Cho Cho San blends Japanese influence with bold, unexpected flavors, and much of the menu is crafted without wheat-based soy sauce, making it largely gluten free. The restaurant trades familiar sushi-bar clichés for inventive plates designed to be shared: think crab omelette, lamb cutlets and dishes that emphasize texture and depth of flavor over tradition.
The restaurant is the collaboration of restaurateur Sam Christie and Jonathan Barthelmess of The Apollo, together with chef Nic Wong, formerly of Ester and Billy Kwong. Their combined experience shows in a modern, concrete-accented interior and a confident, contemporary menu that attracts a fashionable inner-city crowd.
Because dishes are prepared with tamari rather than wheat-based soy sauce, almost the entire menu is gluten free — a rare and welcome feature for diners with dietary sensitivities. This thoughtful approach means you can enjoy creative Japanese-inspired food with fewer restrictions.
From the raw bar, the sashimi selections are refined and balanced. The hiramasa kingfish arrives delicately sliced with pickled ginger and cucumber, while the tuna with avocado and pickled eggplant offers an unusually creamy, satisfying contrast. Both plates showcase clean, fresh ingredients prepared with restraint.
Warm dishes continue to impress. Grilled prawns glazed in kombu butter are tender and savory, and the tamari-glazed beef short rib brings a perfect sweet-charred finish. Accompanying these was a standout brown fried rice with shiitake and egg — an unexpected but brilliant adaptation that brings nuttiness and texture to the meal, and one of the more memorable uses of brown rice on a restaurant menu.
Dessert at Cho Cho San tends toward the lighter side. A combination of passionfruit, mango cream and ginger jelly is bright and fruity, providing a clean, refreshing close to a meal packed with umami and savory richness. For people who normally skip Asian desserts, this one makes a persuasive case to stay for sweets.
Overall, Cho Cho San stands out for its inventiveness, cool vibe and consistent gluten-free options. It’s a casual spot with a stylish crowd, and in my view it was one of the most noteworthy casual restaurants of 2015 for bringing creative, well-executed dishes to a relaxed dining experience.
Standout dish
There are many highlights, but the fried karaage chicken and the hiramasa kingfish sashimi are particularly memorable.
Gluten Free Friendly?
Extremely. Almost the entire menu is gluten free thanks to tamari-based seasoning, with only a few exceptions such as the pork katsu steam bun.
Ambience
Casual, contemporary and hip — a comfortable spot for relaxed dinners with friends.
Website
www.chochosan.com.au