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MENUS

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Liverpool Street

MOSHI MOSHI IS GOOD FOR YOU

All our eggs are free-range

Our salmon is from Loch Duart, a small Scottish owned farm known for its environmental and welfare stance

We have stayed true to the traditions of Japanese food and add sugar and vinegar to our sushi rice; however, the amounts we add are reduced to as low a level as possible without compromising the delicate balance in our sushi

In our bento box selections and most of our salads, the vegetable dishes are sugar free

You have a choice of Japonica white rice or genmae brown rice with your bento boxes

Japanese food is low in calories and high in all the fats your body needs: fish oils are high in Omega 3 fatty acids and a typical sushi lunch ranges between 200 and 500 calories

Seasonal dishes for Spring

Salt & Sansho pepper crispy Cornish fish

Our popular answer to fish & chips is back for Spring! A seasonal flat fish from our Cornish fisherman, deep fried whole, and seasoned with tangy Japanese sansho pepper. The fish bones are delicious and healthy alternative to the soggy chip. For our recipe featured by the Marine Conservation Society click here

Ikura oroshi daikon

Our MSC certified dish for the Spring, a simple dish where true to traditions of culinary Japan, the ingredients are allowed to speak for themselves. The richness of the British Columbian salmon roe is tempered with grated daikon white radish, and a hint of ginger and soy sauce

Salmon roe is a real super-food, having the highest level of omega 3 of any other food. The omega 3 fats (EPA and DHA) in one ounce of salmon roe equate to 1800 mg. This is 3.5 times the amount in salmon itself. In addition to being rich in brain fats, salmon roe is rich in antioxidants and fat-soluble vitamins including high levels of vitamins C, D and E, thiamine, folate, vitamin B12 and selenium. Fish eggs are also high in protein, with one ounce of salmon roe containing 6 grams of protein. Salmon roe (and other fish eggs for that matter) are great for brain development in children, fertility, and general well being

Miso with shiitake mushroom & abura-age

A hearty, warming rich –flavoured miso made from soy beans, rice and barley. Combined with wakame seaweed and abura-age, deep fried tofu with its delicious texture

Perhaps more than any other cuisine in the world, Japanese food is seasonal. The taste, texture - even the colour - of the food changes in close harmony with nature. It is a way of eating which ensures that the food is healthy and fresh, and which has as little impact on the environment as possible. Our seasonal dishes are best showcased by our zensai tapas dishes.