Chotto

Chotto Restaurant Review:

This stylish izakaya gives tradition a run for its money: think bacon mochi (apple wood-smoked bacon slabs surrounding plump mochi pillows, tied with nori), sea urchin-Parmesan "risotto" and Korean-style kalbi short ribs with kimchi-jalapeño marmalade. Cooked over charcoal on skewers are not just chicken wings and rib-eye steak, but also pork jowls and chicken livers. An understated striped sea bass, grilled with nothing more than shiso lemon butter, might be the best item on the menu. Chotto is also known for ramen with velvety tonkotsu pork-bone stock simmered for 48 hours. Creative desserts include green tea pot de crème with a caramel and sea salt crust. The impressive saké list demands sampling. Chotto’s interior fuses modern, minimalist design with subtle ornaments such as hand-painted lanterns and kites; gleaming subway tile covers one wall and driftwood, backlit by a soft orange glow, decorates another.