Maison KEI Gotemba Gotemba

Awards

OAD

Japanese Restaurants 2024, 489

All OAD Japanese in Gotemba All OAD Japanese in Japan

Tabelog

2024 Bronze

All Tabelog in Gotemba All Tabelog in Japan All Tabelog Bronze in Gotemba All Tabelog Bronze in Japan

Ratings from the web

Tabelog

4.06

Chef

Kei Kobayashi

Cuisine

French

• 2024
• 2021

Dinner at Ginza 銀座

on 02 Oct 2024

by Melinda Joe

“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

“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 remainder in a dedicated warehouse. French wines dominate the list, comprising 90% of the selection, with a particular emphasis on Bordeaux, Burgundy, and the Rhône Valley. The restaurant takes special pride in its extensive Rhône offerings, featuring wines from both the northern and southern regions.”

Esprit C Kei Ginza by @maisonkei on @starwinelist:

https://starwinelist.com/wine-place/esprit-c-kei-ginza Less

Dinner at Ginza 銀座

on 09 Jul 2024

by Melinda Joe

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

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: this is fancy food. The style is French haute cuisine meets Japanese izakaya, and it works. From the delicate tsubugai amuse bouche to the caviar-crowned waffles and wagyu and uni hand-roll (served on a hot stone - nice touch), I was impressed. The steak was a highlight (and I’m not a steak person), served with crispy fries and your choice of condiments. All paired with a thoughtful selection of French wines.

It was such a joy to be able to celebrate not one, or two, but THREE birthdays of my favorite people with our Tokyo family over such a delightful meal. I am truly grateful. Less

8 / 10

Lunch at Maison KEI

on 22 Aug 2021

by Gerhard Huber

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

Lunch at Maison KEI

on 02 May 2021

by Gerhard Huber

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

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 of some extraordinary meals here. One of them was this one.
Maison KEI is the sister of the three star restaurant in Paris. Kei Kobayashi was the first Japanese Chef to get three stars awarded in France. He collaborated with the Toraya Confectionery Company to open up this place in Gotemba.
The setting is close to Toraya Confectionery Company’s garden with a breathtaking view of Mount Fuji. It was opened in January 2021 and due to the pandemic induced closure of restaurants in France Chef Kobayashi spend a few months working with Mitsuyoshi Sato to get things going. And the team did a really good job.

Some of the highlights from Paris, like the famous salad, are on the menu. The rest is sourced locally, but prepared and presented in a French way. The result is deeply tasty and pleasing. There are some references to the Japanese taste like a pigeon which would be slightly too much cooked for a Western palate (but with an impeccable taste and texture).

The very moderate pricing makes this experience even more pleasing.

Together with the mind blowing show of clouds chasing around the peak of Mount Fuji this restaurant became in no time a destination restaurant which is already hard to book. Nevermind,
Less

Dinner at Maison KEI

on 22 Feb 2021

by Takefumi Hamada

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

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 Kei | Gotenba, Shizuoka
静岡 御殿場「メゾン・ケイ」

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#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining #threemichelinstars #ミシュラン三つ星
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい Less