The story
On a quiet street in the 7th arrondissement, Mojju presents a carefully calibrated meeting of two worlds. The restaurant’s interior draws from the clean lines of a traditional Korean hanok while keeping the easy, convivial spirit of a Parisian bistro. The result is a space that feels both intimate and refined.
The kitchen is led by Chef Thibault Sombardier, who describes his cooking as a crossroads between the bold, evocative flavors of the Korean peninsula and the subtle touches of modern French technique. This is modern cuisine with deep roots, not fusion for its own sake. The menu highlights include Wagyu beef, celebrated for its exceptional marbling and tenderness, prepared with Korean sensibility. Other dishes, glimpsed from the restaurant’s own social feeds, range from yuk-hoë (beef tartare with Korean pear) to langoustines marinated in gan-jang gejang style, and a chocolate mousse reimagined with Asian accents.
The restaurant’s commitment to this precise, original vision has not gone unnoticed. Mojju earned a place in the Michelin guide’s selection for 2026, a nod to its confident, characterful cooking. It is a destination for anyone curious about how Korean cuisine can evolve in a European capital, without losing its soul.
Recognition
Ambience
Details
Location
Instagram