Located in Covent Garden, CHARCO CHARCO Hot Pot is one of London’s hottest new Asian restaurants in the city and a must visit for some of the best sushi, seafood and hot pot in a sophisticated setting.
Upon entering the restaurant, diners will quickly notice the elegant and upscale interior design of CHARCO CHARCO Hot Pot, with plenty of marble, polished charcoal quarry tiles, and enormous lighted sheets of aqua blue glass to represent the ocean. The exquisite glazed cherrywood sushi counter and bar on the ground floor is a focal point, complete with displays of fresh fish and seafood that have been expertly prepared into nigiri, sashimi, tartare, and hand rolls. On both levels, each table has a cutting-edge hot pot hob in the middle, just waiting to be lit for the main course. The private dining area on the lower ground level seats 40 people and is perfect for larger parties who want to taste the best hotpot in London.
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To begin, we recommend the sliced whelk with grilled pepper, the Emei bamboo shoots with Sichuan pepper, the Konjac Tofu with hot and sour sauce, and the tripe with house chilli sauce, all from the CHARCO CHARCO Hot Pot menu.
Dragon roll, tempura prawn rolls topped with avocado, Tobiko orange mayonnaise, and eel sauce, is just one of the signature dishes available from the sushi counter, along with a wide variety of other options. Raw oysters topped with uni, caviar, ikura, ponzu sauce, and jalapeo sauce are also a must order.
Once you have finished with your starters, the star of the show is brought to the table, in the form of beautiful hot Once you have finished with your starters, the star of the show is brought to the table, in the form of beautiful hot pot. Diners can choose the soup base to begin with. We opted for half tomato broth and half mushroom broth – both exceptionally delicious soups and the ideal base for cooking all the exciting fishes and meats to come.
Whilst the soup is heating, diners can head to the dipping stations, where they can choose from a wide variety of Asian herbs, condiments, and sauces to create their own unique dipping experience. Afterwards, a selection of essential hot pot components is poached briefly in the broth, dipped, and devoured. Premium Japanese Wagyu beef and abalone are just the beginning; other ingredients include king crab legs, panga slices, prawn balls, king trumpet mushrooms, winter melon, and a number of types of noodles.
Hot pot can be prepared for two to four people at a time on each hob, with pricing starting at £30 and increasing depending on the quantity and quality of ingredients ordered. Elsewhere, the extensive menu at the recently opened CHARCO CHARCO Hot Pot is well complemented by the bar’s great drinks, premium sake, and global wine selection.
KeiKei is a London-based award-winning journalist and videographer with a degree in Broadcast Media and Journalism from the University of the West of Scotland and an extensive reporting background in news, entertainment, travel, and lifestyle.
KeiKei has travelled the globe interviewing, reporting and reviewing. Her work has been published in worldwide media outlets including, The New York Post, The Guardian, The Mirror, The Daily Mail, National Geographic and Conde Nast publications.
