i. Biography
Moko Hirayama is Japanese, a lawyer, a former pastry trainee at Ladurée in London, United Kingdom, and the founding owner of Mokonuts in Paris, France. At Mokonuts, she is known for cookies that have achieved near-legendary status among fans, including chewy miso-sesame cookies baked three times a day.
Early Years
Before Mokonuts became the Paris address attached to her name, Hirayama worked as a lawyer. A pastry traineeship followed at Ladurée in London, United Kingdom. Her desserts combine familiar American-style cookies and rustic sweets with Japanese ingredients such as miso, Black Sesame, tahini, seaweed, and coconut.
Making a Name
The reputation of Mokonuts in Paris rests in part on cookies that have reached near-legendary status among its fans. Their appeal is specific: distinctive combinations include Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate. Among the signatures are chewy miso-sesame cookies baked three times a day. The broader food at the Paris venue blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort. The dishes are sophisticated yet approachable. The menu also resists sameness. Dishes are almost never the same from one day to the next, except for a few items, including her legendary cookies.
The Present
As founding owner of Mokonuts in Paris, France, Hirayama has kept the scale personal. She values direct contact with every guest and says expansion would compromise the essence of the place. In 2025, she became co-author of *Mokonuts: The Cookbook*.
Profile updated July 2026
FAQ
Asked of Moko
Where else has Moko Hirayama worked?
Before the Paris venue, she worked as a lawyer and trained in pastry at Ladurée in London, United Kingdom.
Where did Moko Hirayama begin their career?
Her early path included work as a lawyer before a pastry traineeship at Ladurée in London.
What roles has Moko Hirayama held?
She has been a lawyer, a pastry trainee, the founding owner of Mokonuts in Paris, and co-author of *Mokonuts: The Cookbook* in 2025.
