Benito Martin
REVIEW
To have the complete Chaco Bar experience one must surrender all inhibitions at the fabric-draped door. Because inside this elongated and moody Japanese den, “nose-to-tail” is more than just a buzzword. Specialising in yakitori and taking inspiration from yatai – a traditional laneway izakaya or food cart, originating in owner Keita Abe’s hometown of Fukuoka – nothing at this city-fringe restaurant goes to waste. Take the chickens for example, which are deboned by hand; their different bits (wings, heart, tail) are skewered, basted and charred to perfection over a robata grill, while their bones and feet are simmered into a rich broth for sister restaurant Chaco Ramen. The cartilage is even studded through the tsukune meatballs. While the flame-licked skewers may be the star of the show, there are plenty of delicious things on plates. It might be warayaki (hay-smoked sashimi), miso-marinated toothfish with cumquat jam, or a just-set chawanmushi. The drinks menu is compact but strong, with sake and highball cocktails a must.
ABOUT
Chaco Bar
186-188 Victoria St, Potts Point, NSW
(02) 8593 4567
Chefs Keita Abe, Kazuyuki Matsumoto & Ryota Kishimoto
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide 2022
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 80.
