Mobile sushi bar from Meerbusch near Düsseldorf
moSushi is the idea of bringing freshly made sushi to places nobody expects it. From the large event down to a garden party at home. Live cooking for trade fair stands, corporate events and private dinners: our chefs, mobile chilled sushi counters, small portions in a steady flow.
Who we cook for
A chef preparing fresh food on the stand gives visitors a reason to stay and your team time to talk. We coordinate early with your stand builder and come with one chef or several, depending on the flow of visitors.
More on trade fair stands
Summer party, client evening, anniversary. Our chefs serve a steady stream of small portions at chilled counters, with a hot station on request. All we need from you is a little floor space and power.
More on corporate events
Wedding, milestone birthday, dinner at home. Your guests come to the counter, watch, and tell us what they like. We set up on a few square metres and take it all away again.
More on private dinnersFive steps, one contact
Trade fairs and events since 2006. Click a picture if you would like to read the story behind it.
Around 500 guests, one long counter full of portions, one evening.
Seven days, two chefs, a round sushi bar inside the pavilion's à la carte restaurant. Courses, and portions the guests put together themselves. The bar became the meeting point of the stand.
Four years of the Japan Day reception, rolling mats set up high above the rooftops, through to the fireworks at the end.
The stand, and the reception for the Japanese under-19 squad in Willich, Kassel and at the Nürburgring.
The get-together of the laboratory medicine congress at the Rosengarten in Mannheim: 150 portions in three hours, with Kirin. And the trade fair stands, for several years now. Their words are below.
Three years running at Electronica, five at Ambiente. Ceramic knives in constant use in front of an audience, and the QVC broadcasts for Kyocera alongside.
At EMO and AMB since 2011. Short sushi crash courses on the stand, so guests do not only eat but roll their own. Tool making and sushi get along.We also work for caterers and event agencies. We take on the sushi bar as one trade within a larger production, with our own refrigeration, our own staff and terms for resellers.
The contrast is what makes sushi
Sushi lives on contrast: hand-warm rice, fish from the chiller, crisp nori. Volatile aromas, textures that change within minutes. That is why every portion here is made when it is eaten.
We serve in a steady flow for as long as people are eating, put together to the guests' wishes or as small fixed menus.
Quality is what we care about. Freshness goes without saying, and provenance follows the same standard: the fish comes straight from the Rungis market outside Paris, the Scottish salmon carries the Label Rouge. Treating food with care is worth showing, so we make a cooking show out of it.
This way of serving has a name: omakase. The guests leave the choice to the chef and get the market of the day in return, condensed into a sequence of single pieces.
We grate real wasabi fresh from the root. Its aroma lasts only minutes, which is why it is made à la minute.
For 20 years
Four hours, a workstation of your own, a good deal of instructive fun, and sushi for two to four people to take home at the end. 120 euros per person.
Our public classes are held in German. For companies and groups we run private classes in English on request, in our training sushi bar or at your venue. Ten people or more and we arrange a date of your own, midweek included.
The short answers, more on each page
No. Two to three square metres of work surface, 80 to 100 centimetres high, ideally 90. An ordinary 230 volt socket and water nearby. Add about a square metre for each further station. Refrigeration is not your problem: the Hoshizaki display counter and everything else comes with us.
Yes. We plan about ten percent vegetarian by default so nobody goes without. Any other share on request, up to a fully vegetarian or vegan evening. Anyone who does not eat raw fish gets a seared or fried version.
Yes. We are based in Meerbusch near Düsseldorf, the city with the largest Japanese community in Germany. We go where you are celebrating, mostly in Germany and across Europe. Further afield, just ask.
We come back to you the same working day and go through the details with you: occasion, number of guests, place and time. The quote usually goes out the next working day.
One contact, an answer the way you prefer
Tell us what you are planning. Two minutes is enough. We answer the way you ask us to, and the first proposal already has quantities, a running order and a price in it.
Tell us what part the sushi should play in the evening. A snack at the reception. A course alongside other food. Or the meal itself, carrying the whole evening. That is what decides how much we plan per guest.
