Mokonuts

Moko Hirayama bakes cookies with oats, miso and black sesame in a studio-sized room off the Faubourg Saint-Antoine while Omar Koreitem cooks line-caught fish under Levantine spices, and Le Fooding gave the two of them its Fooding d'honneur for 2026.4 1 Time Out has carried the room on its best-restaurants list time and again for a decade.2

Why go

Koreitem came out of Le Sergent Recruteur and Hirayama out of yam'Tcha, and they split the room down the middle: he does the savory half, she does the sweet.4 The Fooding prize is not a restaurant award. It is given to people, one a year for the whole of France, and in November 2025 it went to "Moko Hirayama et Omar Koreitem" and the three rooms they now run.1 The kitchen is open and it is small enough that you watch both of them work.3 The morning service that built the reputation has ended; the Japanese canteen Mokochaya, a few minutes away, took it.2

Order this / avoid

The cookies, and more than one. Le Fooding calls them an absolute must: oats, miso and black sesame in one, buckwheat flour and cranberries in the other.4
Whatever fish is on. The Infatuation's shorthand is line-caught fish or chicken carrying Middle Eastern spice.3
Satsuma mandarin almond cake or the sesame halva cookies, if the desserts run that way.3
The Lake Geneva fera, cured and dressed with a green-tomato pistou and raw cep, if a crudo is on the carte.4
Avoid the waitlist as a plan. It has run hundreds of names deep and they hold no tables for walk-ins.3

What locals & experts say

Time Out Paris, on how long this has been going on: One of our most beloved eateries in Paris is the long-standing Mokonuts, which has appeared on our best restaurants list time and time again for a decade.2
And on who cooks it: It's an unassuming spot hiding a truly brilliant menu by Franco-Lebanese chef Omar Koreitem.2
The Infatuation's Sara Lieberman on the size of the problem: This studio-sized restaurant with a mint green facade has become so popular that it books up weeks in advance.3
Le Fooding on the newest of the three rooms: "Sur la grande table d'hôte, entre les vases fleuris et suspensions organiques, défilent à midi des bento plus que réglos, servis comme il sied." Proper bento at midday on one long shared table.1
Le Fooding on one lunch: free-range pork chop with blue foot mushrooms, roasted yellow carrots and jus de viande.4

Good to know

Bookings open two months ahead, online and by telephone.3
If you cannot get in, the room's own sister, Mokochaya, is a few minutes away and takes the overflow.3
Prices when Le Fooding read the carte: 38 to 52 euros at lunch, with a 70-euro set menu at dinner. Both predate the end of the breakfast service.4
They pour things that are not wine, including orange-blossom lemonade and toasted buckwheat sobacha.4
Hygiene: I have not read a French inspection record for this room, so I have nothing to report either way.

Jeff's take (his words)

Note: "Multiple recs, timeout favorite"

Verdict

should-visit — Book two months out for lunch and leave room for the cookies, which are the reason people keep coming back. Le Fooding gave Moko Hirayama and Omar Koreitem its one career prize for 2026. The breakfast that made its name is gone, so this is a lunch now.

Mokonuts.