Moshi Moshi Brickell

Tender 2oz slices of premium A5 Wagyu beef served raw alongside a searing hot volcanic stone for tableside cooking, paired with house sweet soy dipping sauce.

Skewered Wagyu beef grilled over charcoal flame, topped with grated fresh real root wasabi.

Charcoal-grilled tenderloin steak skewers brushed with savory tare glaze.

Juicy grilled chicken yakitori skewer seasoned with sea salt and subtle house glaze.

Succulent jumbo tiger shrimp grilled on robata bamboo skewers with sea salt.

Fresh shiitake mushroom caps grilled over charcoal with garlic butter herb drizzle.

Seared Wagyu beef served in a crispy nori taco shell with avocado mash, spicy mayo, and micro greens.

Tender yakitori chicken in a crisp taco shell with scallions, teriyaki glaze, and sesame seeds.

Marinated Japanese BBQ beef packed into a fried gyoza-skin taco shell with pickled red onion.

Melt-in-your-mouth braised pork belly inside a shell, complemented by spicy kimchi slaw.

Sweet miso-marinated black cod nestled in a light crunchy taco shell with yuzu aioli.

Fresh yellowfin tuna sashimi diced with avocado, ponzu, and tobiko in a crispy sesame shell.

Fresh Atlantic salmon sashimi tossed with chili yuzu dressing in a crunch shell.

Hamachi yellowtail sashimi with aguachile sauce and jalapeño slice in a crisp nori taco.

Artisanal spicy fermented napa cabbage with chili pepper paste and traditional seasonings.

Seasoned green seaweed salad dressed with sesame oil and toasted sesame seeds.

Crisp mixed garden greens served with light citrus ponzu dressing.

Hand-rolled rice paper spring roll stuffed with crab, cooked shrimp, red onion, avocado, cucumber, lettuce, and cilantro, served with citrus sweet chili sauce.

Seared ahi tuna sliced thin and garnished with red onion, scallions, kaiware sprouts, and citrus ponzu.

Finely diced spicy tuna raw tartare topped with a fresh raw quail egg yolk and served over half an avocado.

Pan-seared sesame-crusted tuna steak with citrus cream and olive eel sauce reduction.

Shredded crab mixture with tempura crunch, masago, avocado, scallions, spicy mayo, and sweet eel sauce.

Diced fresh tuna marinated with red onion, scallions, tomato, micro cilantro, sea salt, citrus ponzu, and aji panca pepper.

Thinly sliced salmon raw crudo with fresh orange segments, red onion, and tangy white soy vinegar.

Salmon ceviche featuring fresh mint, red onion, chives, watermelon radish, sea salt, citrus pineapple juice, and tamarindo diablo sauce.

Paper-thin slices of yellowtail with crunchy soy quinoa, fresh chives, and aromatic black truffle oil.

Yellowtail sashimi dressed with yuzu tobiko, red onion, cilantro, sea salt, aguachile aji amarillo sauce, and crispy yuca chips.

Tender poached octopus marinated with avocado, tomato, cucumber, pink peppercorns, and zesty lime aguachile.

Steamed young soy bean pods tossed in sea salt flakes.

Norwegian mackerel grilled whole with sea salt and extra virgin olive oil.

Flash-fried Japanese shishito peppers finished with sea salt and ponzu dipping sauce.

Traditional cooked Japanese black seaweed stewed with sweet savory dashi seasoning.

Crispy golden fried tofu cubes submerged in warm dashi soy broth, garnished with scallions and bonito flakes.

Assortment of pan-sautéed wild mushrooms tossed in rich butter ponzu sauce.

Two bao buns stuffed with crispy shrimp tempura, cabbage slaw, and spicy mayonnaise.

Two fluffy steamed buns filled with braised pork chashu belly, sweet soy glaze, and spicy kimchi.

Five pieces of charcoal-grilled whole smelt fish served with lemon wedges.

6oz crispy panko-breaded pork cutlet served with house-made Japanese tonkatsu barbecue sauce.

Oven-roasted pork belly served over creamy potato purée, finished with ponzu onions and achiote oil.

Deep-fried crispy jumbo chicken wings tossed in garlic sweet soy glaze and toasted sesame seeds.

Crispy Japanese-style fried chicken bites marinated in soy ginger and served with spicy mayo.

Savory marinated BBQ beef served with crisp butterhead lettuce leaves and apple garlic soy sauce.

Flash-fried Japanese eggplant drizzled with caramelised sweet miso glaze and toasted sesame.

Sautéed tender pork slices cooked with spicy kimchi, gochujang chili paste, and toasted sesame oil.

Six savory Japanese octopus pancake balls topped with Japanese BBQ sauce, spicy mayo, and fluttering bonito flakes.

Three jumbo shrimp fried in crisp, light Japanese tempura batter, served with warm dashi dipping sauce.

Assorted seasonal vegetables including sweet potato, eggplant, onion, asparagus, shishito, and shiitake in crisp tempura batter.

Five crispy tempura shrimp tossed in spicy creamy dynamite sauce, finished with candied pecans.

Six hand-crafted steamed shrimp wontons served with citrus sweet chili dipping sauce.

Five pan-fried Japanese pork dumplings with crisp lace bottom, served with soy vinegar sauce.

Five pan-fried chicken dumplings served with tangy soy vinegar dipping sauce.

Five pan-fried seasoned beef gyoza dumplings served with seasoned soy vinegar.

Three crispy fried Japanese spring rolls stuffed with seasoned shredded vegetables.

Four tender steamed open-face shrimp dumplings served with tangy soy sauce.

Whole sea eel tempura mounted on top, filled with mango, cream cheese, and asparagus, finished with sweet soy diablo sauce.

Overstuffed roll featuring tuna, salmon, yellowtail, shrimp, eel, crab stick, tamago egg, masago, cucumber, avocado, and pickled takuan.

Toro tuna, pickled takuan, and scallions inside, topped with torch-seared Wagyu beef, garlic chips, micro cilantro, and truffle ponzu aioli.

Steamed half lobster tail served over pan-crisped sushi rice blocks with chives, garlic eel sauce, and creamy citrus dijon mustard.

Crispy tempura chicken breast roll with cream cheese, sweet fried plantains, masago arare, and passion fruit glaze.

Pan-crisped rice topped with mashed avocado, masago, golden raisins, dried cranberries, pomegranate seeds, and sweet vinegar reduction.

Oven-roasted pork belly, cucumber, and scallions wrapped in soy paper, served with sweet chili mango dipping sauce.

Salmon, tempura flakes, and chives rolled and topped with sweet lychee fruit, crushed cashews, and spiced sweet soy.

Imitation crab, avocado, and mango tempura roll drizzled with sesame sweet chili glaze.

Cooked salmon, red onion, jalapeño, and melted mozzarella over crispy rice, finished with spicy mayo and eel sauce.

Shrimp katsu and avocado inside, layered with fresh raw tuna, crispy fried onions, ponzu mayo, and spicy eel sauce.

Pan-fried crispy rice cakes topped with spicy tuna tartare, sliced jalapeño, and dark eel sauce.

Shrimp tempura roll topped with spicy tuna tartare, crunchy tempura flakes, and sweet unagi sauce.

Spicy yellowtail, jalapeño, and tempura crunch inside, topped with fresh hamachi sashimi and tangy aguachile.

Tuna, salmon, yellowtail, avocado, masago, and tempura flakes wrapped in soy paper with spicy mayo.

Shrimp tempura, asparagus, and masago inside, covered with layered avocado slices, spicy mayo, and eel glaze.

Deep-fried tempura roll with fresh salmon and rich cream cheese, drizzled with sweet unagi sauce.

Crab stick, avocado, and cucumber inside, wrapped with an assortment of raw tuna, salmon, and yellowtail.

Avocado, cucumber, crisp lettuce, asparagus, and Japanese pickled radish oshinko wrapped in soy paper with ponzu.

Crispy tempura asparagus and eggplant inside, topped with golden fried sweet potato tempura crunch.

Classic sushi roll filled with fresh raw yellowfin tuna and sushi rice wrapped in nori seaweed.

Fresh chopped tuna tossed with sriracha spicy mayo and scallions wrapped in seaweed.

Fresh Atlantic salmon paired with creamy avocado slices.

Fresh diced salmon seasoned with chili oil and spicy mayonnaise.

Classic Japanese Bagel roll stuffed with fresh salmon and cream cheese.

Minced hamachi yellowtail mixed with spicy sauce and green onions.

Yellowtail sashimi roll accentuated with fresh jalapeño slices and cilantro.

Crab stick, creamy avocado, and crisp cucumber rolled with sesame seeds.

Snow crab mixture with tempura flakes and avocado.

Barbecued freshwater eel paired with avocado and sweet unagi sauce.

Crispy shrimp tempura, cucumber, and lettuce with sweet soy drizzle.

Simple vegetarian roll filled with ripe avocado slices.

Refreshing vegetarian roll filled with crisp cucumber matchsticks.

Traditional Japanese roll stuffed with pickled yellow daikon radish.

Chef's selection of 7 premium nigiri sushi pieces paired with a classic California roll.

Chef's curated selection of 10 thick-cut pieces of fresh raw sashimi.

Combination plate of 6 pieces chef-choice sashimi, 4 pieces nigiri, and a California roll.

Deluxe sushi platter featuring 10 pieces of rare nigiri and a decadent fatty tuna toro scallion roll.

Generous sharing platter for two featuring 14 pieces of chef-choice nigiri, a tuna roll, and a California roll.

10oz Prime ribeye steak grilled with soy butter glaze, served with crispy onion rings and tender broccolini.

6oz juicy Wagyu beef patty served with potato puree, seasoned wedge fries, and broccolini.

6oz grilled skirt steak topped with crispy garlic chips and blueberry red wine sweet soy reduction.

10oz French-cut organic chicken breast grilled with rich Japanese sweet soy glaze.

Roasted half lobster tail seasoned with Japanese ichimi spice, garlic butter, and fresh lemon.

Pan-seared European branzino fillet served with house garlic ponzu reduction.

8oz skin-on salmon fillet grilled to perfection and finished with signature teriyaki glaze.

7oz tender black cod fillet marinated in sweet Saikyo miso glaze and slow-broiled.

Thinly sliced A5 Wagyu beef served as raw sashimi or over seasoned rice.

Fatty bluefin tuna belly raw sashimi or nigiri.

Fresh red yellowfin tuna sliced raw for sushi or sashimi.

Fresh raw Atlantic salmon slice.

Fresh Japanese hamachi yellowtail slice.

Fresh European sea bass branzino raw slice.

Norwegian cured mackerel slice.

Cooked imitation crab stick.

Steamed sweet ebi shrimp.

Raw sweet botan ebi wild shrimp.

Sweet raw sea scallop slice.

Steamed tender octopus slice.

Fresh sea urchin roe from Hokkaido.

Glistening salmon trout caviar roe.

Fresh Japanese horse mackerel slice.

Barbecued freshwater unagi eel slice with sweet sauce.

Simmered sea eel anago slice with sweet reduction.

Capelin fish roe gunkan sushi.

Flying fish roe gunkan sushi.

Sweet Japanese multi-layered rolled omelet.

Wok-fried rice tossed with diced carrots, onions, crisp lettuce, bean sprouts, green scallions, and scrambled egg.

Savory fried rice cooked with tender beef tenderloin chunks, soft-boiled egg, bean sprouts, and spicy Korean gochujang chili sauce.

Dramatic black squid ink fried rice loaded with sautéed squid, wild shrimp, and sweet cherry tomatoes.

Wok-tossed fried rice cooked with chicken breast, eggs, vegetables, and savory soy seasoning.

Wok-fried rice packed with roasted pork chashu, eggs, scallions, and savory soy sauce.

Spicy wok-fried rice tossed with spicy homemade kimchi paste, vegetables, and toasted sesame oil.

Hearty wok-fried rice packed with diced steak, eggs, bean sprouts, and savory brown soy.

Wok-fried rice featuring succulent ocean shrimp, fluffy eggs, and green scallions.

Signature combo fried rice cooked with tender beef, chicken breast, and pork belly pieces.

Comforting chicken sea salt broth with Japanese ramen noodles, soft-boiled marinated nitamago egg, and braised pork chashu.

Rich Sapporo-style miso broth ramen topped with pork chashu, ramen noodles, bamboo shoots, and soft-boiled egg.

Rich 12-hour simmered creamy pork tonkotsu bone broth with noodles, braised chashu, nori seaweed, and soft egg.

Rich pork tonkotsu broth infused with spicy homemade kimchi, tender noodles, pork chashu, and marinated soft egg.

Fiery spiced chicken broth ramen packed with wheat noodles, tender chashu pork, chili oil, and soft-boiled egg.

Stir-fried Japanese egg noodles or thick udon noodles with fresh mixed vegetables in tangy sweet-savory yakisoba sauce.

Stir-fried thick chewy udon noodles cooked with farm fresh vegetables in Japanese BBQ sauce.

Stir-fried egg noodles with tender chicken breast pieces, cabbage, carrots, and sweet Japanese brown sauce.

Stir-fried thick wheat udon noodles cooked with tender sliced chicken breast and fresh stir-fried greens.

Thick chewy udon noodles served in aromatic mild Japanese chicken curry broth.

Hearty Japanese style mild brown curry sauce served over a bed of fluffy white rice.

Crispy golden panko pork katsu served over steamed rice with sweet Japanese curry gravy.

Golden fried chicken katsu cutlet served over steamed white rice with aromatic Japanese curry sauce.

Tender beef tenderloin steak slices served with traditional Japanese curry over steamed white rice.

Thick wheat udon noodles in steaming hot savory dashi broth, served with crispy shrimp and vegetable tempura on the side.

Hot udon noodle soup featuring crisp garden vegetables in clear sea kelp dashi broth.

Hearty dashi miso soup broth enriched with tender Atlantic salmon chunks, tofu cubes, and green scallions.

Spicy homemade kimchi broth featuring pork gyoza dumplings, soft tofu cubes, and green onions.

Traditional Japanese soybean paste broth with silken tofu, wakame seaweed, and chopped scallions.

Silky Japanese egg ribbon soup with light chicken broth and white pepper.

Steamed Japanese short-grain white rice.

Seasoned sushi rice tossed with gentle sweet rice vinegar dressing.

Steamed whole grain brown rice.

Creamy mascarpone whipped cream paired with ripe sweet mango fruit and vanilla ice cream.

Rich chocolate ice cream sundae served with warm crisp Japanese taiyaki fish-shaped waffle cake.

Sweet strawberry ice cream sundae topped with fresh strawberry coulis and whipped cream.

Multi-layered Japanese crepe cake infused with fragrant Uji matcha green tea cream.

Classic Japanese Mont Blanc dessert featuring puréed sweet chestnuts over delicate sponge and cream.

Warm chocolate lava cake with molten chocolate fudge center, served with vanilla ice cream.