ESPRIT C. KEI GINZA
| อา | จ | อ | พ | พฤ | ศ | ส |
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5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
ที่ซ่อนของนักชิม จานที่เต็มไปด้วยความคิดสร้างสรรค์
คะแนน
รีวิว
เมนู
In addition to the signature menu, which allows diners to experience Chef Kei Kobayashi's culinary philosophy, we have prepared a variety of courses, including dishes using caviar and truffles, that are suitable for a heartwarming gathering.
Lightly cooked Amela tomatoes served with almond milk espuma, finished just before eating with basil granita.
A dish featuring a monaka with the 'KEI' logo, generously filled with crab and accompanied by Chef Kei Kobayashi's selection of 'Crystal Caviar'.
Sushi rolled with eel from Mikawa, Aichi Prefecture, grilled to perfection and served with a red wine sauce. Fresh wasabi adds an accent.
We carefully cook selected Wagyu, such as 'Tori Yama Farm's Spinning Wagyu', in multiple stages to maximize the flavor of the meat. (100g and up) Sirloin/Filet
Fried shrimp made with the finest French Normandy blue lobster. Served with Gribiche sauce and Chef Kei Kobayashi's selection of crystal caviar. *A whole lobster (23,000 yen) is also available.
Blue lobster from Normandy, France, infused with the aroma of butter and straw, served with a luxurious sauce made with blue lobster.
A specialty of Chef Kei Kobayashi, this dish features grilled fish scales. We use red snapper from Maeda Fish Shop in Yaizu.
A signature dessert from the Paris restaurant 'Restaurant KEI', featuring baked meringue paired with cream and ice cream. Finished with a sauce of 'Toraya' red bean paste.
