Sushi Keita
Tokyo
Sushi
A Young Chef Carrying the Weight of Edo-Style Sushi
Sushi Keita, already hailed as a legendary spot among Tokyo’s red vinegar-focused sushi restaurants, is remarkably led by a chef still in his 30s. His commitment to refining his craft daily, while staying rooted in traditional Edo-style sushi, is truly admirable.
The joy of savoring Sushi Keita’s generously sized pieces—like marinated squid, vinegared mackerel, and clam—is unmatched, each bite showcasing the chef's meticulous skill. This authenticity is further reflected in the clientele, who are dedicated sushi enthusiasts, making it refreshingly free of casual diners seeking Instagram-worthy shots.
Sushi Keita is well on its way to becoming an iconic destination in Tokyo, likely to carry on the legacy of legendary spots like Shimizu. It’s an ideal place both for newcomers wanting an introduction to authentic Edo-style sushi and for seasoned Tokyo sushi-goers looking to deepen their appreciation.
Overview
| Cuisine | Sushi |
|---|---|
| Area | Tsukiji, Tokyo |
| Chef | Keita Aoyama |
| Background | Sushi Taichi |
| Shari | Strong acidity, Red vinegar based |
| English support | Limited |
Courses
Dinner
Omakase
Booking fee ￥1,000
Restaurant rules
All guests begin the course together at the reserved time. In the event of late arrival or early departure, some dishes may not be served. Guests are kindly asked to allow sufficient time when coming to the restaurant.
Restaurant information
| Working Hours | 17:30 - 22:30 |
|---|---|
| Seats | 8 |
| Payment | Visa, MasterCard, Diners, American Express, Cash |
| Smoking | Not Allowed |
| Alcohol take-in | Not Allowed |
| Phone number | 03-6264-2234 |
| Address | 6-4 Tsukiji 6-chome, Chuo-ku, Tokyo, Japan |
Location map
2026
August
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