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Moshi Moshi opens in Long Beach

Hawaii rolls from Moshi Moshi, new to Long

Hawaii rolls from Moshi Moshi, new to Long Beach. Credit: Zhaoyin (Joey) Wang

Does chilly weather make it the unofficial start of ramen season?

The burgeoning demand for it has been heard — and seen — on Long Island, with several eateries opening that specialize in the dish. Moshi Moshi, which opened in Sept. in Long Beach, is one of them.

Owner Nicole Zhao, who moved to the area from Manhattan part-time pre-pandemic, said she noticed the "vibrant" town is changing. "More young professionals are moving in, there’s more traffic," she said, but the food scene isn’t keeping up.

Zhao, along with co-owner and chef Will Liu (of Iron Ramen in Stony Brook), turned a 700-square-foot barbershop into a spot where customers can order ramen bowls with chicken, soy sauce or miso-based broths that are simmered for up to eight hours. Most bowls star the usual formula: egg, scallion and seaweed, plus vegetables and a meat or poultry. The vegetable shoyu ramen ($13.50), features kale noodles in a soy sauce and vegetable-based broth with tofu, broccoli, carrots, zucchini, cabbage, corn and mushrooms. At Moshi, you can build your own ramen, too, along with poke and rice bowls.

Zhao calls her menu "simple," but that's not to be confused with limited. There are 22 rolls to choose from, including classics such as spicy tuna and California rolls, and specialty ones including the Hawaii roll (spicy, crunchy yellowtail, avocado, white tuna and a special sauce; $12) and the green dragon roll (eel, crab meat, cucumber, avocado and eel; $12). Snacks including edamame, pork gyoza and popular kakuni buns (pork belly sandwiches), plus some salads, round out the menu.

Moshi Moshi, which is said as a greeting in Japanese, has seating for eight at an L-shaped counter partly facing the sushi bar and semi-open kitchen; plus two tables.

Moshi Moshi is at 1046 W. Beech St. in Long Beach. It’s open Mondays to Fridays from 11:30 a.m. to 9 p.m.; Saturday until 9:30 p.m. and Sundays until 8 p.m. 516-303-1277.

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