Mosuke par Mory Sacko

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"I recommend Mosuke as a MICHELIN-vetted favorite with a four-course prix fixe priced at €80." - Caitlin Gunther

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"A MICHELIN-Starred destination in the 14th arrondissement since its 2020 opening, this restaurant distills Mory Sacko’s African, Japanese, and French influences—the name fuses “Mo” with a nod to Yasuke, the storied African samurai—and that signature blend extends to a design whose decor and materials are all sourced in France; earning its first MICHELIN Star in 2021, it transformed a quiet corner into a draw." - The MICHELIN Guide

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"Locals book half a year out to come to this residential area near Montparnasse for a fine dining experience that simply doesn’t exist anywhere else. That’s because the French-Malian chef has created a tasting menu that blends his heritage and fascination for nearly everything Japanese, including manga (one character even inspired the restaurant's name). In four, six, or nine courses, that fusion might come out in a clever twist on beef mafé stew or langoustine grilled on a Japanese barbecue and dressed with dja sauce, or a chocolate-wasabi mousse that gets served alongside a decadent chocolate tarte for dessert. In the hands of a lesser chef, the combos might not land. Lucky for you, they shine from the very first bite to the last sip of wine." - sara lieberman, lindsey tramuta

"The restaurant’s name is a fusion of the chef’s first name, Mory, and that of Yasuke, the first and only African samurai of Japan, which rather sets the scene. The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques. The end result is inspired and original, featuring dishes that are distinctive, accomplished and sprinkled in a melting-pot of flavours: flame torched langoustines, achu sauce, piquillos and aromatic herbs; confit of croaker, kik alicha, fermented cabbage and confit citrus fruit; Aubrac beef matured in karite, mafé sauce, tamarind and togarashi shichimi. Food that opens new horizons!" - Michelin Inspector

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"Chef Mory Sacko has become a star of French gastronomy for the originality of his intriguing African French Japanese cooking in Montparnasse. The son of Malian immigrants to France, he grew up in the suburbs eating his mother’s African dishes and American fast food. After a job at a big Paris luxury hotel, he worked with chef Thierry Marx (who has achieved two Michelin stars), a Japanophile who taught Sacko to love Japanese ingredients and techniques. Expect dishes like lobster in miso sauce with smoked pepper and lacto-fermented tomato, sole seasoned with togarashi shichimi, and lovage cooked inside a banana leaf and served with a side of attieke, a couscous-like preparation of dried fermented cassava pulp. The name of the restaurant derives from the names of the chef and one of his heroes, Yasuke, an emancipated Mozambican slave who became a samurai in 16th-century Kyoto. Located in the 14th arrondissement." - Alexander Lobrano