With food competition unprecedented in Bushwick right now, standing apart is key to a restaurant’s success. That’s why two sushi places called Tomo and Momo seems like an ill-advised business decision–more so on the part of Tomo, an establishment that moved in well after Momo and doesn’t hold quite the same level of prestige.
But when you get right to the core of it, what’s really the difference between the two? They both serve unreasonably priced cuisine in dark lighting. On the one hand, Momo probably has fresher ingredients, on the other Tomo doesn’t require that you sit next to pseudo-intellectual foodies gabbing about the freshness of the food. Both restaurants have a no frills vibe, but Tomo attempts to act as though it doesn’t.
These subtle differences do not combine to create any major contrast between these purveyors of sushi. What it comes down to, ultimately, is which place you can get into right away and how close you live to each one.
Written by Genna Rivieccio