i. Biography
Executive Chef at Sushi Sho in Stockholm, Sweden, Keita Katsumata works across two cities under one restaurant name, with continuity as the brief. In Stockholm, the role depends on precision, presence, and the discipline required to hold a house identity at a distance; in Yotsuya, Tokyo, he is chef and second-generation successor at Sushi Sho, carrying a lineage that is personal and exacting. The result is a practice built less on display than on craft, rhythm, and the daily maintenance of sushi as a living tradition.
Coming Up
Today, Keita Katsumata holds the combined responsibilities of chef, second-generation successor, and Executive Chef at Sushi Sho. Those titles map a career shaped by movement between Stockholm and Yotsuya, Tokyo, and by the task of keeping one restaurant name legible in more than one setting. The work asks for continuity without repetition: to preserve identity while adapting to place, service, and pace. In that sense, Katsumata’s path reads as stewardship as much as inheritance, with the craft centered on carrying a house forward carefully.
Where They Are Now
In Sweden, he serves as Executive Chef at Sushi Sho in Stockholm. The position places him far from Tokyo, but not outside the standards attached to the restaurant’s name. At this level, the work sits in the details that shape a dining room’s coherence: timing, balance, and the discipline of service from course to course. Stockholm is not just a posting; it is part of the way Sushi Sho is maintained and expressed, with Katsumata responsible for how that identity holds in a different city. At the same time, his parallel role in Yotsuya, Tokyo as chef and second-generation successor at Sushi Sho defines the other side of that responsibility. Successor is a practical term here: it points to memory, continuity, and direct accountability to the restaurant’s identity. Across both cities, Katsumata works where a name has to travel intact, through different rooms, different diners, and different tempos of service.
Signature
Keita's signature dishes include barachirashi. Within a profile built on precision and restraint, the dish suits a style that depends on texture, balance, and clarity of assembly. At Sushi Sho, barachirashi functions as more than a listing; it is one of the ways Katsumata states his approach. The dish reflects attention to detail and the discipline to let composition do the talking, grounding his work in something measured and specific.
Profile updated August 2026
FAQ
Asked of Keita
Where does Keita Katsumata work?
Executive Chef at Sushi Sho.
Where is Sushi Sho based?
Stockholm, Sweden.
Where else has Keita Katsumata worked?
Sushi Sho in Tokyo, Japan.
