< Back

Overview

Average rating from 2 meals 8.5 / 10
Photo Views: 244
Restaurant Views: 1,979
0 user have this restaurant in their Top list
0 user have this restaurant in their Wish list

Ratings from the web

Tabelog
4.06

Chef

Kei Kobayashi

Cuisine

French

Foodle Reviews

on 02 Oct 2024

“Esprit C. Kei Ginza bills itself as a “gastronomic laboratory,” where the chef applies French fine dining techniques – and the precision Chef Kobayashi is renowned for – to a diverse menu. The offerings range from contemporary French to elevated Japanese classics, showcasing culinary exploration beyond traditional boundaries.

The wine collection at Esprit C. Kei Ginza is as impressive as its culinary offerings, boasting approximately 8,000 bottles, with 5,000 stored on-site and the... More

on 09 Jul 2024

A triple birthday calls for a fete of fitting proportions. That’s exactly what we got at @maisonkei Esprit C. Kei Ginza, part of ⭐️⭐️⭐️ chef Kei Kobayashi’s growing empire of restaurants in Japan.

It’s a striking space with wooden blocks dripping from the ceiling like modernist stalactites and a view of Ginza’s twinkling lights from the 11th floor. The relaxed vibe resonates in the a la carte menu, a welcome rarity for dining at this level.

But make no mistake:... More

8 / 10
on 22 Aug 2021

Scond visit. Some changed dishes. Old classics. I thought that the marinade of the famous salads was slightly strong and thus better. I love the pork dish. The fat was rendered perfectly and full of umami.

9 / 10
on 02 May 2021

For years I have maintained that French-Japanese fusion cuisine works for me better in France then in Japan. I love places like Passage 53, La neige d’Ete and KEI. I thought the focus and discipline of Japanese chefs bring French food to a special place. The same fusion in Japan is so heavily influenced by the dominance of Japanese food culture, that it becomes a weird version of a Japanese Kaiseki meal.

However, now having lived in Japan for over one year, I need to revise this opinion because... More

on 22 Feb 2021

Vacherin with Japanese traditional red bean paste
ヴァシュラン

あんこのアイスクリーム、柚子のシャーベット、レモンのカード、あんこのクリーム、メレンゲ、あんこのソース

「Restaurant Kei」でも定番のメレンゲを使ったヴァシュランに、「とらや」のあんこを取り入れた当店ならではのデザート。

あんこと柚子だけだと和菓子になりそうだが、そこに柚子とは異なるレモンの酸味やメレンゲの食感が加わることで、今まで食べたことがない一品に仕上がっている。

2021年1月

Maison... More

Address

527-1 Higashiyama, Gotemba, Shizuoka 412-0024, Japan

Hours

Open hours

Phone

+81 550-81-2231

Website

https://www.maisonkei.jp/

Tabelog

https://tabelog.com/en/shizuoka/A2204/A220402/22037630/

Omakase

https://omakase.in/en/r/xm288494