A new sushi restaurant, Sushi Keita (鮨 桂太), opened in Tsukiji this September. Despite being new, it has already gained attention for its fresh approach to sushi dining.
The chef, Mr. Keita, trained at the renowned Sushi Taichi in Ginza before starting his own venture in Tsukiji. The restaurant primarily serves dinner, but they also offer a lunch course on Wednesdays, Saturdays, and Sundays. Their lunch options are affordable, giving you the chance to enjoy their sushi without breaking the bank.
There are two lunch courses: the ¥5000 course with 11 pieces of sushi, and the ¥10000 course with 20 pieces. The seating is an L-shaped counter around the kitchen, and the drinks are served by Mr. Keita’s wife.
Since we wanted to sample as much sushi as possible, we opted for the ¥10000 course. I was initially worried about the 20 pieces, as I’m not a big eater, but the sushi portions are smaller, making it easier to enjoy all of them.
We started with a cup of green tea, but I was soon tempted by their selection of Japanese sake. After looking through their sake offerings, I decided to try one. Normally, I stick with green tea when eating sushi, but their sushi pairs beautifully with sake.
First, we were served marinated lean meat of tuna. The sushi here is on the smaller side, making it easy to enjoy even for those with smaller appetites.
Next came the Toro (fatty tuna), which was also marinated. The richness of the Toro was perfectly balanced with the vinegary rice.
We then had Kohada (Young gizzard shad), which was strongly vinegared but delicious.
I chose Ishizuchi (石鎚) for my sake, served in a beautiful blue Kiriko glass.
One of the standout dishes was the Boiled clam with sauce, served with a rich sauce.
The Salmon roe had a wonderfully springy texture,
and the Vinegared mackerel came with a large slice of fish that almost covered the rice.
Kuruma prawn was delicately sweet, but I missed the brown meat of the shrimp, which I usually love.
My favorite sushi of the day was the Red sea bream, which had a delicate yet rich flavor.
Octopus.
Other highlights included octopus, sea urchin, and Kisu, a rare delicacy.
And then, we had Scallop.
Halfbeak. It had a smooth texture. Though I’m not particularly fond of halfbeak, this one was good.
Surf clam was sweet and tender.
Greater amberjack. It was fatty and delicious.
Bonito. The bonito was fatty and lightly grilled with straw. The skin had a pleasant smoky flavor from the grilling.
A real delight. The golden cuttlefish was served fresh.
Boiled conger eel was incredibly soft, and the sauce was slightly sweet.
The course ended with Tamagoyaki. Some guests ordered rolled sushi, but we were too full. So, that was the final dish for us.
I liked the red seabream and greater amberjack the most.
The only thing I was dissatisfied with was that the laver wasn’t tasty. This is Tsukiji, after all, so I wish they used better laver! 😉
About
Name Sushi Keita (鮨 桂太)
Open Lunch, Dinner
Reservation Required
Credit card Available
Google Map
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