The story
Mori Mori brings a straightforward izakaya philosophy to Margate, focusing on Japanese cooking built around shared plates and quick service rather than rigid tradition. The kitchen builds its foundation around soy ramen bases, slow braised broths, and carefully sourced proteins like Loch Duart salmon. Every dish follows a clean preparation method that lets umami seasonings take centre stage without unnecessary embellishment. This practical approach aligns well with their recent recognition in the Good Food Guide, which notes how the menu consistently presses the right buttons for locals and visitors alike.
Guests typically start with handmade gyoza or the crunchy ebi fry served alongside spicy mayo. The main courses rotate between rich shoyu ramen topped with panko prawns and onsen eggs, and shareable okonomiyaki featuring slow braised beef brisket or classic savoury batter. A chilled soba noodle salad with handpicked crab provides a lighter counterpoint during warmer months. Dessert stays equally focused, with the matcha whipped cheesecake gaining regular attention for its ginger crumb and raspberry finish.
Paper globe lanterns soften the white walls as the week progresses into Thursday through Saturday evenings. The modest footprint creates an intimate environment where walk-ins move quickly to tables without formal dress codes or stiff service rituals. Staff treat guests with a straightforward hospitality that mirrors the unpretentious kitchen. Sake bottles and skin-contact wines sit ready beside the counter, rounding out a Japanese dining space that feels firmly rooted in Margate’s ongoing food scene.
Recognition
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