Owner and founder Kurt Zdesar and the NZR Group bring their London Nikkei restaurant called Chotto Matte to a hidden corner of Lincoln Road. Executive Chef Jordan Sclare directs the Miami culinary team which includes Lima, Peru-born James Gallagher of Blue Ribbon Sushi.
A stunning cavern located in the back of the 1111 parking building. Designed by Andy Martin Architects (AMA) the 219-seat restaurant and bar features Shou Sugi Ban wood ceilings and lush, hanging gardens created by Raymond Jungles. A large skylight cut out of the ceiling is inspired by a Japanese roof style known as ‘Irimoya’ and delivers year-round al fresco dining, with a fully retractable roof. The centerpiece is a 19-ton Sicilian boulder that divides the sushi bar and cocktail area while a funky mural created by local graffiti artists Marcel Katz and Ahol Sniffs Glue adds Miami whimsy.
A bustling dining room packed with well-heeled tourists, families dining with toddlers at 9 p.m. and local socialites.
Be prepared to eat:
Contemporary Peruvian and Japanese with colorful tweaks. The menu is epic with lists of anticuchos, hot dishes, cold dishes, sushi/sashimi and larger Peruvian specialties. A robata grill counter, and sushi bar provide culinary theater while the hot kitchen churns out composed dishes. Prices are in keeping with a high-end spot with small plates $8-$16, and larger plates $17-$39.
Start things off with crisp yucca chips and a creamy avocado dip. So go for a parade of plates like the paper-thin vegetables, the ebi harumaki (shrimp spring roll with mushrooms), nasu miso (sweet miso aubergine), salmon teriyaki and octopus with purple potato.
Lamb chops come smothered in a Peruvian chili miso while the “Lomo al parilla” bring beef filet in a spicy teriyaki and pomegranate salsa sauce. Creative sushi rolls include the Sato maki wrapping yellowtail and salmon with a romano pepper and lime soy and the Salmon Picante roll with salmon, aji amarillo, pickled cucumber and Chotto-soy emulsion.
Desserts include mochi ice cream, a banana parfait and salted caramel fondant.
The Bottom Line:
A Peruvian-Japanese collage of flavors in a homey but slick Lincoln Road setting.