He is the first Japanese Chef to be awarded 3 stars in the Michelin Guide in France...

After discovering French cuisine in a report with Chef Alain Chapel, the young chef Kei Kobayashi fell in love with the French culinary art. He left Japan, his country of origin, in 1999 to join France in order to explore its territories and perfect his culinary techniques through various experiences with the greatest chefs such as Alain Ducasse.

Kei Kobayashi then decided to open his own restaurant in 2011 at 5 rue Coq Héron in the 1st arrondissement in the heart of Paris! Kei inherited Gérard Besson's restaurant, a former 2-star restaurant.

Just one year later, in 2012, the Chef will get a 1st star awarded by the Michelin Guide. The years 2017 and 2020 will allow him to obtain the next two. The restaurant Kei becomes the first restaurant in France where a Japanese Chef wins 3 stars.

This gastronomic restaurant is a real experience of flavors.

At first, we enter places reminding us of the great luxury houses with noble materials like glass and marble. We have the impression of being in the middle of a fashion house with a white and refined decor immersing us in a hushed atmosphere.

We then discover a restaurant room that can accommodate 25 people. This allows us to be in complete privacy during our dinner.

The Chef is constantly looking for perfection in each of his dishes. With a real artistic eye, he combines modernity and tradition. Creativity, subtlety, precision and balance are the order of the day. This can already be seen in the aesthetics of each dish. An explosion of colors, a meticulousness in the place of each product, the choice of the porcelain. Everything is thought to paint a picture in front of us and stimulate our taste buds.


If you're looking for a delicious moment for two, we enthusiastically recommend Restaurant Kei.

If you're not sure what you want to try, we recommend the Tasting Menu. But if you want to go further in the experience, we recommend the Horizon Menu. Different menus are proposed to you and change regularly according to the seasons. They remain just as exquisite. The Chef really wants to transcribe his respect for nature in his cooking. He wants each product to be sublimated at its true value.

You will be far from being disappointed, the cooking of meat or fish is always successful, an unexpected mixture of certain products, a warm service, all the ingredients are gathered for the recipe of an original experience and full of romance.

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