Esprit C. Kei Ginza

High and mighty atop the Toraya Ginza building, Esprit C. Kei Ginza cannot be introduced without mentioning the man behind it: modern French chef-slash-maestro, Kobayashi Kei. Born in Nagano, Kobayashi trained in the French region of Alsace before polishing his skills in the kitchen of Alain Ducasse. In 2020, through Paris-based venue, Restaurant Kei, Kobayashi became the first Japanese chef to ever earn three Michelin stars. Esprit C. Kei Ginza marks a departure from the hallmarks of French cuisine and the start of his experimentation with a refreshing culinary format. In bringing his interpretations to life, Kobayashi employed the help of Sugimoto Masahisa, who had served at Kobayashi’s other venues, Maison Kei and Kei in Paris. Rather than relying on a course structure, Esprit C. Kei Ginza invites guests to order a-la-carte, encouraging experimentation and sharing among guests that reflects the kitchen environment. Dining is still upscale, as seen from its stunning interior design and integrated chandelier to the creativity expressed in each dish. More than a simple restaurant, Esprit C. Kei Ginza is devoted to research and development, employing chefs and waitstaff with a passion for ingredients and inquiry. The “C.” of Esprit C. stands for both cuisine and creation. With each dish, collaborative dessert and wine selection, guests can fully experience the genius behind Kobayashi’s Ginza concept. Michelin Guide accolades: 2024 - Michelin Selected