One Chef. Two Restaurants. Two Distinct Experiences.
A New Chapter for Keijo. Inspired by the Same Heart Behind Ishizawa.
There comes a moment in the life of every craftsman when mastery is no longer enough. After years spent pursuing perfection, the desire quietly changes. It becomes a desire to share.
For Chef Ishizawa, that moment has arrived.
At Keijo by Ishizawa, every table tells the story of family, friendship and celebration. Chef Ishizawa believes exceptional food should not be reserved only for special occasions. It should be enjoyed often, shared generously and remembered not only for what was served, but for how people felt around the table.
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.
“Born and raised in Hokkaido, I was captivated by the flavour and depth of sushi from a young age. After graduating from high school, I decided to pursue a career as a sushi chef. Following 10 years of apprenticeship, I have now been dedicated to the craft of sushi for nearly 30 years.
I place great importance on preparation that brings out the natural flavours of each ingredient, as well as dishes and nigiri made with meticulous technique and care.
Above all, the smiles of every guest inspire my passion and curiosity for sushi.
I strive each day to serve sushi that is even more delicious, and I hope to continue creating sushi that remains in our guests’ memories.
I also hope to keep sharing the appeal of Japanese sushi with people around the world.”
Guests will discover carefully curated jazz filling the dining room, reflecting another of Chef Ishizawa’s lifelong passions. Like sushi, great jazz balances discipline with spontaneity, precision with soul. Fresh seasonal flowers, inspired by the chef’s love of floral artistry, bring warmth, colour and a quiet reminder of the changing seasons.
At Keijo by Ishizawa, 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. It is a place where families gather after a long week, where friends celebrate life’s milestones, where colleagues unwind over good food, where grandparents introduce grandchildren to their first taste of sushi, and where children are not simply welcomed, but embraced.
