Sushi Keita

Definitely worth the price. Fantastic food experience. They let us come with 4yo son. Very kind of them. We really appreciate that. Bonito and uni were amazing!!! My favourite dinner in Tokyo.

I had the fortune of visiting in November 2022. Difficult to get reservation, but worth the effort. Beautiful presentation of seasonal sushi, excellent sake, and hospitality in a aesthetically pleasing space.

Really large neta, no complaints. Nishin here is superb.

It’s a small sushi bar, which is nice because you get to see everything, from cutting the fish to any cooking that’s done. You can tell how skilled the chefs were, and it was a treat to watch them work. It was great also to get to try such a variety of fish, many of which we’d never had before. This chef is renowned for his rice, and it is very tasty, a little sweet with hint of sour. The meal is also omakase style, so you let the chef know when you’re about full and they’ll wrap up your meal. The sous chef was especially friendly during our meal, answering a few questions we had. The meal consisted of: -Snapper with soy sauce and wasabi -Cooked Octopus with a little salt no soy sauce, which almost tasted like buttered lobster in the best way -Bonito with ginger soy sauce and scallion -Bonito with mustard salt. Note: Bonito was in season during our visit, and we hadn’t had bonito sashimi prior, which was excellent. -Edamame, which was perfectly salted -Sweet shrimp with miso and crab -Fried Amata (snapper) with gingko nut, which was legitimately the best fish fry we’ve ever eaten. -Three kinds of Tuna on rice -Kohada : gizzard shad, a little briny -Hamaguri : “beach chestnut clam” -Baby squid with lime -Spanish mackerel -Salmon roe, so creamy and tasty -Tiger prawn nigiri, live when cooked in front of you -Sardine nigiri -Perch nigiri -Snapper bone Soup -Uni nigiri -Unagi nigiri -Egg slice -One big moscato grape Overall, highly recommend Sushi Keita; it was one of the highlights to our visit in Japan.

Chef Keita Aoyama, who is originally from Hokkaido, trained at a few top class Sushi places including 3 star Mizutani, opened his own place at the age of 30, and 2 years later he got a star. His friendly and charming character is the beauty of this place, and variety of skills worked on the best fish all over in Japan is superb. And amazing variety of Tsunami… Sake list is relatively small, but only Sake he and his wife like most, so the list really works. Hard to book but it’s really worth.

This was my first time eating sushi at this high a level. I'm used to eating regular kaiten sushi but this experience has ruined me for all regular sushi now. This small restaurant is run by just Keita san and his wife. Reservations are required and the seating is limited (to maintain quality). They are already booked a month in advance (at the time of this review)! Lunch is ¥10,000 and dinner is ¥15000. Luckily, I was accompanied by a friend who was recommended to come here by another prominent sushi chef. I cannot recommend this place enough, the service was impeccable and the attention to detail was flawless. The chef is only 30 years old and his skill level is above the norm for a chef so young. You should definitely try this place out if you're able to before he blows up because Keita san is a going to be a rising star in the sushi world.

Loved Aoyama-san’s nigiri’s and tsumami dishes. His nigiri’s are larger-sized, have stronger vinegary taste, warmer temperature and firmer shari texture. Be sure to be on time. There was a couple from HK who were late and they missed the first few courses. The service and atmosphere are more traditional and Aoyama-San does joke around, especially with his regulars. The atmosphere may not be as welcoming to foreigners as that of Sushi Hashimoto, but I don’t think they are rude like others have mentioned. Will still highly recommend Sushi Keita, one can make reservations through the hotel concierge or Pocket Concierge.

I would like to start off by saying the meal was defenitely worth the price, but I think you can get that same quality of sushi at other michelin starred omakase spots since there is a bunch in Tokyo with MUCH better service. We were the only foreigners and the rest seemed to be regulars. He mostly interacted with them, which is understandable due to the language barrier. Most of the meal was fine where he served us our pieces and tried to say them in english for us to understand. When it was time for the last course, he only served it to us and not the regulars. It turns out for his regulars, he would take their request if they wanted to eat more but he didn't offer it to us. He practically ignored us and kept talking to his regulars while making their food request as we just awkwardly got our bags and left. Reading other reviews, it seems his additional service to regulars isn't always obvious which I guess is dependent on who is seated that night. However, I feel why take the chance of such rudeness when there's so many other options of omakase spots that are also michelin starred and at similar prices.

It was a bit difficult to secure a reservation here. However, with the help of a persuasive Japanese friend, I managed to get in for dinner on a weeknight. Unfortunately, I started feeling ill that morning. I had to go at this point, or I'd probably never get in again after how much it took to get the reservation in the first place. I decided to suck it up and go. I've been to several high end edomae style sushiyas in Tokyo over the years for lunch. However, this was my first experience with dinner. Everyone was seated promptly as soon as the restaurant opened, except for one customer that arrived later. My husband ordered sake and I had tea. Service was excellent, but the manner of the shop was more quiet and serious than some other high end Tokyo sushiyas I'd been to. I can't remember every detail like I usually do in a meal like this due to being under the weather. However, there were some pieces I hadn't had elsewhere and everything was delicious. I found the appetizers most interesting such as the wasabi leaves and monkfish liver. It was creamy and had great herbal flavor. I would return for this alone. The female crab was also sweet and delicious. The fermented mackerel roll was tender and tangy and beautiful to look at. After that came the pieces. There weren't any pieces that I disliked, but they didn't stand out from other places I've visited as much as the starters did. To be fair, that again could also be as I felt worse and worse as the night progressed due to my health issue. My husband loved all the pieces pretty equally. He most definitely enjoyed the meal. We were full by the end of the course meal. I would like to go back when I'm feeling better. This wasn't the easiest reservation to get though and knowing some Japanese goes a long way. Please note that photos are allowed of the food only and not of the chef, or of the room itself. I still would recommend asking before taking as sometimes policies change.