[Tsukiji] Lunch course at Sushi Keita (鮨 桂太)

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New sushi restaurant is open in Tsukiji area in this September. The restaurant’s name is Sushi Keita (鮨 桂太). It was still new.

Mr. Keita who is a chef of this Sushi Keita trained at Sushi Taichi in ginza and then he started his business at this Tsukiji. They are open at dinner time mainly, but they are open at lunchtime on Wednesdays, Saturdays and Sundays only. They offer inexpensive lunch course. So you can try their sushi with easily.

There’re two lunch course. 5000 yen course have 11 sushi. and 10000 yen course have 20 sushi. There’s L-shaped counter table surrounding the kitchen only. The lady who serve drinks is his wife.

Because we wanted to eat much sushi, we reserved 10000 yen course in advance. I was anxious about the 20 pieces of sushi because I’m small eater, but I could eat them up easily because his sushi is not large.

At first I had green tea. Not Japanese sake. But I felt like drinking Japanese sake all the same.
They showed the photo of Japanese sake in line and I chose one. Basically I have green tea when I eat sushi, but their sushi is suitable for Japanese sake.

First of all, marinated lean meat of tuna was served. Their sushi is rather small. It’s easy to eat for ladies.

Marinated lean meat of tuna (Akami / 赤身)

And Toro. It was marinated , too.

Fatty part of tuna (Toro / トロ)

Young gizzard shad. It was vinegared strongly, but it was good.

Young gizzard shad (Kohada / 小肌)

I chose my Japanese sake Ishizuchi (石鎚). We can choose one glass for Japanese sake from various glasses on the tray. I chose blue Kiriko !

Ishizuchi (石鎚)

Boiled clam with sauce

Boiled clam (Ni-hamaguri / 煮蛤)

Salmon roe. Its springy texture was awesome.

Salmon roe (Ikura / いくら)

Vinegared mackerel. Large slice ! Rice couldn’t be seen.

Mackerel (Saba / 鯖)

Kuruma prawn. It didn’t have much brown meat. Because I love brown meat of shrimp, I missed.

Kuruma prawn (Kuruma ebi / 車海老)

Red sea bream. The flavor was good. I like it best in all sushi that I had that day.

Red sea bream (Madai / 真鯛)


Octopus (Tako / たこ)

Sea urchin.

Sea urchin (Uni / うに)

Kisu‘s sushi is precious.

Japanese whiting (Kisu / キス)


Scallop (Hotate / 帆立)

Halfbeak. It had smooth texture. Though I don’t like halfbeak very much, it was good.

Halfbeak (Sayori / サヨリ)

Surf clam. Sweet.

Surf clam (Hokkigai / 北寄貝)

Greater amberjack. It was fatty and delicious.

Greater amberjack (Kanpachi / カンパチ)

Bonito. It was fatty. It was grilled in the straw lightly. The skin had the flavor of straw grilled was good.

Bonito (Katsuo / 鰹)

My delight. Ggolden cuttlefish was served.

Golden cuttlefish (Sumiika / スミイカ)

Boiled conger eel. So soft. The sauce was rather sweeter.

Conger eel (Anago / 穴子)

Tamagoyaki. End of the course. Some guests ordered rolled sushi, but we were full. So, that’s all.

Tamagoyaki (卵焼き)

I liked red seabream and greater amberjack best.
Only one thing I was disattisfied with was laver wasn’t tasty.
Here’s Tsukiji. I wish they use better laver all the same ! 😉

Maguro-dokoro Ichijo
¥5,980 (2024/04/21 11:24時点 | 楽天市場調べ)


Name Sushi Keita (鮨 桂太)
Open Lunch, Dinner
Reservation Required
Credit card Available

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