Moshi Moshi News Sept 2014
Moshi Monthly Member Deals
#1: Enjoy a bottle of Breaky Bottom sparkling wine and get the second bottle free! *
Buy a bottle of Breaky Bottom and get the second bottle on the house - on the same night for the strong, or reserved for your next visit.
#2: Complimentary prawn head crispies for our takeaway customers! **
A delicious snack complimentary to our takeaway customers when they spend more than £15* Terms and Conditions Offer #1:
Breaky Bottom brut: Offer available Monday Friday anytime to October 3rd 2014. Order the first bottle of Breaky Bottom and the second one is complimentary if ordered within one month of the date on your first receipt.
** Terms and Conditions Offer #2:
Complimentary prawn head crispies: Offer available Monday Friday anytime until October 3rd 2014. Spend £15 or more on your takeaway to receive a complimentary box of crispy prawn heads.
General Terms and Conditions: The offers cannot be used in conjunction with any other promotion. Not redeemable for cash. Please present your Member's card to take advantage of these offers.
Breaky Bottom & Lafcadio Hearn at Moshi Moshi
Tuesday 23rd September 7.15pm
20th Birthday Celebrations come to a close!
It was an emotional roller coaster turning 20 again and we were delighted to have received so many entries for our Haiku, green tea and what will we be eating in the future? competitions. A big THANK YOU to everyone who took the time to make an entry!
@MoshiMoshiLDN I think your Cornish kabayaki will be very popular in the future especially when eel itself is becoming very endangered
We were overwhelmed with your responses, so many beautiful thoughts out there on how your lives have changed in 20 years. It wasn't easy deciding, so many personal journeys , but in the end we went for one we feel we can all relate to.
Thank you LJ for your winning entry!
It took twenty years
Click here for a selection of some of our favourite entries.
It's our Birthday!
We are celebrating 20 years of conveyor belt-sushi arriving in London!
What were you doing 20 years ago today? July 24 1994 was the date Moshi Moshi opened its doors for the first time and brought the 'kaiten' sushi conveyer belt to the UK.
We'd love to catch up with anyone who visited us in those early days. If you were there, please let us know. The first few to respond will be invited to a special birthday celebration! For a chance to be there at the party please email us your memories of your first visit to Moshi Moshi.
"Walking into Moshi Moshi for the first time, almost 20 years ago to the day, was one of the most memorable 'first impression' moments of my restaurant reviewing career. The location, the design, the buzz - it all felt very new and exciting. But being suspended in a cool glass capsule over the rail tracks, and sitting on chic minimalist furniture, would have counted for nothing if it wasn't for the outstanding quality of the sushi.
Email sent on Fri, Jul 18, 2014
Our birthday celebrations are getting under way. Thank you for sending in so many of your Moshi Moshi thoughts and memories! Our sprits have all been lifted from your kindness in sharing these with us wonderful, thank you!
Now it is time to share some of ours. There have been many changes since we first opened 20 years ago in July 1994. But I am privileged to still be working with three incredible chefs who have been with me since the beginning, and Emily at the front of house. I'm sure you'll recognise Hong, Dionisio, Benji and Emily from these photos, as eating sushi every day means they haven't aged much.
(pictured behind the sushi counter in 1994!)
"I Remember when we first opened we used to close at 5pm, the City was so quiet in those days, even the pub on the station Hamilton Hall closed at 7pm"
"People didn't know how to eat sushi in those days, nowadays, everyone knows"
"It's like a big happy family working here after all, I see Dionisio more than I see my family! I remember customers used to walk past the glass window on their way to work in the morning and wave we would say ' see you later!' and they all came in for lunch. They came early at 11.30am so they didn't have to wait so long in the queue"
"Our customers were mostly men, but there were a few girls that would come in on their own after lunch when it was less busy, and we were young, so we had time to chat them up!"
"Sushi chefs were unusual in those days, we commanded a certain respect from our customers I think and we wanted to treat each one well. We made special dishes for them, and joked with each other 'hey, Dionisio, your girlfriends just come in'. And then one day, for some reason, all our girlfriends came in on the same day we panicked - didn't know what to do!!"
"I remember a different Christmas party to the one Dionisio remembers I remember one at Havana in Soho where I came with my wife, we'd been trying for a baby for ages but had given up hope, then soon after that party she conceived and we had a millenium baby! "
"It's nice when customers who have moved away come back to say hello. There are many, but recently I have seen a woman who had moved to Scotland and a man who must have done well in the City and retired early to live in Cambridge and they came back and worried I wouldn't remember them of course I do! They are surprised I am still here but its nice they are pleased to see me."
"It's nice to see our old customers dropping in when they are in London. Chefs aren't paid much, but seeing that customers are happy, makes me happy."
(pictured with Caroline on a visit to Loch Duart salmon in 1999)
"I remember Caroline coming over from Tokyo to interview me at the Sheraton hotel in Manila where I worked. She gave me a contract for three years, and I thought to myself 'wow, that's way too long! And here I am 20 years on..."
"I was so happy to be going home in the first year for Christmas that at the Moshi Moshi staff Christmas party I got more drunk than I ever had before, I got into my first ever taxi but couldn't remember where I lived!"
"I remember how much our customers used to eat, they would come four or five times a week for lunch, and the traders would sit in their coloured jackets stacking the plates up vertically and the beer bottles horizontally. Two of them came together nearly every day. I saw one of them again just a few months ago, but he hardly ate anything compared to when he was young!"
"I've seen lots of customers come in as singles, then find a girlfriend, and now they come in with their teenage children! "
(pictured Emily serving sushi platters at Sony's headquarters in Wales)
'My romantic and lovely experience working in the world of Moshi Moshi' By Emily:
"Well I remember a German customer coming in every day, many customers did, but he came in because he wanted to see me"
"One day he came in with flowers and chocolates for me, ....but my husband was working in the kitchen"
"Another of my regulars was an old man who always kissed me on the cheek... Dionisio used to joke with me that his lips were cold... anyway, he always ate uni (sea urchin), ikura salmon roe and scallop... but he doesn't come anymore"
"When I first arrived from the Philippines I started work and had to ask a customer what the orange fish was... Salmon he said! "
"I've often had to be vigilant - customers try to hide plates in their bags or leave them in the toilet. A few times other customers have spotted them up to no good and alerted me to the thieves. That was nice."
"It's nice when the regulars walk past and wave, sometimes I saw customers coming in 5 times a week. They always told it was the best sushi in London. A young couple used to come in as girlfriend and boyfriend, now they come in with their children, and still tell me ' we love the food, we love the people, we love the place' and now their children are saying the same thing. Then we had a regular who even through her pregnancy came in most days and her baby was really strong! Now she comes in with her 3 children."
"Back in the old days some customers used to think I was the owner, and come up to me and say ' good business!' ... I was a bit shy to hear that! "
"I miss some of my old colleagues, especially Tulay our manager for a while, and Yuki. Yuki fell in love with one of our chefs, and they planned to live with each other in Brazil, but he didn't even turn up to the airport."
"Yuki has won the lottery now, over a million I hear, so that was her blessing. We still all love the chef though, he's still with us! At the beginning I remember it wasn't easy the Italian mafia management used to eat in front of us and sit at the back together and tell us to get on with our work we Asians were like the slaves."
"One day, we saw one of the cashiers taking money from the till, we told the manager, but because the cashier was a friend of his he did nothing, so we all went on strike. Me and Mr Hong, Benji and Dionsio, we shut the restaurant and went and sat in MacDonalds! I've loved meeting all the people here, they are what keep me going."
Email sent on Mon, Jul 21, 2014
20% discount Today
In a few days time we will be 20 years old! Celebrate today with a 20% discount on all food! Just show us your Members card to benefit from the offer anytime from 11.30am to 10pm.
Email sent on Tue, Jul 22, 2014
Get a taste of the past at Moshi Moshi
Gone are the days when our customers wanted diet coke with a crabstick and avocado maki roll. Everyone's palates seem to have become more refined over the last 20 years. Now customers devour more obscure dishes like our ankimo, the liver of the monkfish our 'foie gras' of the sea or our prawn head crispies. Who would have thought the British would eat anything with eyeballs intact? And instead of Coca Cola with sushi, you are opting for a cup of sencha green tea or an Asahi.
Email sent on Wed, Jul 23, 2014
Being a sushi chef might be hard, choosing MSC isn't
Moshi Moshi is committed to sustainable food and we are delighted to be working with the Marine Stewardship Council on the tricky business of traceability in the fisheries chain.
Here's what they had to say about our collaboration: "At the MSC we work with partners like Moshi Moshi to safeguard seafood stocks for this and future generations. Buying seafood bearing our blue ecolabel will help us do just that". Being a sushi chef might be hard, choosing MSC isn't.
Email sent on Thurs, Jul 24, 2014
It's our birthday - come join the party
Well, today is our big day - we are officially 20 years old. We've been overwhelmed by the responses from you, our much treasured and lovely customers. We are throwing a party tonight, and are thrilled to have so many of our loyal and regular customers join us. Here are snippets of some of the memories you have kindly shared with us:
Our first ever customer
This is a photo of our first ever customer; Marina, from Germany (though at the time, I didn't know that). I remember her walking through the door and asking ' are you open'? I looked at the chefs, they looked at me, shrugged, and we said ' yes, sure!' She spent about £3.60 but had only £2.70 on her - I was just pleased to have welcomed my first customer, so didn't mind at all. Years later on my return from Japan, I went to yoga at a nearby gym .and there she was, standing in front of me, teaching me downward dog.
Email sent on Fri, Jul 25, 2014
Eat like it's 1994
Fancy eating like it's 1994?
Email sent on Mon, Jul 28, 2014
1994 Menu & Prices today
To celebrate our 20th birthday we will be making our 1994 menu and charging 1994 prices at the sushi counter today! Back in 1994 our cheapest plate price was £90p and the most expensive one £2.50 and we had a number of dishes that have now disappeared.
Email sent on Tue, Jul 29, 2014
Healthy eating at Moshi Moshi
Today our birthday celebrations look at joining the health of our customers with the health of the planet.
Email sent on Wed, Jul 30, 2014
Our fabulous fishermen - 20% off Cornish Catch
Connecting with our fisherman has been one of the many joys I've had in running Moshi Moshi.
Email sent on Thu, Jul 31, 2014
Compose a Haiku
Back in 1994 John Major was in number 10, Pulp Fiction and Forest Gump were at the cinema, the World Cup was being held in the United States and only Yuppies had mobile phones. We've seen a lot of change over the last 20 years and to celebrate two decades of sushi, Moshi Moshi is inviting customers to compose a Haiku based on the changes in your life since 1994. The best entry will win a dinner for two!
Email your Haiku to:
Email sent on Fri, Aug 1, 2014
Searching for gold
Do you feel lucky?
To celebrate our 20th birthday, today at Moshi Moshi we will be hiding golden tickets under the dishes on the conveyor belt find one and win a prize.
Email sent on Mon, Aug 4, 2014
Our Fish policy
This is a map of the biomass of fish in the seas in 1999 and one hundred years earlier. It is arresting in its urgency of the need to redress the damage we have caused in just 100 years, a fraction of the billions of years it took to grow these precious eco systems.
It is this map that captured my attention a decade ago and makes me determined not to contribute further to it's demise, and dare dream even that things could get better.
Here are some figures to ponder:
It is easy to get dejected at the enormity of the task ahead, but perhaps there in lies the very problem; with seemingly infinite possibilities, life's complexities are such that we are left feeling the actions of an individual make little difference. It is for that reason that Slow Food and its ethos of linking people to the land and sea, and doing so with joy and pleasure, has meant so much to me and provided a platform from where to start.
Without the ability to connect with others through such organisations the road would have felt very much more lonely and insurmountable. Through Slow Food I have grown to recognise that taking small steps and gradual improvements leads to monumental shifts in the way we interact with, and reflect on, our immediate world.
The principles we've adopted at Moshi Moshi are really quite simple:
Email sent on Tues, Aug 5, 2014
Win a caddy of green tea
Win a caddy of delicious sencha tea at Moshi Moshi
When we opened 20 years ago green tea was hard to find in London. Now it is available in everything from cosmetics to Michelin-starred French patisserie. Tell us the most unusual use of green tea you have seen to win a caddy of sencha tea. Send your entries to email@example.com.
Email sent on Wed, Aug 6, 2014
20 tastes for £20
Join us for our special 20 dish £20 20th Birthday menu today only!
We have put together a special set Birthday menu that features 20 tastes that we hope you will really enjoy. It's great value, as we've discounted it's true value by well, 20% of course ! Enjoy these with 5 wines and sake for an extra £20 if you're feeling like joining the party.
Email sent on Thurs, Aug 7, 2014
Predict the future and win dinner for two
The world population is set to rise from the current 7 billion and add another 1 billion in under 10 years and amongst that there is a growing middle class putting further pressure on demand for fish.
With so many more people looking to eat fish, is it easy to predict what we will all be eating in 20 years from now? I imagine we will continue to see hitherto less popular species taking the limelight as gurnard and pollock has done over recent years, or parts of a fish will be more treasured many of you will have braved the eyes on our prawn head crispies and savoured the freshness of the sea in ankimo, the liver of the monkfish dish.
Next up I suspect we will be following yet more tradition from Japan to go forward in the food world often seems to lead backwards! Seaweed in particular is hugely nutritious, delicious and prolific in the Japanese diet, and being an island nation will become more prevalent, here too I hope. And then there's the prolific jellyfish .. after all, 20 years together with my chefs means I need to present challenges to them from time to time !
What do you think our top dishes will be two decades from now?