FOOD I | MENU

Moshi Moshi’s menu consists of an extensive list of maki rolls — many of them with a Mexican twist — in addition to a delicious selection of Japanese hot kitchen and dessert items, exotic liquors, and a unique cocktail list. The maki list is infused with a wide selection of “salsas” that include: jalapeño-jicama, chipotle, serrano chili and onion-wasabi, among others.

Signature dishes include:

Asygyu, asparagus-stuffed rib eye rolls covered with teriyaki sauce.

Kushiagues, breaded cheese, banana and cheese or shrimp and cheese, skewers.

Robatayaki, grilled meats – rib eye, chicken, shrimp or salmon – covered with teriyaki sauce and served on a skewer.

Japanese Teppan Tacos: Shrimp Teppan Tempura Taco, shrimp, chipotle salsa, avocado, and masago cheese wrapped in a flour tortilla; and Rib Eye Teppan Tacos, ribeye marinated in sesame oil wrapped in a flour tortilla.

Spicy Shabu, a spicy version of the Japanese Shabu Shabu, which includes thin slices of rib eye and vegetables and is cooked at the customer’s table.

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FOOD II | KAITEN SUSHI CONCEPT

 In addition to offering great food, visiting Moshi Moshi is an entertaining experience. Our enthralling conveyor belt system, or kaiten sushi in Japanese, not only brings the freshest sushi right out from the kitchen, it also allows our guests to select the dishes of their choice while they circulate right next to their table, which also helps us ensure prompt and efficient service in an short timeframe.  

A brief history of conveyor belt sushi…

Invented in Japan by Yoshiaki Shiraishi (1914–2001), kaiten sushi was meant to help lower labor costs while delivering a faster service to a growing city population. He got the idea from a conveyor belt carrying beer bottles in a brewery. After five years of development, Shiraishi opened the first conveyor belt sushi Mawaru Genroku Sushi in Osaka in 1958, eventually expanding to up to 250 restaurants all over Japan. more»

 OUR PEOPLE I | TRAINING

We believe in capitalizing on our personnel and in helping them achieve their fullest potential. The respect to other people’s ideas and the interest in learning and passing on that knowledge are core values that we instill in our people from their very first day. We encourage, and reward, those who want to improve their skills and later on become teachers to others; as part of this effort we have established a school where our staff has access to training sessions and continuing education courses. more»

BRANDING I | EXPERIENCE DESIGN

MYT Marketing takes care of every detail in our restaurants. It’s our responsibility to wrap our guests’ five senses in the Moshi Moshi experience. 

FOOD III | UNIQUE RECIPES

Freshly made every day and prepared with premium ingredients, our menu offers healthy options for a wholesome, natural and nutritious diet.

Our maki rolls include a wide selection of classics, such as spicy tuna, soft-shell

Crab and California rolls; however, the introduction of flavorful Mexican ingredients has allowed us to create unique combinations like:

Sushi Bomb, a ball of rice covered with a selection of raw fish that includes salmon, tuna, eel, or Hamachi, and infused with fiery sauces like jalapeno-jicama, chipotle, or onion-wasabi. 

Astroboy, crab, cheese and asparagus covered with a light layer of tempura batter.

Moori, shrimp tempura, crab and cheese, topped with tropical mango and avocado.

Puka, smoked salmon, spinach, avocado, cheese, onion and teredo chilli, topped with crab.

Pandita, tempura shrimp, cream cheese and chipotle sauce, topped with melted jack cheese and hot cuaresmeño peppers. more»

CREDITS

Moshi Moshi

Restaurant I Since 2003

Locations: Mexico city (7), Guadalajara (1), New York (1)

Interior Architecture: MYT Diseño

2003 Andres Mier y Terán / Andres Altesor (Roma)

2004 Andres Mier y Terán / Israel Millan (San Angel y Polanco)

2008 Collaboration with Esrawe Diseño (Condesa)

2009 Andres Mier y Terán / Charles Osawa (Arcos y Guadalajara)

2010 Andres Mier y Terán / Tomas Janka / Nicolas Hannequin / Roberto Pazaran / Axelle Azoulay (Antara y Duraznos)

Construction: MYT Diseño 

2005 – 2011 Guillermo Lomeli 

Branding: MYT Marketing

Regina Galvanduque / Carl Forssell / Aliare

Executive Chef

Leo Manzano

Management:

MYT Operations

Photography:

Fiamma Piacentini

ARCHITECTURE I 

Designed in a witty Japanese style, our restaurants bear their proud juxtaposed identity by way of reinterpreted origami-inspired elements and Mexican materials and contemporary motifs. more»

FOOD VI |  JAPANESE BEVERAGES & BAR

Sake Moshi Moshi serves a wide variety of sakes; our menu also features a sake tasting sampler, which includes an assortment of popular Japanese drafts.

Tequila and Mezcal While traditional tequila is popular throughout Mexico and the US, its cousin, mezcal, is not as widely known (yet). Tequila is made out of the blue agave plant in Jalisco, while mezcal comes from the maguey or agave americana plant from the Oaxaca region and is phenomenally popular throughout Mexico. Both beverages, with their many variations, are served and explained to our guests at Moshi Moshi.

Cocktail menu We offer a long list of unique cocktails that reinforce the Mexican infused Japanese model, alongside a full bar. 

Micheladas A must have! Moshi Moshi combines its Japanese and Mexican beers with exotic fruits, lime and “secret salsas” creating extraordinary flavors for every palate. more»

FOOD | IV DESSERTS

Our dessert menu includes a variety of traditional Japanese ingredients infused with exotic Mexican fruits creating unique flavors for each dish. more»

FOOD VII | HOT KITCHEN

The hot menu includes traditional Japanese dishes like Tempura, Donburi, signature Gyosas and Yakisoba.

As part of our hot kitchen selection, we serve hot sushi items that come straight out of the kitchen and into your table, incorporating authentic cooking techniques like tempura and kushiage.

In addition to the hot kitchen menu, we offer Shabu Shabu and Teppanyaki tables in most locations.

Teppanyaki is a grill-equipped table where customers seat around a dedicated chef that prepares various dishes like yakimeshi, grilled vegetables, chicken, beef or seafood.

Shabu Shabu, consists of a bowl of hot broth that is used to boil thinly sliced meats and vegetables. Each guest on the Shabu Shabu table has his own bowl and is able to submerge the ingredients in the boiling water until achieving the desired degree of cooking. The meat and vegetables are then dipped in soy sauce or peanut-based sauce. 

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FOOD V | FRESH SUSHI … EVERY TIME 

Moshi Moshi understands the supreme importance of the freshness of their sushi.

Moshi Moshi has access to the freshest raw fish available in every city where it opens and we understand how critical it is to convey this message to our customers. This is particularly true given the stereotypes that exist around conveyor belt sushi restaurants (i.e. how long has the sushi been sitting there?).

From an operational perspective, each sushi dish has a specified time in which it is allowed to circulate on the conveyor belt. To facilitate this process, Moshi Moshi utilizes baran, the plastic decoration in the form of grass, in different shapes and colors to indicate how long a dish has been on the belt and when it should be removed and discarded. Going one step further, Moshi Moshi actively communicates this system to our costumers by including a diagram in the menu that assures them they are eating only the freshest sushi. more»

ARCHITECTURE III | PRODUCT DESIGN

 We believe in the full integration of diverse disciplines that come together to create a well-rounded experience for our guests. With this interest in mind, we set out to design a complete set of products that is used in our restaurants every day; from our color-coded dishes and menus to an architectural line of ornamental ceramics, every single detail matters! more»

ARCHITECTURE IV | PRODUCT DESIGN 

We believe in the full integration of diverse disciplines that come together to create a well-rounded experience for our guests. With this interest in mind, we set out to design a complete set of products that is used in our restaurants every day; from our color-coded dishes and menus to an architectural line of ornamental ceramics, every single detail matters! 

 OUR PEOPLE II | CDK 

 As part of our constant effort to create a better and more efficient operation, we opened a consolidated distribution center (CDK) where we daily receive, ration and send out the raw ingredients that are used in all our restaurants.

CDK allows us to keep strict quality control measures for our products and a well-organized administration of our resources.

ARCHITECTURE II | TEXTURE & FURNITURE

With every new restaurant we open our brand becomes stronger; food, architecture and branding are equally important to us. The architecture of our spaces and the design of furniture pieces, while specific to different contexts, share similar elements that link our restaurants to one another and leave a consistent impression on our costumers. more»