Chaco Bar 186-188 Victoria Street, Potts Point, New South Wales 2010

"Chaco Bar is a bustling locale to try traditional Japanese yakitori. The skewers were flavourful and smoky, which paired well with their sake options. The decor and atmosphere is very unique and adds to the overall experience."

"Still Sydney's premier yakitori establishment. All your favourite cuts from Sommerlad heritage chickens - chicken that is grown slower and longer for maximum flavour. Liver is executed perfectly here, the slightest char on one side and cooked gently so that it maintains maximum smooth texture. Bonjiri is particularly excellent as well, and tsukune is spot on. There is a mix of other skewers including beef and pork belly, and it's all good. While there is chicken thigh, it is usually and oddly missing chicken breast from the printed menu which I suspect is because it is hated and more economical to use up at chaco ramen instead, no idea. There's a range of other things, chawanmushi and sashimi and wing gyoza, and it is worth coming back repeatedly. And if you are smart and able to target 5-6pm for happy hour, you can now take advantage of happy hour pricing!"

"Incredible food , my new favourite Japanese restaurant in Sydney . All the dishes were crafted with so much detail, balanced flavours . A very unique twist on a lot of dishes and they all land well , I loved the chuwanmushi with butter glides down and is so tasty , the beef tartare with smoked oyster was the best I've ever tasted And the yakitori was super refined , crispy and cooked to perfection inside can't wait to come back"

"Chaco makes one of my favourite ramens in the city. It's only fitting that their sister shop, Chaco Bar, has been on my list to check out for a while. It has a similar dim and warm atmosphere when you walk in. Unlike their Darlinghurst ramen-ya though, the Potts Point location specialises in yakitori (charcoal-grilled meat skewers). Most diners here sit together on a very long communal wooden table. If you're lucky enough and there's only one or two of you, you can probably land a seat at the kitchen-side bar, right up close to the BBQ action. I was fortunate to visit Chaco Bar with a group of friends for a catch-up. Although we missed out on the kitchen visuals, we got to run through most of the menu together! Before the yakitori, the share dishes are a must. I thought the kamo tataki was brilliant. It's a duck leg dish that's seared on the outside and left rare in the middle. I've not tried rare duck before, but I loved the flavour of the char, the wasabi and the spring onions on it! The kingfish sashimi is always a safe pick when you see it on the menu (consistently good) and I loved the jiggly-soft spanner crab chawanmushi too. We were recommended the uni wagyu, a wagyu carpaccio dish with parmigiano-reggiano, uni, truffle and egg yolk, though I did feel the flavour of this one was quite sharp. Lots of strong flavours going on from the cheese and the truffle. I personally enjoyed the wagyu tartare with crispy potato shreds more! Apparently it uses a very pleasant oil made from bonito flakes. By the time we got to the actual yakitori, we were already quite stuffed LOL. I liked the wagyu outside skirt skewer with its delectable sauce and mountain of spring onions on top, and the chicken ones (tail, neck) which had a perfect outside char. Highly recommend ordering the yuzu and pear flavoured sake too (yuzushu, nashishu), they pair perfectly with all of the food!"

"Always a fun night at this Potts Point local. The ambience is relaxed and before you know it you’ve spent a good part of your evening there. The food is well executed, sake list is top notch and the staff friendly and knowledgeable. Their chawanmushi is a must and one of the best outside of Japan."