Last Updated on March 9, 2025 by Erin Donahue
Don’t make the mistake of eating omakase and not sitting at the counter. This means putting your entire dining experience in the chef’s hands. Would you do it? While critics and diners alike recognize New York City‘s dining scene for its diversity and innovation, but few establishments offer an experience as unique and immersive as The Office of Mr. Moto.
Hidden in the heart of St. Marks, this exclusive Edomae-style omakase speakeasy combines culinary mastery with theatrical elements to create an unforgettable evening. For sushi enthusiasts, Mr. Moto’s Office promises a journey transcending the ordinary dining experience. Don’t mind the dookie photo quality throughout this article. They are screenshots from my videos of the night.
Omakase is the Japanese word for a formal dining experience in which guests leave themselves in the hands of a chef. Consequently, for those of you who are indecisive about what to eat, this type of dining experience is for you. True omakase eliminates menus, allowing the chef’s creativity and expertise to guide your culinary experience. Moreover, at The Office of Mr. Moto, the master chef elevates this traditional Japanese concept to an art form, where each morsel tells a story of tradition, innovation, and exceptional craftsmanship.
This is not a typical restaurant. Instead, to enter The Office of Mr. Moto, you’ll need a code that’s decipherable inside an email you receive upon reservation. This clandestine entrance sets the tone for the mysterious and exclusive nature of Mr. Moto’s dining adventure.
Before your culinary journey begins at this exclusive Omakase restaurant, explore The Gallery – a space that transports you back in time. Wander through pieces of Japanese history, each artifact telling a story before your meal even starts.
If you need a moment to unwind, descend to The Library, where a private jazz collection sets the mood. As a result, this attention to creating a complete sensory experience is what makes Mr. Moto’s omakase speakeasy stand out among NYC’s finest dining establishments.
At The Counter of The Office of Mr. Moto seats only six lucky guests per service. Imagine a single piece of white oak, transformed into your stage for a 21-course culinary performance. The head chef is a master with 50 years of experience, direct from Japan, crafting each piece with precision and artistry. The intimate setting of Mr. Moto’s counter ensures that every guest has a front-row seat to witness the meticulous preparation of each course. This proximity to the chef enhances the experience, allowing you to appreciate the subtle techniques and attention to detail that define authentic Edomae-style sushi.
The 21 courses at Mr. Moto’s Omakase include sixteen pieces of nigiri that tell a story – a legacy of Edo-mae sushi, dancing between tradition and modern interpretation. The chef carefully designs each piece to showcase the finest ingredients, preparing them with techniques that honor centuries of Japanese culinary tradition. Believe me, you will get so full! The chef thoughtfully orchestrates the progression of flavors and textures throughout the meal to create a satisfying and comprehensive dining experience at this exclusive NYC omakase restaurant.
After dessert, once you’ve completed your gastronomic journey at The Office of Mr. Moto, a final surprise awaits with your check. A card with Morse code and a famous quote – a challenge that tests not just your palate, but your wit. This playful conclusion to the evening exemplifies the attention to detail and immersive storytelling that makes Mr. Moto’s omakase experience truly unique among New York’s fine dining establishments. From the secretive entrance to the final morse code challenge, Mr. Moto’s team carefully crafts every element of the omakase speakeasy to create an unforgettable evening.
Finally, are you ready to unlock Mr. Moto’s secrets? This hidden gem in St. Marks awaits those brave enough to surrender to the omakase experience and discover the extraordinary world behind the coded door.
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