Motoi
鮨処 もとい
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Okinawa's finest Edomae craftsmanship — 30+ years of Ginza training in a signless, reservation-only room. Perfect 15/15 on the work-quality axis.
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Things to Consider
¥30,000 touches the budget ceiling. Most fish is flown in from Tsukiji/Fukuoka, so 'local terroir' is limited.