This is the only menu option—there are no à la carte choices. The chef curates each course using what arrived from Colombian fishermen that day. Reviewers who praise the experience highlight the chef's knowledge and detailed explanations of each course. The 8-seat counter means you watch the entire preparation.
Tips from diners
Book well in advance—only 8 seats and the omakase is the only menu option.
Sit at the counter to fully experience the chef's preparation techniques and storytelling about each ingredient.
Ask the chef about the sourcing story of each fish—they're passionate about the Colombian fishermen they work with.
Offered during lunch service, the ramen demonstrates the restaurant's commitment to quality across cuisines. The broth is simmered to concentrate flavors, while fresh toppings are sourced from the same Colombian suppliers.
Tips from diners
Ramen is available during Tuesday to Saturday lunch service—a more casual entry point than the omakase.
These appear as part of the omakase progression. The buns are soft and pillowy, filled with carefully prepared proteins that balance Colombian and Japanese flavor profiles.
Tips from diners
Pay attention to the balance between the soft bun and the protein filling—the contrast is intentional.
Unlike most sushi bars, Moshi deliberately avoids cream cheese rolls and imported fish. Each maki showcases how Colombian ingredients can work within Japanese technique. The rolls appear mid-omakase as palate progression.
Tips from diners
The maki showcase the fusion philosophy—ask which local ingredient is featured in each roll.
The heart of the omakase experience. Each nigiri is prepared to order at the counter. Reviewers specifically mention the quality of the fish sourcing as the standout factor. The chef's technical skill in rice temperature and fish slicing is evident.
Tips from diners
Eat each nigiri immediately after it's placed in front of you—the rice temperature is crucial to the experience.
Part of the Carmen restaurant group, Moshi is Medellín's most exclusive sushi experience. The eight-seat counter is modeled after Tokyo sushi bars, with 98% of ingredients sourced from Colombian fishermen and farmers. Chef prepares each course tableside, creating an interactive omakase experience focused on artisanal Pacific coast fish.
Omakase only—no à la carte menu. Seats 8 total. Reserve at least one week in advance.
Mention the occasion when booking—the chef may incorporate it into the omakase narrative.
Lunch service offers ramen and casual dishes at lower price points than the evening omakase.
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