MATSUSHIMA : the Japanese surprises inspired by the South
 Young, dynamic, international and unique, Kei is a chef definitely modern and aware of his time. His cooking has crossed the borders and belongs to him.
Kei is born in Japan, in the mountains of Kyushu Island. Immersed in the great culinary Japanese tradition, he realised quickly that cooking will be his job while looking for some rutabaga roots with his grand-father in the lands.
When he came in France, he worked in several restaurants of very different styles where he learned a lot. His stop at the Frères Pourcel brought his technique to perfection. It gave him self-confidence and the taste to go his way alone.
Now Kei settled in Nice and runs a restaurant, which just got a star at the Guide Rouge Michelin. He proposes a surprising cooking that mixes traditional produces with Japanese spices, such as this simental beef at wasabi.
Creative and widely aware on the world, Kei is watching everywhere, drawing his inspiration from everything and offering the best.
All our chefs |
