Restaurateurs Sam Christie and Jonathan Barthelmess are excited to announce the opening of their new joint venture, Cho Cho San, an interpretation of the Tokyo izakaya. Building on a successful partnership that began with celebrated Potts Point restaurant, The Apollo, Christie and Barthelmess's next project is an exploration of Japanese food culture. Together they will bring free-thinking and a creative approach to the traditions and heritage of Japanese cuisine. 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. 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. "We love the amazing drinking culture in Japan: the tiny bars, the buzzing izakayas and the huge variety of drinks with their deep traditions," he says. "So we've sourced the best sake, shochu, whisky, beer, and a wine list perfectly tailored to suit the 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 cliches or kitsch.
