The story
On Rue Raymond-Losserand in the 14th arrondissement, the kitchen at MoSuke is always buzzing. Chef Mory Sacko describes his approach simply: “We are a perpetual mini-lab.” This is not a metaphor. The pantry holds over 300 jars of housemade infusions, herbs, macerations, and fermentations, each one a potential new flavor waiting to be discovered.
MoSuke’s service is a coordinated effort of about fifteen creative minds. Ten work the kitchen, five work the dining room, and together they aim to offer an unprecedented dining experience. The menu changes seasonally, presenting modern cuisine that invites you to smell newly-concocted aromas, observe a succession of colorful dishes, and taste culturally rich flavors. Lunch is a 15-course “Migration” menu (145 euros), while dinner becomes a 25-course “Night Flight” (255 euros). A vegetarian version is available for both.
Chef Sacko opened MoSuke in 2020, bringing techniques honed at prestigious Parisian palace hotels like the Royal Monceau and the Mandarin Oriental. His talent was quickly recognized: the Michelin Guide awarded him a star and named him Young Chef of the Year 2021. The restaurant’s ethos, Omotenashi, reflects a Japanese spirit of warm, thoughtful hospitality — a fitting foundation for a kitchen that never stops experimenting.
Recognition
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High quality cooking
Arm yourself with a little patience, because a table at media darling Mory Sacko’s restaurant is hard to come by! Inside his lovely dojo (crocheted ceiling lamps, immaculate walls, origami, a midnight blue alcove) the talented chef who used to work for Thierry Marx knows how to delight his lucky guests. Proof came the other day at lunch, with his African compositions featuring Japanese touches: languorous langoustine tails charred over binchotan, topped with a slow-roasted tomato, all in a dja sauce made with fried shrimp; splendid pèpè soup taken to the next level by the rich fish broth dotted with sweet chili oil, plus mackerel marinated in Penja pepper and a piece of stuffed okra; glazed chicken supreme (from the Culoiseau farm), shaken up by a powerful teriyaki sauce and placed atop a dengaku eggplant compote and caramelized miso molasses; and, to round out the meal, elegant sliced charred nectarine, a nectarine-redcurrant sorbet over a savory financier and a few azuki beans. // Pica Bidon
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