Mon Maki A Moi

It’s true that traveling broadens the mind but it also broadens the appetite. From one country to another, I followed my passion to Japanese cuisine, trying to find and taste the most genuine and reputed ones. With my little Green Notebook, I used to write and rate everything I see and taste. I found the best ginger in one city, the best sushi in another and the best decoration in a far different place. But the point is, I couldn't find everything under one roof. And as the old Japanese wisdom says:"when u can't find what you are looking for, create it." And so, I did. You may wonder why a ‘Green Notebook,’ because this is how I live: contributing to Mother Nature by what’s been stolen from her. Not only did I bring the best from my experiences to one place and created a cuisine like no other, so genuine, so delicious, so personal but most of all it is eco-friendly that I called Mon Maki a Moi. The decor is that of a food-conscious arena with a modern flair characterized by a white marble sushi station, live chefs, natural green walls and soothing music. It is the home of Sushi lovers that seek a unique experience and high quality sushi. The live-plant framed wall, known as the first vertical garden in Lebanon, is both a conversational piece and elaborate addition to the experience at Mon Maki A Moi; This Green Wall, is a pioneer “Go Green” concept that I was proud to introduce in Lebanon along with daily efforts to reduce waste by using recyclable, compostable and biodegradable materials. Like it is said, you want to stand for a cause start from within. It all started in Byblos Souk back in 2010 with a team of seven, a big dream, and bursting with passion. Today, our dream has become a reality. With hard work, commitment and dedication, our concept is now a brand with media appreciation, an award win, a second outlet in Dbayeh and two seasonal sub-brands ‘Mon Maki Dans L’eau’ and ‘Mon Maki En Haut’.