Food Samouraï

Forget everything you think you know about sushi, yakitori, or tempura, and join Mory Sacko on his very first journey to Japan. At the helm of the Michelin-starred restaurant MoSuke, whose name combines Mory and Yasuke, the first Black samurai in Japanese history, Mory Sacko is one of the most talented chefs of his generation. In Japan, he makes a rare choice: to become a student again. Following in Yasuke’s footsteps and driven by a lifelong fascination with Japanese culture, Mory sets out to meet the country’s greatest masters and uncover what truly lies behind the dishes we think we know so well. Sushi, yakitori, tempura: beneath their apparent simplicity lie years of discipline, dedication, transmission, and an endless pursuit of perfection. Like Mory, we soon realize that we knew almost nothing. Upon arriving in Japan, a sensei takes him under his wing and entrusts him with a mission: to become a true Food Samurai. To succeed, Mory must master the five elements of Japanese philosophy: Water, Earth, Fire, Wind, and Void, each representing a lesson, a technique, and a unique way of understanding food. From Tokyo to Osaka, from humble street counters to some of the country’s most prestigious dining establishments, Mory learns from Japan’s greatest culinary masters. Becoming a Food Samurai is not just about learning, however. It is about understanding, absorbing, and ultimately making this knowledge his own so that he, in turn, can pass it on. At the end of his journey, Mory must bring together everything he has learned to create an original bento and serve it on one of Osaka’s busiest streets, the ultimate symbol of his transformation from student to Food Samurai.