Christmas weekend: Saturday 24th, 5:00pm to 9:00pm; Sunday 25th, CLOSED; Monday 26th, 11:30am to 9:00pm.
New Years weekend: Saturday 31st, 5:00pm to 9:00pm; Sunday 01 st, CLOSED; Monday 02nd, 11:30am to 10:00pm.
On Saturday 24th and 31st, Moshi will be offering all à la carte sushi at 50% off. *
*This offer is only for our stock on hand; no rain-checks. This offer is only valid for à la carte sushi and NOT valid for combination plates. This offer stands alone and cannot be combined with any other offer such as, but not limited to: Restaurant.com, donated gift certificates, other discounts and offers. This offer is only valid on December 24th, 2016 from 5:00pm to 9:00pm and December 31st, 2016 from 5:00pm to 9:00pm; while supply lasts.
So couldn’t make Whisky Fest this year? Don’t fret its a whisky fest everyday at Moshi Moshi. In the Scottish tradition, we pour our Japanese and Scotch whiskies from a 25 ml thimble. 25ml is a bit more than 3/4 of an ounce which is plenty to get a real taste for any whisky and by pouring less the price of admission comes down which allows are guests to try more whisky. We have lots of whisky!
Our specialty is Japanese whisky and we have healthy supplies of the core age stated whiskies from Yamazaki, Hakushu, Hibiki, Nikka PureMalt, Yoichi and Miyagikyo. We also carry all labels from Mars-Iwai, Chichibu and Akashi and we have a staff that knows their whiskey. Lanny, Phil, Mindy and myself have all been to Japan and toured several of the distilleries there. We love talking about whisky and being able to share firsthand information with our guests.
Of course we have a great selection of Scotch and American whiskies as well. You will find a large selection of curated flights in our bar menu or one of our bartenders can put a flight together for you based on your tastes. All flights are done with 25ml pours.
If you like your whisky in cocktails we’ve got that covered too.
We have a new Japanese whisky cocktail in the form of some “very nice peach tea”.
Momo Cho Naisu Cha!
Iwai American style whisky, housemade preserved peaches, black ice tea, housemade vanilla syrup, dash of lemon and some peach bitters.
Iwai American style whisky – from Mars Shinshu distillery in Japan – is inspired by great whiskies of America. Kiichiro Iwai, the name sake for this Mars Whisky, was a silent pioneer of Japananese whisky. The whisky itself is a blend of mostly American corn whiskey and about 10 percent of Mars’ own single malt whisky that is then aged in ex-bourbon barrels. Very approachable for those who are new to Japanese whisky or those who like Bourbon and other American styles of whiskey.
For our Westland tasting event this Friday we decided to offer a cocktail for each of Westland’s core whiskies: American Oak, Peated, and Sherry Wood.
For the night, if you purchase a Westland Flight or one of the featured cocktails described below Meghan Mac Connachie from Anchor Distributing will talk to you about Westland’s whiskey and pour you a taste of their new release: Garryana!
Prices listed here – for both the flight and cocktails – are only available the night of the event: Friday August 12 2016 from 6pm to 10pm while supplies last. Our Westland Flight normally sells for $21. Cocktails are normally priced at $12.
For American Oak we have:
Seattle Underground $8
Westland American Oak Single Malt. Timpleman’s Smoked Maple Syrup. Peychaud Bitters. Rinse of Germain Robin Absinthe. Lemon Peel.
Please join us for a special Westland Single Malt Whiskey promotion at Moshi Moshi Friday August 12th 2016 from 6pm to 10pm while supplies last.
Westland Distillery has been carving out a niche for itself in the Pacific Northwest as America’s premier Single Malt Whiskey garnering numerous awards for its core whiskies along the way.
For the evening we will have a specialty Westland cocktail available for $8 and our Westland Whiskey Flight Available for $10.
Our Westland Whiskey Flight consists of one 25ml pour of each of Westland’s three core whiskies: American Oak, Peated, and Sherry Wood. This flight normally sells for $21.
As a bonus, if you order one of our Westland Flights or the Westland cocktail Meghan Mac Connachie from Anchor Distilling SF will provide you with a taste of Westland’s soon to be released Garryana! She will also be available to talk about Westland’s Whiskies and answer your questions. Come Join us for a drink and find out why Westland is such an important American distillery.
Regardless of the individual expression, every whiskey at Westland Distillery is underscored by our house style – a sweetness and ease on the palate accompanied by a fruity and complex but ultimately grain-focused finish worthy of its place in this new world.
Distilled from the rich, flavorful barley of Washington State and matured predominantly in new American oak casks in the steady, cool humidity of our seaside home.
Double Gold Medal, 2014 SF World Spirits Competition
95 Points, 2015 Jim Murray’s Whisky Bible
This Peated Malt whiskey is a variation on our house style made from a mash of peated malt that is among the smokiest in the world.
Gold Medal, 2015 International Wine & Spirits Competition
Gold Medal, 2014 NY International Spirits Competition
Westland’s Sherry Wood is a new world approach to an old world idea.
Double Gold/Best Craft Whiskey, 2015 San Francisco World Spirits Competition
Nikka Coffey Malt is now imported to the states. Malted barley is distilled using the same Coffey type column still Nikka uses to make their Coffey Grain whisky at the Miyagikyo Distillery in Sendai, Japan. Located near the north eastern coast of Honshu island – the main island of Japan – the Miyagikyo distillery draws the water for its whisky from a pristine river that flows through the property. This very soft mineral free water is one of the keys to the softer, lighter style whiskies Miyagikyo is known for. Nikka Coffey Malt should not be confused with “single malts” or “blended malts”. It’s really its own thing with a unique flavor profile. Lively and tart on the nose, with hints of lemon, pear and even pepper, the palate continues with citrus as vanilla, coffee and praline develop, leading to a fruity finish. We’ve known and enjoyed this whisky for a while but had to go to Japan to get it. Now it’s here for you to try care of Anchor Distilling – the importer for Nikka whiskies and a lot of other brands we love – and Southern Wine and Spirits Distributing. At Moshi Moshi you can enjoy it several ways:
In our new Nikka Highball
Nikka Coffey Malt whisky with a dash of Tempus Fugit Crème de Cacao, a small amount of lemon juice and a bit of junmai sake, stirred and topped with soda water. A refreshing warm weather cocktail; the small amount of sake plays well with lemon, sugar and cacao – toning down the tart and sweet components – while not detracting from or diluting the natural flavors of the whisky.
$8 for our 25ml pour, we recommend a few drops of water or an ice cube
Or, as part of a flight
NIKKAS WE LIKE
From the Barrel-Coffey Malt-Taketsuru 17
Also from Japan, we have a new beer on tap: Hitachino’s Hinomaru.
This ale is brewed using Kaneko Golden malted barley and Japanese hops. After fermentation, fresh Fukure Mikan juice and peel is added along with fresh Sansho pepper. The use of Fukure Mikan and Sansho is subtle – these flavors don’t overpower or draw attention – but the way they work together with the malt and hops is transformative. Fruity and complex with just enough hops to give it some backbone, this is a perfect beer for Japanese food especially with grilled meats or tempura.
It’s Negroni Week time again! Now through June 13th! Come visit us in the Dogpatch, enjoy one of our twists on the classic negroni cocktail- on our patio or in the dining room- and help raise money for Project Avary while you’re at it.