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.
The last time we were here was in December 2018 🥺.
The last time we were here was in December 2018 🥺.
entrée
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 was 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.
main course
A modern twist on the traditional with 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 okonomiyaki 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 tag of $26.
This was the Wagyu sirloin, mustard and wasabi. 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 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.
dessert
This was the melon sake, finger lime, and coconut sorbet. Each individual part was delicious on its own but when eaten together, the coconut hid everything with an icy touch. We couldn’t really taste the melon. Overall, it was a refreshing and cold dessert.
This was our favourite dessert, the black sesame ice cream mochi. A very filling, bite-worthy amount of firm ice cream 😍. The mochi was light, and not overly chewy. Mick loves coming back for this dessert.
service
Service was good. They forgot our fried brown rice but compensated us by putting it on the house. We did feel we were a little forgotten towards the end but that might have been due to the influx of other patrons, hence causing the server/chefs to forget our rice 🤷🏻♀️.
review
Overall we have always had a great time at Cho Cho San. A lot of the dishes were creative and unique to 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! ✌🏻
Until next time, happy eating! ✌🏻
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