“Apuglian philosophy, Japanese method” is the ethos at Chotto Chotto, a regionally adored fusion restaurant on the coronary heart of the southern Italian coastal city of Molfetta.
by Arabella Peterson and Lois Vega
Dine al fresco by the promenade, and soak within the sea breeze and the occasional toll of a church bell, drink in hand. Or head inside, the place the colourful, up to date fit-out exudes a top quality that units the venue aside from the city’s centuries-old structure.
This two-level positive diner is furnished with art-deco mirrors, brass lighting fixtures and plush velvet seating offset by uncovered brick and tiled accent partitions. The main points are purposefully eclectic: the black and white striped flooring nod to the long-lasting Shibuya crossing, and the kitsch art work adorning the partitions are impressed by Japanese woodblock prints. Lush greenery and clusters of dried pampas beautify the area.
“Chotto Chotto” means “somewhat of the whole lot”, so you possibly can count on a large assortment of elegantly plated, bite-sized dishes. The à la carte menu is helmed by chef and restaurateur Richard de Sario, whose culinary method was matured in Japan by means of a long-standing apprenticeship with sushi grasp Hiroto Akama.
De Sario suggests beginning with uncooked oysters harvested from the Belon River in France, and lined up in prescribed order of degustation: every one has been aged in seawater for various durations, in order you progress by means of the choice, the style and texture develop into richer and extra nuanced. The oysters had been a standout and among the finest I’ve ever had. Agency but yielding in texture, these briny hors d’oeuvres had been silken, cool and aqueous with a definite however mild aftertaste. It’s a lavish expertise – one elevated by the sommelier’s advisable wine pairing.
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You may transfer on to acquainted classics, like premium-grade sashimi and nigiri served on chilly stone, fried cod fish balls or contemporary sushi rolls. In case you’re feeling extra adventurous, attempt the slow-cooked cuttlefish with smoked eggplant; or the vegetarian gyoza with stracciatella, enriched with anchovy panko and togarashi spice. There’s additionally an array of flavourful tartare – take your decide from salmon, white fish, purple shrimp or tuna. Like many, I’ve had my justifiable share of uncooked fish, so I used to be caught off guard by the epicurean voyage that this choice took me on. Crisp, candy notes accentuated by umami flavour pairings left me feeling satiated however by no means overindulged.
The carpaccio choices add one other contemporary dimension to the menu, delicate and daring of their particular person piquancy. The white fish carpaccio ushers in a delicate warmth with kizami wasabi, offset by a saline salicorn and tangy ponzu. The Pink Shrimp providing melded the gentle sweetness of almond with a spiced path of ginger-infused olive oil, making a dish each earthy and aquatic.
It will be a criminal offense to not attempt their mouth-watering tackle ‘gunkan’, the battleship sushi roll. Right here, de Sario takes the flavours up a notch by wrapping the elements in fish as a substitute of the normal nori seaweed. There are round a dozen choices to select from – however the purple prawn, sea urchin and caviar wrapped in white fish is a standout.
At Chotto Chotto, the eating expertise isn’t solely scrumptious however steeped of their dedication to high quality sourcing and traceability. No matter you order, count on a card with a QR code with info on the day’s produce, together with the harvest date, fishing space, manufacturing methodology and date of sale.
No seafood feast is full and not using a rigorously curated wine choice, and right here, the checklist is small however mighty. In a area the place homegrown wine sometimes takes centre stage, the addition of glowing sake and Japanese spirits is a pleasant shock. Your want for an area drop received’t go unfulfilled, nevertheless, and there’s a bottle for each style. Native growers Petracavallo provide an unfiltered, natural white with a marked acidity supported by an excellent construction and fullness on the palate, whereas Attanasio takes you to the sweeter aspect of Puglia with the extraordinary aroma of berries and melon and endnotes of candied fruit and almond.
With a menu that seamlessly weaves collectively the wealthy flavours of Puglia with the precision and artistry of Japanese delicacies, Chotto Chotto will transport you from the sun-kissed coasts of southern Italy to the brilliant and bustling evening markets of Tokyo. Stroll in or guide a desk for an expertise that can have you ever speaking about for weeks.
