Edamame pods, sautéed in a blend of Malden salt and Japanese togorashi chili spice.
SEASONAL SALAD
Mixed greens with cherry tomatoes, cucumbers, radishes tossed in our Cho dressing and topped with crispy onions.
TARO FRIES
Topped with a maple-togarashi glaze and wasabi mayo.
GRILLED MUSHROOM SALAD
Shitake, King Fringy and portobello mushrooms, organic greens and Parmesan shavings. Served with a warm bacon jam.
CHO RIBS
Baby back ribs glazed in our bbq sauce served with potato salad.
ROCK SHRIMP TEMPURA
Crispy tempura rock shrimp tossed in a spicy garlic aioli and pickled daikon.
GRILLED CHICKEN SATAY
3 pieces of grilled chicken satay marinated in a sambal, garlic and lemon with a green onion relish.
ALL DRESSED POUTINE
Hand cut French fries, topped with fresh kimchi, braised beef, finished with chopped green onions, spicy aioli and shredded cheese.
BAO BUNS
A pair of steamed buns with your choice of the following. All Baos can be replaced with lettuce wraps.
FRIED TOFU
Garnished with sautéed red pepper, greeg onion and our spicy aioli.
LOBSTER BAO
Mix of fresh lobster, celery, dill, lemon, Dijon and mayo.
GRILLED SAMBAL SHRIMP
Fresh greens, red peppers and spicy aioli. coriander and pickled daikon and carrots.
FURIKAKE FRIED CHICKEN
Breaded in a blend of nori and sesame seeds topped in Japanese mustard.
BRAISED BEEF
Sake-soy glaze, pickled daikon and carrots, cilantro, sesame seeds and crispy shallots.
PORK BELLY
Char sui braised porc belly, with green onion relish, cucumber, coriander with fried onions.
SEAFOOD & MEATS
BEEF SHORT RIB
Braised and served with horseradish mashed potato and grilled asparagus.
KALBI
Korean style beef ribs, marinated and then grilled, topped with a sake soy glaze served with kimchi fried rice.
CRISPY CHO CHICKEN
Korean style chicken served with kimchi and coleslaw.
GRILLED LAMB CHOPS
Char grilled New Zealand lamb chops, salsa verde, green bean salad dressed with red wine vinegar, olive oil and Parmesan cheese.
BIBIMBAP AND SALMON
White rice and quinoa with a mix of vegetables, wakame, seared salmon. Topped with a furikake egg.
RAW BAR
TUNA SASHIMI
Wake salad, wasabi and assorted oshinko.
HAMACHI SASHIMI
Seaweed salad, kimchi and crispy sweet potato.
WAGYU BEEF TATAKI
Green onions, white sesame and tosazu sauce.
KAMIKAZE TARTARE
Yellowfin tuna tartar, pickled ginger, jalepeno peppers, tempura flakes mixed with spicy aioli and mounted on a bed of crispy rice.
SALMON TARTARE
Finely diced Atlantic salmon tossed in a lemongrass sambal dressing, tempura flakes, tobiko and garnished with Asian pear, cucumber, radish served with shrimp chips.
SIDES
MUSHROOMS AND SAKE
CHARRED BRUSSELS SPROUTS WITH BACON AND KIMCHI
WHITE RICE WITH GREEN ONIONS
KIMCHI FRIED RICE
CREAMY COLESLAW
HANDCUT FRENCH FRIES
SHRIMP CHIPS
EXTRA SAUCES
Cocktails MENU - Restaurant Cho
Drunken Dragon
Vodka, sake mixed with kafir lime and shish syrup, yuzu and lime mix garnish with a kafir leaf.
Szechuan Smoke
Tequila and pineapple juice with a hint of honey, szechuan peppercorn, lime, pineapple and a dash of boomer.
Orchid
Vodka, sake and house tonic mixed with grapefruit juice.
Le Papillion
Rhum, sake and st-germain mixed with yuzu zest syrup and with 4 dashes of peychauds bitters.
