Restaurant Kei

"Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan smoked royal langoustine sweet pepper seasoning or Vendée pigeon lacquered in red miso. Each dish is flawlessly crafted and supremely legible. The desserts also attain head-spinning heights of culinary excellence." - Michelin Inspector

"Kei Kobayashi proclaims proudly. A native of Japan's Nagano prefecture, Kobayashi grew up surrounded by food. His father was the chef of a traditional kaiseki restaurant that served multi-course Japanese haute cuisine. But the young Kobayashi's interest in food took on a different direction instead. Piqued by a documentary he watched on French culinary traditions, Kobayashi trained in a slew of prestigious restaurants owned by notable French chefs such as Gilles Goujon (L'Auberge du Vieux Puits restaurant) and Alain Ducasse (Plaza Anthénée). Known as a virtuoso in flavour pairings and combinations, Kobayashi's dishes always emphasise perfect design with a distinct Japanese influence. His creations spotlight the quality of the produce, enhanced with his delicate touch. Kobayashi's achievement of the third star in the MICHELIN Guide France 2020 is testament to the detail in his art: from the palate-rousing appetiser of red shiso granita enhanced with balsamic vinegar; to the delectable dessert of smoothie with exotic fruits, sugar puffs, coconut emulsion with kaffir lime and lemon zest. Or that tantalising hint of Japanese yuzu in a quintessentially French dish — such is the art of Kei's cuisine." - Gautier Battistella

"In the lair of Rue du Coq Héron, located in the 1st arrondissement of Paris, Kei receives its third star. Having studied with pillars of French gastronomy like Gilles GOUJON and Alain DUCASSE, it is in an intimate atmosphere that chef KOBAYASHI, a true virtuoso of flavours, demonstrates the maturity of his talent." - Le Guide MICHELIN

"In the lair of Rue du Coq Héron, located in the 1st arrondissement of Paris, Kei receives its third star. Having studied with pillars of French gastronomy like Gilles Goujon and Alain Ducasse, it is in an intimate atmosphere that chef Kobayashi, a true virtuoso of flavors, demonstrates the maturity of his talent." - Le Guide MICHELIN

"Paris restaurant Kei, where chef Kei Kobayashi, a student of Gilles Goujon and Alain Ducasse, 'draws on the traditions of his native Japan to develop a resolutely modern and accomplished cuisine,' per the guide. With the designation, Kobayashi became the first Japanese chef to earn three Michelin stars in France." - Caleb Pershan