CHOTTO MATTE Announces 2022 Worldwide Expansion Plan


Miami, FL. (September 7, 2021) — Chotto Mattethe avant-garde culinary concept fusing the best Japanese and Peruvian cuisine, will expand its offerings to three very unique global destinations — Doha, Riyadh, & San Francisco — alongside a sister location in its flagship homebase of London, England. The latest announcement is a testament to the brand’s impressive resilience and innovation against the odds posed by the pandemic. The Chotto Matte brand has persevered despite the obstacles. Rather than minimizing its vision to accommodate a rapidly evolving social reality, Chotto Matte is painting an even brighter picture, exhibiting true perseverance and growth while inspiring others to follow.

In 2013, Kurt Zdesar — Founder & CEO of Chotto Matte — identified a gap in the market for premium Nikkei food and felt inspired to open the flagship venue in the vibrant area of Frith Street, London. It was London’s debut restaurant solely dedicated to the expert blend of Japanese and Peruvian flavors, which secured its position as one of the top trailblazing hotspots in the city. Picking up where it all started, Chotto Matte will launch its expansion in London’s chic Marylebone shopping districtset to open its doors in January of 2022.


The vision behind the brand is to extend beyond the scope of a restaurant and create a globally appealing lifestyle, positioning Chotto Matte as a pioneer and leader in the culinary industry. 

Slated to open its doors in April, the next stop is the coastal gem and capital city of Qatar, Doha. Nestled in the heart of Doha’s finest luxury destination, the St. Regis Marsa Arabia, Chotto Matte will bring its signature Nikkei experience to The Pearl. “We are excited to continue our expansion plans for Chotto Matte internationally,” says Zdesar. “We cannot wait for the new phase of growth to allow more people to experience the very best of authentic Nikkei cuisine in stylish architectural spaces across the globe.” Featuring an extensive open terrace overlooking the harbor and a luxurious private dining cavern, the Doha location fuses feelings of the natural and urban worlds, with recognizable graffiti art reworked into the ceiling with a mesh metal overlay.

Up next, Chotto Matte welcomes Riyadh to its list of global locations, situated in the King Abdullah Financial District. As the first endeavors in the Middle East, the Doha and Riyadh locations demonstrate the brand’s elevation in style and prestige, while also maintaining the unmistakable essence of the brand at the forefront. “At Chotto Matte, we’re a team of visionaries,” says Managing Director Paul Sarlas. “Our goal is to consistently push the boundaries of what’s expected of the culinary space, using our innovative and forward-thinking mindset to always seek the best of the best. Our plans for the Doha and Riyadh areas reflect our brand strategy to grow within the Middle East, aligning with the prestigious status we have attained over the years.” It is also important to note that the Doha and Riyadh locations will operate as franchises of the brand — the Chotto Matte team will manage the marketing and strategic relations, while a partner will run the day-to-day operations. All of Chotto Matte’s iconic features will be prominent within the design.

San Francisco

Finally, launching late 2022, Chotto Matte is taking on the American West Coast, set to land in downtown San Francisco in late 2022 located in the thriving commercial center of the city, Union Square. “As a leader in energetic creativity, the city of San Francisco made perfect sense for us as our second endeavor in the States,” says Kurt Zdesar. Indoor meets outdoor dining with a merged internal patio design where guests can enjoy stunning panoramic views of the city, all year round. Expect attractive theatrics with the robata grill taking centre stage at front of house. An open sushi counter, charming wine display and elevated DJ booth also provide an immersive and entertaining experience with something to discover wherever you look.


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