Best Dishes at Kei
Japanese Beef with Wasabi and Ponzu
MainsTop-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.
Hokkaido Scallop with Caviar and Dashi Emulsion
StartersA 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.
Sole with Soy Butter and Seasonal Vegetables
MainsDover 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.
Foie Gras with Miso and Aged Balsamic
StartersA 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.
Yuzu Tart with Matcha Ice Cream
DessertA 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.
About Kei
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.
Top 5 dishes at Kei:
- Japanese Beef with Wasabi and Ponzu – 93% recommended(Signature)
- Hokkaido Scallop with Caviar and Dashi Emulsion – 92% recommended(Signature)
- Sole with Soy Butter and Seasonal Vegetables – 91% recommended(Signature)
- Foie Gras with Miso and Aged Balsamic – 90% recommended(Signature)
- Yuzu Tart with Matcha Ice Cream – 88% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€€
- Phone:
- +33 1 42 33 14 74
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 12:30 PM - 9:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 12:30 PM - 9:00 PM
- Wednesday:
- 12:30 PM - 9:00 PM
- Thursday:
- 7:30 PM - 9:00 PM
- Saturday:
- 12:30 PM - 9:00 PM
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.
Page last updated: