with a full stomach because it costed roughly $55 per person and we didn’t order any beverages, not even sake. I am still keen to return and perhaps seat at the bar area, so if anyone is interested, let me know.
Cho Cho San’s entrance.
Photos by Vanny Tang
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This entry was posted in Bars, Food Finding, Japanese, Kings Cross, Suburbs, Sweet Dessert Treats, Sydney Eats and tagged Beef, Blogger Food Event, Cho Cho San Restaurant, Dessert, Fine Food, Fried Chicken, Ice Cream, Japanese cuisine, King Crab Omeleette, Nessy Eater Food Blog, Nicholas Wong, Seafood, Share Plate Food, Sydney Eats, Tempura, Udon.