Fusion cuisine reaches new heights at the newly debuted Héritage By Kei Kobayashi. Perched on the 45th floor of Forbes Travel Guide Five-Star The Ritz-Carlton, Tokyo, the fine-dining venue offers skyline vistas that are almost as big of a draw as the artfully prepared dishes that come out of chef Kobayashi’s kitchen. The acclaimed toque takes immense pride in procuring the freshest produce for his plates, and it’s that attention to detail that permeates every aspect of the dining room.
Overseen by Kobayashi himself, the restaurant’s redesign from the former Azure 45 space was as carefully curated as the menu. Even the name “Héritage” is imbued with meaning, referencing both a long legacy of French haute cuisine and Kobayashi’s own Japanese roots. In both essence and practice, Héritage By Kei Kobayashi is a celebration of the Nagano chef’s homecoming after years of working his way through French kitchens and finally opening his own venture, the well-regarded Restaurant KEI in Paris, in 2011.
- Chef Kobayashi brings more than two decades of French fine-dining expertise to his eponymous Roppongi restaurant. In equally important supporting roles are Japanese-born, French-trained chefs Teruki Murashima and Mayumi Kobori.
- The ever-evolving menu at Héritage By Kei Kobayashiis a celebration of French tradition with a modern twist. Dishes are designed as lighter versions of their sometimes ultra-rich inspiration, allowing ingredients rather than sauces or accompaniments to take center stage.
- Among the culinary highlights at Héritage By Kei Kobayashi is a signature roasted pigeon with liver sauce that uses every part of the bird to minimize food waste.
- The newly revamped interiors evoke the feel of a formal dining room — the space is certainly elegant with its white tablecloths and oversized floral arrangements yet inviting enough to ease you into an evening of enchanting plates.
- The Tokyo restaurant optimizes its sky-high location by facing every table toward the windows so you can enjoy city views while you dine. Be sure to request a window-side seat for uninterrupted vistas.
- Born and raised in Japan’s central Nagano Prefecture, Kobayashi grew up in the world of haute cuisine. His father worked as a chef in a traditional kaiseki restaurant, serving up meticulously plated dishes to a discerning clientele.
- After watching a documentary about chef Alain Chapel, Kobayashi developed a fascination with French hate cuisine. At 21, he hopped on a plane to Paris to train under renowned toques like Gilles Goujon and Alain Ducasse.
- Kobayashi’s resume includes extended stints at renowned venues, including L’Auberge du Vieux Puits in Fontjoncouse, Le Prieuré in Villeneuve-lès-Avignon, Le Cerf in Alsace and Hotel Plaza Athénée Paris.
- In 2011, Kobayashi opened Restaurant Kei. His distinct Japanese-French fusion cuisine has earned the venue wide-reaching international acclaim.
Business casual
Dinner
Lunch
Private dining
Reservations recommended 
Self-parking
Valet parking
