Chotto Matte Manchester
Menu with Prices in the UK

Steamed fresh young soybean pods seasoned with crushed Maldon sea salt flakes.

Steamed edamame pods tossed in wok-fried Peruvian red chilli paste, garlic oil, and sesame.

Blistered Galician padrón peppers flash-fried and drizzled with sweet Japanese den miso sauce.

Crispy fried Peruvian yuca cassava wedges tossed in aromatic white truffle oil and grated vegetarian parmesan.

Golden pan-crisped sushi rice cakes topped with spicy bluefin tuna tartare, chives, and sweet chilli glaze.

Crispy golden sushi rice blocks topped with Loch Duart salmon tartare, creamy avocado, and yuzu mayo.

Seared rare British beef fillet slices served with smoked aji panca ponzu, crispy garlic chips, and spring onion.

Fresh wild sea bass marinated in zesty citrus leche de tigre, choclo giant Peruvian corn, sweet potato mousse, and red onion.

Hand-cut yellowfin tuna tossed with avocado puree, aji amarillo, sesame oil, and crispy lotus root chips.

Thinly sliced hamachi yellowtail sashimi dressed in yuzu truffle soy, kanpyo melon, sweet cherry tomato, and micro coriander.

Thinly sliced Scottish salmon sashimi with passion fruit leche de tigre, crispy sweet potato straws, and chives.

Sweet tropical lychee, heirloom cherry tomatoes, and red onion cured in yuzu coconut leche de tigre with giant choclo corn.

Crisp black tiger prawn tempura, avocado, and cucumber rolled inside-out, topped with spicy mayo and flame-torched sweet kabayaki unagi glaze.

California roll wrapped with baked chopped scallops, spicy crab, aji amarillo sauce, and toasted tobiko flying fish roe.

Fresh salmon, jalapeño, and shiso leaf roll, topped with flame-torched melted mozzarella cheese, crispy potato nest, and spicy teriyaki.

Chopped sashimi tuna mixed with spicy sriracha and sesame oil, rolled with crunchy cucumber and scallions.

Whole crispy soft-shell crab tempura, avocado, tobiko roe, and yuzu mayonnaise rolled in nori seaweed.

Alaskan king crab meat, ripe avocado, and cucumber rolled inside-out with toasted sesame seeds and Japanese mayo.

Panko-fried tofu, braised shiitake mushrooms, cucumber, and avocado with sweet truffle glaze.

Kagoshima A5 Japanese Wagyu beef draped over seasoned sushi rice, lightly flame-torched and topped with Oscietra caviar and truffle soy.

Torched Loch Duart salmon nigiri with creamy rocoto chilli mayo and sweet soy reduction.

Fresh Japanese yellowtail draped over vinegared sushi rice with yuzu kosho pepper paste.

Prime fatty belly tuna lightly brushed with nikiri aged soy sauce and freshly grated wasabi.

Chef's daily selection of three slices each of bluefin tuna, Scottish salmon, and hamachi yellowtail, served over crushed ice with fresh wasabi.

Sustainably sourced Alaskan black cod steeped for 48 hours in sweet red aji miso marinade, charred over binchotan charcoal until caramelized and silky.

Corn-fed chicken thighs marinated in yellow den miso, Peruvian aji panca, and mirin, grilled over charcoal and served with scallions.

Prized Japanese Kagoshima A5 Wagyu sirloin grilled medium-rare over Japanese charcoal, served with smoked sea salt and truffle teriyaki jus.

Slow-braised British pork ribs glazed in sweet nashi pear teriyaki and spicy yellow aji sauce, topped with toasted sesame.

Tender English lamb cutlets marinated in coriander, red chilli, and red wine miso, flame-charred medium pink.

Thick meaty king oyster mushroom slices grilled over binchotan with sweet garlic soy and lime butter.

Crisp, feather-light tempura black tiger prawns served with tentsuyu dashi broth and spicy creamy rocoto dipping sauce.

Whole wild soft-shell crab dipped in airy tempura batter, fried golden, and served with sweet jalapeño dressing.

Assortment of baby sweetcorn, asparagus, sweet potato, and shiitake mushrooms in light crispy batter with ginger tentsuyu sauce.

Wok-fried Peruvian jasmine rice with scrambled egg, scallions, sweet peppers, soy sauce, and sesame oil.

Steamed tenderstem broccoli tossed in toasted sesame oil, garlic, and Peruvian red chilli flakes.

Crisp radicchio, romaine lettuce, beetroot, avocado, and toasted pumpkin seeds with sweet sesame dressing.

Silky sweet potato purée infused with black truffle butter and subtle lime acidity.

Fluffy steamed short-grain premium Japanese rice sprinkled with black sesame seeds.

Dark Valrhona chocolate globe melted table-side with hot dulce de leche sauce, revealing white chocolate mousse and raspberry crunch.

Velvety baked vanilla cheesecake layered with salted den miso caramel, ginger biscuit crust, and tart raspberry sorbet.

Crisp sweet pastry filled with tangy Japanese yuzu and Sicilian lemon curd, finished with torched Italian meringue.

Three chewy rice dough spheres filled with matcha green tea, coconut, and passion fruit gelato.

BarSol Quebranta Pisco, freshly squeezed lime juice, sugar cane syrup, egg white foam, and aromatic Chuncho Peruvian bitters.

Roku Japanese Gin, rose petal liqueur, lychee juice, yuzu juice, and sparkling prosecco.

Ojo de Tigre Mezcal, yuzu liqueur, grilled pineapple cordial, and fresh lime with Andean black volcanic salt.

Roku Gin infused with shiso leaf, Campari, and sweet vermouth aged with umeshu plum liqueur.

Legendary Japanese sake polished to 23% rice grain; intoxicating aromas of white peach, honeydew melon, and pristine silky finish.

Crisp and dry artisanal sake from Akashi, with delicate aromas of green apple and fresh minerals.

Vibrant New Zealand white wine bursting with passion fruit, kaffir lime, and flinty minerality.

Dry and elegant pale French rosé with aromas of red berries, peach blossom, and clean mineral finish.

Japan's number one draught beer; crisp, clean Karakuchi dry finish that pairs cleanly with sushi.

Belgian-style wheat beer brewed in Japan with coriander, nutmeg, and orange peel (5.5% ABV).

Suntory Toki Japanese whisky served over hand-cut ice with super-carbonated soda and grapefruit zest.

Passion fruit purée, yuzu juice, agave nectar, and sparkling soda garnished with fresh mint.

Fragrant Japanese shiso leaf muddled with sweet lychee juice, fresh lime, and soda.

Traditional Japanese green tea blended with roasted brown rice, offering nutty, comforting aromas.