Category Archives: Japanese food

Hello & Welcome

Posted on by

Welcome to Moshi Moshi

Book your Moshi Moshi reservation on Resy

Moshi’s current hours: Please note that Closing Times below reflect the last time we will sit patrons.

Monday
5:00 pm – 8:45 pm
Tuesday
5:00 pm – 8:45 pm
Wednesday
5:00 pm – 8:45 pm
Thursday
5:00 pm – 8:45 pm
Friday
5:00 pm – 8:45 pm
Saturday
5:00 pm – 8:45 pm
Sunday
Closed

Kitchen and Bar close at 9:00 PM. Dining rooms are open later to accommodate seated patrons until about 9:30 pm, (depending how busy Moshi is). The last reservation is at 8:30 pm, last seating at dinner by 8:45pm, last to-go orders by 8:45 pm.

Our online menu is on TOAST. Ordering online links you directly into our TOAST POS system for take out or delivery. Moshi does not incur extra charges for you to use this feature. OR CALL US! 415-861-8285 We’ll take your order over the phone.

Our Private Garden

The Balvenie Whisky Tasting and Cocktail Event this Thursday night April 18th from 6pm to 9pm.

Posted on by

Join this Thursday night as we celebrate the whiskies of The Balvenie. Ashela Richardson – brand ambassador for The Balvenie – will be here to guide you through an incredible range of whisky we have put together for the evening. As usual we’ll have special prices on some great flights and maybe a surprise or two. If you attended our Glenfiddich event last month you’ll know you won’t want to miss this one.

Reservations are recommended but not necessary. Quantities of some whiskies are limited so the earlier the better.

Please use Flywheel, walk, or have a designated driver for the night of the event.

Akashi Whisky Tasting and Cocktail Event – 6pm to 9pm Thursday April 4th 2019

Posted on by
Akashi Distillery – located near the sea not far from the town of Kobe – has been making small batch whisky since 1984.

Join us Thursday April 4th 2019 form 6:00 to 9:00 pm as we celebrate the whiskies of Akashi. Located near the sea – in the town of Eigeshima – not far from Kobe, Akashi has been making whisky since 1984 in very small batches.

We’ll have specially priced flights that cover the core whiskies Akashi has to offer and we’ll be digging out some specialty bottles from our collection to give you a taste of the depth and innovation Akashi  has been developing. In addition we’ll have some great cocktails like Up From The Deep – a whisky ‘Martini” if you can imagine – at special prices as well.

We’d also like to take this moment to tell you about a couple of other special events that are right around the corner that you may want to mark in your calendars:

April 18th from 6pm to 9pm Ashela Richardson of William Grant and Sons will be hosting another great event this time featuring whiskies from The Balvenie Distillery.

On May the Fourth will be featuring KiNoBi gin. Thomas Hatch our award winning bartender has some delicious cocktails in store for the discerning gin fan who appreciates a good Star Wars reference.

Reservations  are recommended but not necessary. Quantities of some whiskies are limited so earlier the better. 415-861-8285

Please use Flywheel, walk, or have a designated driver for the night of the event.

Three Nights of Flights – Scotch Malt Whisky Society.  Thursday October 12th.

Posted on by

Three Nights of Flights – Chichibu! Thursday Night October 5th.

Posted on by

Artboard 1-100

Tako Yaki and Nikka Whisky Pairing

Posted on by

Nikka Tako Yaki web

Mits and I love eating tako yaki. My first order was with Mits on my first trip to Japan in 2009.  I really didn’t know what to expect but Mits kept raving about the soft, gooey, street confection months before our trip, so anticipation for my first order was high. The tako yaki stall we stumbled onto was close to the Nishiki food market in the covered, downtown, shopping district of Kyoto. The scene unfolding before me was amazingly new: large, whole octopus being plunged into steamy water, batter being poured on to desk-size, iron pans with a hundred half spheres depressed into them, and the deft work of the tako yaki chef as he scraped and turned all the individual pockets of runny batter  into spheres as the dough cooked. Upon ordering the chef flipped five into a dish and slathered the steamy balls in thick, salty-sweet sauce then sprinkled shaved bonito (which is a dried and smoked fish) on top.

 

Macallan and Highland Park Whisky Tasting Thursday Night August 3rd at Moshi Moshi

Posted on by


Join us Thursday Night August 3rd from 6:00pm to 9:30pm for an amazing night of whisky tasting. We’ll have specially priced flights and cocktails featuring Macallan and Highland Park whiskies.


Eric MacDonald – sales specialist for Erdington America will be on hand to answer questions and discuss the history and whisky of two very iconic distilleries.


Moshi Moshi

2092 3rd Street

San Francisco, CA 94107

415-861-8285