MOKO

Alexis Moko was born in Versailles and travelled often from his country of birth to London. Though connections brought him to reside in Kyoto, his native language, culture and ingredients are all foreign to the area. It all began when, feeling disheartened, he cycled through Ōhara and encountered food producers who reignited his ambition. Vegetables and game from Ōhara are prepared in traditional fashion. Preserving classical tradition, Moko never forgets to dress his dishes with sauces.

• Unique Exterior and Interior Contrast: MOKO features a traditional Japanese exterior with a noren curtain, contrasting with its modern French interior and cuisine.
• Innovative Use of Local Ingredients: The restaurant incorporates local ingredients like white asparagus from Hokkaido and smoked Biwa trout into French dishes, creating a distinct local flair.
• Open Kitchen in a Traditional Setting: MOKO offers an open kitchen within a renovated traditional machiya, allowing guests to witness the preparation of dishes in a unique setting.

The most honored or signature ingredients at the Michelin-starred restaurant MOKO in Kyoto are:

• White asparagus from Hokkaido: Used to highlight seasonal freshness and local Japanese produce, reflecting the chef's commitment to traditional suppliers.

• Smoked Biwa trout: A local fish from the Biwa region, incorporated to bring a distinct regional flavor and elevate French classics with Japanese elements.

• Red sea bream from Nagasaki: Another prized local fish, featured in dishes to showcase the quality and freshness of regional seafood.

• Duck from Ibaraki: Used to add richness and depth, connecting French culinary roots with Japanese ingredients.

• Hokkaido scallops: Central to a signature dish where they are roasted to develop a crust and served with Jerusalem artichoke puree and chips, complemented by a complex mushroom and sourdough bread miso sauce that takes 8 months to make, finished with shiitake oil for umami depth.

These ingredients are significant as they represent a fusion of French culinary techniques with carefully sourced, high-quality Japanese seasonal produce, creating refined dishes that honor both traditions.

Tasting Menu

• Not specified in the provided content.

Signature Dishes and Prices

• Lunch: €29.89 - €59.79
• Dinner: €89.68 - €119.58