Mokonuts

The cuisine at Mokonuts represents one of the most successful examples of fusion cooking in Paris—not because it tries to be everything to everyone, but because it draws thoughtfully from specific culinary traditions to create a coherent, personal style. Omar Koreitem's Lebanese heritage, Moko Hirayama's Japanese background, and their shared French training combine to produce food that's both familiar and surprising.

The menu changes with the seasons, anchored firmly in the French tradition of market-driven cooking. You'll find ingredients at their peak: fresh girolles in autumn, pristine white tuna in summer, ripe figs when they're at their best. But the treatment of these ingredients reflects the chefs' diverse influences. A soft-cooked egg might be paired with white tuna in a way that recalls Japanese precision, while the spicing and approach to vegetables often carry Levantine warmth and generosity.

The crudo of féra showcases the Japanese influence—the delicate handling of raw fish, the careful slicing, the restraint in seasoning that allows the ingredient to shine. Meanwhile, a square of farm-raised pork might be roasted with the kind of technique you'd find in a French bistro, but served with accompaniments that nod to other traditions. The pollack, another frequently featured fish, receives treatment that highlights its delicate flavor and flaky texture.

Vegetables receive as much attention as proteins. Cocos de Paimpol beans—a prized French variety—might appear alongside raw porcini mushrooms, creating textural and flavor contrasts that keep each bite interesting. The Levantine influence often appears in how vegetables are spiced and prepared, bringing warmth and depth to seasonal produce.

The desserts have achieved legendary status among Mokonuts regulars. The cookies—whether chocolate or the signature yuzu and ginger version—represent the restaurant's ability to take a simple format and elevate it through quality ingredients and precise technique. The yuzu and ginger combination is particularly inspired, balancing citrus brightness with warming spice in a way that's both refreshing and comforting. Seasonal fruit tarts, whether fig or strawberry, showcase pristine fruit with pastry that's buttery and crisp.

The cooking style emphasizes clean flavors and thoughtful combinations over elaborate presentations. Plates are composed with an eye for balance—rich elements offset by fresh ones, soft textures contrasted with crisp. The portions are generous without being overwhelming, and the pacing of the meal feels natural and unhurried despite the lunch-only format.

What makes the food at Mokonuts special isn't just the technical skill—though that's evident in every dish—it's the sense that Omar and Moko are cooking food they genuinely want to eat. There's no pandering to trends or attempts to shock; just honest, delicious cooking that draws on their backgrounds and experiences to create something personal and memorable.