Why to visit Chaco Bar
To get the whole Chaco Bar experience, you must let go of all inhibitions at the fabric-draped entrance. Because "nose-to-tail" is more than a catchphrase inside this extended and melancholy Japanese abode. Nothing goes to waste at this city-fringe eatery, which specialises in yakitori and takes inspiration from yatai, a traditional laneway izakaya or food cart that originated in owner Keita Abe's hometown of Fukuoka.
Take the chickens, which are deboned by hand and skewered, basted, and grilled to perfection on a robata grill, while their bones and feet are boiled into a rich broth for sister restaurant Chaco Ramen. The tsukune meatballs are even peppered with cartilage. While the flame-licked skewers are the show-stopper, there are plenty of other delectable dishes on the menu. Warayaki (hay-smoked sashimi), miso-marinated toothfish with cumquat jam, or a freshly set chawanmushi are all possibilities. The cocktail selection is small but powerful, with sake and highball cocktails being standouts.
