Sushi Kei

Petit restaurant très sympathique, vraiment bon sushis et pas trop cher. Proche de l'aéroport.

Very nice little place. Ok food, nice service

Probably the most underrated sushi place in the bay! Incredibly fresh.

This dining experience is so lovely. The atmosphere is quieter and relaxed. The sashimi tastes fresh and very high quality. I'm pleased to have found such a good chef by accident.

I really wanted to like this place because it's next to my favorite souffle pancake place Uni Souffle (now that Sweethoney doesn't seem to serve it anymore), and my favorite area Yelper gave it 5 stars in 2013, though for price (which obviously has changed a lot in 10 years), not quality. I also had high hopes because the complaints on here were not about the food. Mainly cost. The worst review was for takeout so I figured maybe the car ride was the culprit. But much of the food including the shari (sushi rice) was just too sweet for my taste. Plus the fish quality was so uneven. Ambiance: Maybe it was because it was early or because it was a weeknight, but it was empty the entire time. Not even a to-go order. I felt a little awkward with staff outnumbering us 3:2. Some of my favorite places have been very unbusy so this isn't a dealbreaker, but it does make me question how fresh the fish can possibly be. I also am concerned, for their sake, about the health of the business. Decor: There's a cute custom doormat with a picture that maybe one of their kids drew when they were little. That same drawing is on their front door. Inside is wall-to-wall mirrors, I guess to make the place feel larger but made me feel self-conscious being reflected all over from different angles like we were at a love hotel. Nigiri: The chuu toro (mid fatty tuna belly), hamachi (yellowtail), and hamachi toro (yellowtail belly) tasted fine. But the rest did not seem fresh: The hon maguro (akami) was pale for bluefin tuna, with bad texture; the salmon was mushy and fishy. Again the sushi rice was more sugary than vinegary. The pickled ginger was also more sweet than sour. The reviewer complaining about nigiri size obviously has never had real edomae sushi and has only had Americanized nigiri where a long piece of fish is draped over a tiny ball of rice and hangs off both ends like a wedding dress train, because the size was normal to me. Maki: Sabagari roll: way too sweet. Inevitable, as it started out using that too-sweet pickled ginger, plus the too-sweet shari. The sweetness was so overpowering I can't evaluate the mackerel's quality. The Too Much Choleste-roll has an amusing name but the ankimo was wasted being an inside ingredient. The avocado was providing enough fat on its own already. If ankimo is just there for fat it's kind of a waste of monkfish liver. And it's bland without the usual ponzu and other traditional ankimo accoutrements. Now, I adore uni. I will eat an entire tray myself in one sitting with nothing else. This uni looked gross and slimy and tasted like rubber. Tai kabutoni was overcooked to the point of being both mushy and dry at the same time, and the broth was also way too sweet. A shame because we love fish heads (we'll even take them to a movie, if you get the reference). Steamed or simmered fish is better at Leichi or even Hachi Juu Hachi (another Japanese restaurant that unfortunately suffers from lack of traffic). The unsweetened iced green tea was just regular hot green tea with ice dumped into it, resulting in basically cloudy lukewarm water. I'm not mad since they didn't charge us for it but my go-to sushi restaurant Sushi Gen's unsweetened iced green tea is made with real matcha powder and comes with free unlimited refills for $3.50. Just sayin'. I was so disappointed with the roller coaster of fish quality that I ended up not even ordering what I came for, kama toro/super fatty tuna. I'm used to "kama" as in "fish collar" being grilled, and the syntax being "x kama" with "kama" last, as in "hamachi kama" (yellowtail collar), etc. Why isn't it "toro kama"? (Or I guess "maguro kama," since "toro" is belly - but then "collar belly" doesn't make any more sense than "belly collar"...) And is collar really fattier than belly? I've had tuna collar sushi at a Japanese restaurant in the East bay but they didn't call it collar belly. Also too scared to try: Soft-shell crab karaage, chicken karaage (fave: Yayoi), tonkatsu curry (faves: Curry House, Curry Life), ten zaru udon (fave: Leichi).

One of the best sushi spots in the Bay, only place I know with wild fish and none of that farm raised BS. Fresh fish from Japan daily. Ryo-San is a Master at his craft. Highly recommend

The menu has become smaller. Though food quality is still there. Nice local place