MoSuke

At MoSuke in 2022, Le Fooding's critic ate langoustine tails charred over binchotan (Japanese charcoal), topped with a slow-roasted tomato, all in a dja sauce made with fried shrimp.3

Why go

Mory Sacko cooked for Thierry Marx before he opened MoSuke in 2020 (Le Fooding) (MoSuke). The MICHELIN inspectors explain the name as his first name joined to that of Yasuke, the first and only African samurai of Japan. They describe the cooking this way: The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques. MoSuke holds one MICHELIN star in the 2026 guide. (MICHELIN Guide)

Sacko told the MICHELIN Guide in November 2024 that he is in the kitchen every service (je suis en cuisine à chaque service). He also said where the cooking is heading: As my technique progresses, I arrive at a simpler, less showy cooking (En progressant dans ma technique, j'arrive à une cuisine plus simple, moins démonstrative) (MICHELIN Guide). He likes to call MoSuke a small perpetual laboratory (un petit laboratoire perpétuel). The kitchen keeps more than 300 jars of house infusions, herbs, macerations and ferments, new flavors in the making (de nouveaux goûts en préparation) (MoSuke).

The menus now run to 15 and 25 courses (Gault&Millau). Lindsey Tramuta of The Infatuation, in her March 2026 review, found a clever twist on beef mafé stew and a chocolate-wasabi mousse that gets served alongside a decadent chocolate tarte for dessert. She wrote: 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. (The Infatuation)

Lunch cost 60 to 95 euros and dinner 95 or 130 in July 2022, before the long menus (Le Fooding). Gault&Millau wrote in July 2026: While it's difficult to secure a reservation, the experience is always well worth the effort. (Gault&Millau)

Order this / avoid

The kitchen sends a set menu that changes.

On the menu: Aubrac beef aged in karité (shea butter) with mafé sauce, tamarind and shichimi togarashi, as the MICHELIN inspectors listed it in 2026. Lindsey Tramuta had it in 2026.1
On the menu: pèpè soup. Le Fooding, 2022: splendid pèpè soup taken to the next level by the rich fish broth dotted with sweet chili oil.3
On the menu: langoustine with dja sauce, in 2022 and again in 2026, when Tramuta had it grilled on a Japanese barbecue.2
Drink: a list Le Fooding called A global yet pricey enoteca in 2022, with Kenbishi sake at 140 euros a bottle and Mullineux's South African Chenin straw wine at 180.3

What locals & experts say

Arnaud Donckele, chef of Plénitude, to the MICHELIN Guide in February 2024: Sacko is exceptional on a human level. His cuisine embodies the modernity of his character and the influence of his culture.7
Dining With Frankie, a food blog, after a lunch in December 2023: The beef was cooked to medium rare and tender enough but quite lean. The sauces carried this dish.8

Good to know

Booking: online reservations open two to three months ahead at no set time of day. Skip email: Tramuta wrote in 2026 that the restaurant will not answer. Her advice is the wait list, since cancellations come a week or two out.2
Days: lunch and dinner Monday to Friday, shut Saturday and Sunday.1 4
Vegetarian: the 2022 lunch menus came in a vegetarian version. Ask when you book.3
Getting there: 11 rue Raymond Losserand, in a residential part of the 14th near Montparnasse.2

Verdict

should-visit — Book MoSuke for Mory Sacko's long tasting menu, where his Malian and Senegalese roots meet Japan and French technique. Tables are scarce, so set a reminder for the online release or join the wait list.