Sushi Keita
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
Recently it has become the fashion among sushi restaurants to show off the business cards or other tokens of tuna wholesalers to signal that they are the real deal. Keita Aoyama is the diametric opposite. Hearing this bit of news, you probably like him already—fortunately, as affinity with the owner-chef is a vital element of the sushi shop experience. Aoyama is a man of kind temperament. Nigiri are formed large; cut toppings are thick and broad, according to the characteristics of each fish, so as to wrap around the vinegared rice when formed, making them impressive.
Unique Things
From Visitor Experiences
Precise Temperature Control of Fish: Chef Keita Aoyama meticulously controls every detail of the sushi preparation, including the temperature at which each piece of fish is served to perfectly match the topping, enhancing the flavor experience uniquely.
Use of Red Vinegar in Rice Seasoning: The sushi rice at Sushi Keita is seasoned with red vinegar in the original, historic Edomae style, combined with just a little salt, distinguishing it from the more common white vinegar seasoning in other sushi restaurants.
Intimate and Comfortable Setting with Thoughtful Design: The restaurant has only 7-8 seats at the counter, designed for comfort during the long omakase meal. The interior features straight-grained cedar panels, shoji screens, beautiful calligraphy by the chef’s sister, and seasonal flower arrangements, creating a relaxing and inviting atmosphere that encourages regular visits rather than just special occasions.
Ingredient Stars
From Visitor Experiences
["Otoro","Yubari King Melon","Katsuo"]
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Omakase ( Chef's Selection): ¥35,000 (approximately $320 USD)
- Kaiseki (Multi-Course): ¥45,000 (approximately $410 USD)
Signature Dishes
- Otoro (Fatty Tuna): ¥2,500
- Uni (Sea Urchin): ¥3,800
- Matsutake Miso Soup: ¥1,200
Seasonal Specials
- Wagyu Beef Tataki: ¥8,000
- Grilled Octopus: ¥6,000