The composed, yet inviting presentation of Moto Sushi's maki and nigiri hints at the chefs' dedication to cleanly fused flavors. Behind the sushi bar, chefs roll more than 50 different maki with inventive ingredients–sweet-chili sauce, fried jalapeños, and fajita peppers, among others–before arranging them into arrow-straight lines or scale maps of the Tokyo subway system. Traditional Japanese entrees, including marinated chicken teriyaki and tempura-fried vegetables, round out the menu.
Suspended from the ceiling, cylindrical-pendant lamps light the sage-green sushi bar and cast a yellow glow through wire shades that hang above horseshoe-shaped booths.
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