Tag Archives: San Francisco

Lunches Are Back @ Moshi Moshi

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Lunch at Moshi is back 11:30 am – 2:00 pm Monday through Friday.

Welcome back to lunches at Moshi Moshi. Moshi Moshi is offering a laser-focused menu with an emphasis on grill donburi bowls and sushi donburi bowls. Also, at lunch, Moshi will have a casual order & pay @ the table system which should help get patrons in and out on time for their lunch breaks.

IN-HOUSE DINING

Most of our lunch tables are available for walk-in on a first-come-first-served basis. Moshi holds a few tables for reservation through RESY.

Book your Moshi Moshi reservation on Resy

For 7 or more people, please use our event request form on our website. LARGE PARTY/EVENT REQUEST

TO-GO, PICKUP, and DELIVERY

Moshi Moshi’s lunch menu is available for delivery or pick up online through the TOAST Takeout App.

PARKING @ MOSHI

If you are having trouble finding street parking at lunch the UCSF Community Outreach team has given our patrons the blessing of using the UCSF Illinois Street Garage at 590 Illinois St. The garage is available Monday – Friday at 590 Illinois St, which is only one block away from Moshi. The garage is located on Mariposa St between 3rd St and Illinois St. The entrance for the garage is located at 590 Illinois St. Please note the garage closes at 10 pm. Currently the garage charges $5 an hour.

More information on our PARKING @ MOSHI page.

3rd PARTY DELIVERY

Moshi’s lunch menu is offered through DOORDASH, GRUBHUB, and UBER EATS. Moshi encourages you to order from one of the delivery partners. Moshi asks that our patrons accept the reason why Moshi is not able to offer our discounted lunch menu, and why Moshi does not offer modifications or special requests, and why the prices might differ. PLEASE NOTE: during busier times Moshi turns off 3rd party delivery services.

Paul John Whisky – Cocktail and Flight Night

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The Great Indian Single Malt

Thursday, January 30th 6-9pm

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.

Thank you for reading, we hope to see you here!

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

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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.

The Scotch Malt Whisky Society at Moshi Moshi

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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.

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

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Tako Yaki and Nikka Whisky Pairing

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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.