Hungry Posted: Chotto Matte

By: Andrea Ochoa
Location: Miami Beach
Address: 1666 Lenox Ave Miami Beach, FL 33139
Meal type: Lunch + Dinner
Cuisine: Peruvian + Japanese
Ambiance: A street art vibe with a touch of Japanese decor
Background music: Deep House
What to wear: Flirty heels and fun patterns for the ladies. Preferably, no jeans for the gentlemen.

What to expect: Vibrant colors and mouth-watering dishes! Overall, a remarkable culinary experience. Chotto Matte offers four cooking stations: The Sushi Bar, The Robata, Sautee, and Tempura. Its one of a kind décor is mind-blowing. Miami’s tropical palm trees can be found in the very center of the eatery with a striking open-air ceiling. On the walls, you’ll find lively street art by Miami artist, Ahol Sniffs Glue. Intimate lighting sets the vibe for a night out for bites and drinks.

The Menu: Chotto Matte is all about sharing which is why the restaurant recommends 4 to 5 small plates per person. Veggie lovers, you’re in luck−they have a tasting menu just for you! The tapa style dishes offer a little something for all taste buds! Chotto Matte’s quality seafood, meats, and veggies are locally produced. Never repetitive nor dull, each dish is an experience of its own.

What to order: We enjoyed the Nikkei Sharing Menu II which consisted of numerous outstanding and fresh dishes. While we waited, we enjoyed some canchas, also known as Peruvian corn puffs. Followed by tostadas with tuna sashimi garnished with jalapeno, cilantro, and wasabi.

Next up, we experienced a colorful nikkei sashimi branzino with cherry tomatoes, jalapeño, cilantro and yuzu truffle soy. An added bonus, the chef brought out and torched the tentaculos de pulpo which consisted of octopus in yuzu with a purple potato purée.

Our absolute favorite of the entire Nikkei Sharing Menu II was the warm beef fillet tataki, served in smoked aji panca and a  passion fruit salsa.

During a quick break from all the bites, we enjoyed sipping on a Flor De Manza cocktail (Absolut mango vodka, elderflower, apple, and passion fruit).

Brace yourself for some nikkei calamare reserved in tempura style with aji amarillo.

Staying strong, we devoured the bacalao negro, black cod in yellow chilli miso sauce.

We also enjoyed the chuleta de cordero ahumada, marinated and smoked lamb chops with cilantro and Peruvian chili miso right to the very bone.

To end the night on a sweet note−we had two desserts. A salted caramel chocolate fondant and a brûlée de la passion, which definitely hit the spot.

How to score a table: We recommend planning ahead especially nights and weekends by reserving a table on OpenTable or calling ahead (305) 690-0743.