Maison Kei (Tabelog Bronze, Gotemba)

Maison Kei is a sister restaurant of 3*** Restaurant Kei located in Gotemba. The restaurant is helmed by Chef Sato Misuyoshi who worked under Kobayashi Kei in Paris since 2015 and returned to Japan in 2021.

The restaurant has been awarded Tabelog Bronze for the last 4 years and recently gained increasing popularity among local Japanese crowd as some of the dishes were featured in the movie ‘Grande Maison Paris’.

The restaurant is known for the panoramic view of Mt. Fuji, which will be visible from every tables on clear days. However during our visit, the sky was overcast and covered by dark clouds.

Ingredients were sourced locally within Shizuoka Prefecture, including fish from Sasue Maeda in Yaizu and Shizuoka wagyu.

Went during lunch which offers 3 menus (Y6500/USD45, Y9500/USD65, Y14000/USD95) and we opted for the middle course. My son & wife chose to upgrade the meat course from chicken to beef for additional 4000 yen. Overall, the middle course is offers a great cost performance ratio.

Summer 2025 menu:

• Amuse bouche: Green plum sorbet, young radish with herb butter, trout & onion tart, and madeleine with flavours of saucisson & parmesan.
• Shizuoka Melon Soup with tomato and herbs picked from the restaurant garden
• Bread service from Boulangeri Patisserie Adachi
• Shimaaji with mustard sauce, chiffon cream, herbs and ancient rice fritters
• Garden-style Seasonal Salad: consisting of 30 vegetables from Mishima & Gotemba, lemon foam sprinkled with black olives and almond crumble, and at the bottom smoked Fujinomiya trout, with lemon jelly, tomato vinaigrette, anchovy tapenade, & arugula verte
• Crispy Scale Fish: the day’s fish was kinmedai sourced from Sasue Maeda. Served with fish bone sauce and lemon confit.
• Chicken from Fuji Farm slow-cooked then grilled over coals. with wine cream, butterbur sauce, chicken stock, oyster mushroom and turnip
• Sodachi Wagyu, grilled with magnolia leaf served with consommé
• Raspberry Vacherin, White Miso ice cream, yogurt Espuma, red bean paste from Toraya across the road
• Hojicha Pannacotta

Reservation: on Omakase and Tablecheck. Easy but weekends just a tad more difficult due to people making daytrips or weekend gateways to Gotemba