Mory Sacko, cook: the French gesture, Africa for origin, Japan for passion, and the taste for Grail

Mory Sacko behind the window of his restaurant MoSuke, drawings by Clémence Gancel.

© Boby for Liberation

By: Clémence Denavit Follow

4 min

Spotlight on Mory Sacko, a simply brilliant young cook propelled to the fore in early 2020 by the culinary show Top Chef, who had, however, been working for a long time behind the scenes to tell his story in flavors and dishes: that of a young person. French of African origin - he is Malian - passionate about Japan, the cuisine of which he discovered while watching the manga Dragon Ball.

MoSuke the restaurant that he opened in September 2020 in Paris is his first place of expression.

Publicity

Mory Sacko has curiosity as a driving force, zen energy, and a taste for grail.

Her curiosity - always her!

- pushes him to get to the bottom of each subject, to understand, for example, what the miso in miso soup is made of: how to ferment this soybean, how to obtain the best possible miso, in which utensil, with which soybean 

Mory Sacko.

© Quentin Tourbez

Its restaurant is riddled with symbols and stories in history: from the establishment's name - the meeting of his first name Mory and a tribute to Japan's first black samurai slave Yasuke - like his dishes.

The right, unique taste has many facets in Mory Sacko, and we love to follow him in this quest.

Sole in banana leaf, Attiéké, Togarashi Shishimi, Lovage.

© Quentin Tourbez

Creative, modest and talented, the chef of MoSuke assumes his roots and his passions, Africa, France, Japan: sources of his inspiration.

He enjoys his first restaurant, thinks of the next one, with a star in mind, and reinvents himself to surf intelligently and positively and stay upright in the storm that the Covid-19 pandemic represents for restaurant owners.

Mory Sacko,

 chef at the

, 11 rue Raymond Losserand, 75014 Paris.

Contact@Mosukerestaurant.com.

on IG @ mosuke.restaurant  

At the moment, MoSuke becomes Mosugo, Mory's cuisine to take away and discover at home.  

Culinary poultry like a Yassa, Cream of rice, Candied onions, Sudach.

© Quentin Tourbez

For further

- The Japanese art of fish by Chihiro Masui - Glénat editions.

- The legendary recipes of Dragon Ball, by Thibaud Villanova - Glenat editions

- 

around the opening of Mory Sacko's first restaurant, serialized in the newspaper liberation.

- 

 drew the flowers of the groom on the window of the restaurant MoSuke, to discover it: and

Lacquered cassava with soy sauce, Spinach plundered like a Saka-Saka, Coconut Ginger.

© Quentin Tourbez

Music

Yamore

- Salif Keita and Cesaria Evora

Solo

- Lous and the Yakuza - Sony

Yasuke

- IAM.

The legendary recipes of Dragon Ball, by Thibaud Villanova.

© Editions Glénat

Mory Sacko on the edge of the world.

© RFI / Clémence Denavit

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