Keijo
Highlights
About
Keijo opened in April 2025, taking over the Carlton Hotel space vacated by Shinji by Kanesaka. Shinji consolidated at The St. Regis; Keijo, an independent operator staffed by many of the original Shinji team, carries the Edomae tradition forward under Head Chef Naoya Nakamura's fresh expression.
Keijo's central philosophy elevates the shari (vinegared rice) to equal status with the fish. Tsuyahime rice from Yamagata Prefecture is precision-tuned in both vinegar blend and temperature for each individual cut. This rice-forward approach extends through curated sake flights and seasonal rice-based desserts.
Head Chef Nakamura — who once aspired to be a Miyadaiku (shrine carpenter) before finding his calling in food — brings a craftsman's sensitivity to materials and tradition. Chef Andrew Lin's warm presence at the counter makes Keijo notably approachable for the price point.
Recommended For
Menu & Pricing
| Course | Price | Includes |
|---|---|---|
| Lunch Omakase (entry) Tsumami + nigiri + soup |
from S$98++ | Mon–Sat lunch |
| Lunch Omakase (premium) | up to S$268++ | Extended tsumami + premium nigiri |
| Ikkoku 一石 Dinner 10 Tsumami + 10 Nigiri + Soup + Dessert |
S$198++ | Entry dinner · most popular |
| Dinner Omakase (premium) | up to S$398++ | Extended with premium seasonals |
| Nikoku 二石 Sake Flight 3-sake pairing curated for the Ikkoku course |
On request | Highly recommended |
* Prices subject to 10% service charge and 9% GST. Menu names (Ikkoku 一石 / Nikoku 二石) refer to traditional rice measure units.
Practical Info
Dietary Info
Photos
Your Dining Journey
Book via keijo.sg
Reserve at keijo.sg. The Ikkoku dinner (10 Tsumami + 10 Nigiri + Soup + Dessert) is the most representative course. Lunch from S$98++ makes this a great entry point for omakase newcomers. Note any dietary restrictions at booking.
Arrive at Carlton Hotel Lobby
Keijo is on the Lobby Floor of Carlton Hotel, 76 Bras Basah Road — a few minutes from City Hall and Bras Basah MRT. The space retains Shinji's refined aesthetic. Two private rooms are available for groups and corporate entertaining.
The Rice Philosophy in Practice
From the first nigiri, the Tsuyahime rice reveals Keijo's philosophy. Notice how the shari temperature shifts between fish types — cooler for delicate flounder, warmer for the richest otoro. This is the rice doing the talking.
Add the Nikoku Sake Flight
The Nikoku sake flight pairs with the shari itself, not just the fish — a compelling complement to Keijo's rice philosophy. If you enjoy sake at all, order this. Wine pairing is also available on request.
The Rice Dessert
Keijo closes with a seasonal rice-based dessert — the core ingredient of the evening completing the narrative. Ask the chef what today's seasonal dessert is. It changes with the menu and is a distinct signature finish.
Location
76 Bras Basah Road, Lobby Floor, Carlton Hotel Singapore 189558 · Bras Basah (CC2) 3 min · City Hall (NS25/EW13) 5 min
📍 Open in Google MapsEditor's Note
Keijo is one of the more interesting openings in Singapore's 2025 omakase scene — not for radical newness, but for the combination of inherited institutional knowledge (the Shinji team, the Edomae foundation) and a genuinely distinct identity built on the Tsuyahime rice concept. Lunch from S$98 and dinner from S$198 makes this notably accessible. Chef Nakamura's craftsman's backstory gives the rice philosophy poetic coherence. Worth booking.
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