Brooklyn's Momo Sushi Shack to Pop Up at Mondrian Beginning July 20

La Savina, the coastal Mediterranean eatery that opened in the Mondrian earlier this year will have its last dinner service on July 15. Then on July 20 the Brooklyn-based and Michelin Guide-recommended Momo Sushi Shack from Bushwick will pop up in its place through October.

The Brooklyn sushi shack is only 800 square feet — half taken up by the kitchen and bar and the other half occupied by three long communal tables – seems to be perpetually busy and trendy.

So, why Miami? Co-owner Phillip Gilmour, who opened the shack alongside Chance Johnston and Makoto Suzuki in 2010, has roots in South Florida. "I grew up in West Palm Beach, and from the time I was 15 I was growing up and going out on South Beach," he says. "It's kind of an honor and privilege to be coming back home and to be doing this, especially with a brand as amazing as the Mondrian."

To carry out the philosophy of Momo Sushi Shack and re-create the menu, the team will collaborate with Mondrian's executive chef Dustin Atoigue. Atoigue was the opening chef at Katsuya, Hyde at the American Airlines Arena, and Hyde Beach.

"Our menu is pretty extensive" he says. "We get stuff flown in every day." In other words, you'll eat fish that woke up in Tokyo. After much back and forth, Gilmour has decided that at first they'll stick with signature items from the Brooklyn outpost. "I was going crazy in the beginning cause there's so many cool ingredients in South Florida and a big part of what we do is farm-to-table. But we want to do the core dishes from Momo." Since most of the menu is farm-to-table, however, Momo Sushi Shack will offer a limited menu that bridges the gap between fun, quirky sushi and the traditional stuff. "We have fun with our food, but we take it very seriously as far as where we source ingredients, even if it’s vegetables or ice." Indeed, a big part of Momo Sushi Shack's Brooklyn menu caters to vegetarians and vegans.

The menu will consist of small plates and a variety of temaki, maki, bombs, gunkan, and nigiri and sashimi. Think spicy scallop temaki with shiso, tempura flakes, and spicy mayo, or chopped medium fatty Bluefin tuna and scallion temaki. Vegetarians can enjoy three maki options loaded with everything from crimini and shiitake mushrooms, sweet soy sauce, and avocado; chopped organic vegetables, homemade tofu cream cheese, and shiso; or chopped organic vegetables, homemade tofu cream cheese, and cilantro. Fish lovers can relish in the oyako (roasted wild salmon, spicy mayo, ikura, and shiso); king crab with avocado and mango; or wild salmon with guacamole and cilantro. Bombs range from yellowfin tuna with wasabi cream sauce, cucumber, and katafi to unagi, cucumber, and eel sauce. A fine selection of nigiri and sashimi includes four type of tuna, kanpachi, seared wild king salmon belly, seared mizayaki beef, and a sashimi of the day depending on what's fresh from Japan or local waters. Prices vary from $7 to $15.

Momo Sushi Shack will also boast a Japanese Whiskey Bar in the sunset lounge of the Mondrian. The design will evoke its Brooklyn counterpart but stay true to the whimsy of the Mondrian. "Momo in Brooklyn is literally covered in camouflage. Every night we get people who walk and don't even know we're there. The inside is all corrugated metal and very eccentric."

We can't wait to see how they'll be replicating that in the Mondrian, and, of course, try the food once Momo Sushi Shack begins service the week of July 20. 

Follow Carla on Twitter and Facebook.
KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Carla Torres found her inner gourmand voice while writing for Miami New Times in 2012. She has also worked with Travel & Leisure and Ocean Drive. She balances passions for wine, sweets, yoga, and kayaking.