Moshi Moshi

Tomorrow our special will be a Korean Corndog served with Sapporo Gochugaru Beer Cheese dip. Half mozzarella, half dog. Served all day tomorrow as supplies last!

It’s Saturday night, you know where to go ✨

Our Workshop Wednesday special for today is Kuro Kare Beef Tenderloin 🥩 Served with Japanese black curry, Granny Smith apples, haystack carrots, and a side of rice. Available as supplies last for today only!

Best day of the week - Workshop Wednesday is bringing you Hot-Honey Pear and Shrimp Bao 🍯 thinly sliced Asian pear with Sapporo battered shrimp tossed in hot honey and served in a bao with pickled papaya, red onion, and cilantro. Perfect summer snack 🍐

Happy Pride, Tacoma ! $2 malort shots all day, come celebrate with us 🌈

Back open today after the heat wave with a delicious Workshop Wednesday special for you ! Chicken Katsu Burger with house made sesame ginger sauce and coleslaw, served with fries and a side of fennel ranch. Available today only as supplies last!

We are closing today (7/9) because of the heat. See you tomorrow for regular hours and our Workshop Wednesday special!

This week’s Workshop Wednesday special is the Shredded Beef Croquettes! Two fried golden potato croquettes stuffed with mozzarella and house made shredded birria beef. Served on cabbage with a side of fennel ranch and katsu. 🥔 🥩 ❣️

Aji Tama supremacy 🫡😵‍💫🥺

Order up! Ramen waiting to get dressed up for your table. See you tonight y’all! 🤠 🍜

Our Workshop Wednesday special today is a bulgogi ribeye sandwich with micro greens and a Korean inspired chimichurri served on toasted sourdough with a side of taro chips. Today only, available noon-9:30pm.

This Workshop Wednesday we’re having a crispy rice and egg pancake filled with kimchi cream cheese and topped with green onions and sriracha, served with papaya pickles and a lemon wedge. Spicy, creamy, crunchy… what can’t she do??

Today only, noon-9:30pm.

Celebrating summer’s arrival by donning Jerry the Skeleton in a short sleeve 😎

Warm days are a great time to catch our happy hour! 2-6pm daily, 25% off beer, wine, sake, well drinks, and all small plates . ☀️ 💀 🌈

Back by popular demand …. But with a twist ! Gochujang Brussel Sprouts, now with pickled shallots and parmesan. Deep fried brussel sprouts are also available ag*in as an add-on to ramen or entrees. 🌱

Our next Workshop Wednesday is already here! Today only, noon-9:30pm. Whiskey Wednesday is also still available - half off of all Japanese Whiskeys for the day 🥃

Marinated Bay Scallops with Shrimp Chips

A vibrant mix of red onion, bell pepper, and cucumber with tender bay scallops marinated in zesty lime juice. Served with crispy shrimp chips for a delightful crunch.

Workshop Wednesday starts this week ! Every Wednesday, our kitchen will be sharing a new dish with you that will be available for that day only. This week we’re kicking it off with Nashville Hot JFC 🍗

Cayenne and paprika golden fried chicken, vinegar based sauce, served on white bread with pickles and house slaw.

Workshop Wednesday starts this week! Our kitchen will be sharing new dishes every week available for one day only. This week, come try the Nashville Hot Chicken 🍗

Golden fried paprika and cayenne chicken with a vinegar based sauce served on white bread with house slaw and pickles ✨

A beautiful break in a cloudy gray day 🌈

That’s right !!! Birria shio ramen - beef consommé broth and shio tare served with thicc noodles and tender slow cooked beef, topped with roasted corn, pickled radish, chili oil, and a cilantro lime crema. Perfect for a sunny day :)

Kimchi and cheese fried chicken udon. 4/20 only. Run don’t walk 🍁 💨 🌎

#420

Asparagus Nikumaki - tender beef wrapped asparagus spears in a beet reduction with balsamic pearls. So delicious, and gluten free!

Sapporo battered honey walnut shrimp 🍤

Beer battered shrimp tossed with lychee fruit and five spice-candied walnuts served in a condensed milk and honey dressing over fresh greens.

Aji tama 🥚 😋

Ribeye Yaki Udon 🥩

Udon noodles sauteed in a koji and gochujang marinade with g*i lan and asparagus. Bright, earthy, and deliciously savory.

Fried oyster mushrooms 🍄 golden crispy breaded mushroom sections served with a fennel crema and sriracha kewpie. Vegan on request ~

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We have special plans for you and your loved one(s) this Valentine’s Day 💋 In addition to our full menu, We will have two special menu items during our evening service on Wednesday - the blackened Alaskan amberjack and the winter salad.

Blackened Alaskan Amberjack | mizunu | yuzu dill gel | ginger carrot purée | turmeric citrus oil | tobiko (Orange flying fish roe)

Winter greens | whipped goat chez | grapefruit | micro greens | sweet ginger vinaigrette

Have you tried the Kurosawa yet 👀 the latest edition to our cocktail menu and marks the last of the new cocktail season. A savory cocktail that is not a Bloody Mary, satisfying a craving you didn’t know you had.

Korean pepper paste infused with scotch, brovo “uncharted rhapsody” northwest forest liqueur, lime, and hondashi.

More new cocktails for you 👀 the Archer’s Kiss - Roku Japanese gin, acid adjusted pomegranate, mint, rosemary, and sumac. Smooth and botanical. See you soon ❤️

We’ve been making lots of new drinks for you guys, and here’s a new one launching today! This is the Wolf’s Head - a dry, spirit forward cocktail with strong forest notes. Rhubarb liquor, the botanical Monkey 47 gin, Douglas Fir infused vodka, and umami bitters. “Cut off a wolf’s head and it still has the power to bite!” 🐺

We are devastated to hear of the loss of Jacob Carter of Howdy Bagel. Our hearts go out to his husband Daniel Blagovich and the rest of the Howdy family. Tacoma has lost a truly special and beloved friend.

Please consider donating money to their go fund me in their Instagram bio, which covers operating costs for their business. Moshi Moshi will be donating all sales from our signature Moshi Pale Ale from E9 to their go fund me through the end of the month.

We are thinking about you, Jacob ❤️