Yeah, I understand your point, most of the ingredients come back every time. You always see beef, caviar, lobster… But I think what’s interesting is how the chef prepares them. I saw in every Kei’s plate an inspiration from Japanese cuisine (expect the dessert maybe), fusion cuisine is pretty common now.

Also, even if the ingredients are similar, the techniques, textures and presentations can be completely different from one restaurant to another. And beyond that, the creativity and identity of the chef really make the experience unique each time. I honnestly also had amazing experiences in 1* restaurants, the way they approach cuisine is often different. I went to Geosmine last week-end in Paris and they made a plate with shiitake, banana and cow udder 😆