Craft · Conscience · Community

Craft

Made here means made again
A knife cutting cleanly through a kappa maki roll on a white board

Nothing here is made in one go. The rice goes on in batches through the day. The miso goes on first thing and again later. The sauces are made on site, in quantities that run out.

Shokunin
There's a Japanese word for it, and it doesn't mean talent. It means turning up and making the same cut the same way until your hands know it better than you do. It's why the sushi at eight tastes like the sushi at noon, and why the person doing it doesn't have to think about it any more.
Craft · Conscience · Community

Conscience

We take the sea seriously
A Fishlove portrait: Dame Judi Dench holding a lobster to her face

In 2009 we started Fishlove, asking well-known faces to be photographed with fish to make people look at what overfishing was taking from the sea. The pictures ran across Europe and helped push the reform of its fishing rules. We never made a penny from it.

Recognised
Winner, Brighton's Most Sustainable Restaurant. No restaurant has done more to end overfishing.
Craft · Conscience · Community

Plant-based

Half the belt is vegan
A plant-based plate on the belt, crisp black tuile and fresh shoots over a golden sauce

We started promoting plant-based eating as part of Fishlove, because the surest way to take pressure off the sea is to eat less from it. That's why half of what goes round the belt is vegan, priced the same as the fish. It has to win on taste, not on principle.

Made from scratch
We make our own drinks from scratch, which helps us cut unnecessary packaging. Getting rid of plastic bottles wasn't a campaign. It was a consequence. The Vegan Challenge
Craft · Conscience · Community

Community

Twenty-six years in the same square
Diners at the counter in the red room at Moshimo

We opened in 2000 as Brighton's first conveyor-belt sushi, when most of the city had never eaten sushi. Restaurants here come and go on a two-year cycle. Twenty-six years later we're still here, because several hundred thousand people chose to come back.

Regulars
Members who joined for the discount and stayed for a decade. Students who now bring their children. Regulars our chefs recognise from the back of the head, and whose order they know before they sit down.
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