Gotenba French Restaurant "Maison KEI"This is a decade-long project developed in collaboration with the 18th president of Toraya, Mitsuharu Kurokawa, and the Parisian "Restaurant Kei." Chef Kei Kobayashi moved to France at the age of 21, working at various auberges and restaurants before joining "Alain Ducasse au Plaza Athénée" in 2003. He opened "Restaurant Kei" in 2011 and received three Michelin stars in the 2020 French edition.After ten years of collaboration with the current president who worked at Toraya Paris, "Maison KEI" opened in January 2021.The kitchen in Gotenba is led by Chef Mitsuyoshi Sato, who moved to France in 2011 and trained under Chef Kobayashi for six years, becoming his right-hand man.We visited with four people.Lunch options include three courses: Decouverte, Voyage, and Prestige.~Voyage Journey~【Cheers】"Chardonnay OPIA"Non-alcoholic white wine"Sparkling Water"【Amuse Bouche】"Radish, Sauce Verte"Fresh radish topped with a herb and mayonnaise sauce."Tart"A thin tart filled with yogurt cream and Norwegian salmon from the neighboring town of Oyama."Green Plum Sorbet"Sorbet made from Gotenba green plums."Kinmedai Soup de Poisson"A fish soup made with Kinmedai from Suruga Bay."Fried Baby Horse Mackerel"Baby horse mackerel from Maeda at Sasu wrapped in brick pastry and fried until crispy, served with seaweed powder and lemon sauce.【Vegetable Dish】"Jardin de Légumes Croquants (Garden-style Seasonal Salad)"A signature salad inspired by a garden.Featuring Gotenba vegetables such as cucumber, carrots, and smoked kunugi trout from Fujinomiya, topped with lemon jelly and lemon juice foam.At the table, we sprinkled black olives, almonds, and brown sugar crumble.Served with three sauces: tomato puree, anchovy and olive tapenade, and arugula and spinach puree. Mix well before enjoying.The same recipe as the Paris restaurant.【Bread】"Pain de Campagne"A special original bread made by "Boulangerie Adachi" in Mishima and Nagazumi."Olive Oil"Produced by Cedric Casanova from Sicily, Italy.【Vegetable Dish 2】"Green Asparagus, Hollandaise Sauce"Green asparagus from Hokkaido, cooked and served with prosciutto and bracken.Combined with egg and mustard hollandaise sauce and chicken jus.【Main Course】"Pan-Seared Spanish Mackerel, Choron Sauce"Pan-seared Spanish mackerel from Sasu, served with tomato and béarnaise Choron sauce.Accompanied by seaweed condiment, spring cabbage, lemon peel confit, finger lime, and chorizo.【Main Course】"Sous-Vide Chicken Breast with Basque-style Pipérade Sauce"Chicken breast from Aoki Poultry Farm in Fujinomiya, cooked sous-vide and finished over binchotan charcoal.Served with wild vegetable condiment, fried long green onion, spinach, and lettuce.Combined with a sauce of parsley, chrysanthemum, butter, and chicken jus enriched with butter and parsley.On a separate plate, fried pleurotus mushrooms and sautéed daikon.【Dessert】"Vacherin"Underneath the meringue, there is a sorbet made from griotte cherries and pistachio ice cream, drizzled with griotte cherry sauce.【Beverage】"Iced Coffee"Coffee from Maruyama Coffee in Karuizawa.【Petit Fours】"Gotenba Hojicha Panna Cotta"A smooth panna cotta with a delightful hojicha aroma."Financier"A financier filled with Toraya's sweet red bean paste. Less