About this Business
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In his home province of Fujian in China, Sunny Lin began studying sushi preparation at a young age, according to South Philly Review. He came to the U.S. to learn more about fusion-style sushi when he was just 16 years old and still capable of flying across the Pacific using the power of his imagination. A decade later, he brings his experience to Chinamoto as head chef, cultivating a broad menu of Chinese, Japanese, and Thai cuisine.
Lin's sushi expertise is on display in the eponymous Chinamoto rolls with crispy lobster, eel, mango, avocado, and house "777" sauce, and anago rolls loaded with eel tempura, cream cheese, and cucumber topped with spicy salmon. Entrees such as grilled chilean sea bass, shrimp teriyaki, and roasted boneless duck round out Chinamoto's pan-Asian menu.