Maison KEI Gotemba Gotemba

This was my first visit to the restaurant. I had many reasons to come here, including its connection to Chef Kei Kobayashi, the association with Sasu Maeda Fish Shop, and its proximity to Mount Fuji. Although the weather was unfortunately cloudy, the food was outstanding, and I had a wonderful time.I ordered the VOYAGE course:- Four types of amuse-bouche- Three-layer cold soup: The combination of gazpacho (with a tangy tomato flavor) and espuma (with sweet corn) was intriguing.- Bonito (Sasu): The dried shrimp added a nice accent.- Salad (Specialty): Enjoyed by mixing four different sauces. The flavors of the various ingredients seemed to diverge, but when mixed, each one felt essential, creating an impressive dish.- Grilled Kinmedai (Sasu): The deliciousness of Kinmedai needs no introduction, but the sauce with cucumber, cheese, and basil was unique.- Sautéed Chicken Breast: The sous-vide chicken breast was juicy and flavorful enough on its own, but it was served with a paprika and velouté sauce for added flavor.- Dessert (Specialty): Enjoyed by mixing meringue with sauce.The same menu is available for both lunch and dinner, and reservations can be made up to 60 days in advance via Tablecheck. In addition to mineral water, there are chasers available. It was a bit disappointing that the staff's explanations of the dishes were hard to hear. Less

Maison KEI is famous as a grand maison, but it’s a reasonably priced French restaurant that’s hard to book for lunch. After several attempts to secure a reservation, I had no choice but to book for dinner, and luckily managed to get the last seat available. The location is right in front of the renowned Toraya workshop, famous for its yokan (sweet bean jelly). The exterior is a stylish building set in a quaint countryside, but once inside, you’re greeted by a beautiful natural garden that feels so refreshing. It’s simply lovely. Starting at 5:30 PM, the ambiance gradually shifts as the sun sets, creating a truly soothing atmosphere.The staff welcoming us and serving us were all incredibly attentive, making sure every guest felt comfortable.From the very first dish, I was amazed by the complexity of colors, aromas, and flavors. Most guests rave about the "Garden-style Salad," and I completely agree. The visual beauty and the surprising color changes when mixed are stunning. The taste, with its dressing or sauce, features flavors from 30 different vegetables, a hint of salmon, and a delightful balance of umami, acidity, spiciness, bitterness, and saltiness that changes with every bite. The mixed flavors melt in your mouth, creating an indescribable deliciousness. There are no simple dishes here. I thought about commenting on each dish, but there are just too many to mention. Almost every dish offers a complex flavor experience. The soups and sauces reach the level of art.For the main course, I chose the pigeon. I was told it’s the same menu as at the Maison KEI in Paris, and the sauce includes miso.The dessert, another specialty of the restaurant, is not only beautiful but also incredibly complex and delicious, using European butterbur to create interesting textures.I’m getting tired of writing, so I’ll stop here. Many guests seem to come from afar, though I’m sure there are locals as well; the parking lot was filled with luxury cars.Even though I want to go back, it’s quite a distance, so I imagine many people use it for special occasions. I also celebrated a special occasion here. Less

ーーーーーーーーーーーーーVOYAGE JPY 9,8002 Appetizers + Fish Dish + Meat Dish + 2 DessertsーーーーーーーーーーーーーThis was my third visit. Although I always choose the Christmas course, I was curious about the regular menu and decided to try it.During Christmas, a list of courses is provided, but the regular courses are explained verbally.【Taste】Only the standout dishes are mentioned.- Garden-style Seasonal Salad This is a unique salad that I still can’t get used to after three tries. You mix the lemon foam into the green ingredients. It’s truly delicious—something you can’t find anywhere else. I would come to this restaurant just for this salad.- Horse Mackerel A large horse mackerel caught in Suruga Bay. Since it’s at the front of the school, it’s well-fed and rich in fat. This was absolutely true; there was no fishy smell, and the fat was delicious. The meat was thick and satisfying.- Black Sugar Kinako Shaved Ice I heard they serve shaved ice only in summer, so I was curious and ordered it. The ice was fluffy, and the sauce was rich. There was kinako (roasted soybean flour) ice cream at the bottom, which was very rich and delicious.- Roast Pork I could upgrade to a duck main dish for an additional charge, so I chose the "Hokkaido Roast Pork," known as a national treasure. They showed me the cut before steaming it with bay leaves (it smelled amazing). As for the taste, it was sweet and delicious without being greasy. It was tender and refreshing, making it very enjoyable.【Summary】 Using the best seasonal ingredients and taking great care in preparation, I always feel refreshed when I visit. The presentation is vibrant, and the flavors are exquisite. I look forward to visiting again in autumn and spring. Less

DECOUVERTE JPY 6800Non-Alcoholic Cocktails x2Mineral Water x1Service Charge 10%Total JPY 10,868This French restaurant is located a 10-minute drive from Gotemba Station.I made a reservation through TableCheck and visited."Appetizers"◯ Salami Gaufrette◯ Tomato and Summer Vegetable Tartare◯ Green Plum Granita"Tomato Gazpacho"Gazpacho topped with corn mousse."Garden Salad"A salad made with about 30 types of vegetables from Gotemba and Mishima, featuring Quercus masts. It is dressed with tomato sauce, anchovy sauce, and arugula sauce, topped with a lemon juice foam sauce, and finished with black olives and almond crumble."Eel Wrapped in Puff Pastry"This dish features female eel from Lake Hamana, steamed and wrapped in phyllo pastry with ricotta cheese and eggplant."Roasted Fuji Chicken"Roasted breast of the brand chicken "Fuji no Tori," served with red onion and chicken broth sauce. Accompanied by tempura of Fushimi chili peppers."Lychee with Basil Sauce"Fresh lychee and rhubarb combined with basil sauce, topped with meringue."Petits Fours"◯ Lavender Blancmange◯ Ogura Bean FinancierThis restaurant, created by Kei Kobayashi, who inspired the movie "Grand Maison," and the wagashi shop "Toraya," features the specialty "Garden Salad," which is truly impressive. The fusion of three sauces and the foam sauce is vibrant, providing enjoyment not only in taste but also visually.The main meat dish is "Fuji no Tori." Although there is no additional charge for this dish, its texture and flavor were exceptional, and the sauce pairing was perfect.The interior is clean and spacious, with a view of Mount Fuji from the windows. Dining in this comfortable space made the meal extraordinary.It was a great meal. Less

During summer vacation, I visited this restaurant for lunch for the first time in three years.Non-Alcoholic Shiso Cocktail Fresh Peach and Herb Juice Amuse-Bouche - Crunchy Green Plum Sorbet - Marinated Tomato with Molokhia - Salmon Tartare Tart - Buckwheat Galette in Waffle Style Soup Gaspacho with Spaghetti Squash, Corn Espuma, and Basil Oil Appetizer Horse Meat Tartare Covered with Yellow Tomato, Served with Horseradish and Tomato Sauce Specialty: Seasonal Garden Salad Foam of Lemon Juice, Three Sauces of Anchovy, Tomato, and Arugula, Topped with Almond and Olive Crumble, Mixed with Leafy Greens and Trout—enjoy once it turns green - Cold Hojicha - Cold Jasmine Tea Grilled Kinmedai (Golden Eye Snapper) Kinmedai from Yaizu, Crispy Scales with Cucumber Pickles, Saffron Seafood Soup, and a Basil, Pine Nut, and Shiso Genovese Sauce Sweetfish Grilled Sweetfish with Crispy Skin, Slightly Bitter Sweetfish Sauce, Eggplant, and Mushroom Paste Duck Thickly Sliced Tender Roast Duck with Chives and Liver Sauce, Served with Sweet Peppers Pre-Dessert Refreshing Verbena Ice Cream with Comté Cheese and Cream Cheese, Drizzled with Lemon Olive Oil Dessert Rhubarb and Lychee Vacherin Rhubarb Compote, Raspberry Mousse Glacé, Lychee Cream, and Crispy Lychee Meringue Mignardises - Bavarois with Refreshing Plum Sauce - Financier with Toraya's An Paste Since the release of the movie "Grand Maison Paris," it has become a bit harder to make reservations, but it seems to have calmed down now. Unfortunately, I couldn't see Mount Fuji, but I had a relaxing time. Back then, the seasonal takeout had different colored napkins, but due to a logo change, they have been discontinued, so I can no longer collect all four colors... What a shame! It was a great meal! Less

I visited this restaurant with a friend in the evening. I had heard it was the restaurant that supervised the meals in a French film, so I was looking forward to it, and it did not disappoint. I believe watching the movie beforehand would enhance the experience even more. I chose the JPY 14,000 course, which featured a menu incorporating Japanese elements, and it was very filling and satisfying. My friend opted for the wine pairing, and it was interesting to see Japanese sake served alongside it. The souvenir, Kouign-Amann, was also exquisite, so be sure to try it! Less

I was taken here for a celebration.The ambiance of the restaurant was exciting from the moment I arrived.We were seated on a sofa, and I could see the kitchen through the window behind us.There seemed to be a lot of young people dining.We started with some paid sparkling water and champagne.Next came the amuse-bouche trio.I was instructed to start with the plum sorbet, and I began to eat.The combination of basil, cheese, and bacon created a delightful aroma that whetted my appetite.I was particularly looking forward to the salad.I was eager to taste it, curious about the flavors behind its beautiful presentation.The dressing was incredibly creamy, and the nuts sprinkled on top provided a wonderful accent.All the elements combined to create a truly delicious salad.I also wanted to try the grilled skin of the red sea bream.The moment it entered my mouth, it made a satisfying crunch.The vegetables were served on a separate plate from the meat, and I enjoyed them with a little salt.The vegetables at this restaurant are exceptionally tasty.The meringue dessert with basil sauce was something I couldn't quite imagine, but it was refreshing and I found it very delicious.The financier filled with sweet red bean paste and the panna cotta were both delightful.This is definitely one of the restaurants I want to visit again. Less

■ Occasion- Visit Date: Weekday dinnertime- Number of Guests: 4- Reservation: Yes- Purpose: Dinner■ Course Details (as much as I remember...)- Amuse-bouche, featuring 4 different types—just what I expected!- Signature salad- Abalone- Squid ink risotto- Meat- Incredibly delicious bread- Chilled soup- Palate cleanser- Dessert- Petit fours—always a great takeaway!■ Overall ImpressionA French restaurant that consistently provides a relaxing atmosphere while keeping the excitement alive. There were many foreign guests as well! I usually buy cookies on my way out, but they seemed to be very popular that day, and I couldn't get any... so sad! I believe these cookies are the best, so they are definitely worth buying! I also always look forward to the madeleines we receive as a gift at the end. Since it’s part of the same group as Toraya, if you’re not averse to red bean paste, I highly recommend choosing desserts that include it.■ Recommended For✓ Dates✓ Families✓ Business meetings✓ Girls' parties✈︎ Repeat: ★★★★★✈︎ Cost Performance: ★★★★★✈︎ Comfort: ★★★★★ Less

I am at a loss for words.The food, service, and atmosphere are all perfect.The lunch offers great value for money.It's difficult to make a reservation, but I still want to come back.Every dish is wonderful, but I think the sauces are particularly outstanding.The specialty "Bubbly Salad" is truly exceptional.Then there's the Kinmedai (Golden Eye Snapper). The crispy skin offers a texture that you can't find anywhere else.You can change to a different meat for an additional charge, but the quality is satisfying enough without any changes.Drinks during the meal are, of course, extra, and even water and post-meal beverages come at an additional cost.P.S.The sweets sold at the register are also delicious. Less

- Diner VOYAGE (JPY 9800) + Squab from Land (JPY 3630) + Red Wine (JPY 3300) + White Wine (JPY 1980) + Coffee (JPY 1210) I finally visited Maison KEI! The photos are arranged in the order I ordered them. It took about 10 minutes by taxi from Gotemba Station. It was a day when heavy rain fell in the morning due to a typhoon, but fortunately, it cleared up in the afternoon, allowing me to see Mount Fuji, which made me very happy. This time, I enjoyed the second-tier priced course, Voyage. The flavors were incredibly rich from the first dish to the post-meal drink. Each plate contained various flavors, and I felt excited every time a new dish was served. Not only the food but also the interior decoration, staff service, and the speed of course delivery showed great attention to detail. The dishes were served at a leisurely pace, allowing the sunset to change the view from the restaurant, which added a lovely ambiance. I have two pieces of advice for those who will visit the restaurant in the future. First, ask the staff for recommendations on meat dishes, drinks, and post-meal beverages, and consider ordering them to experience the best course that can only be enjoyed at that moment. Second, if you arrive by taxi, don’t forget to call for your return taxi. The restaurant is located in a somewhat less busy area, so make sure to arrange your return transportation before leaving! I highly recommend you visit!! Less

I visited after seeing it featured in "Grand Maison." ✨The specialty salad I had was a delightful combination of tomato-based and arugula-based dressings, creamy and delicious.The grilled sweet sea bream was light and refreshing, and I initially thought it might be too subtle, but the pesto sauce added a rich depth, making it both light and satisfying.I also discovered for the first time how well pineapple pairs with red bean paste in the dessert.Overall, it was delicious and offered great value for the price. I would definitely consider returning! Less

It took about 30 minutes by taxi from Mishima Station, or maybe even longer. If you don’t call for a taxi early on your way back, you might end up stranded without one.The atmosphere is fantastic, and the space is spacious with plenty of seating. The courses are served slowly, so it takes about three hours from start to finish. This restaurant is perfect for enjoying a luxurious meal at a leisurely pace.The fish is sourced from Sasue, a well-known fish market in Shizuoka. I’ve had it a few times before, and opinions were mixed. However, all the fish here was delicious. The bonito tasted just right, and the cooking of the Kinmedai (golden eye snapper) was superb, allowing the flavor of the fish to shine through.But more than that, the salad! It might just be the highlight of the day; I enjoyed it so much.I would love to visit this place again, but it is quite far... Less

Located just 4-5 minutes from Gotemba IC, Maison KE is renowned for being the restaurant of Chef Kei Kobayashi, the first Asian chef to earn three Michelin stars.It is also known as a place where you can savor dishes inspired by the film "Grand Maison Paris." The expansive grounds feature a garden, and on clear days, you can enjoy a view of Mount Fuji.On this occasion, we utilized a private room with several guests.◆ What We Had Dinner PLAISIR JPY 19,000The signature dish here is the "Garden-style Seasonal Salad." Served in a way that allows you to break the beautiful foam, this dish was not only visually stunning but also offered a delightful variety of textures and flavors.For the fish course, we had the grilled skin of Kinmedai (red snapper). The crispy texture of the skin was pleasant and enhanced the umami of the fish.For the meat course, we were first shown the whole roasted meat before it was sliced and served. We shared both beef and pork, each showcasing its unique appeal, making for an enjoyable comparison.What stood out in every dish was not only the excellent flavors but also the remarkable presentation and artistry. The explanations for each dish were thorough, building anticipation with every course. I felt that this restaurant offers a complete experience, encompassing not just the ingredients and cooking techniques, but also the ambiance and service.I believe it is a perfect choice for a special occasion.I would love to visit again if the opportunity arises. It was a great meal. Less

This was the most delicious French cuisine I've ever had!Every dish was beautifully presented, and I was constantly amazed by the flavors that exceeded my expectations. ✨The salad, in particular, was on another level; I've never tasted such a delicious salad before.I usually don't prefer cooked fish, but the skin was crispy and fragrant, while the inside was perfectly rare. The seasoning was outstanding, and it was incredibly delicious—truly a delightful surprise! ✨The meat was incredibly tender and sweet, practically melting in my mouth!Even the hojicha pudding and financier served after dessert surpassed my expectations in taste, leaving me completely satisfied until the very end.I arrived with a full stomach after a big lunch, yet the flavors were so impressive that I was still blown away...The restaurant and the dishes created a stylish and wonderful atmosphere!The kouign-amann I bought on my way out was surprisingly delicious as well.It's a bit far from Nagoya, but I will definitely come back again! Less

This restaurant in Gotemba is run by a disciple of Chef Kobayashi, the first Asian chef to earn three Michelin stars.First of all, the location is fantastic, and both the exterior and interior of the restaurant have a wonderful atmosphere. This is sure to please women in particular.The food and service exceeded my expectations, making it a truly impressive restaurant!The specialty garden salad is mixed until it turns green, allowing you to enjoy a variety of flavors, which is quite innovative.The fried horse mackerel from Sasae was also delightful.For the main course, I chose the pigeon, which was thick and grilled with a sweet miso glaze. The cooking was perfect, keeping it moist and juicy without any gamey taste, allowing me to fully enjoy the rich flavor of the pigeon.The dessert and coffee also reflected a high level of quality.Lunch might be the best time to enjoy the beautiful scenery.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.--------------------------- Less

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

☆ The specialty salad is visually stunning and incredibly delicious, with a rich sauce that suits my taste.☆ The presentation is beautiful.☆ The spacious interior features large windows that offer lovely views, showcasing the charm of the suburbs.☆ Considering the location, the prices are quite reasonable, and the wine pairing (JPY 8,800) was excellent.☆★ Surprisingly, the café (for the final tea) is an additional charge, and the initial oshibori is a luxurious aroma paper.☆★ Since it's in the suburbs, it's perfect for a leisurely time; it's not suitable for those in a hurry.☆★ It's a bit far from the station, so a car or bus is recommended.I’ve seen the name Kei Kobayashi, but I thought France was too far away for someone like me. However, I learned that he has partnered with the president of Toraya to open this restaurant. Honestly, I had a prejudice thinking it might be overpriced just because of the name, but this place is quite the opposite. Toraya is famous for its yokan but is also trying new things. There may be mixed opinions, but to attract foreigners and younger people, a spirit of innovation while respecting tradition is essential. I must admit, I haven’t seen the movie "Grand Maison Paris," but it might draw in some visitors.The windows are spacious, the ceilings are high, and being near Mount Fuji adds to the appeal of this suburban restaurant. Depending on your seat, you can get a good view of Mount Fuji.The first amuse-bouche is small yet packed with flavor, making for a fantastic start. The radish is paired with a refreshing green herb mayonnaise sauce. The fried baby horse mackerel has a delightful bitterness that complements the seaweed powder and the crispiness of the fry. The salmon tart is also delicious, with a nice balance of smokiness and acidity that enhances the salmon flavor. Overall, the combination of textures, sweetness, acidity, bitterness, and aroma is delightful, making the wine flow easily. The Kinmedai soup from Suruga Bay was rich and sweet.Next is the salad. I’m not usually excited about vegetables, but the bubbles are adorned with beautiful flowers, and when mixed well, it reveals a variety of textures and flavors that are exceptionally delicious. With salmon, nuts, smoky notes, baby corn, cucumber, turnip, and lemon jelly, it feels like a delightful medley, and I was very satisfied! The portion is quite generous.The asparagus is from Hokkaido, and the saltiness of the prosciutto pairs perfectly with the wine. While I think the restaurant's wine is pricey, it’s so good that it’s hard to resist, and we need to support the economy to keep the place running. Those who prefer non-alcoholic drinks should definitely enjoy something here. Being too stingy is often a subject of humor in old Japanese stories, and it’s a bit embarrassing.The asparagus comes with a rich hollandaise sauce, with a hint of mustard. Is it a gourmet version of mustard mayo?The fish is Sawara from Sasae Maeda in Yaizu, cooked rare. The sauce, which enhances the natural flavors of the fish, is delicious with its saltiness, bitterness, and acidity. I was pleased that there was a generous amount of sauce, and I ended up asking for more bread.For the main course, you can change it for an additional charge, but I opted for the chicken breast from Fuji. It has a mild flavor and is tender due to low-temperature cooking. The pipérade sauce, with its richness from paprika, chorizo, and cheese, along with the butter from parsley and shungiku, is delightful. I’m glad I ordered wine; the color contrast is also appealing. The bread comes with delicious oil and salt, but all the sauces are so good that I couldn’t help but wipe them up.Additionally, there are trendy table-side preparations throughout the meal.The dessert, Vacherin, is visually delightful with a hard meringue (which reminded me a bit of "Hanazakari" sweets) paired with cherry sorbet and pistachio ice cream. Using cherry flavor is quite rare in Japanese French cuisine. I love the aroma and flavor of cherries; a friend recently wore a perfume called "Lost Cherry" that smelled wonderful. Unlike the cute Japanese cherries, Western cherries have a mysterious flavor and aroma.Furthermore, there are panna cotta and baked goods filled with Toraya's anko. Surprisingly, the café is an additional charge, but I would like to order something here.The service isn’t overly sophisticated, lacking the open and friendly atmosphere you might find in a resort hotel. However, everyone is earnest and remembers various details, making me excited for what’s to come.They also sell a few souvenirs, and the waiting lobby has a pleasant vibe. Highly recommended French cuisine! Less

This is a French restaurant located in Gotemba. It opened in 2021 as a collaboration between Chef Kei Kobayashi, who earned three Michelin stars in Paris, and Toraya. The setting feels like a vacation home, and you can enjoy views of Mount Fuji from the tables. Therefore, lunch offers the best scenery. I felt that many dishes featured ingredients from Shizuoka. I made a reservation two months in advance, and it seemed to be fully booked. While online reservations are possible, I found that calling was quicker for securing a spot. You can enjoy dishes that have appeared in Grand Maison Paris.The menu is intentionally not written down; instead, the staff explains it verbally at the beginning. You can change the main meat dish for an additional fee. Desserts can be chosen from three options. The service is quite slow, allowing for a leisurely experience, but those with plans should be cautious.- Aoi Ume Granita Served on an extremely cold plate, it is vibrant and refreshing with a tangy flavor. - Radish Crisp radishes are enhanced with a refreshing herb sauce. - Salmon Tart Accompanied by yogurt mousse, the small salmon is light and delicate. The tart is thin and airy, delivering a mild umami flavor. It has a light and refreshing taste typical of an amuse-bouche, stimulating the appetite.- Soup A soup made with an abundance of seafood from Suruga. It has a clear elegance while also delivering a rich umami flavor in every sip.- Garden-style Salad The large white foam is made from lemon juice. Edible flowers are sprinkled throughout, and it is finished with a crumble. You mix it all together from the start, allowing the foam to disappear and the greens to dominate before eating. The colorful vegetables include many from Gotemba, totaling around 30 varieties. There are also seafood and jelly-like textures. The flavors of acidity, bitterness, and sweetness spread throughout the mouth, allowing for a complex enjoyment of different textures and tastes.- Grilled Kinmedai with Scales It seems to be Kinmedai from Sasuemaeda Fish Shop. The scales are crispy, while the flesh of the Kinmedai is soft and fluffy. The fish is rich in fat and umami. It is served with a seaweed sauce and pickled cabbage.- Eel Unusually for French cuisine, this dish features eel with rice and egg.- Duck Breast with Liver and Garlic Chives Sauce This duck is from Aichi Prefecture. It is generously topped with liver and garlic chives sauce. Caramelized apples soaked in red wine are served alongside. Being breast meat, it is light yet juicy, packed with flavor. Using liver and garlic chives as a sauce is quite unique. Overall, the menu has a cohesive feel.- Goat's Milk with Olive Oil Rich in flavor.- Vacherin This dessert features strawberry Vacherin with pistachio ice cream. The meringue is crisp and light. The sweet and sour strawberries pair well with the sweetness of the pistachio. I enjoy the simultaneous sensation of lightness and sticky sweetness in my mouth.- Financier Filled with Toraya's red bean paste, this is a collaboration between Japanese and Western sweets. The financier has a buttery sweetness that pairs perfectly with the red bean paste. Even as a mignardise, it is of high quality and delicious. I opted for herbal tea, which is an additional charge. On my way out, I was also given some caramel. Less

DÉCOUVERTEAmuse-Bouche - Green Plum Sorbet - Ravigote and Gribiche Sauce - Fried Beans with Lemon Sauce - Soup de Poisson with Kinmedai from Suruga BaySeasonal Garden SaladBattered Green Asparagus from Hokkaido Served with marinated asparagus stems Gribiche Sauce KEI Selection Crystal CaviarRoasted Squab from Landes Miso Sauce, Baked Apple Cuisses (Squab Wings)Vacherin Meringue with Pistachio Pistachio Ice Cream Morello Cherry Sorbet and Mousse Raspberry SauceTonka Bean Bavarois Financier SandwichLast year, I couldn't forget the seasonal garden salad I had here, so I returned after a while. The salad was just as wonderful as I remembered. For the second appetizer, instead of the usual bamboo shoot gratin, I requested the Crystal Caviar for an additional charge, and the chef suggested a combination that pairs well with caviar, changing it to green asparagus. The refreshing flavor of the asparagus, the rich Gribiche sauce, and the luxurious saltiness of the caviar created a perfect balance. For the main course, I ordered the squab again, which was even more tender and juicy than the last time, with excellent cooking. The dessert, Vacherin, offered a delightful contrast of acidity and sweetness. Previously, the Vacherin I had at a restaurant run by Kei Kobayashi used sweet red bean paste, but this was my first time having it without, which felt refreshing. Compared to my last visit, the service was better, and the clientele was of high quality, making for a comfortable experience. I am also grateful for the menu change to pair with the caviar. Less