Moshi Moshi

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MENUS

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Liverpool Street


MOSHI MOSHI IS GOOD FOR YOU

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 Spring

Salt & sansho pepper crispy fried Cornish Catch of the day

As featured by the Marine Conservation Society's in their fish recipes, we lightly fry a flat fish from our Cornish fisherman, dusted in sea salt and sansho - percularily tangy pepper, and cradled in the fish bones, which are pretty tasty, too!

Agedashi Tofu

A classic staple in any Izakaya in Japan, we use organic tofu made just down the road in Brick Lane, deep fry it and serve it with grated daikon and spring onion in a classic dashi broth.

Ice cream

We've just started making our own ice creams, and to add to the heavenly macha we now have yuzu, a citrus found in Japan that tastes something between a mandarin and a lemon, and black sesame, with its deep rich malty taste. We hope you enjoy them!


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.