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KEI Collection PARIS
Contemporary French
Wagyu grilled over charcoal with grass, forty-nine floors above Tokyo, is the kind of thing Kei Kobayashi calls casual. The chef built his name in Paris, and this contemporary French grill brings that sensibility back east, all à la carte, in a room where the city lights do most of the decorating. It skews dressy and spendy, the sort of place you book for a night that needs to feel like an occasion.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wagyu beef
“Wagyu beef is grilled with grass over a traditional charcoal stove.”
Michelin Guide
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