The story
MoSuke is a modern cuisine restaurant at 11 rue Raymond-Losserand in Paris's 14th arrondissement, where chef Mory Sacko earned one Michelin star in 2026. The kitchen builds its tasting menus around African ingredients and Japanese technique, and the menus change with the seasons.
Mory Sacko opened MoSuke in 2020 after cooking at Paris luxury hotels, including the Royal Monceau and the Mandarin Oriental. The pantry holds more than 300 jars of housemade infusions, herbs, macerations and fermentations. The team tests combinations repeatedly until the balance feels right.
Lunch is a 15-course service at 145 euros, and dinner runs 25 courses at 255 euros. Le Fooding described langoustine tails charred over binchotan with a dja sauce, and glazed chicken finished with teriyaki and dengaku eggplant. Vegetarian versions of both menus are available.
Recognition
Ambience
Details
History
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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