Moshi Moshi

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Liverpool Street


Moshi Moshi took bluefin tuna off our menus in 1998 – we were the first restaurant in the UK to do so.

We switched from mass-produced farmed salmon to sustainable Loch Duart's salmon in 2000. Knowing about the damages to the marine environment from using farmed fin fish, we have tried, where possible, to completely remove farmed fish from our menu.

We know our fisherman. Through Slow Food we met a wonderful family-run Cornish business supplying fish caught by a collective of small boats using environmentally-friendly static gear and lines. They don't throw away any of their catch – and the fish is at Moshi Moshi the day after it is landed. Without these fisherman's skill and knowledge we would have no choice but to rely on trawl-caught environmentally-damaging fishermen, and so supporting them is vital.

Concerned about the problems of declining populations of European Eel, we replaced our popular unagi eel dish with an even tastier dish of kabayaki dog-fish – a totally under-utilised species from Cornwall.

We've stopped using factory-fished skipjack tuna, and now use the Fish 4 Ever brand of pole and line caught skipjack.

We only use dive-caught scallops from the Isle of Mull.
All our meat comes from a family farm in Essex and is totally free-range and fed only on natural foods.
All our eggs are free-range

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 and we use low levels of sugar in other dishes too, such as teriyaki sauce where we substitute with apple juice.

You have a choice of Japonica white rice or genmai 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 Autumn

Japanese mushroom & renkon lotus root salad

Mushrooms are at their best in the autumn and we take a selection of Kentdown's ( finest varieties – the popular shiitake mushroom and lesser known, but arguably tastier, erungi mushroom with its thick, meaty stem. The mushrooms and lotus root are simmered in soy and mirin and served cold with mizuna leaves.

Saikyo miso-marinated Cornish Catch of the Day

This is our version of 'black cod' . We use catch of the day from our Cornish fisherman, such as lemon sole, pollock, bream, bass or mullet for example, marinated in saikyo miso paste over night. Lightly grilled and served with autumnal 'falling leaves' of fried renkon lotus root, and bright yellow gingko nuts. Ginko nuts are often used in dishes in Japan, signifying the arrival of autumn and the red leaves.

Ankimo – monkfish liver terrine

Before we met our Cornish fisherman, Chris Bean, he used to gut his monk fish on board and throw away their livers. Now he sends them to us where we prepare them steamed in the traditional way flavoured with soy and sake. It is Japan's answer to foie gras, and in Japan I is often referred to as ' foie gras of the sea'.

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.