ESPRIT C. KEI GINZA

The story

ESPRIT C. KEI GINZA – Contemporary French Fine Dining in Tokyo

Tradition and Innovation in Ginza

In the heart of Tokyo’s Ginza district, where diverse food cultures coexist with both tradition and modernity, ESPRIT C. KEI GINZA sets out to explore the frontiers of gastronomy. This restaurant is the realization of Chef Kei Kobayashi’s ambition: a “gastronomy laboratory” where French technique meets unfettered creativity.

Chef Kobayashi, born in Nagano Prefecture, trained in Tokyo and France, spending seven years at Alain Ducasse’s three-Michelin-starred restaurant in Paris. He opened his own restaurant in Paris in 2011, earning three stars in the Michelin Guide France by 2020. In 2021, he partnered with the centuries-old Japanese confectionery house Toraya to open Maison KEI in Gotemba. Chef Masahisa Sugimoto, who trained in Switzerland, France, and at Maison KEI, now leads the kitchen at ESPRIT C. KEI GINZA.

Cuisine and Space

The “C” in the restaurant’s name stands for both “cuisine” and “creation.” At the center of the dining room is a large open kitchen, where chefs work in full view of guests. The menu is exclusively à la carte, allowing diners to choose dishes that highlight the dialogue between ingredient and cook—each plate crafted to draw out maximum flavor and leave a lasting impression.

The interior embodies a meeting of French stone and Japanese wood, reflecting the partnership between Kobayashi and Toraya. The space seats 31 guests across tables, counter seats, and a private room, blending the two cultures into a harmonious whole.

Recognition

ESPRIT C. KEI GINZA was recognized by the Michelin Guide in 2026 as a Recommended restaurant, affirming its place among Tokyo’s noteworthy contemporary French restaurants. The award reflects the restaurant’s commitment to refined technique and original expression.