Where artistry, adventure, and authenticity collide, Chotto Matte is redefining the Nikkei experience on a global scale
In a world where dining is as much about atmosphere as cuisine, Chotto Matte is reshaping what a modern restaurant can be. Blending the precision and tradition of Japanese cuisine with the vibrant flavors and spirit of Peru, Chotto Matte brings authentic Nikkei cooking to life in bold, immersive spaces designed to excite every sense.
Founded in 2013 by hospitality entrepreneur Kurt Zdesar, Chotto Matte was born from a desire to create something different: an elevated yet accessible dining experience that pushed beyond the conventions of the traditional restaurant. Today, that vision has evolved into a global dining concept spanning six locations across England, the US, Canada, and the Middle East, with an ambitious expansion strategy underway. At the heart of Chotto Matte is a fusion of culinary passion and artistry. Internationally renowned Executive Chef Jordan Sclare brings a bold, inventive approach to the menu — vivid natural colors, striking presentation, and unforgettable flavor.
When Food Chain last sat down with Kurt in 2025, we took a deep dive into Chotto Matte’s unique concept and its expansion into Manchester, UK, and Tbilisi, Georgia. This year, we reconnect with Kurt to uncover the company’s recent developments.
“The last 12 months have been incredibly exciting. Manchester has got off to a fantastic start, San Francisco continues to go from strength to strength, and now a huge amount of our attention is on Sydney, which opens in November,” he enthuses.
“Sydney is particularly exciting because it potentially opens a completely new chapter for Chotto Matte. If we prove the concept there in the way I believe we will, I can see opportunities elsewhere in Australia, including Melbourne, Brisbane and Perth, and then further into the region, including Singapore and Hong Kong. Tbilisi remains part of our plans, although the opening has moved into 2027. It’s part of an enormous and very ambitious wider development, so we are happy to wait until the project is ready.”
On a personal level, though, the Sydney opening is particularly special for Kurt, as he was born there. “I left Australia as a teenager, and going back properly as an adult to research the market made me realize I had been born in paradise and left it,” he revealed. “It is an extraordinary city with a sophisticated culinary scene, but importantly I did not find anything quite like Chotto Matte there. And Bondi itself has transformed enormously from the place I remember growing up,” he reminisces. “The restaurant is a short walk from the beach and has a beautiful circular cocktail bar and lounge, a DJ, an open kitchen with the sushi and robata completely on show, and a landscaped garden incorporating art, which has always been integral to Chotto Matte.”
That balance of staying true to Chotto Matte’s identity while allowing each location to feel distinctive remains integral as the brand grows. For Kurt, the next stage of evolution is not about changing what the company stands for, but about sharpening the principles that have always defined it, from the spaces and atmosphere to the food itself.
“Evolution for us now actually means becoming more disciplined. When you are a creative business, there is always a temptation to reinvent everything with every new opening. As we have grown internationally, we’ve realized there is enormous value in having a much more recognizable Chotto Matte design language,” Kurt explains.
“We have some very clear rules around flavor. I don’t want a dish that is simply sweet, spicy or salty; the best dishes stimulate different parts of the palate at the same time. Texture is equally important. You want softness against crunch, hot against cold. That is when food becomes really exciting. Visually, color has always been important to us as well. There is an exuberance to Peruvian food that should come through on the plate.
“Underneath all of that, it still must be Nikkei. There needs to be an understanding of the Japanese and Peruvian roots, the ingredients, techniques and flavor profiles of both cultures, and then the creativity comes from bringing those two worlds together. As we grow, those principles do not change. In fact, they become more important, because they give our chefs a framework within which they can innovate without losing the identity of Chotto Matte.”
Creative concepts
Amidst this expansion, Kurt and the team’s desire to explore, experiment, and connect with people extends well beyond the restaurant environment, becoming the driving force behind a new project called Bite Into.
“Our Bite Into series is one of the developments I am most excited about. It is a new travel, adventure, and food format we’ve created with Fifth Taste Films, set to launch in January. We have already filmed 15 episodes where we have cameras following us for 14 hours a day into some pretty unusual situations; eventually, there is nowhere to hide,” Kurt elaborates. “We have been out on fishing boats pulling in the catch, going into caves and mountains to understand where ingredients come from, riding motorbikes and generally finding ourselves well outside our comfort zones. It’s cinematic, entertaining, and very human. For the first time, people are going to get to know the personalities behind Chotto Matte in a completely different way.”
As Chotto Matte looks ahead to the next 12 months, its immediate focus remains on its Sydney restaurant, which is scheduled to open in November 2026. In tandem, 2027 is set to be another dynamic year for the business with the launch of the Bite Into series, alongside continuing to develop its international pipeline.
“Chotto Matte opened its doors in 2013, at a time when Nikkei cuisine was virtually unheard of in many of the markets we were operating in. The fact that we are still here 13 years later, growing internationally and still talking passionately about Nikkei cuisine, is something I am incredibly proud of,” Kurt emphasizes, concluding our conversation optimistic for the future.
“None of that happens without people. We have had extraordinary support over the years from our suppliers, our partners, our friends and families, our teams and, most importantly, our guests. I am enormously grateful for the loyalty they have shown both to me and to Chotto Matte.
“There are still markets around the world where Nikkei cuisine is relatively undiscovered, and that makes the future incredibly exciting for us. Hopefully we will be doing this for many years to come, creating great experiences and memories for the next generation of Nikkei lovers.”
