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When a diner comes to Moto,

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what we offer is a tasting menu experience.

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That all starts with a taste of your tasting menu.

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You actually eat the menu,

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and tonight it tastes like an Italian panini sandwich.

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And the reason why we do this is because we want to offer you a seamless experience

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anywhere from two and a half to five hours long,

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so we're basically grabbing your attention the entire time and telling you

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this is our vision in gastronomy,

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and we hope you like it.

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I would describe the cuisine as shocking, yet tasty.

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And also, working with NASA, you might wanna call it intergalactic cuisine.

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But that might be a stretch.

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Here at Moto, all of the chefs are actually servers,

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and this is because you're gonna have many questions on how things are prepared.

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If they're not patent pending technologies,

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then we will explain exactly how things are done.

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So they're very knowledgeable about the food,

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because every dish requires an explanation.

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One of the things that you might experience here we call pancakes made tableside,

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where we take pancakes and puree them into a cooked pancake batter,

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place that into a syringe, and then inject that onto a frozen plate, tableside.

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So the pancake batter, which is cooked, actually freezes into a cooked frozen pancake.

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We flip it over, place it on a spoon with maple syrup, and then you consume this.

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Wow.

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Another example is our printed food,

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where I can print up a picture of, say, cotton candy, and we actually have this on our menu,

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and it looks and tastes like cotton candy.

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You know, your brain is telling you, "This can't possibly be food.

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I'm about to eat a photo of cotton candy."

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And then once you eat it, it's very intense.

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ROCHE: This laser is a Class IV laser.

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And what that means is that it's an infrared wavelength,

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which is why we're wearing the sunglasses.

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What we're gonna use this laser for is a food and wine pairing.

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The food is gonna be a vapor extracted from a freeze-dried orange powder.

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And the wine will go into the glass that the vapor is trapped in, and it's going to create

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a very rich sort of caramel laserized orange quality in the wine.

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CANTU: When I think of molecular anything, I'm thinking of subatomic particle analysis,

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nuclear magnetic resonance machines.

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The only place that I've ever seen that in the food world is our project with NASA,

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where we're working on

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a three-dimensional food printer.

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I would say that this is more of just playful food.

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When we start seeing things go to Mars, then we're getting into

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molecular gastronomy, and breaking down food to its subatomic state.

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ROCHE: Those are in no way, shape, or form anything like Dippin' Dots.

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They're better.