Vegan VVednesdays means MOSHIMO Members receive 50% discount on all plant-based food (non-Members receive 25%).

T&Cs:

50% VEGAN WEDNESDAYS

50% Vegan Wednesdays is available all day Wednesdays until further notice. It is available to Moshimo Members on production of a valid MOSHIMO membership card, entitling the NAMED cardholder and his or her fellow diners to 50% off all plant-based (vegan) dishes. Non-members will receive 25% discount on all plant-based (vegan) dishes. Moshimo Membership may be purchased for an annual fee of £20. The card is not transferable to another person but you can invite as many guests as you wish to partake in the offer, as long as they are sitting with you. Drink purchase necessary for each person dining on this offer. This offer does not extend to take away. If you lose your membership card, you may re-apply for a card for £10. Not redeemable for cash. Not to be used in conjunction with any other offer. Subject to availability. All Moshimo Membership promotions are at the discretion of the duty manager. MOST IMPORTANTLY: 50% Moshimo Madness is there to make Moshimo Members happy, so if you do not agree with these terms and conditions, please let us know before signing up to it!

The Great MOSHIMO Vegan Challenge is our annual event that sees Brighton’s best chefs come under one roof to compete for your vote to create the best Japanese-inspired vegan dishes.

Set up by MOSHIMO in 2009 to demonstrate what its menu might look like in the future if fish stocks continue to deplete at the present rate, it has become one of the most eagerly anticipated events in the Brighton calendar for vegans and vegetarians alike.

MOSHIMO became known for its work in fish sustainability due to its high profile Fishlove campaign, a series of photographs featuring naked celebrities with fish which became one of the most successful campaigns ever to end over-fishing. The images, including those of Helena Bonham-Carter, Dame Judi Dench, Mark Rylance, Gillian Anderson, Julie Christie, Lizzie Jagger, Sir Richard Branson and Sir Ben Kingsley, were shown on the front covers of the media across the world many times over. They are credited as being instrumental in some big wins for ocean conservationists.

“We’re keen on promoting not just sustainable, but what we call ‘restorative’ eating, a type of ethical consumption which aims not just to make the environment sustainable, but to actually restore and improve it – to give back more than we take away,”  says Nicholas Röhl, co-owner with Karl Jones of the independent restaurant.

Scientists believe that the world’s oceans will be without fish by the middle of this century if fishing methods do not change substantially.

“Demand for fish continues to grow, and the methods for catching fish remain unsustainable, so we’re keen to look at approaches to protect fish stocks for future generations,” says Karl Jones. “One of the ways we can do this is to increase the amount of plant-based food and decrease the amount of animal or fish protein on our plate.”

MOSHIMO is continuously looking to increase the vegan options on its menu, and in 2018 launched 50% Vegan VVednesdays, where all plant-based food is discounted by 50% for MOSHIMO Members (25% for non-Members).

The next Vegan Challenge is expected to be held at the end of November. For further information and images, please call 01273 719 195, email [email protected]

The new MOSHIMO. Bigger. Better. Brand new.

MOSHIMO MAKES FIRST FOOTPRINT TOWARDS SKYLIGHT

Brighton’s pre-eminent Japanese restaurant MOSHIMO has completed the first phase of its plans to create Skylight, an ambitious building that will eventually soar over the surrounding buildings seven floors up, affording diners dramatic views of the sea and the Old Town of Brighton.

The substantial expansion of the existing MOSHIMO restaurant on the ground floor increases the number of customer seating by 50%. The new section is designed to be able to cater for larger groups, with seats on wheels, called “Bento Booths,” that slide to form bespoke configurations.

“As with everything we do at MOSHIMO, we’ve created something very different. Everything is on castors so we can adapt the layout of the seating to suit any size of group,” says Karl Jones, who co-owns the restaurant with Nicholas Röhl. “If you want a dedicated seating space for ten, twenty, or for forty, we can do it – and in a way that no other restaurant can.”

MOSHIMO is famous for its external walls that can be moved like traditional Japanese shoji walls, opening the entire restaurant up to the outside.

The expansion of the ground floor restaurant paves the way for the next stage of the development, due in late 2018, which will see a beautiful twisting lift stalk rise out of the existing restaurant to take diners up to the Skylight building high above. Glimpsed from adjacent streets, it will appear like a lantern in the sky.

“Skylight has the potential to transform and inspire,” says Nicholas Röhl. “We came up with this idea as a way of revitalizing a tired and under-utilised square in the heart of Brighton, and we’re thrilled that we’re on the road to realizing it.”

“The ground floor expansion is the first stage in the transformation of Bartholomew Square which started with us building MOSHIMO sixteen years ago,” says Röhl, who in 2000 took a disused faux Regency building in the centre of the square and turned it into one of Brighton’s most popular restaurants.

Skylight has been developed by MOSHIMO co-owners Karl Jones and Nicholas. It is designed by studioSPOON.

11 Sept 2017

General press queries: Nicholas Röhl, 07941 492305 or [email protected]

Architectural press queries: Michael Spooner, 020 7041 8975 or [email protected]

Skylight, a striking architectural project that has been developed by Brighton’s premier Japanese restaurant MOSHIMO to regenerate a central square in the heart of Brighton, has secured planning permission this week by Brighton & Hove City Council.

Emerging like a periscope from the existing MOSHIMO restaurant on the ground floor,Skylight will soar over the surrounding buildings seven floors up, affording diners dramatic views of the sea and the Old Town of Brighton. Glimpsed from adjacent streets, it will appear like a lantern in the sky.

The project has been developed by MOSHIMO co-owners Karl Jones and Nicholas Röhl. “Skylight has the potential to transform and inspire,” says Röhl. “We came up with this idea as a way of revitalizing a tired and under-utilised square in the heart of Brighton, and we’re thrilled that Brighton and Hove City Council has given the building the go-ahead. It’s a bold decision that will see Brighton continue to thrive and adapt into the future.”

“We see this as another stage in the transformation of the square which started with us building MOSHIMO sixteen years ago,” says Röhl, who in 2000 took a disused faux Regency building in the centre of Bartholomew Square and turned it into one of Brighton’s most popular restaurants.

Skylight is designed by studioSPOON with engineering by Atelier One. “Lightness, delicacy and delight are the underlying ambitions for the design”, explains architect Michael Spooner. “Skylight will maintain the character of the adjacent conservation area, while making a positive contribution to the multiple layers, visual richness and vitality of Brighton’s Lanes.”

One of the major decisions taken was the acute angle of the new building. “This decision was taken to reduce the visual impact from the surrounding Conservation Area,” Spooner says, “but it also gave rise to the dramatic sculptural form of lift stalk, which twists from one building to the next.”

“We’ve had massive support for the project, including all of the main hotels and restaurants nearby, who believe Skylight will encourage visitors and inward investment to the area,” says MOSHIMO co-owner Karl Jones. “We’re grateful to them and the Council for seeing Skylight’s potential to transform this square into a buzzing, exciting space in the heart of the city.

If you would like more information about this project, or would even like to become an investor, please contact us on [email protected]