Meet Our Chef

Our executive Chef
Mouhssine Nouni

The talented and experienced Chef Nouni received his training from two titans of Japanese gastronomy: Takeo Yamazaki of the famed starred restaurant Yoshi, located within the walls of the Metro-P Pole Hotel in Monaco, where the legendary Joël Robuchon worked, and Yasunari Okazaki at the illustrious Ledoyen, a 3-star Michelin restaurant. Under the wise direction of Yannick Alléno, Chef Nouni was able to transcend his vocation, and it was at the Royal Mansour Palace that he best expressed his culinary artistry.

The refined dishes that our chef is about to present to you at Koya bear evocative names such as Black Cod Saikyo Miso, the Faux-Aged Argentine Angus Fillet, or the Red Tuna Tataki with Black Truffle. As a creative explorer of flavors, he will never cease to surprise you.

"A distinctive, well-preserved and comfortable space, high-quality products, authentic cuisine, food and drinks are done flawlessly."
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