“Nikkei flavours are rich and colourful,” explains Jordan Sclare, the executive chef of Chotto Matte. “Inspired from both Peruvian and Japanese cuisines, it has a deep appreciation for fresh produce and combines cooking techniques that result in intense flavours, such as robata grill – bringing a smoky taste to the dish.”
It’s that colour and intensity that Sclare hopes to bring back to Chotto Matte’s Jungle Brunch revival. The popular weekend event is back with a new revamped menu, but still brings the same party energy and unique experience to Bay St. “We wanted to offer patrons a true brunch experience, while keeping our culinary identity,” he says. “It was a fun challenge to twist classic brunch dishes with the flavours of Nikkei cuisine.”
Nikkei cuisine is a Japanese-Peruvian fusion, offering sushi, bao shitake tempura and oak smoked salmon tostadas alike, alongside a still-evolving cocktail program. The new menu is even more unique, with a renewed focus on one-of-a-kind dishes patrons can’t find anywhere else, inspired by Sclare’s travels and culinary background. “I have extensive experience working with Asian cuisine, plus I have travelled a lot to Peru and Japan,” he says. “I love the flavours of these cuisines as well as the cooking techniques–very skillful. It was great working on implementing these wonderful flavours to brunch icons and rethinking the classics.”
Beyond the menu, the restaurant brings a full sensory experience to their Saturday-only Jungle Brunch, complete with bold colours in the interior space and live entertainment, inspired by the Peruvian rainforest. “Chotto Matte is always pushing the boundaries, always looking to create memorable experiences for its guests,” Sclare says. “We wanted the brunch to transport our guests to a fantastic exotic dream, so we worked on an experience that would take all their senses away – from plates to entertainment, they enter the depth of the Peruvian rainforest!”
Chotto Matte‘s Jungle Brunch begins again on March 5, running on Saturdays at 161 Bay St.