Sushi Keita

Excellent fresh fish and courtesous service - while not inexpensive, Sushi Keita represents good value when compared with other sushi omakase places. The chef was polite, explained the dishes in English as best as he could, and answered what questions I asked with my broken and not-at-all fluent Japanese. I'm not a great conversationalist so I didn't expect the chef to solely entertain me, so your mileage may vary. I will gladly come back to visit next time I'm in Japan.

A truly outstanding meal. What a treat to be a part of this amazing young chef’s journey. Fish that looked familiar was so fresh and presented with care. Will be difficult to go back to our home spots after tasting at such a high level. Watching the preparation was neat, from freshly grating wasabi to the care placed in cutting the fish. We were the two Americans among a small crowd of locals. Chef told us each dish, and the staff did their best with their professed limited english. But we were treated very well. Making a small effort to connect through a couple Japanese phrases goes a long way here. By the end our neighbors were sharing sake and we all laughed through our limited communication. By far the best sushi meal I have ever had.

I rarely complain and usually adapt easily to any dining experience, but this Michelin-star restaurant was truly disappointing. Unless you’re Japanese, I would not recommend going. For a Michelin-star establishment, you’d expect at least a minimum level of courtesy and respect — which we did not receive. The staff barely spoke to us and clearly offered better service and menu options to Japanese guests. It felt uncomfortable and unfair. The dinner lasted almost three hours, and not once did anyone pour us water or refill the champagne we ordered (two bottles). I actually don’t mind serving myself, but it was hard not to notice that the Japanese guests around us were being attentively served. The most frustrating part was the food difference: our final course was a simple egg frittata, while the Japanese guests were served high-quality fish dishes like tuna. The food itself was good, but far from exceptional — certainly not worth Michelin-star prices. They also made little effort to explain each course in English. They only mentioned the Japanese names of the dishes, leaving us unsure of what we were eating. Overall, this was an unpleasant and disappointing experience. If a restaurant welcomes international guests, they should at least treat them with the same respect and attention as everyone else.

As a one Michelin star omakase spot in Tokyo, Sushi Keita is a hidden sushi spot in Tokyo and we decided to try it with high expectations. It wasn’t a cheap meal, and the quality of the fish and rice spoke for itself. However, the service was extremely disappointing and not Michelin star level. An omakase experience is usually very intimate and interactive. The restaurant seats were filled with 8 people. There were 6 Japanese patrons, and we were the only 2 Americans. If you are a foreigner, don’t expect the usual decent hospitality at a restaurant. The chef clearly only wanted to interact with the Japanese patrons and not us (the foreigners). He practically ignored us the entire meal while he was talking and laughing boisterously with his Japanese patrons. It’s very clear he doesn’t want or need our business. The sushi rice was very vinegary and delicious, but some of the fish were hit or miss. Also, the first half of the omakase course was offered to us by his helper, and not himself. He was busy providing for his Japanese patrons. I understand there may be an inconvenience due to language or communication barrier, but he had trouble even recalling the fish names when he handed us our sushi. At the end of the meal, he asked his Japanese patrons if they wanted anything else and provided for them, but he didn’t even care to ask us at all. He just expected us to be full/satisfied, and wanted us to pay and leave. His absence of service left a bad taste in our mouths and I will not be coming back. If you are a foreigner, I recommend trying an omakase spot in Ginza where I think you will get a better experience.

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.

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.

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.