Temaki may be the focus, but the experience at Motto is about precision in every detail. Tucked into Saint-François-Xavier Street in Old Montreal, this Japanese handroll bar works like a well-oiled machine: fish sourced with care, nori imported directly, rice prepared just so. At the centre of it all is chef Daniel Ken, whose training and technique play out like choreography behind the bar. The format is simple — handrolls served one at a time to preserve texture — but the execution is uncompromising. There’s a full menu of sashimi and small plates, thoughtful cocktails, and a sake list that’s short but dialled-in. Designed with Sangare Studio, the glowing magenta room leans elegant but unfussy. No reservations. No overreach. Just a place that knows exactly what it’s doing — and does it well.