Moshi Moshi is now accepting reservations for a limited number of tables in our private outdoor garden. Currently, the tables available are located in the covered and heated area of our garden. Moshi does not accept reservations for these tables by phone; only through Yelp Reservations.
Moshi Moshi also has uncovered and unheated tables in our private garden which are available on a first-come-first-served basis.
In an effort to keep our staff and our patrons safe Moshi is only accepting reservations for a maximum of four per table. And everyone entering Moshi Moshi must wear a mask unless actively eating or drinking while at a table.
Thank you, thank you, thank you to all those kind smiles and kind words from all our patrons. We have been relaying all the stories back to Mits and he is just overcome with gratitude for your patronage.
Mits and I made the decision to open 7 days a week at dinner at the urging of our staff who are clamoring for more hours. With your support, we are able to add 25 hours over 5 employees with opening on Sunday nights.
As always, ordering from Toast online or with us, in person, or by phone, is the best way.
But, if you need delivery, Moshi has a very limited menu on Doordash and Postmates.
We at Moshi want to say thank you to all those that have been ordering in-store and at home. I talked with Mits at length on the phone this morning and he feels the same. He has SO MUCH gratitude for the outpouring of support. And for all those that asked us to pass on your well-wishes to Mits – he has received them and he says hello back.
Moshi will be open for lunch and dinner during the lockdown. Lunch hours are from 11:30 am to 1:30 pm Tuesday through Friday and Dinner is Monday through Saturday from 5:00 pm to 8:00 pm.
TOAST is the ordering system that we use in-house and there is no service charge to us or to you for using our TOAST system to order.
Moshi offers a limited menu through Postmates, Caviar and Doordash for delivery.
Get your Nog on! Sage, our bartender is here whipping up Moshi’s Aged Eggnog for take-away. Must be 21 for this nog. And unfortutatly, the nog will come in an 8oz canning jar not the glassware in the picture.
Slide in home and dust yourself off. Moshi is dishing out delicious cocktails, flights and drams from Laphroaig.
Choose from our selection of limited bottlings and interesting cask finishes. Fancy yourself sherry or port wood expressive whisky? Maybe you prefer a pull from something cask strength? Test your might against one of many, as you curve in-between the bewitching and rugged aroma of an Islay favorite.
Thomas Hatch, Moshi Bar Manager, will be on hand to share his knowledge and passion about why Laphroaig succeeds as his dram of choice. In tandem, Shigeharu “Tommy” Tamaya of Beam Suntory will be here in house to treat us to technical details as he and Thomas guide us through the smoky, salty island single malt scotch.
Space is limited, first come first serve. Reservations are not necessary but recommended. Special pricing on flights and cocktails for event night only. Offerings are available until supplies last.
Jen Wren, Ambassador for The Dalmore, will be on hand to expertly guide us through flights of whisky with an emphasis on the use of 30-year-old sherry casks. Thomas Hatch, Moshi Bar Manager, will have crafted cocktails utilizing Dalmore and Gonzalez Byass 30-year-old sherries.
The Dalmore’s heritage dates back to 1263. It was in this year that Colin of Kintail, Chief of the Clan Mackenzie, saved King Alexander III from the fury of a charging stag. In recognition of this noble act the King granted the Mackenzie Clan the right to use the 12 pointed Royal stag emblem on their coat of arms. When descendants of the Clan became owners of The Dalmore distillery in 1867, the Royal Stag became the recognizable icon that proudly adorns each bottle of The Dalmore today; an emblem which encapsulates a rich past whilst also embodying a promise that The Dalmore will remain at the pinnacle of single malt.
Moshi Moshi is proud to host a special evening featuring the wonderful array of spirits from the House of Suntory. Shigeharu “Tommy” Tamaya, ambassador to Beam Suntory, will be in house gracing us with his presence and knowledge about the neighborhood of Japanese crafted whiskies, gin, and vodka. You’ll feel right at home with your own flight of single malt whisky or cozy up with a dram of some of the most sought after age stated expressions around.
In addition, 4 of our signature cocktails that boast the likes of Toki whisky, Roku gin, and Haku Vodka will be on focus. Drift into a Wild Yonder: a yuzu forward twist on a classic Aviation. Basil, house-made strawberry puree and rhubarb bitters are the reasons why we rave about The Barb, or it could be the vodka. Maybe you like to play with fire? Try a Midnight Toke, a smoky medicinal concoction that pushes the boundaries of what an Old Fashioned cocktail means. They say a samurai can kill with both hands, well put down your swords and have an I Can Drink With Both Hands, a Japanese whisky sour infused with sudachi citrus and mandarin liqueur.
As always, special pricing for event night only. Offerings served from 6pm to 9pm, or until supplies last.
Thanks for stoppin’ by and we hope to have you over for dinner and drinks.
Have a seat and let us make you a drink, We have some stories to tell…
Moshi Moshi is proud to present The Balvenie Stories, 3 particularly special bottlings that should elate and impress any whisky lover. Ambassador Neil Strachan will be here to enlighten us about the intimacy’s and details that go into making these great whiskies.
Thomas Hatch, Moshi Bar Manager, will be preparing craft cocktails utilizing the youngest of the three; drinks that have been heavily inspired by the earliest days of mixed beverages. Come see what has amalgamated specifically to entice your curious palates.
Now, a little about The Balvenie:
The Balvenie Distillery is built on the stories that are told from each generation of craftsmen to the next. They’re our lifeblood. It is how we pass on what we know, how we process experiences, and how we create new ideas.
The Balvenie Stories range is a collection of single malt whiskies representing tales of character, endeavour and craft. Each whisky produced by The Balvenie tells a human story, evolving with the protagonists and developing unexpected twists through years of maturation.
“We’ve got craftspeople who have worked here for many many years and they have great stories, it makes for very memorable moments when we tell them.”
Koray Ozdemir, Ambassador for Paul John will be on hand to expertly guide us through flights and single pours of whisky. You can look forward to enjoying drams from their core line, as well as pulls from a couple of very special bottles that Koray will have in tow. Come on by and find out what surprises we have in store!
Thomas Hatch, Moshi Bar Manager, will be offering one-of-a-kind craft cocktails utilizing Paul John whisky:
A whisky sour with the slightly peated Paul John “Edited” whisky, Kabosu Japanese citrus, chili liqueur, our house-made ginger cocktail syrup and fresh guava. So refreshing, you’ll simply be swept away.
Ever had a Jack Rose before? It’s a classic dating back to the 1920’s that inspired our next featured cocktail. We traded the traditional for the variant as Paul John “Brilliance” whisky shines through this citrus forward treat; lime, house-made hibiscus syrup and gentian amaro combine to delight.
Go boldly into our 3rd concoction as Paul John “Bold” whisky gets stirred in with Green Chartreuse, sweet vermouth, our signature 3 rum house blend and a touch of red lava saline solution. Think somewhere between a Bijou, a Greenpoint- no where in particular but still elegantly delivered; subtly sweet and slightly savory. You won’t want to miss this spirit forward wonder.
Rounding off our evening spotlighting Paul John’s incredible whiskies is an absolute first for us. In addition to enjoying drink to drink, you will also have the option to choose our selection of freshly prepared nigiri to pair with your flight. Dive in as you find yourself at the crossroads of a world of flavor transported by land, sea and sky!
As always, special pricing are for event night only. Offerings are served from 6pm to 9pm, or until supplies last.
Moshi Moshi welcomes Jesse Pugach, Founder of Fifth Taste this Thursday, August 15th from 6pm to 9 pm. Fifth Taste is a local sake distributor with an amazing profile of sakes that promise to tease and tantalize the umami receptors on your tongue. Jesse is joined by his wife, Liza Kaplansky, a local cheese expert, (currently working for Sweet Grass Dairy) and together they have curated phenomenal pairings of local cheese and Japanese sake for the evening.
Two years ago Mitsuru-san and I went to True Sake‘s Sake Day festival in J-Town where Jesse and Liza had a table where they were offering samples of sake and cheese – we were blown away. Ever since that day Mits and I have talked about recreating that tasting at Moshi. Well, here it is and I hope it to be one in a line of sake and cheese pairings to come.
Please note: while reservations are not necessary they are highly recommended. Also note that the picture does not reflect the actual sake and cheese flight being offered it is only for marketing purposes.