(Images: Jason Suss)
Last month we talked about the 2026 Iron Bartender champions from Nico’s Tacos. This month it is the runner-up. It was a very tight competition, and Moto-i came in a close second, which is still quite an accomplishment. It should not be much of a surprise that, along with their food, the beverage program is solid. More on why in a bit.
“It’s Moto-EEE, not Moto-EYE.”
First things first. It is Moto-EEE, not Mo- to-EYE. The letter “i” in Japanese has the sound of the English letter “e.” Now on to the details.
Moto-i sits on the northwest corner of the Lyn-Lake intersection and has been a neigh- borhood staple since opening in 2008. Eigh- teen years is a long run for a restaurant, which means that they are doing something right. Actually, several things.
Probably the most notable is that they brew their own sake. In fact, Moto-i is considered the first sake brewery in North America. The sake is brewed on site, and there is even a special clean room visible from the second level where they grow koji mold. That mold is used in the fermentation process that produces sake.
Sake is rice wine, and the alcohol content typically hovers around 15% to 20%. It can be light and fruity or rich and savory. It can be served cold, at room temperature, or warm. The world of sake can be just as intricate as that of wine or beer.
Since they brew their own sake, the team clearly knows a thing or two about drinks. The cocktail menu is unique because it takes classic drinks and merges them with house-made sake. The sake appears alongside Japanese whisky, clove and chrysanthemum in their version of an Old Fashioned, with green tea and ginger in a mule-style cocktail, and with aquavit, miso, tog- arashi and nori in their house Bloody.
As you would expect with Japanese-style drinks, presentation matters. Fancy glassware,
thoughtful garnishes and flavored ice cubes are all part of the experience. Whether it is a sake flight, cocktails or just a beer, you will not be disappointed.
“It’s like fantasy football, but for sumo wrestling.”
The space itself is cool. The first floor has the typical bar-and-table setup. The second floor offers a smaller bar with lounge-style seating that works well for private events. The roof top patio is excellent during the two weeks of nice weather we get each year.
The food is Japanese with a focus on ramen. Classic pork and chicken varieties are available along with a rich mushroom broth option. De- spite being Japanese cuisine, there are plenty of vegan and gluten-free options for that one friend we all have.
There are also several excellent small plates including Japanese fried chicken, lettuce wraps,rangoons and more. Be sure to try at least one of the buns.
Like any good Uptown-adjacent spot, Moto-i also has a solid happy hour and serves brunch on weekends.
Finally, one of the most unique things they offer is a Fantasy Sumo league. It works like fantasy football but for sumo wrestling. You buy in, fill out a bracket and watch the matches televised at Moto-i. More than 800 people participate, which makes the prize money fairly substantial.
So pull up a seat, sip some sake, slurp some ramen and watch a couple of 300-pound dia- pered wrestlers try to win you some money. Sounds like a perfect night to me.
Jason Suss spent 15 years in tech before leaving the corporate world to pursue his passion for
cocktails. For the past 12 years, he has worked on both sides of the bar at local restaurants. He now lives in Lowry Hill and owns @AProper Pour.
