Shorter review today
The cynics will say that my fingers are still broken from typing 4,000 words on NYC’s newly opened Sushisho. Well, the cynics would be right. But also, mogmog is as straightforward as it gets. Let’s dive in.
A curious thing has been happening with the New York City sushi scene.
The quantity is outpacing the variety, and it’s not particularly close. If it feels like you’re tripping over a Chalkboard Omakase at every block, well, to quote hip hop legend Too $hort (aka Short Dogg), you ain’t trippin (well, technically, you are, but you get the gist). Thanks, I’ll be at the Cellar all week.
The reasons are probably better left for my irregular newsletter, The SushiShinbun (sign up here), but the result is far too many sushiya are very similar.
But as an aspiring Pulitzer winner, it’s important I cover a wide variety of topics.
So that leads me to places like Mogmog. Also known as MogMog, MOGMOG, Mog Mog and many other variations depending on which corner of the internet you find yourself.
Mogmog is what I affectionately call a ‘Sushi Market’, which is exactly what it sounds like. There’s some great ones in the tri-state area, including J Mart, Roy’s and Dainobu.
But what sets Mogmog apart is that it exists in an area – Long Island City – where quality sushiya are limited.
So it’s become a go-to – for good reason
I visited Mogmog during a surprisingly busy lunchtime. And to answer the obvious question, no the name isn’t random. It comes from the Japanese phrase, Mogu mogu” (もぐもぐ), derived from the annoying munching sounds that we all make. Like many sushi markets, there’s plenty of prepared foods and a massive collection of condiments. Here’s your proof:
There’s also various delicacies, including Uni from recognizable brands, Koji and the Shinko Pear, which Fruits and Shoots Plant Farm describes as a “Large Asian pear with attractive russet skin, pale yellow freckles, and firm ivory white flesh. Sweet floral-forward flavor with tangy citrus undertones”. Thank you Fruits and Shoots Plant Farm.
But what draws the crowds – usually during lunch hours – are the sushi and adjacent options right down the middle. Including, but especially, the Bara Chirashi.
Most people know what Chirashi is. Scattered sashimi (and much more) on top of shari (sushi rice). Bara Chirashi is its better looking cousin. Cubed fish, gently organized on top of the shari. When done right, it’s beautiful.
Small Bara Chirashi ($24)
Mogmog charges $24 as of publish date. Critically, the shari did not have that hardness (or staleness…) that plague prepared sushi dishes sitting inside.
In fact, the opposite problem. The shari might have been too soft (and maybe in need of a touch of sushishu (rice vinegar), because the torotaku/negitoro frankenstein roll fell slightly apart (thought it was very good).
Torotaku/Negitoro makizushi fell apart slightly
Sit outside
Mogmog has two blue tables outside. They’re not always available, but perfect for people watching and decompressing from the elevator not working in your building for the 400th time (very specific example).
Mogmog also has tons of ingredients for the sushi afficianados out there
Kinki (channel rockfish), AoriIka (Big Reef Squid), Hiramasa and Gindara were all friends that I rarely (if ever) see at sushi markets.
The Verdict
No, mogmog isn’t a top tier NYC sushi option. And yes, there is a firehouse of spicy mayo on some of the makizushi. But the prices are reasonable, the fish is fantastic, the people are nice, and there should be something for lunchgoers and home sushi legends alike.
Worth a visit to LIC. Recommended.
