Keijo is a sushi omakase restaurant located in Singapore, built upon the heritage of its Michelin-starred predecessor (Shinji @ Carlton Hotel Singapore). Rooted in the traditions of Edomae sushi, we honor our past while embracing a new chapter, where time-honored techniques meet thoughtful innovation.
With an unwavering dedication to the finest ingredients and masterful craftsmanship, Keijo offers an intimate dining journey that fosters a deep connection between guests, the chef, and the art of sushi.
Amidst beautifully refined interiors and a warm, welcoming ambience, we invite you to experience culinary traditions at its finest, where every moment is crafted to be unforgettable.
Born in a small town in Fukuoka, Head Chef Naoya Nakamura once aspired to be a Miyadaiku, a master carpenter preserving Japan’s cultural heritage through shrine and temple craftsmanship. As demand for such artisans waned, he found a new calling, one that still honored tradition but in a different form.
Drawn to the vibrant energy of hospitality, Chef Nakamura discovered his passion for creating meaningful dining experiences. At Keijo, he goes beyond serving exquisite omakase; he curates an atmosphere where guests can unwind, connect, and immerse themselves in the beauty of Japanese cuisine.
With every dish, Chef Nakamura blends heritage with heartfelt hospitality, ensuring each guest feels welcomed, celebrated, and truly at ease.
With over 24 years of culinary experience, Chef Andrew Lin’s journey into the world of sushi began at the age of 20, sparked by a chance encounter with the Japanese manga Shota no Sushi. What began as curiosity quickly turned into a lifelong pursuit of excellence in the art of traditional Japanese cuisine.
His first immersion into the world of edomae sushi and washoku took place at the esteemed One-Michelin-starred Shinji by Kanesaka in Singapore, where he was introduced to the precision, philosophy, and deep cultural roots of the craft.
Chef Andrew later had the privilege of honing his skills under the mentorship of One-Michelin-starred sushi master Koichiro Oshino at Oshino Sushi, further refining his technique and deepening his understanding of edomae traditions.
At Keijo, Chef Andrew carries forward this legacy with humility and passion. He remains dedicated to continuous improvement, staying true to the spirit of edomae, and offering guests an omakase experience rooted in craftsmanship, seasonality, and the quiet elegance of Japanese culinary heritage.
Step into a warm and welcoming atmosphere where every detail is designed to make you feel valued and cared for, all while savoring the finest creations born from our chef’s rich experience.
At Keijo, our omakase course showcases Edomae-style sushi, sashimi, seasonal washoku dishes, and dessert, all crafted with premium ingredients and produce flown in directly from Japan. Through daily communication with our trusted suppliers, our chefs ensure the freshest selections for every dish.
Every month, the course highlights a key seasonal ingredient guests will find featured across multiple dishes. The result is an omakase course that’s always evolving and a reflection of the very best that Japan has to offer.
