Moshi Moshi Roma

A fusion where passion and creativity are the ingredients that give personality to the japanesse kitchen, plagued by esthetic dishes that can delight any palate and will surprise your senses, this is the culinary proposal of Leo Manzano, the executive chef of Moshi Moshi.

Under the philosophy of living and doing everything to one hundred per cent and with great emotion, Leo Manzano began at age 19 a love affair with Japanese cuisine at the restaurant Teppanyaki Taro, to then continue in the chain team of prestigious brand Suntory, where as an employee of the year was sent to a training to Japan. Here he had the opportunity to learn about traditional Japanese cooking, which later merged with the Mexican ingredients to achieve own, fresh creations that distinguish the chain Moshi Moshi.

The tiradito with sea bass or the famous Astroboy, are just a sample of the creativity and passion of Leo Manzano, who does not stop there, but ventures to include epazote and serrano chiles in his dishes: a fusion of typical Mexican flavors with Japanese accents.