Before sushi proved how delightful rolled-up food could be, fish had been served folded over and rice woven into a basket. Indulge in undersea origami with today's Groupon: for $17, you get $35 worth of sushi and drinks at Moshi Moshi Sushi in Ballard.
One of Seattle magazine's Best Eats in the Neighborhood, Moshi Moshi Sushi unites a vibrant cocktail lounge with a sushi menu steeped in delectable fare, both locally sourced and flown fresh from Tsukiji Market in Tokyo. After attaining futuristic enlightenment under the LED sakura tree 's vivid sprawl of electronic leaves, hungry guests can tiptoe their chopsticks through house specialties, such as kasu zuke, a dynamic take on Alaskan black cod marinated in sake curd and white miso ($10), and saba shio, a flavor-packed Norwegian mackerel slathered with daikon and ponzu sauce ($11). Herbivores and herbivoyeurs, meanwhile, can stay true with the vegetable tempura in broth with yams and noodles ($11). Keep your palate clean between bites with sips of hot sake ($1.95–$3.95) or more than 20 specialty cocktails, such as the Lucy Fur, a fruit-flavored tequila libation, while pondering life's deepest mysteries, such as the correct way to rescue a penguin from a sauna ($12).
The Seattle Times reviewed Moshi Moshi Sushi and gave it 2.5 out of four stars. The restaurant was also reviewed in the Stranger, and 78% of more than 180 Urbanspooners recommend it. More than 140 Yelpers give it a 3.5-star average.
- At Moshi Moshi, the fish is fresh, handled with care, and not subjected to too much elaboration. The rice is pleasantly on the slightly vinegary side; cuts of fish for nigiri are long and thick. – Bethany Jean Clement, Stranger
- Moshi Moshi Sushi has a beautiful atmosphere and a wonderful eating experience for a sushi restaurant. It has a stunning cherry blossom tree in the middle of the restaurant. – Matthew M., Yelp
Moshi Moshi Sushi
At Moshi Moshi Sushi, a large sakura tree hangs over the dining room, its branches of white LED lights shining like cherry blossoms amid the soft glow of paper lanterns. As patrons bathe in this light reminiscent of a Japanese garden, sushi chefs transform fresh fish—flown in regularly from Tokyo’s Tsukiji Market—into maki rolls and sashimi. Meanwhile, bartenders mix several specialty cocktails—such as the Death Poem, a blend of Guatemalan rum, rye whiskey, grapefruit, and cinnamon—to pay homage to Japan’s natural mountain streams of hot sake.