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French-Japanese culinary passion at Nice's Keisuke Matsushima

Dining at Keisuke Matsushima is the best of both worlds, a blending of Japan and France into a glorious dining experience.
Dining at Keisuke Matsushima is the best of both worlds, a blending of Japan and France into a glorious dining experience.
© Keisuke Matsushima

Soon after its opening in 2002, the 22-seat Kei’s Passion became one of the most popular Michelin-starred restaurants with some of the most innovative cuisine in Nice, thanks to the wunderkind chef Keisuke Matsushima.

Dining at Keisuke Matsushima is the best of both worlds, a blending of Japan and France into a glorious dining experience.
© Keisuke Matsushima

Building upon his training at Vincennes, a legendary French restaurant in Shibuya, Japan, Matsushima utilized the bounty of southern France to explore his innate curiosity and respect for French cuisine – and it was only a question of time before his talents outgrew the small space and expanded into the 50-seat Keisuke Matsushima.

Born and raised on the south island Kyusyu, Matsushima emigrated from Japan to France at the age of twenty, apprenticing at restaurants all over France before settling in Nice.

Keisuke Matsushima opened in 2006 and was immediately decorated with a Michelin star for its culinary excellence.

With a profound respect for the local environment and the gustatory traditions of southern France, Matsushima also possesses a capacious culinary imagination, which results in sublime combinations of his native culture and that of his adopted country.

Dining at Keisuke Matsushima is the best of both worlds, a blending of Japan and France into a glorious dining experience that awakens the palate and the senses.