At Moto, Chef Homaro Cantu’s creations play with your mind, as well as your palate. The handsome, minimalist space is the perfect setting for a veritable magic show that begins with an edible menu. Change is constant, but what is consistent is the sense of fun and element of surprise. Liquid-nitrogen-frozen ingredients are added to hot broth, and cold fog spreads across the table. A sensationally flavorful purée of buttered popcorn accents butter-poached king crab. The Moto version of surf and turf is swordfish and fabulous duck confit with a surprising, meltingly decadent duck fat powder garnish. Perfect seared ribeye perches atop mustard-braised cabbage and is surrounded with a stunning, smoky swirl of kielbasa purée. A white-chocolate truffle filled with liquid cotton candy atop an edible picture of cotton candy shows Moto’s playful side. Adding to the pleasure, the staff appears to be having as much fun as the diners.