Chotto Matte blends Japanese and Peruvian cuisine at 161 Bay Street downtown
The Nikkei restaurant, nestled at a busy downtown intersection across from Union Station, elevates traditional sushi and ceviches with a fusion of Japanese technique and Peruvian flavour.
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Chotto Matte sits at the corner of one of Toronto's busiest intersections—161 Bay Street, directly across from Union Station, which sees more than 300,000 people pass through daily. The restaurant elevates dishes already beloved by food fans, transforming spicy tuna sushi with miso and scallop tiradito with sweet potato, peanuts, and corn. This blend of Japan and Peru—known as Nikkei cuisine—meshes ingredients and techniques from both countries in a way few restaurants in the city attempt.
Founder Kurt Zdesar describes it not as fusion but as evolution. "The harmony and perfection of Japanese skill with the flavours and colours of Peru," he said. Zdesar brought his highly acclaimed restaurant chain from the UK to Toronto after being asked by the building's landlord, who was passionate about the restaurant.
The menu focuses on shareable dishes showcasing fresh ceviches, sushi, and robata-grilled meats, seafood, and vegetables, complemented by signature cocktails inspired by both countries. The bar and robata grill take centre stage in the lively atmosphere. Local artists were incorporated into the space, transforming the dining area with vibrant murals in the dark space. A massive ribbon shaped into a roller-coaster-inspired track wraps above guests, adding to the immersive experience.
Chotto Matte has become a popular choice downtown for anyone seeking an elevated meal before a concert, sporting event, or night out. Zdesar reassures that the extensive menu has something for everyone, whether vegetarian, fish-eater, or meat-eater. "We got you covered," he said.
