Moshi Moshi, Liverpool Street
Caroline Bennett put a kaiten belt in Liverpool Street station in 1994 and has spent the years since campaigning about where the fish comes from.1
Why go
The founder tells it herself: Way back in 1994 Caroline Bennett founded Moshi Moshi and started the kaiten-sushi revolution, simply because she loved sushi and was convinced other Londoners would as well.
1
The sourcing is the part she has stayed on. In the restaurant's own words: We're very proud of the fish that we serve, and have always worked hard to get ethical, locally-sourced catch of outstanding quality
, and Bennett is at the forefront of campaigns to protect fish stocks
.1
Everything above is the venue's own account. Nobody outside the business has published a check on it.
Order this / avoid
- Order: off the belt, which is the format this room brought to London on its own telling.1
- Avoid: treating the sourcing claim as verified. It is the operator's, and no outside source has tested it here.
What locals & experts say
- Nobody,. The founder's own campaigning on fish stocks is the only position on record.1
Good to know
- Where: Unit 24, Liverpool Street Station EC2M 7PY, inside the station.
- Booking: the venue takes them.
- Awards: the site says Bennett has won several and names none, so none is recorded here.
Jeff's take (his words)
- His review (Jeff, first-hand, 5 stars, 5 July 2023): "Delicious sustainable sushi. I highly recommend the uni."
Verdict
could-visit — Caroline Bennett opened this in 1994 and says she started London's kaiten-sushi habit with it, which is her claim rather than an established fact and is worth hearing from her anyway. The position she has held since is the interesting part: 'We're very proud of the fish that we serve, and have always worked hard to get ethical, locally-sourced catch of outstanding quality', and she has campaigned on fish stocks alongside running the restaurant. A belt-sushi counter in a railway station that buys on those terms is a genuinely unusual combination. It sits mid-ladder because nobody outside the business has checked any of it: no critic, no fish-sourcing write-up, and an award claim with no award named.