Momo Sushi Downtown

Sushi counters ask a good deal of a small kitchen. Rice has to be cooked fresh and held at the right temperature, fish has to move quickly rather than sit, and the same room is usually running hot dishes, noodle bowls and a lunch box trade at the same time, all of it to order.

For a big order, call rather than turn up. Party trays and large takeout runs need lead time, and a small kitchen can only fold so fast. Ask about cooked options if someone in your group does not eat raw fish, since most places in this line keep a decent selection, and raise allergies when you order rather than when the food lands. If the food has to travel, boxes and rolls generally hold up better than anything delicate, and the rice is happier at room temperature than straight out of a cold car. Downtown parking is the last consideration; on a summer evening, a lot a block back beats circling.