KEI Sammlung PARIS

Inside the monaka with the 'KEI' logo, there is a generous amount of sweet, aged two years, meikuin, smoked Red Fuji salmon, and salmon caviar.

Shigureni is combined with vegetables that have a firm texture, such as cucumber, burdock, and carrot, and is prepared on a hot stone to ensure that the seaweed is crispy and served warm.

Low-temperature cooked Wagyu beef thigh mixed with Yukke sauce, served with fresh sea urchin and egg yolk sauce.

While using various herbs for texture accents, it is simply prepared to enjoy the flavor of the cherry blossom meat itself.

By aging, we bring out the umami, and the scales are grilled to a crispy texture.

A dish featuring French blue lobster, finished with a quick smoking process, allowing you to enjoy its texture and the sweetness of the shrimp.

Carefully selected Wagyu beef such as 'Tajima Gen' from Ueda Livestock, 'Tsumugi Wagyu' from Toriyama Farm, and 'Aged Beef' made exclusively for our restaurant, cooked at a precisely calculated temperature to maximize the flavor of the meat. (100g~)

At first glance, it appears to be a 'normal curry,' but it is a dish filled with Chef Kei's playful spirit. The intentionally simple curry without any ingredients is enhanced by the rich flavor of red wine and a secret blend of spices, resulting in a deep and complex taste.

An homage to the signature dessert 'Vashuran' from Restaurant KEI, arranged in the KEI Collection PARIS style. This dessert is perfect for summer, featuring a rich cream cheese parfait, mango and passion fruit sorbet, tropical fruits like pineapple, and a delightful crunchy meringue.

Made with concentrated milk, this pudding is rich and has a smooth texture.