Cho Cho San

time in Japan where we were inspired by their rich and multi-layered food and drink culture. With Cho Cho San, we wanted to bring some of the big-city buzz and excitement of Tokyo back to Sydney.” Chef and Co-owner, Barthelmess is developing an ever-changing, seasonal menu keeping to the Japanese philosophy of simplicity where ingredients are the stars. Joined by Head Chef Nicholas Wong, working together the focus is fresh food, healthy eating, using hibachi grilling and steaming techniques. Cho Cho San has an inventive drinks offering that draws on Japanese drinking traditions “We love the amazing drinking culture in Japan: the tiny bars, the buzzing izakayas and the huge variety of drinks with their deep traditions. So we’ve sourced the best sake, shochu, whisky, beer, and a wine list perfectly tailored to suit the food.” A small, punchy cocktail menu will change seasonally, drawing on ingredients such as melon, yuzu, apples, nashi pears and seaweed. Designer George Livissianis once again joins to create a simple, light space that feels Japanese without the clichés or kitsch. “Just as the food is an interpretation of Japanese traditions, so is the space,” says Livissianis.
“The interiors are clean with a minimal aesthetic, but we’ve added warmth with a distinctive lighting design suggestive of a back-lit screen so that the whole space glows with a wonderful attractive ambience,” he says. The Macleay Street interior has been opened up with an exposed kitchen and a large concrete bar. Outside, the façade remains untouched, creating a dynamic contrast with the re-invented interior.
“Potts Point is the most high-density suburb in Australia. It’s got a fantastic atmosphere and people are curious and interested in exciting new food. We’ve had great success here with The Apollo, and it’s important to us to engage the locals first and foremost.” say Christie and Barthelmess.