𝗡𝗼𝗴𝘂𝗰𝗵𝗶 𝗡𝗮𝗼𝗵𝗶𝗸𝗼 – “𝗧𝗵𝗲 𝗚𝗼𝗱 𝗼𝗳 𝗦𝗮𝗸𝗲 𝗕𝗿𝗲𝘄𝗶𝗻𝗴” | 𝟮𝟯.𝟬𝟲.𝟮𝟲
A rare and intimate evening celebrating the master who has spent over 75 years perfecting the ancient art of sake brewing.
Noguchi Naohiko has shaped the entire landscape of modern sake: reviving the near-extinct Yamahai brewing method, pioneering the Ginjo boom of the 1980s, and winning the Gold Award at Japan’s Annual Sake Awards an extraordinary 27 times.
We are honoured to welcome Iwai Takashi, Managing Director of the Noguchi Naohiko Sake Institute, joining us from Japan for a specially curated set menu dinner with sake pairing – £125 pp.
Reserve your seat via the link in bio.
Peak-season Devon crab from our brilliant supplier @hendersonseafood . Served with shellfish rice cooked in a wood-fired oven, topped with trout roe and ginger.
‘Omakase’ means ‘I leave it up to you’, and Chef Lubo @chef_lubo takes each of his guests on a personal dining experience, guiding them through a seasonal menu shaped by the finest British ingredients and quiet attention to detail.
£95 pp · Thursdays only · Link in bio to reserve
Omotenashi.
The Japanese philosophy of anticipating needs before they are spoken. Whether expressed through the ritual of omakase dining or the smallest act of attentiveness, it ensures every guest leaves feeling genuinely looked after.
Spring is in full swing.
We let the season lead, sourcing only what’s at its peak, and building everything around that. This is cooking at its most honest.
Two chefs. One night at MOI. An eight-course menu built around British produce and Japanese technique, brought together by @leocarreiraa and @nicktannettchef .
Thank you to everyone who joined us for our 4-hands dinner last Tuesday.
A night driven by curiosity, where every plate has something new to say.
Private dining at MOI.
The Yutori Room seats up to 24 – a space to gather, celebrate, or simply sit down properly together. Semi-private, with just enough of the restaurant around you.
More details via link in bio.
