Kei stands for Kei Kobayashi, a Nagano, Japan-born chef who has trained with Gilles Goujon and Alain Ducasse. His father worked as a cook in a traditional kaiseki restaurant (where high-flying meals are presented in tiny portions, similar to Western haute cuisine), but he discovered his passion while viewing a documentary on French food.

Today, his work is near-perfect: a virtuoso balance of flavors and flawless plating, he lets high-quality ingredients speak for themselves simply and beautifully. For example, binchotan smoked royal langoustine with sweet pepper spice or Vendée pigeon lacquered in red miso.

Each dish is wonderfully constructed and extremely readable. The sweets also reach dizzying heights of gastronomic perfection.

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