#3 Sushi Keita(鮨 桂太) in Tsukiji(築地), Tokyo
Unique sushi restaurant in Tsukiji
Keita Oyakata (master) worked at three unique sushi restaurants. That is to say, Wakichi in Sapporo, Mizutani, and Taichi in Ginza. Mizutani has been closed already, but the other two are representative sushi restaurants in Japan obviously.
And, when I visited sushi Keita, several international travelers visited. Keita Oyakata welcomes international travelers.
The features of Sushi Keita
Though Keita Oyakata is around 30 years old, his techniques are remarkable. For example, shari made by him bursts like balsams.
He uses only red vinegar, mixing three different types. However, the taste is mild. In general, shari with only red vinegar, made from fermented sake lees, is very sour and vinegary. Keita Oyakata controls the tastes of red vinegar well, so his shari is filled with umami based on red vinegar but not so sour. Moreover, the temperature of shari is quite appropriate.
Furthermore, he has a good sense of otsumami (dishes before nigiri). Otsumami at sushi restaurants won't be the leads. Because sushi restaurants are the place to eat sushi. Recently, there are Japanese customers who would like to have dishes at sushi restaurants with sake, however, it is nonsense in my opinion. If you would like to have the dishes based on complex cooking ways, you'd better visit Japanese cuisine restaurants.
The shari (sushi rice) of Sushi Keita
The hardness of rice: hard
The temperature of shari: just right
Saltiness: slightly strong
Sourness: slightly strong
Sweetness: weak
Cost: Not cheap, but so affordable
My recommended menu: Akamutsu (Nodoguro), rosy seabass
Details of Sushi Keita
アカムツ (akamutsu or nodoguro, rosy seabass)
Akamutsu, aka nodoguro, got favorite in recent years in Japan. So, cookery for sushi seems to be mentioned almost everything. However, I changed my mind after having had Keita oyakata's akamutsu. He smokes akamutsu, though people toast generally. The texture is quite similar to raw fish, but the taste is completely different.
鯵 (aji, horse mackerel)
Keita Oyakata uses chives, gingers and green perillas as a seasoning. These go great with deep flavor horse mackerels. And, he cuts those at a slant deeply to makes their textures better.
小鰭 (kohada, gizzard shad)
How to use oboro, a paste made from shrimp, is very well. His oboro isn't so sweet, so it doesn't disturb the taste of kohada.
蛤 (hamaguri, hard clam)
The cookery of marinating in a sauce made from hard clam broth and soy sauce is so authentic. The contrast of tastes between marinating and shari is fascinating.
赤貝 (akagai, ark shell)
Yuriage port in Miyagi prefecture is known for the best akagai production. The taste and flavor are totally different from other places.
玉子 (tamago , sushi omelette)
The texture is wonderful. Moist, fluffy, creamy.
Japanese website
Sightseeing spots around Sushi Keita
築地場外市場:
築地本願寺
佃島: There are old and famous tsukudani, preserved food boiled down in soy sauce, shops.
Name：Sushi Keita
Budget：Omakase ¥17,000
TEL：+81-3-3-6264-2234
Address：6-6-4 Tsukiji, chuo-ku, Tokyo
Opening hours：Tue, Thu, Fri18:00～22:30、Wed, Sat, Sun11:30～14:30、18:00～22:30
Closed：Mon