By LAURIE FLETCHER

In a city where “smashed avo” is essential on every breakfast menu, it can be hard to succeed when your most of your dishes contain rice and miso soup.

But that’s exactly what married team Brendan and Caryn Liew have done.

A long-term love for Japan and professional working experiences in some of the world’s top restaurants has led the couple to create the pop-up space Chotto.

Brendan has worked at a number of restaurants including Kappo and Supernormal, and has also spent time in Japan at the three Michelin-starred RyuGin.

Located on the busy Smith St in Fitzroy, their menu is inspired by traditional Japanese inns called ryokan. These inns often include a number of small dishes that change depending on the location, season and ingredients available.

The modern version of the ryokan still retains a lot of its traditional roots.

It's a little oasis in which patrons are able to embrace the "traditional” Japanese experience, complete with futon beds, hot springs or bath houses and specially created meals. These meals are often the pride of the Ryokan, consisting of a number of dishes that have been carefully selected to showcase the region’s specialities.

Similarily, the changing and evolving menu is a key part of the Chotto experience. There are daily donburi (rice bowl dish) and fish offerings. The menu are still being adjusted as they settle into the new space.   

Unfortunately, the day we visited Chotto the highly sought after hotcake was no longer available. But we were still able to enjoy the breakfast set with a freshly brewed matcha latte.

Chotto sources their matcha from Japan, and serves it in a latte or from a ceremonial tea bowl, known as a chawan.

Our breakfast set had a range of small dishes including fish, lightly fried tofu, maki tamago (rolled omelette), pickles and rice.

The rice is fluffy and fresh and provides a great base for the other dishes. We chose to have our fish “well done”, however you can choose to have it rare. Vegetarian options are also available. 

Initially, we thought it was a small meal, however, on finishing the whole set, we were very full.  The dishes all come together to create a well-balanced meal that was a favourite among both those well-versed and new to Japanese cuisine.

The tofu was beautiful and soft, and quite different to other similar offerings in Melbourne as it was not overly cooked or fried. The expertise of chef Mr Liew is evident.

Chotto’s dedication to authentic Japanese cuisine is expressed not only by their menu, but also in their detailed presentation.

Part of the experience in visiting Chotto is the clean and simple design of the dining area. As a pop up space, the furniture is simple with three communal tables of plywood and minimal decoration. However, if you’re planning on visiting on the weekend, book ahead of time or go early as the restaurant only sits 18 at a time.

If you are seeking a unique and tasty experience, brimming with culture and freshness, then a visit to Chotto will definitely be worth your while.

Tips for visiting Chotto • If you’re overwhelmed by the menu, don’t worry! The staff are very friendly and more than happy to explain each dish• If you don’t want to wait, visit on a week day (open Tue-Sun 8am-3pm)• Email ahead to arrange a booking if you’re visiting with a larger group (chottomelb@gmail.com)