Chotto Matte Toronto

Miso Black Cod

The brand's definitive signature: silky black cod marinated in anticucho miso, charred on the robata grill to a lacquered, caramelized finish that's simultaneously sweet, savory, and smoky.

Yellowfin Tuna Tiradito

Thin-cut yellowfin draped in bright leche de tigre with aji amarillo heat — the Peruvian acid lifts the fish without masking it, a clean expression of Nikkei technique.

Robata-Grilled Wagyu

Charcoal-grilled wagyu from the robata station with Japanese-Peruvian condiments — rich and smoky, portioned for sharing rather than a standalone main.

Nikkei Ceviche

A Peruvian ceviche reframed with Japanese aromatics — lighter and more aromatic than the Peruvian original, with citrus heat that keeps it lively.

Signature Cocktails

Japanese-Peruvian riffs on pisco sours and sake-based drinks, theatrically presented and well-executed — a genuine strength of the program, not an afterthought.