Restaurant Kei — Restaurant in Paris

This is a very detailed review: Although this is a three Michelin star restaurant, the price range is set WAY TOO HIGH for the combination of ambiance, service and the meal offered. Firstly, they charge 400€ PER PERSON for a cancellation of less than 24h! ARE THEY CRAZY? ARE THEY CRAZY?!? Unexpected things do happen to people, they don’t cancel just because. People get sick, their child falls and gets injured, their mother is suddenly not feeling well… a flood, a traffic accident… and unexpectedly they are unable to come. Now, on-top of the unfortunate situation, they will loose 400€ per person?! I would understand if we are talking about 100€, but 400€??? Come on, that is 800€ for a couple! The waiting list for the sought after restaurant should be long enough to quickly insure that the table does not end up empty. So 100€ a person should ne enough for the trouble of extra needed coordination. At the start, there were only a few very simple and poorly explained non alcoholic drink options offered, which is very inconsiderate because not everyone drinks wine. The signature salad had too much dressing. The vegetables were drowning in thick mayonnaise dressing. The salad also had cubed smoked salmon in it which was unnecessary / too heavy to pair with very delicate, mostly baby green veggies and edible flower petals. Every dish had some sort of meat/fish in it so the salad should have been light and just focusing on the fresh vegetables, no fish needed here. The desserts were good but nothing special. Sorbet was repeated too many times throughout the dinner. Got really repetitive. It was used as pallet opener, later as a pallet cleaner, in a second dish and in the desert. The service was nothing to write home about. We came with a backpack / a large shopping bag and wearing casual clothes and I feel that this did set slightly different tone for the servers - to look at us at a lower level which shouldn’t be the case because we spent 700€ on the two person dinner. People have different priorities and schedules or may come for dinner after busy school / work day. It was also too hectic with 5 different servers approaching the table at different times throughout the dinner. Two people should be enough in order to build the personalised (two of us are in charge of you) approach. Each dish was explained but it was done quite quickly and it was very difficult to understand. A printed card left on the table would have helped. Looking at the other reviews I can see that the menu stays pretty constant throughout the year which is quite boring and minimises a chance of hosting repeated customers.
At this price range, with such a specific Chef / Owner designed menu and a fairly small dining room, it would be a great touch if the chef would come out at least once to acknowledge his guests / briefly greet the customers. I understand that the chef must be very busy in the kitchen, BUT wouldn’t one be curious how are the guests enjoying what he prepared and hope for a quick constructive feedback and perhaps be eager to answer a few...

A Memorable Evening at Kei 🌟 Last year, I had the privilege of dining at Kei Restaurant, a culinary jewel tucked away in the bustling heart of Paris. Chef Kei Kobayashi, a maestro in the kitchen, expertly weaves his Japanese heritage with French culinary traditions, crafting an unforgettable gastronomic experience.

The Setting: A Blend of Elegance and Comfort ✨ As I stepped into Kei, I was immediately enveloped in an ambiance that blended modern chic with traditional elegance. The décor was both inviting and stylish, with soft lighting and gentle music creating a serene dining atmosphere. It felt like a cozy retreat in the midst of the city's hustle and bustle.

The Culinary Journey 🍴 Art on a Plate (🎨): Each dish was a visual masterpiece, showcasing Chef Kobayashi's artistic flair. The vibrant colors, varied textures, and meticulous presentation transformed every course into a visual feast. A Flavorful Fusion (🍣🇫🇷): The harmonious blend of Japanese precision with French culinary artistry resulted in flavors that were both bold and refined. Each bite was a delightful surprise, with layers of flavor unfolding in a dance of taste. Top-Notch Ingredients (🌱): The emphasis on fresh, high-quality ingredients was palpable. Every dish sang with natural, fresh flavors, epitomizing the essence of the season's best offerings. An Inventive Menu (📜): The menu was a testament to the chef's innovative spirit. Each dish was a unique creation, marrying ingredients in ways I never imagined would pair so beautifully. Wine Pairing Perfection (🍷): The extensive wine list was impressive, and the sommelier's expert pairings elevated the dining experience, complementing each dish to perfection.

Service That Makes a Difference (⭐) The staff at Kei were nothing short of exceptional. Their attention to detail, deep knowledge, and genuine warmth made us feel truly special. They struck the perfect balance between attentiveness and discretion, enhancing the overall experience.

The Only Downside A Hefty Price Tag (💲): The one drawback of Kei Restaurant is its high prices. It's definitely more suited for special occasions than regular dining, but the extraordinary experience justifies the expense.

Wrapping It Up Dining at Kei was a magical experience. The fusion of Japanese and French cuisines, coupled with impeccable service and an elegant ambiance, made it an evening to remember. It stands out as a gastronomic gem in Paris, perfect for those special moments when you want to indulge in something truly exceptional. Despite the cost, the quality and uniqueness of the experience make it well worth the investment. Kei Restaurant is not just a meal; it's a celebration of culinary artistry and...

Update: second visit dated 8/2022

This was on my list of restaurants we did not want to miss. I knew booking would be difficult as they were closed for most of August and we only had a couple of spots we could make it. It was worth getting up at 3:30 am to make the reservation.

This is tasting menu only. There are a few choices, which mostly differ on the protein. Service was a bit more formal this time, but we were also here for dinner, not lunch. No menu is handed out at the beginning, so it’s a bit of a surprise. We started out with some amuse bouche bites. All delicious, as expected.

First course was a lobster and caviar dish. An interesting, but delicious combination. We then had a caviar and fried lobster with sauce gribiche. Next was the famous salad. Still amazing. This was followed by sea bass with crispy scales. I have never had scales this delicious anywhere. Lobster was next with mushrooms. Super flavorful and amazing.

The highlight was Wagyu. This came in 4 different types and was accompanied by a horseradish and watercress condiment (just amazing) with gnocchi and a separate tartare.

Next was a Gorgonzola cheese foam with pepper. Probably the best blue cheese I have ever had. Dessert was a peach, raspberry, basil, and almond sorbet. I think I may have forgotten to breathe when eating this as it was so alluring. Dinner was finished with a caramel and nougatine tart and pina colada glazed marshmallow.

This was our last night in Paris. Simply incredible food. I could have happily eaten the menu all over again. A perfect end to a week of fine dining.

Old review follows:

Please note that this review is pre-COVID from February 2020. We had the Degustation menu with a Wagyu supplement. The amuse-bouches were excellent, prompting the upgrade from the Dejeuner menu to the Degustation menu.

First course was a foie gras appetizer. Rich, but also light with excellent flavors. Next was a "garden" of vegetables with some excellent salmon. This was followed by a truffle ravioli and then fish with crispy scales. Then, we had a langoustine with mushroom accompaniments. Next was the Wagyu three ways. Very decadent. Desserts were interesting with a citrus dessert covered with thin sugar sheets and finally, a decadent and tiny chocolate tart.

The dining room is simple and airy. Service was great. Somewhat less formal,...