Keijo | Carlton Hotel Singapore

Introduction

Keijo is a reimagined sushi omakase experience in Singapore, built upon the heritage of its Michelin-starred predecessor (Shinji @ Carlton Hotel Singapore). Rooted in the traditions of Edomae sushi, they honor their past while embracing a new chapter - a moment where time-honored techniques meet thoughtful innovation through the fine art of Japanese culinary showcase. From the moment we walked though the entrance, we were ushered into the main dining area' there are also 2 private rooms and another sushi room, making this one of the most comfortable venues for premium Japanese omakases and refined Japanese food in Singapore!

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, the double-tag team of the chef and server delivered an aura of superior hospitality and culinary care where we were taken on an experiential culinary journey, diced with tradition at its finest, where every moment is crafted to be unforgettable. On this occasion, Joni Ong welcomed us all with open arms and her hospitality origins is highlighted when she shared the passion of her various Japanese concepts helmed by various Lead Chefs in her modest group over the past decade.

History and Tradition

Since 2010, Shinji by Kanesaka has been a pioneer of authentic omakase dining in Singapore, starting at Raffles Hotel before expanding to The St. Regis Singapore and later Carlton Hotel. In April 2025, they consolidated operations at Shinji @ The St. Regis Singapore, where they remain committed to delivering the same award-winning dining experience. The Carlton space has been converted to the name of Keijo, a similar concept under their parent company, with many of the original dedicated team and staff members, and this is where we had our lovely meal this evening!

Chef Naoya Nakamura

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 albeit a unique style in Japanese Cuisine.

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.

Chef Andrew Lin

An adept chef on it's own right, Chef Andrew was truly a strong supporting chef to Chef Naoya, in delivering all aspects of the Japanese cuisine we had this evening, with his wondrous stories and encapsulation in local dialects, to spice up the already amazing evening as we dined in fun and laughter. He comes across as being absolutely attentive, as he watches my dining nuances and ensured that my experience was elevated within the domain of this lovely venue.

The Concept

A strong testament to the menu creation is based on the profound devotion to the poetic craft of gastronomic storytelling in the creation of this Japanese restaurant and its lineage with the concept of RICE and it truly showcases the essence of Chef Naoya's remarkable culinary vision and iconic position as the culinary master in this restaurant, that draws it past strength from the former Shinji restaurant, as it aligns beautifully with it's enduring legacy of inspiring and connecting people through premium delights showcasing Tsumami and Nigiri dishes, that is offered with a joyful culinary narrative, and the presence ​of a cypress wood door at the entrance (taken from it's former venue), drawing a deep connection in celebrating success and tradition.

The menu is named after the way rice is measured, simple yet expressive, and the logo (nicely framed from a Chinese-Japanese design) is borrowed from it's inept ability to showcase the essence of continuity, of ingenuity and the holistic depiction of the word RICE and it's strong lineage with Japanese cuisine and the concept at Keijo.

The Menu

Powerful flavours are re-ignited throughout the breadth of this explosive menu, simple yet elegant and filled with premium taste and absorbing umami at the right tier. We tasted the Ikkoku which comprised of a full set of 10 Tsumami, 10 Nigiri, Soup, Dessert and along with that we had Delamotte Champagne as well as the Nikoku : a modest Sake Flight of 3, just exquisite!

Aside from the amazing freshness, best sampled when you try the sardines (because sardine come with a strong bouquet, but the one at Keijo, displays true freshness and retains the original and juiciness of the dish); each Nigiri showcases the texture of the fish, along with colour, taste and right amount of umami, without the need for any premium soya sauce, and with the right punch of wasabi - demure yet delectable! The Tsumami demonstrates the singular passion delivered in flavourful context as both Chefs attempt to win us over with a slew of different preparation techniques, a testament indeed of their many years of cuisine operations.

I like the fact that every dish is delivered in a premium format but yet the sum of all parts is a satisfyingly full so it doesn’t seem a lot but yet it’s show it's value and immensely powerful. For the appetizers, we had the Urui hotate / Shira-ae (or Mountain vegetable scallops and tofu sauce), the Hotaruika / yoshino su (the Firefly squid with cucumber vinegar sauce - I love the squid), and also the Ankimo / umani (Monk fish liver with sweet soy sauce)

When we started on the Sushi items, we had the Kisu (Japanese whiting, I love this texture), the Tai or Sea bream, the Shima aji or Striped jack (one of my fave sushi), the Aori ika (Squid) and also the Uni Shiroebi caviar (Uni white shrimp caviar). Then we had the Sakuramasu (Ocean trout), the Uni (Otoro) - everyone oohed in delight when this was showcased, and also the Tuna belly (Katsuo with shintama dressing)

On the Sashimi front, we had the awesome Chutoro - Akagai - Hirame (Medium fatty tuna - Ark shell - Flounder, so perfect. The Awabi / yawarakani (Slow cooked Abalone was prepared in unison with the Shin gobo / Surinagashi (Young burdock soup) just marvellous!

We also tried a variety of dishes including the Katsuo/shintama dressing (Bonito fish young onion dressing) and Kani / misonase gratin (Snow crab); the Snow crab was so tasty and so good, and my favourite dish - just tender, nicely toasted, crust nicely delivered right at the end of the bite. We then tasted the Aji or Horse mackerel, the

Nodoguro or Sea parch and the Tachiuo don (Belt fish) - I like this!

We had a Sakura osuimono (Sakura clear soup) to clear our taste buds before embarking on the dessert which was a Melon - ichigo - Sakuramochi monaka combination comprising of Melon - Strawberry - Sakura sticky rice redbean; truly, a very delicious Japanese Melon, along with a lasting bite, delicate and well mélange with the red bean elixir.

Rosette Media Panel Rating : 9.5/10 (Highly Recommended)

We were so full from the meal, truly very well take care of, in all aspects, the staff were thoroughly attentive, cordial, friendly and showcased what we term as service-friendly!

Keijo opened on 12 April 2025.

Address: Carlton Hotel Singapore76 Bras Basah Rd,Singapore 189558

Opening Hours:

Lunch: 12:00pm to 3:00pm

Dinner: 6:00pm to 10:30pm

Closed on Sundays

Reservations

For same day enquiries and reservations exceeding 8 guests,

please contact Keijo at +65 6338 6131 or WhatsApp @ +65 9151 2717