Kei Kobayashi opens new culinary spaces in Ginza

In Tokyo's Ginza district, Michelin three-star chef Kei Kobayashi has launched two new culinary spaces within the Toraya Ginza Building. The first, ESPRIT C. KEI GINZA, is a restaurant focused on culinary innovation and the fusion of Japanese and French sensibilities. Led by Chef Masahisa Sugimoto and Chef de Cuisine Akira Kuriyama, the establishment aims to serve as a “gastronomy laboratory” featuring signature dishes such as blue lobster fried with bamboo charcoal coating.

The second space, ST LOUIS BAR by KEI, occupies the 12th floor and is a collaboration with the French crystal house Saint-Louis. This bar offers cocktails and desserts served in Saint-Louis crystal glassware, including a signature “umami” cocktail that blends French and Japanese flavors.

Additionally, high-profile figures including Yasushi Akimoto and Hidetoshi Nakata have highlighted notable dining destinations in Tokyo as part of the “Goetaste 2026” guide. Featured establishments include Chidori, a highly sought-after yakitori restaurant in Roppongi known for its seasonal courses, and TOSAGE, a counter-style Italian restaurant in Moto-Azabu led by Chef Ryo Tosaka.