In Tokyo’s Ginza district, a world-renowned destination for the highest level of fine dining, we have established a restaurant with the aim to transcend the classical notion of French cuisine. This is where limitless innovative ideas are fostered and continuously pursued to achieve unmatched culinary excellence.
Every team member is passionate about the art of gastronomy through the meticulous exploration of finest ingredients. By sharing their true essence with our guests, we hope to offer an elating experience that nourishes the soul, not only through the cuisine but also through our carefully curated service and ambience.
ESPRIT C. KEI GINZA is the embodiment of Kei Kobayashi’s philosophy:
a “culinary laboratory” of gastronomic artistry.
PROFILE
Kei Kobayashi
Born in Nagano, Japan, Kei Kobayashi refined his culinary skills in Nagano, Tokyo, and France. In France, he trained at renowned restaurants in the South of France and Alsace before moving to Paris, where he worked for seven years at “Alain Ducasse au Plaza Athénée,” serving as sous-chef for the last five years. In 2011, he opened Restaurant KEI in Paris, earning three Michelin stars in 2020. In 2021, he opened Maison KEI in Gotemba, Shizuoka, in collaboration with the maker of Japanese traditional confections Toraya.
Masahisa
Sugimoto
Born in Toyama, Japan, graduated from culinary school and trained at hotels before refining his skills at “Hôtel de Mikuni.” From 2010, he studied local cuisine in Switzerland and France. In 2015, he became the executive chef at “Hotel New Otani Takaoka,” where he served for five years. In 2021, he joined the opening team of Maison KEI as sous-chef, followed by training at Restaurant KEI in Paris. He has recently been appointed chef at ESPRIT C. KEI GINZA.
CUISINE
The “C” of ESPRIT C. KEI GINZA is both “cuisine” and “creation”. A grand open kitchen at the heart of the restaurant is the focal point where dishes full of creativity are crafted à la carte. The chefs’ synergy with every ingredient and component of each dish elevates the flavors to the fullest, presenting guests with unforgettable culinary masterpieces.
INTERIOR
Stone structures are considered the core of French architecture, while Japanese architecture is synonymous with its wooden counterpart. The restaurant co-created by Chef Kei Kobayashi, who owns the French restaurant Restaurant KEI in Paris, and Toraya, a maker of Japanese confectionery founded in the early 16th century, is where the two cultures intertwine. By weaving together cultural elements from both nations, a brand new space is created where stone and wooden structures coexist in perfect harmony.
Seating Capacity: 31 seats (table seating, counter, and private room)
ACCESS
ESPRIT C. KEI GINZA
Address:
7-8-17 Ginza, Chuo-ku, Tokyo 104-0061
Toraya Ginza Building, 11th Floor
Access:
5-minute walk from Ginza Station (Tokyo Metro Ginza Line, Hibiya Line, Marunouchi Line), Exit A2
※The entrance is located on Suzuran Street.
Business Hours: 5:30 PM – 11:00 PM (Last order at 8:30 PM)
Closed: Sundays and Mondays
Phone Reservations: +81-3-6274-6611
Reception Hours: 1:00 PM – 9:00 PM (except Sundays and Mondays)
