Maison Kei

The name Kobayashi Kei is familiar instantly to anyone familiar with the Japanese culinary scene. The man is a legend; in 2020, he made history by becoming the first Japanese chef in France to earn three Michelin stars. While his restaurant ventures in Japan may not have ascended to quite the same heights of trifold Michelin stardom, they are still exemplary of his culinary skill and dedication. Located in the Higashiyama area of Gotemba City, just a short drive from the famed Gotemba Premium Outlets, his restaurant Maison Kei is a collaboration between himself and the historic traditional Japanese confectioner Toraya. Initially starting its operations as a purveyor of sweets to the imperial court, Toraya has been making Japanese sweets like dorayaki (pancake filled with red bean paste) and yokan (red bean agar jelly) for over 400 years. There is no partner more fitting for a collaboration with Chef Kobayashi. Chefs whip up Japanese dishes crafted with French technique, such as Hokkaido Yezo venison steak and skipjack tuna sashimi brushed with black olives and basil. The signature dish is what Chef Kobayashi calls the jardin-de-legumes, or “vegetable garden” in French: a dizzying variety of local produce, seafood and meat. Of course, Chef Kobayashi’s partnership with Toraya means that the desserts are similarly impeccable; the finest red bean paste features heavily in the restaurant’s puddings, cakes and other sweet offerings. Maison Kei’s prime location places Mount Fuji in full view, and diners can enjoy the majestic sight through a massive, floor-to-ceiling glass window. It’s for this reason that lunch courses are more popular than dinner options at Maison Kei. But reservations are still notoriously difficult to make, regardless of the dining time — those looking for a table are advised to call far in advance.