|Skipping straight to dessert! The rather lush steamed yuzu pudding, perfect for this cool blustery weather. The yuzu in this dish served as a little palette cleanser. Topped with cream to seal the deal|
Let me just put it out there that this is a gorgeous restaurant, with minimalist hues of white, birch ply and bare concrete. Employing once again, the services of interior designer George Livissianis who has rendered one of the most photogenic restaurants in town. The backlit ceiling is punctuated with perforated beams which hide the air conditioning and audio system, also acting as sound absorbers. The soundtrack, as if straight from my own playlist (weird) features SBTRKT, Glass Animals and Lorde. So far, CCS is getting big ticks.
|The geometry of the table settings; the food is certainly designed to share|
Following the successes of The Apollo, Cho Cho San takes loose inspiration from Japanese cuisine which has been rejigged into something rather new and exciting. Combining the very best seafood Australia has to offer with more traditional techniques of pickling (all. the. rage.) and grilling over a hibachi; Barthelmess has created a menu that is adaptable. Be it for some casual drinks at the bar with snacks or a veritable feast, it all works. Mind you, the good stuff doesn't come cheap (but what does in Sydney these days). What's more, they open 7 days so you can maximise your chances of getting a table (so not kidding here). Failing that they're also open for lunch Fri-Sun.
|Down the barrel, communal dining at its best. The bar seats have little bag hooks so all your devices are within easy reach, haha Credit: Hayley Morgan for Two Thousand|
Already, in its early days there are some crowd favourites. I had read the high praise for the fried chicken alone (done) in Gourmet Traveller and seen their soft-serve cones all over Instagram and the like. Initially a vibrant green tea version, the ice cream and the menu have had a few seasonal tweaks to change things up. The service was excellent, and staff were happy to accommodate for dietary requirements at the table. It was all good fun going through the procession of dishes we had ordered (crazies), almost like a custom degustation. Roll up!
|Japanese charcoal chicken, read: spatchcock. The bird was cooked really well, with a delicious black charry crust (the best bit). Finger lickin' good|
|King crab omelette, Japanese curry. A very mild curry flavour allows the crab to shine through. The egg was also nice and soft, not overcooked and dense|
|Teriyaki T-bone, onion salad. Simply delicious, mop up the dark soy sauce and let the meat do the talking. Thank goodness it came ready carved|
|Cho Cho snow: ginger custard topped with shaved ice, jackfruit. A nice little number but I was a bit distracted by the ice creams. Sorry|
In all its bright and spangly newness, Cho Cho San is the place to be. An oasis all in white and timber, CCS represents a rather exciting venture in Potts Point. Offering a rather watered down version of Japanese cuisine, this is dining for the well-to-do masses. Ultimately, the variety of dishes and balance in flavours wins you over - it's almost all too easy. When The Apollo burst onto the scene, critics were quick to sing its praises for bringing a renewed energy and innovation to the dining scene. I think it might be time for round two!
|Cho Cho San, positively glowing Credit: Tom Ferguson for Yellow Trace|
Thanks for reading!