It seems like they are currently recruiting disciples. If you are motivated, please apply.

"Sushi Keita" is a popular restaurant that earned one Michelin star in the Tokyo Michelin Guide the year after it opened in 2017. It also retained its one-star rating in the Tokyo Michelin Guide 2022. The restaurant serves lunch on Wednesdays and Saturdays, while dinner is available on Tuesdays, Thursdays, and Fridays only. I visited the restaurant alone on a Thursday at 8:00 PM. The interior has a sophisticated adult atmosphere with only 8 seats at the counter. The dinner menu consists of an "Omakase Course (tax included: 23,000 yen)" only. The lineup for the Omakase Course that day included a variety of seasonal fish and seafood dishes. The shari (sushi rice) is slightly firm and seasoned with red vinegar, making it unique and delicious. The "Tuna Akami" was particularly impressive, marinated in vinegar and beautifully presented. The "Sagoshi" (young saury) had a rich flavor with a slight sear that enhanced its delicate taste. The chef's personality added to the enjoyable dining experience, making conversation easy and pleasant. I look forward to my next reservation in October already.

Visit on August 6, 2023, location: Tsukiji Station, 4 minutes walk, reservation available, made 2 months in advance, no phone reservation required, 4 people, 15,000 yen per person. Orders include: lean pickled tuna, medium fatty tuna, small skin simmered, clams, red sea bream, horse mackerel, trout, squid, horsehair crab (additional), conger eel, rolled omelette, soup, tamago. Sushi restaurant located in Tsukiji. 4 minutes walk from exit 1 of Tsukiji Station on the Tokyo Metro Hibiya Line. About 5 minutes walk from exit A1 of Tsukiji Market Station on the Toei Oedo Line. The head chef is Keita Aoyama. Mr. Aoyama trained at "Sushi Sai Wakichi" in Sapporo before coming to Tokyo, where he trained for 2 and a half years at "Sushi Mizutani" and 3 and a half years at "Sushi Taichi". He opened Sushi Keita on September 1, 2017, and within just one year, he earned a Michelin one-star rating. In the Michelin Guide 2023, he has maintained this one-star rating for 5 consecutive years. Closed on Sundays and Mondays. Lunch is only available on Wednesdays and Saturdays, while dinner is available on Tuesdays, Thursdays, and Fridays. Lunch consists of a 12,000 yen nigiri course, and dinner consists of a 23,000 yen omakase course (all prices include tax, no service charge). It is possible to order the dinner omakase course during lunch hours. Reservations are accepted. There are 8 counter seats, no table seating or private rooms. Not available for private hire. Credit cards accepted. No electronic money. Children aged 12 and above are allowed for lunch only.

I made a reservation through Pocket Concierge and went to the restaurant. It's definitely a high-end place, so it might be difficult if it's not for business entertainment. However, I was able to visit. It's a small counter restaurant, and the master and mistress welcomed us. The humble attitude of the master was impressive, as he kept apologizing for being busy. The sushi was wonderful, each piece was delicious. I couldn't wait and ate without taking photos of everything. The Masunosuke was delicious, and the mixed uni was also tasty. The alcohol prices were reasonable, but in the end, the most expensive part was the additional sushi we ordered. The wealthy president who was with us made money from stocks and opened a nice Napa wine to drink. Indeed, that must have been expensive. There was a guy with two young girls who were playing rock-paper-scissors to decide which famous sushi restaurant in Tokyo to go to next. It made me realize that these kinds of people keep the restaurant running. I learned a lot in various ways. It's a restaurant I would like to visit again.

Hello. It's Nombyo, still not over the excitement of the yakitori I had the other day (//∇//). It's amazing how the taste of chicken can vary depending on the brand... I really want to visit more yakitori restaurants and try different kinds of chicken (￣ ￣) Today, I visited Katsuta in Tsukiji. It's been 13 days since I last had sushi, after indulging in tempura and French cuisine last week (≧∀≦). I'm grateful to be able to visit Katsuta regularly every month. I first visited in November last year. I remember feeling nervous back then. It was also my first time meeting Aoyama-san, and I was quite intimidated (・・;). After eating a few pieces of sushi, I couldn't help but think "I want to come here regularly!" in my mind. Since then, two apprentices have left, and Aoyama-san is now running the place alone as they struggle to find new apprentices. This means I can enjoy my sushi slowly while sipping on sake (￣ ￣). Last month, I had a pleasant conversation with a retired gentleman from Okutama. Katsuta is usually quiet, but as a drinker, I prefer a bit of liveliness (╹◡╹)♡ Lunch costs 12,000 yen and fills you up with delicious sushi. The quality of the ingredients and rice is top-notch, even at this price! It's quite a bargain d(^_^o). I got off at Tsukiji Market Station on the Toei Oedo Line and strolled through the shopping street. The weather was nice today, so there were even more tourists than usual (^◇^;). I wonder if it will get even busier in the future... There was a line at Sushizanmai. I checked the menu, and it was pretty standard (^◇^;). They even had skewers with marbled beef topped with sea urchin. Tsukiji seems like it's going to change even more in the future (￣◇￣;). It was almost time for my reservation, so I headed to the restaurant. As I entered, the staff kindly guided me to my seat as usual. I sat at the counter and greeted Aoyama-san. I updated him on the sushi class and the conversation with Dojo-san from last month. I even asked if Katsuta could host a sushi class. Since they are closed on Sundays and Mondays, I suggested a class on Sundays. You can imagine the outcome (//∇//). Other customers started to arrive, and the place was packed as usual... or so I thought... I'll keep that a secret... I sat between two people I had dined with before!! I had a great time chatting with them and enjoying the meal today (≧∀≦). I started with a glass of Shimane's Tenon sake. It was dry but had a lovely aroma and lingering taste. It was the perfect sake to start with!! https://www.tenon.jp/ Now, let's start with the omakase sushi!! Let's eat lots of sushi~!! Pickled ginger: The vinegar seasoning gives it a robust flavor. Just this pickled ginger alone makes sake go down smoothly!! I wish they sold this pickled ginger separately... Sushi rice: Seasoned with red vinegar, it has a mild aroma and flavor. The rice is firm with a strong sweetness that complements the red vinegar taste. It's a very comforting sushi rice. Today, it seemed to have a stronger acidity, which is nice on a hot day!! Lean tuna: Lightly marinated and then molded into a nigiri. The acidity is pleasant, and the umami is rich. Tuna tastes better in the summer. Fatty tuna: A light and refined fat. It's refreshing with a hint of acidity. It seems there's a shortage of fresh tuna these days... Gizzard shad: They served a half-sized piece almost as big as Nakazumi. It's tender, with a pleasant acidity and a nice umami from the minced fish. It adds a nice touch. Surf clam: As usual, it's huge!! The more you chew, the deeper the flavor of the surf clam. It's not tough, with just the right amount of bite. Sea bream: Marinated in kombu, it has a beautiful amber color once the kombu is removed. It looks delicious. It's cut generously, so it's full of flavor!! I didn't expect to have such delicious sea bream at this time of year. Roll: A generous roll of tuna belly.

At Sushi Keita in Tsukiji, I had sushi. The last time I visited, the deliciousness awakened me to the world of sushi, which I hadn't really explored before. Thanks to my gourmet friend Ryo, I went again this time. The lineup included marinated tuna, medium fatty tuna, gizzard shad, clam, red sea bream, seared mackerel, marinated trout, squid, spring baby fish, surf clam, squid ink roll, horse mackerel, sea urchin, conger eel, and miso soup with shrimp. Each piece of sushi was large, satisfying, and incredibly delicious. From the marinated tuna to the conger eel, every bite was amazing, but I especially loved the clam and horse mackerel, which I wanted to keep eating forever. I was excited throughout the meal, experiencing the same thrill as my last visit. The atmosphere of the restaurant and the deliciousness of the sushi make it truly outstanding. It's hard to get a reservation, but I definitely want to make another visit soon.

I always had lunch sushi. Started with bottled beer, the sushi had lean tuna (✔️ good acidity, medium fatty), medium fatty tuna (✔️ just the right amount of fat, forgot to take a photo), boiled clams (✔️ my preferred firmness), marinated sea bream, seared salmon roll, trout fin, white squid, kelp-cured sea bream, shrimp (✔️ very large and sweet), mackerel simmered in soy sauce, horse mackerel, large and satisfying, seared chicken and clams, miso soup, sea urchin battleship sushi (✔️ perfect balance of sea urchin sweetness and nori flavor), simmered conger eel (✔️ fluffy and melts in your mouth, perfectly soft sweetness). Both the fish and rice had a satisfying texture, very delicious, and I was full and satisfied.

Sushi Keita, recommended by a friend, was truly delicious. Starting with the appetizers, the red snapper sashimi was excellent, followed by the octopus which had a rich flavor. The octopus and sea urchin with light ponzu sauce paired perfectly. The bonito with salt and spicy soy sauce was flavorful. The broiled conger eel was amazing, cooked slowly for 30 minutes. The eggplant with a light flavor was superb. Moving on to the nigiri sushi, the marinated tuna belly and small skin were delicious. The clam was outstanding, the best I've had. The tuna belly, white squid, and shrimp were all tasty. The geoduck clam was a highlight, with a great texture and flavor. The blackthroat seaperch was excellent. Overall, everything was delicious and I will definitely come back for more.

I had the pleasure of attending a sushi restaurant highly recommended by the owner. The atmosphere was calm and the owner was friendly. I learned that the tastiest part of octopus is near the base of the legs. The perfectly cooked ankimo with Nara pickles was an amazing combination. The sushi had a strong presence with red vinegar rice, and the temperature of the rice varied depending on the topping. The sea urchin was like a topping for rice, and it was incredibly delicious.

Hello. It's Nomubee, who was deeply moved by Shirotsuchi-san's French cuisine last week and ended up making reservations for July and August (￣ ￣) I am always impressed by the depth of French cuisine and I want to visit various other restaurants, but next week I am planning to visit an Italian restaurant as well ( ◠‿◠ ) Today, I visited Keita-san in Tsukiji, whom I visit every month. Every time I visit, I am impressed by the sushi I receive, so I always look forward to my visits (￣ ￣) The master, Keita Aoyama, was born in 1987 and trained at the renowned Sapporo restaurant Wakichi, then spent 2 and a half years at the now-closed Mizutani, followed by 3 and a half years at Taichi in Ginza, before opening Sushi Keita in September 2017. The restaurant quickly earned a Michelin one-star rating within its first year, and has continued to receive one star every year since. The reason for choosing Tsukiji was because "it was convenient from the house at the time," and his hobby is golf, which he recently started with Mr. Tomidokoro. (I'm sorry if I got that wrong...) I actually called Tomidokoro on June 1st, but all the weekends in August were already fully booked... It seems that new reservations are difficult due to regular customers (＞＜) The omakase sushi lunch is reasonably priced at 12,000 yen, but the pieces are quite large, so I always end up full (≧∀≦) They always have 10 different types of sake available, so if you tell them your preference for sweet or dry, they will recommend a brand for you (￣ ￣) Getting off at Tsukiji Market Station on the Toei Oedo Line and strolling through the shopping street. Since the calm after the storm of the coronavirus, the area has been getting busier and busier. Today, it was so crowded with tourists that it was difficult to move, so I quickly passed through the shopping street and headed to the restaurant (・・;) Upon entering the restaurant, there were already about 4 customers enjoying the same course as dinner. The appetizers looked delicious and they were enjoying them with sake, which made me envious (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾ It's an area that Nomubee still can't reach... Sitting at the counter, I greeted Aoyama-san. It seems that they haven't found any apprentices yet (￣◇￣;) I thought that a restaurant that earns a Michelin one-star rating every year would easily find aspiring chefs... Looking around, I happened to see customers I had met before (￣◇￣;) On the right, there was a beautiful woman whose face turned bright red when our eyes met, like a model, and on the left, there was a kind old man who spoke to me very kindly. Ah!! The old man has ankimo as a snack!! He's eating it so deliciously with sake (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾ Damn it!! I want to become more important and eat it someday!! Now, the first sake is Niseko from Hokkaido, half a cup ordered (￣ ￣) It has a refreshing sweetness and a lovely lingering aroma. http://nisekoshuzo.com/ Now, let's start with the omakase sushi!! I'm looking forward to it today!! Ginger: It's seasoned with red vinegar and has a strong and delicious flavor!! Aoyama-san was busy, so he gave me a bit more from the start today. I want to buy this ginger and have it with my evening drink at home. Shari: It's seasoned only with red vinegar, but the aroma and flavor are gentle. The rice is firm with a strong sweetness that doesn't lose to the red vinegar flavor. The Shari also reflects Aoyama-san's personality, being gentle yet firm. Akami: It's marinated and looks beautifully presented. It has a sticky texture with a rich umami flavor. The unique aroma of tuna is also wonderful. Toro: I thought it was chu-toro, but it's closer to o-toro, so I chose toro. The fat melts smoothly and it's so rich!! It was so tender that I didn't mind the sinew at all. Kohada: It's thick and large with a satisfying texture. The umami and acidity are perfect. It clears away the richness of the toro. Hamaguri: As always, it's a huge hamaguri, which makes me happy. The more you chew, the more the umami comes out and it's amazing. I want to keep chewing on this taste while enjoying my sake. Thanks to the hamaguri, the Japanese sake ==========

4 minutes walk from Tsukiji Station. Lunch at Katsuta-san's after a long time! On this day, BGM like Nishino Kana and Utada Hikaru was playing, creating a more casual and enjoyable atmosphere than before. Maybe just a coincidence? The master Katsuta-san is also an interesting person, so you can enjoy sushi without feeling uptight, making it a recommended place even for those who are not used to counter sushi. Omakase course (12000 yen) included akami zuke, chu-toro, kohada, simmered clams, madai, tekka maki, masunosuke, haruko tai, aoyagi, akami konbu shime, aji, hotate, anago, and tamago. I was happy to see akami tuna coming out from the first bite. The following chu-toro also melted in my mouth with undeniable deliciousness. I realized once again that I really like Katsuta-san's shari. The firm and punchy akashari goes well even when eaten alone. Everything was delicious, but I especially liked Katsuta-san's familiar simmered clams, hotate, masunosuke, and haruko tai. I would like to visit again.

I met up with an old colleague from Nagoya in Ginza. We had a light first drink at Sanboa before heading to a sushi restaurant. The chef was as calm as ever, and I was able to relax and enjoy the sushi. The horse mackerel in particular was amazing. Thanks to that, I ended up drinking too much. Thank you very much.

Thank you very much. Yesterday, I had the pleasure of enjoying a fantastic collaboration event at Kunimitsu-san!! I recently started using Instagram and I'm really glad I did d(￣ ￣) I have also attended events by Sushi Salaryman-san and Ikko-san, and I hope to continue to have more good connections in the future ( ◠‿◠ ) Actually, the other day I participated in a sushi class hosted by Sushi Salaryman-san, and I experienced making sushi for the first time. I filleted the horse mackerel, removed the bones, peeled the skin, cut it, and then tried to make the sushi, but I struggled more than I expected... There are two more sessions next month, so I am currently practicing at home with okara and konjac (￣^￣)ゞ Now, today, after about a month and a half, I visited Keita-san again. I mentioned about changes in holidays and recruitment of apprentices in my previous post, and I was a little worried because it seemed like a difficult situation (・・;) At Keita-san's sushi restaurant, the sushi pieces are large and satisfying to eat. Of course, the quality of the sushi is also high and always leaves me impressed. For lunch, you can have an omakase sushi set for 12000 yen, which is really great for someone who enjoys drinking (≧∀≦) Master Aoyama has a gentle demeanor and the conversation is always enjoyable. He may seem reserved at first, but when you engage in conversation, he is friendly and easy to talk to. His sushi making skills are also wonderful, and I am always mesmerized by his work (╹◡╹)♡ Reservations are taken over the phone, and bookings for two months ahead start on the first business day of every month. It gets quite crowded, so I always worry if I will be able to make a reservation each month:;(∩´﹏`∩);: Despite being a Michelin-starred restaurant in the Tokyo Guide every year, Aoyama-san is truly humble and always dedicated to his work. Reservations may be a bit challenging, but I highly recommend visiting at least once (^人^) Today, I got off at Tsukiji Market Station on the Toei Oedo Line and wandered around the shopping street. The temperature was warm and the weather was good, so there were a lot of tourists crowding the area... There were lines everywhere and Tsukiji was bustling with activity (^◇^;) It was time for my reservation, so I headed to the restaurant. Upon entering, the staff guided me to the counter. I am truly grateful for the hospitality I always receive (^人^) I sat at the counter and greeted Aoyama-san. It seems like they haven't found any apprentices yet, so it looks like they are still operating solo... I ordered a glass of Nagano's Daishinshu sake to start d(￣ ￣) It is a crisp and dry sake with a wonderful umami and lingering finish. http://www.daishinsyu.com/ Now, let's start with the omakase sushi set!! Pickled ginger: It has a good balance of sweetness and acidity and has a rich taste. Just this alone makes the sake go down smoothly!! Shari (sushi rice): It is seasoned only with red vinegar, has a fragrant aroma, and a strong flavor. The rice is firm, and when you chew it, the sweetness overflows. I really like this type of sushi rice!! Akami (lean tuna): This is what you would call "hirazuke" in Japanese. It is marinated for 2-5 minutes right before serving. It is rich and flavorful, and the aroma of the lean tuna is also wonderful!! Chutoro (medium fatty tuna): It is a thick cut and makes me happy!! There was a bit of sinew but I was overwhelmed by the richness of the fatty tuna!! Kohada (gizzard shad): It's nice to have a refreshing Kohada at this point!! They serve a generous portion of one fish!! It is soft, flavorful, and has a pleasant acidity. The slight sweetness of the oboro (mullet) is also wonderful!! Hamaguri (clam): As always, a large clam is served!! The more you chew, the more the umami spreads!! The simmering sauce is light, allowing you to fully enjoy the flavor of the clam. Otoro (fatty tuna): Otoro appeared during lunch!! I guess the timing was good!! It was so well-marbled that I didn't notice any sinew and it was melt-in-your-mouth delicious!! The umami and sweetness made me feel so good that the sake went down easily!! Tai (sea bream): It is a 4.6 kg sea bream that was prepared in the morning. It is very large. It has a firm texture, and as you chew, the umami spreads!! Morning-prepared sea bream is also wonderful. Maki (rolled sushi): This time it was himo-kyu (fatty tuna and cucumber roll)!! It was a delightful choice, especially on a hot day. The crunchy fatty tuna paired with the cucumber was refreshing!! For the next sake, I ordered Kurikomayama from Miyagi Prefecture.

Weekend Tokyo whirlwind tour. Once again, I asked Oohata to make reservations for two hard-to-book restaurants in Toyosu through Mr. A. The first night was at Tsukiji Sushi Keita. A Michelin-starred sushi restaurant run by a chef who trained at renowned restaurants in Sapporo and Tokyo. Oohata highly recommended this place as well. A calligraphy artist customer left a note expressing the lingering charm of the meal. The restaurant has 8 seats, and we were the first to arrive that night. I forgot to take a photo of the first dishes, flounder and medium fatty tuna, perhaps due to nerves. However, the chef's exceptional communication skills helped me relax quickly. We had octopus, ankimo (monkfish liver), rolled sardines, dried mentaiko (spicy cod roe), salt-grilled conger eel, and more. The conger eel had a crispy surface and juicy interior. The tuna and medium fatty tuna were beautifully presented, and I received slightly larger portions due to being known as a big eater. The boiled clam was large and filled my mouth with its umami flavor. The fatty tuna belly simmered in salt was outstanding. The white squid, king salmon, natural kuruma shrimp, and other dishes were equally delicious. The red clam from Yubari was especially rare and flavorful. The uni from Yoichi had a beautiful yellow color. The turban shell had a strong mineral taste. The grilled blackthroat seaperch was exceptional. The addition of spring herring and hairy crab were delightful surprises. The homemade salmon roe roll and tamago (egg) with shrimp and yam were satisfying. Each piece of sushi was large, flavorful, and offered great value for the price. The relaxed atmosphere and enjoyable conversations with the chef added to the overall experience. The bill came to 28,000 yen, an incredible value. The neighboring regular customer mentioned that they only frequent this restaurant in Tokyo now, which I can understand given the quality of food and service.

On a certain day in May 2023, I revisited the restaurant after a little interval since my last visit. During my previous visit, there was only one chef present, without any apprentices. <Tsumami> - Marbled flounder: Decent - Simmered octopus: Decent - Tuna mountain (with wasabi): Quite delicious - Monkfish liver (with Nara pickles): Very tasty - Delicious sardine roll - Delicious sea robin liver with ponzu sauce: Very tasty <Nigiri> - Tuna lean: Very tasty - Tuna medium fatty: Very tasty - Tuna fatty: Extremely delicious - Baby yellowtail: Very tasty - Squid tentacles: Very tasty - Simmered clams: Very tasty - Trout: Extremely delicious - Spot prawn: Very tasty - Horse mackerel (from Hamada): Very tasty - Surf clam: Decent - Purple sea urchin (from Sapporo Kaneshin Suisan): Very tasty - Conger eel: Extremely delicious - Egg: Very tasty I would like to visit again. Thank you for the meal.

Visited on May 17, 2023, location: 4 minutes walk from Tsukiji Station, reservation required, made 2 months in advance, no phone reservations, 4 people, 12,000 yen per person. Ordered: lean tuna, marinated tuna, medium fatty tuna, simmered skin, clams, red snapper, striped jack, sea bream, Pacific saury, squid, shrimp, horse mackerel, ark shell, thread-sail filefish, sea urchin, sardine, conger eel, rolled omelette, miso soup. A sushi restaurant in Tsukiji. Located a 4-minute walk from exit 1 of Tokyo Metro Hibiya Line Tsukiji Station. The head chef is Keita Aoyama, who trained at various renowned sushi restaurants before opening Sushi Keita. The restaurant has earned a Michelin one-star rating for five consecutive years. Closed on Mondays, with Sundays becoming an additional day off starting in June. Lunch is available on Wednesdays, Saturdays, and Sundays, while dinner is served on Tuesdays, Thursdays, and Fridays. Lunch consists of a 12,000 yen sushi course, and dinner offers a 23,000 yen omakase course. Reservations are accepted. The restaurant has only 8 counter seats, with no table seating or private rooms. No full restaurant bookings. Credit cards are accepted, but electronic money is not. Children aged 12 and above are allowed for lunch.

What makes Sushi Keita in Tsukiji so wonderful is that every time you visit, both the sushi rice and the craftsmanship have been improved. They don't rely on flashy performances or trends, but rather have a solid foundation that allows them to achieve greatness. They have created a unique style of sushi in a straightforward manner. I hope they continue to work hard without losing their essence. Oh, it was delicious! The dishes I had in May 2023 included: Manago, Flounder, Octopus, Bonito, Spear Squid, Conger Eel, Firefly Squid, Rice, Tuna Lean, Tuna Medium Fatty, Small Fin Clam, Tuna Fatty, Masunosuke, Shrimp, Scallop, Sea Urchin, Battleship Conger Eel, and Egg. For more details on the dishes, please refer to "Sushi Log".

Sushi Keita, located about a 5-minute walk from Tsukiji Station. I made a reservation through Pocket Concierge after hearing great reviews from many friends. The taste and price were both very satisfying. The head chef was also a friendly and interesting person who talked with us in a casual manner. I would love to visit again. Thank you for the wonderful meal.