The team from Apollo have created a Tokyo izakaya (Japanese drinking establishment that serves food to accompany drinks) in Potts Point, Sydney.

This is restaurateurs Sam Christie and Jonathan Barthelmess’ second collaboration.

Christie said, “Cho Cho San represents a cross-fertilization of ideas. Jonathan and I recently spent time in Japan where we were inspired by their rich and multi-layered food and drink culture. With Cho Cho San, we wanted to bring some of the big-city buzz and excitement of Tokyo back to Sydney.”

Chef Nicholas Wong (ex-Kylie Kwong, Rockpool, Bodega and Ester) has created a menu that focuses on fresh, healthy dishes cooked using hibachi (charcoal) grilling and steaming techniques. The dishes can be matched with an eclectic selection of sake, shochu, whisky, beer and wine.

The new venue, which has a clean, minimalist aesthetic designed by George Livissianis and featuring an open kitchen and long concrete bar, fits 90 people seated.