Keijo is the elegant new omakase restaurant that has quietly taken over the former space of one-Michelin-starred Shinji by Kanesaka at Carlton Hotel. Helmed by Head Chef Naoya Nakamura and Chef Andrew Lin, Keijo carries forward the Edomae-style sushi tradition with a fresh perspective — one that places the spotlight squarely on the rice. Each course is anchored by Tsuyahime grains from Yamagata Prefecture, expertly prepared to complement individual cuts of fish. This reverence for rice extends beyond the sushi to seasonal washoku dishes, sake flights, and inventive rice-based desserts, resulting in a nuanced and holistic dining experience.
Chef Nakamura, originally from a small town in Fukuoka, once aspired to be a traditional temple carpenter. Though he eventually shifted paths, his deep respect for heritage lives on through his culinary work. At Keijo, he creates more than just food — he builds moments of connection and calm, offering guests a space to immerse themselves in the beauty of Japanese cuisine. Chef Andrew Lin, with over 24 years of experience, brings the same sense of purpose. Inspired by a manga at age 20, his journey took him from Shinji by Kanesaka to Oshino Sushi, where he trained under Michelin-starred masters and deepened his mastery of Edomae traditions.
The omakase course at Keijo is a dynamic showcase of craftsmanship, seasonality, and thoughtful innovation. Guests can expect a refined progression of sushi, sashimi, and seasonal dishes, crafted with premium ingredients flown in directly from Japan. Every month, a highlight ingredient is featured across the menu, ensuring a constantly evolving experience. With its serene interiors, warm hospitality, and chefs committed to their craft, Keijo invites diners to slow down, savour each bite, and experience the quiet elegance of Japanese culinary heritage.
