Chotto-Matte – 161 Bay St, Toronto, ON M5J 2S1
Country: Japan and Peru 
Seating: Indoor and outdoor dining
Must-try dish: Pollo Picante
The high: The meal was simple to prepare allowing for fresh, restaurant quality food at home with minimal preparation. 
The low: Likely caused by picking up the box the day prior to preparation, the herbs were wilted and not as fresh as expected. 

Chotto-Matte has pivoted with the unprecedented times and therefore we decided to help support them by partaking in a five course restaurant-quality take home kit that was easy to prepare. The meal is efficiently packed into a box that’s full of big flavours. Each of the dishes contained premade sauces and marinades, and although we didn’t learn much in regards to the art of Peruvian-Japanese cooking, there were no complaints as most of the work was already done ahead of time making it a relaxed night at home filled with drinks, good company and full bellies. 

The whole experience was amplified by the great hospitality and customer service by the team at Chotto-Matte. Davide, the restaurant manager took great care of us when the online portal showed no pick up times available for our desired date. In a world where human interaction is so minimal, Chotto-Matte’s team did an exemplary job at standing out for what little interaction can exist.

The cooking instructions are presented on small cards with detailed step-by-step instructions which made the preparation of each dish seamless. The first two dishes were simple starters and set an excellent precedent for the dishes to come. The Shishito Peppers were sauteed until slightly blistered and then topped with the Den Miso sauce, which was perfectly portioned. The contrast from the miso and the spice from the peppers created a balanced flavour and was the best way to start off the night. 

Choclo Corn, the second dish brought back memories of Peru where this corn is a staple throughout the country. The blend of spice from the rocoto dressing and the creaminess from the butter complimented each other in this dish, especially when paired with a homemade Pisco Sour, the classic peruvian cocktail.

The night evolved into a Sake tasting with both a filtered and unfiltered Sake – the winner proving to be unfiltered as it offered more complex flavours and an element of creaminess. As the Sake was sipped, it was time for the third course – Black Cod Aji Miso. Not much to do in the likes of preparation, if you can turn on an oven to 400F, then you’ve just completed the most challenging part of this dish. Once it is roasted for 20 minutes and topped with yellow anticucho sauce and chives, it becomes a mind blowing amuse-bouche. 

The next two courses proved that this restaurant knows what they’re doing. The first bite into the Pollo Picante gave us a full body reaction and made us crave more. Carefully eating slowly to ensure that we could savour every last bite. The sauces on this chicken were so good that we only wished they gave us more. 

The final dish gave the Pollo Picante a good battle for the top of the night, the Asado De Tira was also well loved. If you can boil water then this dish is a match for you. Simply place the pouch with the beef and purple potato puree into the water and boil for 20 and 10 minutes respectively and then place the contents onto your plate, top with chives and get eating. The meat pulled apart without much force and it melted in our mouths. The juices of the meat soaked up into the puree and the flavours of the teriyaki jus coated our tongues. The final courses were all washed down with a ginger Saketini which was likely more difficult to prepare then most of the dishes. 

If you’re looking for a way to spend a Saturday night throughout the pandemic, there’s no better way to spend it then by ordering this five course meal to make at home. Whether it’s a date night or a friends night this is the perfect way to spend a great evening enjoying new combinations of flavours with restaurant quality dishes at home.

Eat with you soon,

Mandrea Bike
(Mat & Andrea)