Dear #howtoMotze ,

After a delicious six months, we will sunset Motze ahead of schedule on May 27th. 

We opened Motze as an exploration of Japanese flavors, and an experiment into new restaurant business models. In the process, we found the answers to our hypotheses and some truly delicious dishes such as the Chanko Nabe, Tahini Salad, Furikake Rice, and Brown Rice Mochi. 

We experimented with service styles, labor models & business practices, and our latest iteration proved to be the most effective: A small restaurant with chef-driven, handmade menu offered with “kitchen-service” (our version of fast-casual). We’ll be using this model for our next project: Duna. Read more at

Share your photos and stories about Motze on instagram with #howtomotze, and your photos will display below. 

Join us for a special Omakase sunset dinner on Saturday, May 27 (tickets available here), or stop by for one last snack over the next few weeks. Motze will have some parting gifts to hand out.

With love & gratitude,

The Motze Team


Photos from you about #howtomotze

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