A key experience: Keisuke Matsushima's restaurant is not very Japanese, but more Italian. Yet nothing should ever be too simple, so the chef mixes the Italian base with surprising ingredients, thus creating an extraordinary taste experience.The shrimp from Liguria are combined with baby artichokes and Parma ham. The Gorgonzola risotto is accompanied by white truffles. And the tomato gazpacho with almond sorbet pretty much gets out of line. The tiramisu remains tiramisu, yet it's the best in town. The interior design is equally simple: It's small and cosy but always packed. The waiters adore their boss and are happy to explain the philosophy behind each culinary experiment to the guests, and even Matsushima himself appears sometimes in the dining area. Naturally, Kei's Passion received Michelin star just one year after opening.
It's small, it's tight, and sometimes you have to push the tables around to even get a spot. There is no telephone, so you will have to come twice - once for reserving a seat and once for eating. There are only stools without backrests.The million-dollar-question is: What are you doing here? The fact of the matter is: It's worth it. Dominique le Stanc already saw two Michelin stars at Le Chantecler, now he defected to try an entirely new concept: You don't need golden spoons in order to eat well. It works, because the chef is such a wonderful cook that it is impossible to get into his restaurant without a reservation during the season. The food: Authentic, Mediterranean fare, with ingredients fresh from the market and a short, permanently changing menu. The lamb is so tender that it falls from the bone, the onion pizza is divine, and the filled sardines and green pasta with pesto to drop to your knees. The tripe and the stockfish aren't to everyone's taste, but if you've always wanted to try it you should do it here. In line with the moderate ambiance you can leave your platinum credit card at home, since the place is cash-only.