Chotto Matte Soho
Menu with Prices in the UK

Line-caught sea bass steeped in vibrant citrus leche de tigre with Peruvian giant choclo corn, velvety sweet potato puree, red onions, and micro coriander.

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

Sweet succulent lychees marinated in tangy lime leche de tigre, choclo corn, sweet potato mousse, red chilli rings, and coriander.

Hand-cut yellowfin tuna tartare layered with seasoned avocado, crispy nori rice crackers, and spicy aji panca emulsion.

Lightly seared prime beef fillet, smoked aji panca chilli, crispy golden garlic chips, and passion fruit soy glaze.

Charred king oyster mushrooms, fresh lime juice, truffle vegan mayonnaise, and micro-herbs served on crisp corn tostadas.

Golden-seared crispy sushi rice blocks crowned with spicy yellowfin tuna tartare, sweet unagi kabayaki glaze, and sliced serrano chilli.

Crispy pan-fried sushi rice cakes topped with creamy spiced guacamole, sweet yellow miso glaze, and red amaranth.

Pan-seared handmade dumplings stuffed with British minced pork, black tiger prawns, and shiitake mushrooms, served with sweet chilli ponzu.

Two Japanese Wagyu beef mini patties grilled on the robata, smoked aji panca mayonnaise, pickled daikon, and warm toasted brioche buns.

Tender baby squid flash-fried in a delicate crispy tempura batter, accompanied by aji amarillo cream and fresh lime wedges.

Crispy jumbo black tiger prawns in feather-light Japanese tempura coating, served with sweet dashi dip and grated ginger-daikon.

Blistered Spanish green padrón peppers coated in a sweet yellow den miso glaze and flaky Maldon sea salt.

Steamed young whole soybean pods tossed in natural Maldon sea salt crystals.

Steamed edamame pods tossed in fragrant roasted sesame oil, crushed red chillies, and garlic tamari.

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

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

Slow-cooked British beef short rib finished on the robata with sweet teriyaki jus, served over smooth purple potato puree.

Tender braised octopus tentacle charred over Japanese charcoal with Peruvian aji panca anticucho glaze, purple potato puree, and fresh chimichurri.

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

Crispy-skinned British pork belly glazed with spicy yellow aji sauce, served with refreshing nashi pear and coriander salsa.

French-trimmed lamb cutlets marinated in smoky aji panca chilli, cumin, garlic, and fresh mint, charred pink on the robata grill.

Skewered king oyster mushrooms glazed with sweet tamari soy, grilled until caramelized and sprinkled with shichimi togarashi.

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

Fresh tuna, Scottish salmon, and yellowtail wrapped with avocado, shiso leaf, and cucumber, drizzled with spicy aji amarillo emulsion.

Yellowfin tuna tartare, fresh cucumber, spicy rocoto mayonnaise, and toasted white sesame seeds.

Crispy whole soft shell crab tempura, avocado, flying fish roe tobiko, cucumber, and creamy aji amarillo sauce.

Flame-torched Scottish salmon draped over cream cheese, cucumber, and avocado, scented with white truffle oil and sweet soy.

Crispy asparagus tempura, creamy avocado, sweet potato puree, and sweet teriyaki glaze wrapped in sushi nori.

Two pieces of flame-torched Japanese A5 Wagyu beef over seasoned sushi rice with smoked truffle soy and finely sliced chives.

Two pieces of flame-seared Scottish salmon nigiri finished with sweet yellow den miso glaze.

Two pieces of fresh hamachi yellowtail nigiri topped with spicy citrus yuzu kosho relish.

Crisp golden fried Peruvian yuca wedges accompanied by a creamy smoked aji panca mayonnaise dip.

Robata-grilled tenderstem broccoli tossed in a sweet sesame soy dressing with red chilli flakes.

Charred sweetcorn on the cob slathered in traditional Peruvian queso fresco cheese huancaina sauce and togarashi.

Fluffy, perfectly cooked Japanese short-grain sushi rice.

Single-origin Peruvian dark chocolate mousse served with tangy passion fruit sorbet, hazelnut praline crunch, and cocoa nibs.

Warm pastry tart filled with molten miso caramel, served with Madagascar vanilla pod ice cream.

Trio of soft Japanese rice mochi filled with tropical passion fruit, coconut, and ceremonial green tea ice cream.

Macerated fresh mango, dragon fruit, and pineapple tossed in citrus mint syrup, served with Alphonso mango sorbet.

Barsol Pisco Quebranta shaken with fresh lime juice, cane sugar syrup, egg white foam, and aromatic Peruvian Chuncho bitters.

Suntory Toki Japanese whisky, yuzu sparkling soda, white peach liqueur, and fresh mint sprig.

Casamigos Blanco tequila, pink grapefruit juice, aji panca chilli syrup, lime, and sparkling soda with smoked chilli salt rim.

Roku Japanese gin, rose vermouth, sweet lychee liqueur, and a splash of sparkling champagne.

Celebrated Japanese daiginjo sake brewed using Yamada Nishiki rice milled down to 45%, offering notes of white peach and muscat grape.

Crisp, cold Japanese draught lager with a clean, dry finish (5.0% ABV).

Fiery natural ginger beer brewed with three distinct gingers from Ivory Coast, Nigeria, and Cochin.

Crisp British natural mineral still water supporting global clean water charities.

Refreshing sparkling British natural mineral spring water in glass.