Hello & Welcome

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
11:30 am – 2:00 pm, 5:00 pm – 9:00 pm
Tuesday
11:30 am – 2:00 pm, 5:00 pm – 8:45 pm
Wednesday
11:30 am – 2:00 pm, 5:00 pm – 8:45 pm
Thursday
11:30 am – 2:00 pm, 5:00 pm – 8:45 pm
Friday
11:30 am – 2:00 pm, 5:00 pm – 8:45 pm
Saturday
5:00 pm – 8:45 pm
Sunday
Closed

At Lunch the Kitchen closes at 2:15 PM. Dining room are open later to accommodate seated patrons until about 2:30 pm. The last reservation is at 2:00 pm, last seating at lunch at 2:00 pm, last to-go orders by 2:15 pm.

At Dinner the 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

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

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.

Alter Eco Chocolates vs Japanese Whisky on Valentines Day

Join us on Thursday, February 14th for an extraordinary pairing of Alter Eco chocolates and selections from one of the best Japanese whisky collections in San Francisco at Moshi Moshi. For reservations call (415)-861-8285 or click on the link below.

Reservations recommended

…enlightened indulgence…

The Scotch Malt Whisky Society at Moshi Moshi

On Monday, April 16th, from 6pm – 9:30pm, Moshi is very happy to have Amanda Victoria and The Scotch Malt Whisky Society back and we have a stellar evening planned. In addition to the selection of SMWS bottles already on the back-bar from Moshi’s last event with SMWS, Amanda and I have curated an additional six expressions designed to get your whisky-brain shooting off fireworks. In addition, Moshi will be offering special, culinary pairings for those that want a nosh with their whisky. On hand, in very limited quantities, will be 28.35, 9.124, 9.113, 4.225, 29.222, and a sneak preview of July Outturn 7.187. Members and non-members are all welcome to join.  And most important: Do not drink and drive. Please have a designated driver or use public transport; much appreciated

My first experience with The SMWS bottles was in Kyoto, five years ago at a whisky bar that is now called K6, that seems to have been part of a dream. It was before I was nerding out on Japanese whisky and therefore my lack of notes is disheartening, except for a few, poorly captured, photos.  I was thirstily looking at all the Japanese whisky and chose two Suntory The Owner’s Cask single cask whiskies to start my journey. As I was enjoying my whisky my eye started focusing on the line of bottles acting like crown molding for the back bar. What were these oddly mysterious bottles? I had never seen anything like it, the similar design, except for the differing red numbers, and the changing text. The bartender saw my curiosity and handed me a menu with all The SMWS expressions they had on hand.

As with all single cask expressions, my first moment drinking SMWS might only be repeated with several thousand dollars as the two expressions I followed The Owner’s Casks with are now super rare. The SMWS 119.10 (19 year single cask from Yamazaki) and 116.18 (18 year single cask from Yoichi) were fireworks in my mouth. I could expound on the actual nose and taste but the labels on the bottle were spot on:

119.10 “I wish it could be Christmas every day!” Guatemalan rum, dried fruit, brown sugar and Christmas pudding envelope the nose; figgy nut cake and latte come with water. The palate is rich and thick, with dark chocolate and crème brûlée, sherry, liquorice and treacle. A wonderfully balanced, sherried dram.

116.18 “Amazing toffee, honey sweetness” A nose of lacquered wood, Marsala-soaked raisins, toffee apples, cinnamon donuts and damson crumble. With water honey, fudge, brandy snaps, ginger and perfume. The palate is all sherried Xmas cake with marzipan, toasted almonds, red cola rocky road and sweet oak.

I am always on the lookout for drams of these stellar bottles. On my last trip to Tokyo I found myself at The Mash Tun, another amazing whisky bar to snuggle into. Toru Suzuki, the proprietor, offered up the last dram of SMWS 120.7 (a 14 year single cask from Hakushu and maybe my favorite so far).SMWS-120.7-Tokyo-2016.jpg

Mitsuru, the owner of Moshi, and I are heading to Tokyo this Spring and we will be sure to go to the newer partner bar for The Scotch Malt Whisky Society at the Park Hotel, The Society, and see what we can dig up.

But in the meantime, come by Moshi Moshi to say hi to Amanda, Mitsuru and myself on Monday, April 16, from 6:00pm to 9:30pm.  You will be able to tell us if the team at SMWS got the notes on this 19 year single cask from Laphroaig right:

29.222 “Fruits de mer”  Sweetly welcoming with praline, digestive biscuits and roasted chestnuts, the nose quickly embodied the familiar air of peat smoke and burnt heather with salty oyster shells, empty fish crates and rock pools. The aroma of putty became a common reoccurrence along with the underlying juicy-fruitiness of wine gums, blackcurrant sweets and lime juice which mingled with a minty hint to give the impression of a refreshing mojito. Water emphasized the more maritime and medicinal mélange of tarry rope, first aid box, herbal cough syrup and ship’s engine grease whilst being lifted by floral lavender and a lovely waxy mouth feel.

 

You do not have to be a Society member to take part in this event, but I hope you leave as one. 

-Lanny Lighthill, GM

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

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

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Join us for a “Wonderland of Whisky” at Moshi Moshi Thursday Night December 15th, 2016

Moshi Moshi and Young’s Market are presenting a special night of cocktails and whisky flights.

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Wonderland of Whisky Event menu

Akashi White Oak Single Malt, Akashi Blended Malt, Akashi 5yr Sherry Cask

Akashi White Oak Single Malt, Akashi Blended Malt, Akashi 5yr Sherry Cask

 

Iwai Tradition, Iwai Whisky

Iwai Tradition, Iwai Whisky

 

Komagatake Single Malt "The Revival 2011, Komagatake "Rindo", Mars Maltage "3 plus 25"

Komagatake Single Malt “The Revival 2011, Komagatake “Rindo”, Mars Maltage “3 plus 25”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nikka Tasting Event at Moshi Moshi Wednesday November 16 from 6pm to 9pm.

We are hosting another Nikka Tasting event at Moshi Moshi this month in conjunction with Anchor Distilling.

 

We will have cocktails, whisky tasting,  and a special kochuchomi flight or two as well. Represetatives from Anchor Distilling will be on hand to help you understand and enjoy Nikka’s whiskies.

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Direct coal fired still at Yoichi.

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Barrel being re-charred at Miyagikyo’s cooperage warehouse.

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Steam fired stills at Miyagikyo.

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Different types of barrels on display at Miyagikyo’s barrel room.

Don’t miss out. Mark your calendars today!

Wednesday November 16,2016 6pm to 9pm.  2092 3rd Street, San Francisco, CA 94107
415-861-8285

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