i. Biography
Keita Aoyama has led Sushi Keita in Tokyo as owner-chef since 2017, with the restaurant’s work anchored in Edomae sushi. The line runs from Sapporo training to Ginza apprenticeship, then to MICHELIN Guide recognition in 2019.
The Climb
Edomae sushi is built on repetition, knife control, seasoning, and timing, and that discipline shows in the path Keita Aoyama took: trainee at Sushisai Wakichi in Sapporo, then apprentice at Sushi Taichi in Ginza, Tokyo. Since 2017, he has been owner-chef of Sushi Keita.
Today
His focus remains Edomae sushi.
Signature
Keita Aoyama is a chef focused on Edomae sushi.
In Their Words “I want my sushi restaurant to be a place where the guests feel comfortable coming on a regular basis, and not just for special occasions.”
Recognition
Keita's honors include MICHELIN Guide one star (2019).
Profile updated July 2026
FAQ
Asked of Keita
What is Keita Aoyama's current role?
As of 2026, Keita Aoyama is Owner-chef.
Where did Keita Aoyama work before?
Keita Aoyama's earlier career included Sushisai Wakichi and Sushi Taichi.
What recognition has Keita Aoyama received?
MICHELIN Guide one star (2019).
