By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
The sushi was eye candy, too. If you've ever eaten at Sushi Eye in Motion's sister restaurant in Tempe, Sushi Eye Bar & Grill, then you're already familiar with this eatery's distinctively decadent makizushi. Again, this style of sushi isn't geared toward purists, but it's delicious in its own right — many of the rolls are drizzled with creamy wasabi sauce or sticky-sweet unagi sauce, and sprinkled with tobiko and crushed macadamia nuts.
For example, take the Cardinals Roll, an uramaki of tuna, eel, cream cheese, and avocado, with unagi sauce, roe, and nuts. Every bite was a heady combination of rich flavors. The expansive menu spins out every conceivable variation on this theme, from the Orange Blossom Roll, filled with tuna and avocado and topped with salmon, to the Second Climax Roll, with spicy yellowtail and cucumber inside, and sliced yellowtail outside.
The cool thing about grabbing these off the conveyor belt was that the portions were smaller than the full orders I'd have gotten if I'd ordered them from the menu (making it so much easier to try a few kinds).
9845 S. Priest Drive, Ste 106
Tempe, AZ 85284
58 W. Buffalo St., #110
Chandler, AZ 85225
And yes, Sushi Eye in Motion does traditional sushi, too. Toro and uni, both on special one night, were fresh and clean-tasting.
Edamame were room-temperature by the time I grabbed a bowl of them (items here are tracked by bar codes on the plates), but that didn't stop me from picking at them as I contemplated my next move. Gyoza weren't bad — they still had a bit of crunch to the edges. And tako karaage (fried octopus) was worth ordering from the menu. The chunks of tender octopus, veiled in crispy batter, came with a side of tangy tonkatsu sauce.
For dessert, I couldn't resist Bing Soo shaved ice, a dome of ice the consistency of snow, soaked with sweetened condensed milk and strawberry sauce, smothered with fruit and sweet red bean paste, and topped with scoops of red bean ice cream. Incredibly, my waitress had urged me to order the tempura ice cream instead, but I assured her I wanted this.
Hmm — authentic Asian-style sundae, or fried ice cream?
At the end of the day, I'll still take authentic.