The New Héritage by Kei Kobayashi at The Ritz-Carlton, Tokyo Led ...

Héritage by Kei Kobayashi offers an exciting new vision of creative collaboration between kitchen and table, led by a team of talented chefs.

By T+L SEA Staff Published on Feb 27, 2024, 08:46 PM HKT

JAPAN REMAINS A TOP DESTINATION for travellers — as does a stay at the Forbes Travel Guide five-star rated The Ritz-Carlton, Tokyo. Adding the hotel’s newest dining option, Héritage by Kei Kobayashi, to the equation and you have an indulgent stay beyond compare.

Héritage by Kei Kobayashi celebrates the vision of Chef Kobayashi, a menu rich with time-honoured French cuisine modernized for today’s palates. Diners can expect a multi-sensory experience with artful dishes, attentive service and an interactive environment. 

Within the hotel, discover 245 exquisitely appointed rooms and 40 spacious suites. The storied Ritz-Carlton Club provides a private retreat with tailored indulgences, immersive culinary experiences and attentive service.

Beyond accommodations, guests can feel revived in the spa and fitness complex while eating and drinking superbly — from the Japanese flavours at Hinokizaka to iconic cocktails at The Bar and singular bistronomy at Towers.

Following a stellar debut by Héritage by Kei Kobayashi on 29 January, the restaurant beckons with a promise of multi-sensory dining sure to awaken your sixth sense.

Chef Kei Kobayashi found his calling early, trailing his father into Japanese gastronomy. After establishing classic French cooking skills at Nagano’s Tokyu Harvest Club Tateshina, he headed to France, apprenticing under Chef Gilles Goujon and expanding his repertoire to include pastries and game. In 2011, Chef Kobayashi established his own venue, Restaurant Kei, to fast acclaim from the Michelin Guide, earning his first star in 2012 and being awarded three stars in 2020.

Kobayashi’s cooking integrates Japanese aesthetics and French perspectives within classical fare, earning acclaim as the fusion of two cultures on a plate. Capitalizing on his French cooking background, Chef Kobayashi aims to bridge legacy cooking and contemporary creations with nourishment that warms palate and spirit.

At Héritage by Kei Kobayashi, Chef Kobayashi collaborates with Chef Teruki Murashima and a dedicated team to amplify ingredients’ natural essence in reinvented recipes rather than leaning on traditional French sauces. 

Like Chef Kobayashi, Chef Murashima refined his skills in France, returning to Japan to helm Ginza’s Le Manoir D’Hastings in 1996. His odyssey continued through Italy in 2000, where he learned the country’s cuisine before assuming the Chef de Cuisine role at two-Michelin-star Esquisse in 2012 before moving to the same role at Argile in 2016, where he earned the restaurant its Michelin star. 

Celebrated pastry artist Mayumi Kobori completes the Héritage by Kei Kobayashi team alongside Chefs Kobayashi and Murashima. Hailing from Tochigi, Chef Kobori nurtured her confectionary talents at Germany’s Confiserie Endle and Paris’ Laurent Duchêne. Boasting over a decade’s experience at pedigreed venues from Michelin-starred Maison Lamloise to La Dame de Pic, Kobori brings sweet artistry honed abroad to grace Héritage by Kei Kobayashi.

Through the talented team at Héritage by Kei Kobayashi and their shared vision, diners experience evolving collaboration unfolding nightly as joyful tableside moments.

For more information, please visit heritagebykei.com. Reservations can be made by calling +03-6434-8711 or visit tablecheck.com. For hotel reservations, please visit www.ritzcarlton.com/en/hotels/japan/tokyo

Article Sponsored by The Ritz-Carlton, Tokyo.Images courtesy of The Ritz-Carlton, Tokyo.