The Nikkei cuisine is at the heart of the Chotto-Matte experience. It embraces the very best of Nikkei (Japanese – Peruvian) dishes, with bold eye-catching natural colours and mouth-watering taste sensations.” 
 “We have an extensive menu, so anyone who wants to find something to eat, will find it here”
Kurt Zdesar – Owner and Restaurateur
Nikkei cuisine is all about quality, ingredients and flavours. We care where food comes from and how it is produced. All our ingredients are natural, locally produced, non. GMO and with no artificial flavouring.
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Jordan Sclare

Before taking his role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef and brought the concept over from Paris. He was also favoured by Italian fashion designer Giorgio Armani for his private yacht, and worked as Executive Head Chef at Aqua Kyoto London winning 2AA rosettes in his 2nd year. Jordan has travelled to and cooked in Hong Kong, Japan, Spain, Ireland, israel, Monaco, Greece and had spent a month in Peru with Kurt Zdesar founder of Chotto Matte eating in all the restaurants Lima had to offer including, carnivals and markets on his search to find the real taste of Peru.

Tasting Menu 1

Tuna Tartar,
Spring Onion, Shiso, Tomatoes, Blackberry Salsa
Chicken Anticucho,
Potato Puree, Coriander, Salsa Criola
Calamasi and Mango Cubes, Tropical Granola 

Tasting Menu 2

Appertiser - Beef Fillet, Tataki Anticucho,
Daikon, Carrot, Asparagus, Ama su
Black Cod don Buri
Steamed Rice, Spicy Garlic Vegetables, Yellow Anticucho miso.
Pineapple Cakes

Tasting Menu 3

Nikkei Sashimi
Yellow Tail Sashimi, Cherry Tomato, Jalapeno, Yuzu, Truffle, Soy
Braised Short Rib of Beef Teriyaki
Marinated Vegetables, Purple Potatoe Purée
Amadei Chocolate Creme with Cardamom Burfi

Tasting Menu 4

Paper thin Vegetable Salad
Beetroot, Carrot, Daikon, Chia seed, Physalis sauce
Chargrilled sweet potato Huancaina
Quinoa, Char Grilled Cabbage
Coconut & Chocolate Bebinca

Tasting Menu 5

California maki, Sato maki, Nigiri – Salmon – Tuna- Sea bass
Lemon, Apricot and honeycomb 
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