Because now I'm at the head of the restaurant, I must also work on sales and being the boss. What is your vision of a sustainable star? Except if I get mad, then it's a whole other story! In my kitchen, I like it when there is no noise, I just let the calm in. Or that tantalising hint of Japanese yuzu in a quintessentially French dish - such is the art of Kei's cuisine.įresh off the stage at the MICHELIN Guide France 2020 Star Revelation ceremony, the chef shares with us his thoughts on getting the Guide's top recognition of three MICHELIN stars.

Kobayashi's achievement of the third star in the MICHELIN Guide France 2020 is testament to the detail in his art: from the palate-rousing appetiser of red shiso granita enhanced with balsamic vinegar to the delectable dessert of smoothie with exotic fruits, sugar puffs, coconut emulsion with kaffir lime and lemon zest. His creations spotlight the quality of the produce, enhanced with his delicate touch. Known as a virtuoso in flavour pairings and combinations, Kobayashi's dishes always emphasise perfect design with a distinct Japanese influence. Piqued by a documentary he watched on French culinary traditions, Kobayashi trained in a slew of prestigious restaurants owned by notable French chefs such as Gilles Goujon (L'Auberge du Vieux Puits restaurant) and Alain Ducasse (Plaza Anthénée). But the young Kobayashi's interest in food took on a different direction instead. His father was the chef of a traditional kaiseki restaurant that served multi-course Japanese haute cuisine. 'I am a Japanese who cooks French cuisine,' Kei Kobayashi proclaims proudly.Ī native of Japan's Nagano prefecture, Kobayashi grew up surrounded by food.

Heart of Oak by M. Kei