I must start by thanking everyone that has ordered and has shared encouraging words. Everyone at Moshi really appreciates all you do and say. But! I am very excited to announce Bartender Service is back at Moshi.
Moshi has asked the bar staff to come back and mix up some made-to-order cocktails for our online patrons. Unless noted, all of our cocktails will be made to order and packaged in a sealed glass jar for your enjoyment at home. Moshi recommends you choose to pour it on ice or up in a cocktail glass but straight from the vial is ok too.
If you are ordering through the Toast Takeout App, scroll and select “BAR” menu button. If you are using Toast Online thru a web browser it is a little awkward and frustrating, but go to the drop down “Choose A Menu”, then choose “BAR”.
A big thank you to all of you that have gone out of your way to come by and say hi to us here at Moshi Moshi. We appreciate it more than words can convey.
Moshi will be open for To-Go and delivery during limited hours. Because we are working with a limited staff and limited resources we are asking all of our patrons to order through the online ordering platform.
ONLINE ORDERS FOR PICK-UP: Moshi launched TOAST Online Ordering -which is the system that our servers use to relay orders to the kitchen. We feel it will be a powerful tool for our patrons. The menu on the TOAST platform will have expanded descriptions of dishes and will have expanded allergen information. During this time of social distancing it will allow patrons to order and pay online; pick-up can be at the door or curbside which helps facilitate social distancing.
ORDER PICK-UP BY PHONE: Staff will not be taking orders over the phone. If you are a cash customer and can not use the online system we recognize you. Please call us and we will set up a cash payment for you. Moshi is not keeping any cash on premise to make change so we ask that you have exact change when picking up your order.
ORDER IN-STORE: Moshi is no longer taking orders in-store.
DELIVERY: An extremely limited menu is offered through POSTMATES.
Patrons have been asking us about our delivery partner Postmates more recently because of the backlash these third-party delivery sites like Door Dash, Caviar, Amazon, and Uber (just to name a few) have been receiving.
Moshi started with Door Dash but the experience was awful. We started looking at other services for delivery. Most of them wanted to charge us upwards of 35 percent on the subtotal. Moshi Moshi made the decision that we could not afford to pay the fees associated with the delivery apps at our disposal. We decided to concentrate our funds on providing a better experience in-store like buying specialty whiskies or offering specialty soy sauces and wasabi. Decisions like that do not turn a big profit but give our dining patrons a more fulfilling and interesting experience. And we felt that was better than spending money on having our services delivered.
Moshi ended up signing a contract with Postmates because they were a newer, local, start-up at the time of signing so the fees on our side were much lower than other platforms. Because of our long relationship with Postmates they have tried to keep our fees at a minimum. But as their fees increased, we adjusted prices and removed items with lower profit margins on Postmates to offset the loss.
Moshi encourages you to order from Postmates if you need a delivery. Moshi accepts the fee that our businesses have negotiated. We just ask that our patrons recognize the reason why Moshi is not able to offer our complete menu and why sometimes the price might differ.
Moshi does not receive any part of delivery fees or service fees imposed by Postmates nor do we receive any of the tips left for delivery workers. Postmates is a third-party vendor. You contract with them to order for you and deliver to you.
Thanks for your patronage.
Mitsuru and I would like to thank all of the patrons that have reached out with orders and/or words of encouragement.
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.
Thursday, June 27th from 6pm to 9pm Moshi is hosting Glenfiddich to fill in the whisky-spaces left open at the last Glenfiddich flight night.
Ashela from William Grant USA will be here pouring an “appreciation dram” to say thank you for all those participating in flights.
Moshi also has rare variant in house: Glenfiddich 2012 Millennium Edition. These casks were filled during millennium celebrations at the distillery and then were personally picked by the Malt Master for inclusion in this special edition. The juice picked spent 2 extra months in ex-bourbon barrels for an extra hit of floral vanilla.
And, of course, Mits will be here polling everyone on how the whiskies are treating everyone.