Restaurant Cho

EDAMAME

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.

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.

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.

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.

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