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Cho Cho San

Cho Cho San is an interpretation of the Tokyo izakaya.

Building on a successful partnership that began with celebrated Potts Point restaurant, The Apollo, Cho Cho San is an exploration of Japanese food culture.

“Cho Cho San represents a cross-fertilization of ideas. With Cho Cho San, we want to bring some of the big-city buzz and excitement of Tokyo back to Sydney,” says Barthelmess.

As 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 will be fresh food and healthy eating, using hibachi grilling and steaming techniques.

“I’ve loved getting back in touch with my Greek roots at The Apollo. Now I’m looking forward to exploring and re-interpreting the rich heritage of Japanese food, in a style that’s produce-driven, simple and elegant,” says Barthelmess.

Cho Cho San has created an inventive drinks offering that draws on Japanese drinking traditions reflective of Christie’s pioneering experience matching wine with Asian food.

A small, punchy cocktail menu will change seasonally, drawing on ingredients suchas 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 to create a dynamic contrast with the re-invented interior.

Cho Cho San

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Contact

Cho Cho San
73 Macleay Street
Potts Point
NSW
2011
Australia
0293316601
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