Kei Collection Paris メニュー

A restaurant that explores how to bring out the best flavors of the day’s finest ingredients, like a laboratory.

• Monaka with Beni-Fuji Salmon and Salmon Caviar

  ¥1600.00
  Inside a monaka wafer bearing the KEI logo, you’ll find sweet May Queen potatoes aged for two years, layered with smoked Beni-Fuji salmon and a rich helping of salmon caviar.
• Ishiyaki Hand-Rolled Sushi with Simmered Wagyu

  ¥1500.00
  Hand-rolled sushi with simmered Kuroge Wagyu is served atop a hot stone, keeping the nori crisp and the filling warm. Accompanied by crunchy vegetables like cucumber, burdock, and carrot, this dish balances rich flavor with fresh texture.
• Wagyu Yukhoe and Uni Hand-Rolled Sushi (2 pieces)

  ¥2500.00
  Delicately cooked Wagyu beef rump marinated in a flavorful yukhoe dressing, paired with fresh sea urchin and a smooth egg yolk sauce, wrapped as hand-rolled sushi (2 pieces).
• Sakura Horsemeat Tartare from Sachi no Kuni Farm

  ¥2500.00
  This tartare is prepared simply to highlight the natural flavor of the sakura meat (horsemeat), accented with a variety of herbs to add subtle layers of texture and aroma.
• Crispy Tilefish with Sauce Marinière

  ¥5800.00
  Aged to enhance its natural umami, the tilefish is grilled to crisp the scales to a delicate crunch, and served with a classic sauce marinière.
• Smoked French Blue Lobster with Spiced Sauce

  ¥12000.00
  French homard bleu is briefly smoked to enhance its firm texture and natural sweetness, then served with a fragrant spiced sauce.
• Charcoal-Grilled Wagyu

  ¥10000.00
  Featuring carefully selected Wagyu cuts such as “Tajima Gen” from Ueda Livestock, “Tsumugi Wagyu” from Toriyama Farm, and our exclusive aged beef prepared specially for our restaurant. Each piece is meticulously grilled over charcoal at precisely controlled temperatures to maximize the meat’s natural umami. (From 100g)
• Curry Rice “Vin Rouge”

  ¥1000.00
  At first glance, it may look like an ordinary curry—but it’s a playful creation by Chef Kei. This minimalist curry contains no visible ingredients, allowing the rich aroma of red wine and subtle layers of hidden spices to take center stage, resulting in a deeply flavorful and refined dish.
• Vacherin Exotic

  ¥1700.00
  An homage to the signature dessert “Vacherin” known at Restaurant KEI, reimagined in the style of KEI Collection PARIS. This perfect summer dessert combines a rich cream cheese parfait with sorbets of mango and passion fruit, tropical fruits like pineapple, and crisp meringue for a delightful contrast in texture.
• Toranomon Pudding

  ¥1100.00
  Made with concentrated milk, this pudding boasts a rich flavor and a smooth, creamy texture.