Keijo
9 – 31 January 2026
76 Bras Basah Rd, Carlton Hotel Singapore, Singapore 189558

Located in Carlton Hotel Singapore, Keijo is a reimagined sushi omakase experience rooted in the traditions of Edomae sushi, where time-honoured techniques meet thoughtful innovation. With an unwavering dedication to the finest ingredients and masterful craftsmanship, Head Chef Naoya Nakamura and Chef Andrew Lin offer an intimate dining journey that fosters a deep connection between guests, chefs, and the art of sushi.

Indulge in Keijo’s Koku 石 omakase menu crafted with premium ingredients and produce flown in directly from Japan. Amidst beautifully refined interiors and a warm, welcoming ambience, experience culinary traditions at its finest, where every moment is crafted to be unforgettable.

About Keijo

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Chef Naoya Nakamura
Head Chef
Keijo

Born in a small town in Fukuoka, Chef 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 honoured 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.

Chef Andrew Lin
Chef
Keijo

With over 24 years of culinary experience, Chef Andrew Lin’s journey into the world of sushi began at the age of 20, sparked by a chance encounter with the Japanese manga Shota no Sushi. What began as curiosity quickly turned into a lifelong pursuit of excellence in the art of traditional Japanese cuisine.

His first immersion into the world of Edomae sushi and washoku took place at the esteemed One-Michelin-starred Shinji by Kanesaka in Singapore, where he was introduced to the precision, philosophy, and deep cultural roots of the craft. Chef Andrew later had the privilege of honing his skills under the mentorship of One-Michelin-starred sushi master Koichiro Oshino at Oshino Sushi, further refining his technique and deepening his understanding of Edomae traditions.