Squid Sashimi

TAOP Staff

Bringing together elements of his Japanese culture with French heritage and techniques, chef Kei Kobayashi strives to be like Picasso and create a work of art with each plate.

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Squid sashimi and almond emulsion by chef Kei Kobayashi of Restaurant Kei from France #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on



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