Maya Moki breaks the mould, elevating traditional Japanese desserts with a touch of French excellence and innovation.

The story began in the kitchens of MayaBay, Monaco. Guided by the talent of Executive Chef Christophe Dupuy and the creativity of Michelin-starred Chef Akrame Benallal, this long-standing expertise led to the creation of Maya Moki, an artisan manufacturer dedicated to premium ice cream mochi, with its workshop located in Beausoleil near the Principality. Here, the team passionately crafts exceptional mochi and prepares ice cream and sorbets daily, using carefully selected ingredients chosen for their flavour and nutritional qualities. This innovative know-how results in a rice dough that is fine and delicate, far from the chewy texture of industrial versions. “Each bite of our mochi feels like biting into fresh fruit, a true explosion of flavour,” says the team. A collection of 15 refined and delicious recipes—from strawberry, mango-passion, and yuzu to other timeless classics—makes up the Maya Moki range, complemented by seasonal limited editions. Not to mention the possibility of customised creations for the more daring, including exclusive products. Available at MayaBay Monaco and through select retailers across France, Maya Moki appeals both to discerning gourmets and to demanding restaurateurs. “Just as French pâtisserie once elevated the macaron, we aim to bring the same refinement to this Japanese delicacy.”