In celebration of the film “Grand Maison Paris,” renowned Chef Kei Kobayashi, the first Asian chef to earn three Michelin stars in France, is bringing a limited-time menu inspired by his acclaimed KEI Restaurant to tokyo’s Toranomon district. This exclusive culinary experience, available at KEI Collection PARIS and other KEI brand restaurants in Japan, features a la carte options that reflect the exquisite flavors showcased in the film. Guests can indulge in dishes such as red shiso granita, gnocchi made with French potatoes, and Omar Fumé, all while immersing themselves in the cinematic world of aspiring chefs striving for culinary excellence. The menu will be available starting January 16, 2025, with a limited supply each day, making it a must-try for food enthusiasts and film lovers alike.
Kei Kobayashi, a renowned chef celebrated for his culinary artistry, has made waves in the gastronomic world with his exceptional restaurants in both Paris and Japan. His flagship establishment, KEI, located in the heart of Paris, is a stunning homage to fine dining, having earned three Michelin stars in 2020, a first for an Asian chef. The restaurant’s enchanting interior, designed by Tsuyoshi Tane, evokes the grandeur of the Hall of Mirrors in Versailles. In Japan, Kobayashi collaborates with Toraya to offer a unique dining experience in Gotemba, Shizuoka, focusing on local ingredients and customary French cuisine. Additionally, his latest venture, Héritage, situated on the 45th floor of The Ritz-Carlton in Tokyo, promises breathtaking views alongside an exquisite culinary journey. For food enthusiasts and travelers alike, these establishments represent the pinnacle of modern dining, blending cultural influences and exceptional flavors.Experience the culinary artistry of Kei Kobayashi at the newly opened KEI Collection PARIS, perched 250 meters above Tokyo’s skyline.This innovative restaurant, located on the 49th floor of Ichinoka Hills, offers a unique “a la carte” dining experience, allowing guests to select from a daily-changing menu that highlights the freshest ingredients. under the guidance of Chef Masatsugu Kubo, diners can indulge in meticulously crafted dishes that blend French techniques with Japanese sensibilities. With breathtaking views and a commitment to gastronomic excellence, KEI Collection PARIS is set to redefine fine dining in the heart of tokyo. Reservations are recommended, as the restaurant is open from 12:00 to 16:00 and 18:00 to 22:30, closed on Tuesdays and Wednesdays.A new dining hotspot has emerged in Tokyo’s vibrant Ginza district with the opening of the Ninomega Station restaurant, conveniently located near Exit B2 of the Ginza Metro Line. This trendy venue invites food enthusiasts to indulge in its culinary offerings from 5:30 PM to 11:00 PM, while the bar remains open late into the night, operating Thursday through Saturday until 2:00 AM and Sunday to Tuesday until 12:30 AM. Closed on Wednesdays,the restaurant occasionally adjusts its hours for private events,so patrons are encouraged to check the official website for the latest updates. For a taste of the latest culinary trends in Tokyo,follow Ninomega Station on Instagram for mouthwatering visuals and special announcements.
Q&A wiht chef Kei Kobayashi: The Fusion of Cinema and Cuisine at KEI Collection PARIS
Time.news Editor: Chef Kei Kobayashi, your limited-time menu inspired by the film “Grand Maison Paris” sounds captivating. Can you tell us what motivated you to create this unique culinary experience in Tokyo?
Chef Kei Kobayashi: Thank you for having me! The film “Grand Maison paris” beautifully captures the passion and ambition of young chefs striving for culinary excellence. I wanted to create a menu that embodies this spirit and shares a slice of that cinematic world with guests at KEI Collection PARIS. The idea was to offer a taste experience that resonates with the film’s themes while showcasing my culinary ideology.
Time.news Editor: Your menu features intriguing dishes like red shiso granita and gnocchi made with French potatoes. How do you integrate French techniques with japanese sensibilities in these dishes?
Chef Kei Kobayashi: the integration of French and Japanese culinary techniques is a hallmark of my cooking style. For dishes like the gnocchi, I use conventional French methods but incorporate Japanese ingredients to elevate the flavour profile. The red shiso granita,for instance,brings a refreshing Japanese herb into a classic dessert format. This fusion allows me to honor both cultures while creating something entirely new and exciting.
Time.news Editor: The exclusivity of this menu, available starting January 16, 2025, with limited supply each day, is sure to attract food enthusiasts. What advice would you give to those looking to secure a reservation?
Chef Kei Kobayashi: I recommend making your reservation as soon as possible, as the limited availability will likely create high demand. Our guests will want to experience this unique menu firsthand, so planning ahead is key. Additionally, following our social media channels can provide updates on availability and special events, ensuring you don’t miss out.
Time.news Editor: Beyond this limited-time offering, your flagship restaurant, KEI, has set a high standard in the gastronomic world. How do you envision the future of fine dining, especially with your new projects in Japan?
Chef Kei Kobayashi: The future of fine dining is all about evolving to meet guests’ expectations while maintaining quality and creativity. With projects like Héritage at The Ritz-Carlton Tokyo and collaborations in Gotemba with Toraya, I aim to emphasize local ingredients and sustainable practices. Technology will also play a crucial role, from improving service efficiency to enhancing the overall dining experience.
Time.news Editor: As the first Asian chef to earn three Michelin stars in France, what does this milestone mean for you personally and for Asian cuisine on a global platform?
Chef Kei Kobayashi: This achievement is a honor not just for me but for Asian chefs worldwide. It signifies a recognition of the sophistication and artistry inherent in Asian cuisine. I hope it encourages aspiring chefs to embrace their culinary heritage and innovate. By elevating our traditional flavors and techniques, we can gain respect in the global culinary scene.
Time.news Editor: Lastly, can you share insight into the vibrant beef culinary scene in Tokyo, particularly with new establishments like Ninomega Station emerging?
Chef Kei Kobayashi: Tokyo’s culinary landscape is continuously evolving, and venues like Ninomega Station are a testament to the city’s vibrant dining culture. Offering unique interpretations of traditional dishes and incorporating local flavors adds diversity and excitement. Such establishments encourage collaboration and innovation, which is essential for the growth of the gastronomic community in Tokyo.
Time.news Editor: Thank you, Chef Kobayashi, for sharing your insights. We’re excited to experience the culinary artistry at KEI Collection PARIS and look forward to what you have in store for us in 2025!
Chef Kei Kobayashi: Thank you! I look forward to welcoming everyone to an unforgettable dining experience that perfectly intertwines film and food!