We went to “Chocotto”, an Italian tavern in Kobe, Japan.

We visited “Chocotto,” an Italian tavern that opened in September along the south exit rotary of JR Sumiyoshi Station.

The sign at the entrance shows the lunch menu, including hamburger steak lunch and pasta lunch.

There are eight seats at the counter and one table for four and one table for two each in the back, creating a cozy and relaxing atmosphere.

When I asked the manager for a recommendation, he said, “Deer are in season, so let’s try that! He said that they decided to add deer meat to the menu because it was available just the day before the hunting season had been lifted.

The handwritten “Today’s Recommendation” menu was an intriguing lineup.

When I asked about the unusual sherry-pickled albacore, the chef offered me a sample. The menu was inspired by Kanazawa’s “drunken crab. Drunken crab is a specialty of Kanazawa, where the crab is marinated raw in a dipping sauce made of soy sauce, local sake, and ginger.

The soft and slightly peculiar flavor will spread in your mouth. It was an excellent dish that made me want to drink sake while biting into it little by little.

The manager, who had been a restaurateur before opening the restaurant, said he used to eat all over Japan before Corona. I felt that his experience and taste buds were packed into the “Today’s Recommendation.
Roasted deer thigh” 1,580 yen (tax included)
The “Roasted Deer Thigh” was completed. The fine-fibered pink venison is served with small sweet potatoes, sweet potato paste, and cervachico.

We had a taste of this dish, which will be added to the “Today’s Special” menu.

When you put the knife into the meat, you can feel that the fibers of the meat are uniform and firm. When you bring it to your mouth, it is soft and tender, yet moderately chewy, and as you chew it, you can smell the aroma of venison. The sauce, which is made by boiling down fond de veau, goes well with the unique aroma of venison.

The sauce is made by cooking the venison in a frying pan and then cooking it in the oven. He cooked the venison in a frying pan and then heated it in the oven, repeating this process while watching how the meat was cooked.

The sweet potato paste has an exquisite buttery aroma and sweetness, and when combined with the meat, the sweet and spicy flavor is a perfect match! When paired with the cervaccico, which added a refreshing sesame-like flavor, the dish could be enjoyed in a number of ways.
Extensive wine list, including champagne and sparkling wine
It is no wonder that there are already many regular customers who have been coming to the restaurant since its opening in September. The manager says, “Ingredients come once in a lifetime. We want to cherish the customers who come here because they like the taste.

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Information

Location

Italian bar Chocotto
(KiLaLa Sumiyoshi 1F, 4-4-1 Sumiyoshimiyacho, Higashinada-ku, Kobe)
Find it on GoogleMap

Business hours

Lunch 11:30-14:00
Dinner 17:30-23:00

Closed on Tuesdays, irregularly closed on Mondays

Phone: +81-78-200-5675

078-200-5675

• Italian Bar Chocotto food log https://tabelog.com/hyogo/A2801/A280106/28064561/