Top-quality Japanese wagyu beef, cooked precisely and served with wasabi cream (adding heat and brightness) and ponzu sauce (adding citrus acidity and umami). The marbling of the wagyu ensures richness, while the accompaniments cut through and refresh the palate. This dish showcases Kobayashi's access to premium Japanese ingredients and his technique in preparing beef.
Tips from diners
Japanese wagyu is genuinely different from European beef—the marbling and texture are unique. This is the preparation to experience its qualities.
A perfectly seared Hokkaido scallop showcasing Japanese sourcing standards, topped with caviar for luxury and accompanied by a refined dashi emulsion that adds umami depth without overwhelming the delicate mollusk. The combination demonstrates Kei's philosophy—French technique (searing, emulsification) applied to Japanese ingredients and flavors. The simplicity allows each element to shine.
Tips from diners
Kei's Japanese ingredient sourcing is excellent—the quality of the scallop represents what premium Hokkaido specimens can achieve.
Dover sole, a classic French ingredient, is prepared with brown butter infused with soy sauce—a signature Kei technique that marries European cooking with Japanese flavor. Seasonal vegetables from the market are treated simply to preserve their character. This is refined cooking that respects tradition while gently challenging expectations.
A sophisticated East-meets-West composition: French foie gras treated with Japanese miso paste (adding savory umami depth) and finished with aged balsamic vinegar (adding Italian sweetness and acidity). The combination shows Kobayashi's ability to honor ingredients from multiple cuisines while creating a cohesive dish. The richness of the foie gras is balanced by the umami of miso and the sweetness of balsamic.
Tips from diners
This dish epitomizes Kei's approach—respecting each ingredient while combining them in unexpected ways.
A dessert that captures Kei's essence—Japanese citrus (yuzu) with Japanese green tea (matcha) in a French tart format. The yuzu tart is refreshing and brightly acidic while the matcha ice cream is earthy and slightly bitter. Together they create a balanced, sophisticated finish that honors both culinary traditions.
Tips from diners
The yuzu-matcha pairing is refreshing after a heavy meal—dessert at Kei cleanses rather than overwhelms.
Kei represents a unique fusion of French technique and Japanese sensibility under the leadership of chef Kei Kobayashi. Located in the 2nd arrondissement, this three-star establishment offers four different tasting menus that vary primarily in ingredient luxury level rather than course count. The restaurant balances classical French structure with Japanese attention to detail and precision.
Four tasting menus at €175, €250, €325, and €395 differ primarily in ingredient luxury. The €250 menu offers excellent value and showcases Kobayashi's technique effectively.
Kei is closed Sundays and Mondays. Thursday is dinner-only (no lunch). Book well ahead—three-star fusion cuisine with limited seating sells out quickly.
Wine pairings at Kei are thoughtfully curated to complement the fusion approach. Consider adding pairings to explore unexpected combinations.
If this is your first three-star Michelin experience, Kei is excellent—the fusion approach is interesting and the service is refined yet approachable.
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