Lunch Wed-Sat noon-2pm
Dinner Mon 5pm-9pm, Tue-Sat 6pm-10pm
Chaco Bar's hole-in-the-wall kitchen has mastered the art of bite-sized meats skewered with abacus precision and cooked with smoky flair. Opt for the more obscure offerings from the grill - gizzard, pipes, tail and all - to truly experience chef Keita Abe's knack for making poultry offcuts both approachable and delicious. The place is genuinely tiny, and designed with a charming and slightly bent DIY aesthetic. Beyond the soy-dressed cabbage which accompanies the sticks, you'll want to go for the likes of the bowl of rice layered with raw scallop and brimming with briny beads of salmon roe. The clipped drinks list of whisky, sake and Japanese wine makes pairings easy. Finish off with a cleansing combination of vanilla gelato, ginger granita and green plums aged in-house in high-proof hooch before the highly efficient staff hurry you out the door to make room for the next seating. Step in at lunchtime for chicken-based ramen of note.
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