$15 for $30 Worth of Japanese Cuisine and Sushi at Sushi Eye in Motion in Chandler
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Chef Richard Cho creates artful maki rolls & traditional Japanese entrees that reach diners by way of conveyor belt.
Before sushi chefs learned to roll rice and fish in seaweed, they experimented with other packaging such as rice paper, leaves, and bubble wrap. Enjoy innovation in edible bundles with today's Groupon: for $15, you get $30 worth of Japanese cuisine and sushi at Sushi Eye in Motion in Chandler.
Sushi Eye in Motion, which the Phoenix New Times crowned with the title of Best Sushi in 2006, tempts customers with traditional Japanese fare and freshly made sushi. Head chef Richard Cho has created a maki menu that travels down the sushi bar's conveyor belt, where customers can pick their selections or test their Hot Wheels' horsepower. For an appetizer, try the agedashi tofu, which chefs batter and fry with a mild, sweet sauce ($3), or the tender fried octopus of the tako karaage ($7).
Chefs marinade the barbeque short-ribs dinner in traditional Korean sauce ($16.95), and creative maki rolls, such as the Elliot roll of yellowtail, avocado, and freshwater eel cozying up under a glaze of traditional unagi sauce ($14), keep stomachs full and hands busy stacking edible snowmen. While enjoying artfully crafted bites, diners can sit at sushi bar and watch fresh fish progresses down the conveyor belt, or they can relax at a table and order à la carte. Art decks Sushi Eye in Motion's green walls, whose exposed wooden beams add rustic flair and confuse wandering woodland pixies.
Chef Richard Cho creates artful maki rolls & traditional Japanese entrees that reach diners by way of conveyor belt.
Before sushi chefs learned to roll rice and fish in seaweed, they experimented with other packaging such as rice paper, leaves, and bubble wrap. Enjoy innovation in edible bundles with today's Groupon: for $15, you get $30 worth of Japanese cuisine and sushi at Sushi Eye in Motion in Chandler.
Sushi Eye in Motion, which the Phoenix New Times crowned with the title of Best Sushi in 2006, tempts customers with traditional Japanese fare and freshly made sushi. Head chef Richard Cho has created a maki menu that travels down the sushi bar's conveyor belt, where customers can pick their selections or test their Hot Wheels' horsepower. For an appetizer, try the agedashi tofu, which chefs batter and fry with a mild, sweet sauce ($3), or the tender fried octopus of the tako karaage ($7).
Chefs marinade the barbeque short-ribs dinner in traditional Korean sauce ($16.95), and creative maki rolls, such as the Elliot roll of yellowtail, avocado, and freshwater eel cozying up under a glaze of traditional unagi sauce ($14), keep stomachs full and hands busy stacking edible snowmen. While enjoying artfully crafted bites, diners can sit at sushi bar and watch fresh fish progresses down the conveyor belt, or they can relax at a table and order à la carte. Art decks Sushi Eye in Motion's green walls, whose exposed wooden beams add rustic flair and confuse wandering woodland pixies.