Moshi Moshi

Let us know that you do not require any utensils.

Please request what you would like to have in your bag. *Due to the SF Single-Use Plastics Litter Reduction Ordinance, our staff will only include this item upon request.

Ahi tuna steak rolled in coconut and panko and pan-seared; topped with kewpie, eel sauce, and sriracha.

pounded rice mochi with pickled burdock, wrapped in bacon and topped with chili-spiked sesame oil and shichimi *contains sesame

Edamame dusted with kosher salt; served Regular or Spicy or Sansho pepper or Yuzu. vegan, gluten-free Spicy contains sesame

Asparagus tossed in salt and pepper then char-grilled. Topped with yuzu spiked gold miso and sesame seeds. *Vegan.

australian rack marinated in mint, red wine, mirin, soy and oyster sauce then grilled. sold per chop. ***contains shellfish & gluten

6 house-made dumplings filled with pork, ginger, garlic, and cabbage. *shellfish allergy

house-made. shrimp, and green garlic wrapped in a thin Japanese noodle. pan fried.

grilled yellowtail collar with a side of ponzu neg sauce; very limited supply as Moshi only use the collars from the fish that come from the sushi chef

seasoned seaweed salad *contains sesame *vegetarian, gluten-free

The chef butterflies each wing by hand and then throws them into a garlic and chili marinade. Char-grilled then either topped with a spicy, aromatic hit of yuzu kosho OR left alone.

tempura calamari and green beans tossed with sautéed onions and jalapeños

Mashed potato, with a smattering of corn, onion, carrot rolled in panko; served with katsu sauce. *Do not have a dedicated fryer for vegetable items.

grilled salmon collar with a side of ponzu neg sauce; very limited supply as Moshi only use the collars from the fish that come from the sushi chef

Thinly sliced cucumber tossed with salted kombu seaweed, toasted sesame oil, and finished with white soy sauce and toasted sesame seeds; so simple and so delicious. Our white soy sauce contains mushroom and fish stock.

tempura dipped shishito peppers tossed in salt and pepper

Batter dipped; 2 shrimp and some veggies. *tempura sauce contains fish stock

garlic, ginger-soy marinated fried chicken *contains egg

Sushi-grade, wild ahi dipped into a marinade of soy, mirin, and ginger. Char-grilled briefly and served rare with a side of wasabi-mustard vinaigrette and a sprinkle of toasted sesame seeds. Comes with rice, salad, and miso soup. Sorry, no "well-done" requests accepted. *Ahi can be ordered à la Carte

Hand-carved, Angus, choice-graded ribeye glazed with house-made teriyaki sauce. Please note that this cut is thinner than a steak-house cut. Moshi can only accommodate rare or well-done requests. To-go patrons, please note that the beef teriyaki continues cooking while in transit.

shio-koji marinated breast rolled in panko with a side of house-made tartar sauce.

shio-koji marinated breast glazed with house-made teriyaki sauce.

Pork loin marinated in crushed garlic, red chili, and fish sauce then char-grilled.

A favorite here at Moshi. Hand-carved, wild saba from Norway; salted and grilled. Eat everything, including the skin! Saba is a stronger and oily fish chock-full of omega3 on top of rice and salad. Served with miso soup.

fresh, hand-carved salted salmon. *GF

fresh, hand-carved salmon brushed with house-made teriyaki sauce.

Batter dipped; 2 shrimp and some veggies. *tempura sauce contains fish stock

garlic, ginger-soy marinated fried chicken. *contains egg

pork loin rolled in panko with a side of tonkatsu sauce.

Garlic and soy marinated chicken in our house-made konbu / katsuo broth with enoki mushrooms, spinach, wakame seaweed and (dine in only topped with tenkasu and ito togarashi. *Contains fish in broth.

Shrimp, calamari and scallop in our house-made konbu / katsuo broth with enoki mushrooms, spinach, wakame seaweed and (dine in only topped with tenkasu and ito togarashi).

Batter dipped shrimp and vegetables for dipping into our house-made konbu / katsuo broth with enoki mushrooms, spinach, wakame seaweed and (dine in only topped with tenkasu and ito togarashi). Comes with sanuki udon noodles.

Seasoned fried chicken for dipping into our house-made konbu / katsuo broth with enoki mushrooms, spinach, wakame seaweed and (dine in only topped with tenkasu and ito togarashi). Comes with sanuki udon noodles.

Mixed vegetables in our house-made konbu / katsuo broth with enoki mushrooms, spinach, wakame and topped with tenkasu and ito togarashi. *Contains fish broth.

Udon noodles and broth only

Our egg omelette donburi starts with shio-koji marinated boneless breast rolled in panko then placed in a pan with sautéed onion, sake-marinated shitake mushrooms, and konbu dashi; topped with scallions over rice. Served with Miso soup and side salad.

Our egg omelette donburi starts with boneless prime pork loin rolled in panko then placed in a pan with sautéed onion, sake-marinated shitake mushrooms, and konbu dashi; topped with scallion over rice. Served with Miso soup and side salad.

Our egg omelette donburi starts with garlic-soy marinated chicken placed in a pan with sautéed onion, sake-marinated shitake mushrooms, and konbu dashi; topped with scallion over rice. Served with Miso soup and side salad.

Our signature, inverted, egg omelette, rice on top donburi starts with shio-koji marinated boneless breast or prime pork loin rolled in panko then placed in a pan with sautéed onion, jalapeño, sake-marinated shitake mushrooms, and konbu dashi. The piri-don is finished off with house-made chili oil, shichimi togarashi and jalapeño. Served with Miso soup and side salad.

Moshi's new signature: a zesty and herby inverted egg omelette, rice-on-top donburi. The dish starts with your choice of katsu: shio-koji marinated boneless breast OR prime pork loin. The katsu is slipped into shiso-spiked katsuo-dashi and finished with yuzu-tsuyu, yuzu kosho, and topped with scallions and chopped shiso leaves. *Substitutions respectfully declined on Moshi Moshi Signature items.

Chefs choice assorted sashimi over sushi rice. A little taste of most all the days fresh fish.

4pcs. 1 pieces each of sweet-soy marinated hamachi, sake, maguro, shiro maguro and shiso leaf over furikake spiked sushi rice.

4 pieces of barbecue eel dusted with sansho pepper over sushi rice.

Two pieces each of white and red tuna, salmon, and yellowtail. *GF

Yellowtail. *GF

Yellowtail belly. I'll fight you for it! *GF

*GF

Japanese prepared mackerel, wild from Norway. *GF

Japanese prepared mackerel, wild from Norway hit with the torch and topped with crushed ginger and scallion then finished with hickory smoked soy sauce.

Atlantic Salmon. *GF

White Tuna. *GF

Wild horse mackerel from Japan topped with crushed ginger, scallion, and white soy sauce. 2 pieces per order.

Steamed asparagus laid on top of sushi rice and secured in place with a piece of nori. *GF, Vegan.

Ripe avocado on top of sushi rice a secured with a nori "belt". *GF, Vegan.

House-prepared cooked shrimp. *GF

soy and mirin marinated shiitake. *Vegan.

Japanese farmed yellowtail. *GF

Raw scallop. *GF

Salmon roe

marinated, tofu-age with shiitake

Real snow crab legs finished with a kiss of kewpi. *GF

Big Eye tuna. *GF

Japanese prepared mackerel, wild from Norway. *GF

Atlantic salmon, farmed. *GF

Canadian, wild, white tuna. *GF

house-made egg omelette using sweet cooking sake.

Red flying fish roe. *GF

Freshwater Eel

Uni-Lovers, Moshi has coral from Baja If fact it is Baja "Purple". The coral is plump and deep pumpkin orange in color. If you are just joining the journey our past stops have been: Maine/Canada, Washington, Ft Bragg, Japan, Baja, Alaska, Russia, Peru, and Santa Barbara. And no - you don't get the tray- ya' get one piece of nigiri for the price.

marinated, tofu-age with kizame wasabi

Shrimp tempura and spicy kani topped with Hamachi, furikake, and house-made chili oil. Spicy and rich. *Substitutions respectfully declined on Moshi Moshi Signature items.

cooked asparagus roll. *GF, Vegan

avocado roll. *GF, Vegan

Real crab and avocado. *GF Add $1 for tobiko

shrimp tempura, avocado, and cucumber topped with avocado, ebi, unagi, unagi sauce, and sweet chili sauce

unagi and cucumber topped with avocado, tobiko and unagi sauce

shrimp tempura, spicy tuna, cream cheese, avocado and cucumber wrapped in soy paper; topped with scallions, tobiko, kewpi, sweet chili, srirscha and unagi sauce

Real crab and avocado topped with spicy tuna and seaweed salad

tempura-dipped hamachi, maguro, sake, and avocado

Real crab, avocado, and unagi topped with sake, lemon, and unagi sauce

albacore poke with ogo seaweed, red clay salt, sesame oil, with cucumber and avocado; topped with torched kissed albacore then finished with crunchy, spicy garlic and green scallions. *Substitutions respectfully declined on Moshi Moshi Signature items.

tempura asparagus, atsu-age tofu, avocado and cucumber

yellowtail and scallion *GF

unagi and avocado topped with unagi sauce

shrimp tempura, julienned cucumber, and drizzled with sweet chili sauce.

tempura green beans, asparagus, avocado, and cucumber roll

cucumber roll. *GF, Vegan

This herbaceous favorite roll is stuffed with lots of shiso leaves. Then we add avocado, cucumber, inari tofu, and toasted sesame oil. It is wrapped in soy paper and dressed with a wasabi-mustard sauce.*Substitutions and modifications respectfully declined on Moshi Moshi Signature items.

real crab and avocado topped with assorted sashimi

shrimp tempura and avocado

Ahi tuna and cucumber maki dredged in house-made, wasabi-goma furikake with wasabi leaves from Shady Hollow farm and house-made yuzu-goma shicimi. Your palate will love playing Pong between the yin and the yang of this roll. *Substitutions respectfully declined on this Moshi Moshi Signature item.

Spicy salmon and cucumber roll topped with sake, lemon, and kizami wasabi. *Substitutions and modifications respectfully declined on Moshi Moshi Signature items.

pickled diakon. *GF, Vegan

tempura soft shell crab, avocado, cucumber topped assorted sashimi, avocado, tobiko and unagi sauce

spicy tuna roll topped with fresh salmon and tobiko. *GF

marinated wild mackerel and scallion *GF

atlantic salmon and avocado. *GF

fresh salmon and scallion. *GF

shiso leaf and cucumber roll. *GF, Vegan

shiitake, marinated in sweet soy sauce and mirin. *Vegan

fresh albacore tuna and green onion. *GF

chopped fresh salmon, garlic, red chili, and sesame oil. *GF

chopped yellow fin and ahi tunas, garlic, red chili, and sesame oil. *GF

shrimp tempura, our blend of snow crab and blue crab topped with unagi and tobiko

Traditional hosomaki style; seaweed, sushi rice, and red tuna. *GF

A very simple elegant roll with complex flavors. Crunchy burdock root marinated in pulverized, smokey bonito, and salted Japanese ume (plum) and wrapped up with wild ahi tuna.

salted japanese plum and shiso roll. *GF, Vegan.

tempura yam and avocado roll

Sushi-grade, wild, ahi dipped into a marinade of soy, mirin, and ginger. Hit for a brief time on our char-griller. Served rare with a side of ponzu and a sprinkle of toasted sesame seeds.*a la carte is a full portion of protein only.

Hand-carved, Angus, choice-graded ribeye glazed with house-made teriyaki sauce. *à la carte is a full portion but protein only.

shio-koji marinated breast glazed with house-made teriyaki sauce. *a la carte is full portion of protein only.

shio-koji marinated breast rolled in panko with a side of house-made tartar sauce. *a la carte is full portion of protein only.

pork loin rolled in panko with a side of tonkatsu sauce. *a la carte is full portion of protein only.

Pork loin marinated in crushed garlic, red chili, and fish sauce then char-grilled. *a la carte is full portion of protein only.

fresh, hand-carved salted salmon. served medium rare. *a la carte is full portion of protein only.

fresh, hand-carved salmon brushed with house-made teriyaki sauce. served medium rare. *a la carte is full portion of protein only.

A favorite here at Moshi. Hand-carved, wild saba from Norway; salted and grilled. Eat everything, including the skin! Saba is a stronger and oily fish chock-full of omega3. *a la carte is full portion of protein only.

Miso soup with tofu and green onions. *contains fish stock. *GF

This rice is great! Our steamed rice is the same rice the sushi chef buys for the sushi. The rice is washed then soaked overnight for consistency. We use a gas flame rice cooker for a pleasing, toasty flavor. You can eat it straight out of the fridge- still chewy; not hard and chalky. - GF

The rice is washed then soaked overnight for great consistency. We use a gas flame rice cooker for a great toasty flavor. Made with a stronger flavor the most sushi rice recipes- lots of rice vinegar.

Mixed greens and our house-made miso dressing. GF

A side of cooked udon noodles.

Please note that ginger is included with sushi purchases. *Due to SF Single-Use Plastics Litter Reduction Ordinance our staff will ask if you would like this item in an Online Order.

Thin Sliced Jalapenos

Sesame Chili Oil

Soy sauce spiked with lots of good things: lemon, lime, orange, bonito, konbu, and a bit o'sugar.

mayo blended with sriracha

Soy sauce spiked with lots of good things: lemon, lime, orange, bonito, konbu, and a bit o'sugar.

Yes, our tempura sauce is special too. The chef buys a special soy sauce from Japan called Usukuchi (light soy sauce) but it is a bit of a misnomer. The 'light' refers to the color not the sodium content. In fact, usukuchi has more salt than its standard cousin. The usukuchi is blended with our house-made, nihon dashi with a little sweet sake.

Moshi's teriyaki is house-made. It truly is a glorious smell on teriyaki day. A large pot is filled with soy sauce, mirin (sweet sake) and Hakushika sake and sugar. The mixture is reduced until thick and glossy then married with crushed, fresh, ginger to give it a little zing.

Thai chili sriracha sauce - from Thailand. This delicious sauce is made with spur chilis which has a more fruity roundness on the palette.

A side of the silken tofu we use in the miso soup.

A mix of some of the veggies on the line.

A premium soy made in Japan fermenting whole soy beans (lower grade soy ferments soy slurry), wheat, salt for a longer periods of time for more mellow umami-ness.

Hickory-smoke and Marudizu soy sauce . SO rich with exploding umami to make those big-flavored fish like tuna, salmon, and saba come to new life on your palate.

Lighter in style but with an umami punch from the shiitakes and shaved bonito fish in the brew. This soy has a bit more of a salty hit and mellows nicely with a dab of wasabi.

Kikkoman® Gluten-Free Soy Sauce is a premium Tamari-style soy sauce.

Please note that wasabi is included with sushi purchases.

Real wasabi roots and shoots are chopped and mixed with a little soy and vinegar. We love to put this stuff on EVERYTHING. Well, not everything-you gets it...

Pounded sweet rice folded over a dollop of ice cream. Two pieces: your choice, mix n' match.

Sobert made with yuzu juice and yuzu peel. A refreshing treat to end your meal.

5oz beer glass with Moshi and Mits logo

Classic Manhattan using IWAI Japanese whisky, Italian Contratto sweet vermouth, Angostura bitters, and a brandied maraschino cherry.

Hakushika Nigori. 300ml, Japan. Filtered to leave a good amount of sake lees in the bottle. Has a good sweetness without getting cloying. Also, slightly nutty with a mellow rice lees flavor. 60%, -15, 14%, Japonica

Hakushika Junmai Daiginjo. 300ml A favorite! Fragrant, fruity and smooth with a gentle, delicate sweetness. Hygogo, Japan. 50%, +0, 1.3

This rice lager made with Niigata Prefecture's celebrated Koshi Hikari rice has fine and persistent carbonation and a clean, crisp flavor from the super-premium rice. Using the Decoction method, Echigo Brewery maximizes the flavor from the rice and malt. 350ml Can. ABV. 5%, IBU 16

Smart. Flavors of black cherry with a kiss of oak and essence of spice. It's crazy food-friendly.