Keizo Japanese Restaurant

Keizo Restaurant was established in September 2009 and became fully operational on January 2010.

Owners, Keiz and Carina Muto wanted a casual and cozy restaurant serving high-quality and healthy traditional Japanese food.   With these in mind, they asked the help of their good friend Chef Yasuda; hence, Keizo was created.

Chef Yoshikatsu Yasuda is a master of the “Atsutajingu hochogishiki.”    This is an age-old Japanese tradition known as the Cooking Etiquette Ceremony, held every year in a Shinto Shrine.   He is the restaurant’s food and beverage consultant.  After his passing, Chef Yoichiro Izawa, from Tokyo, Ikegami, took charge and infused exciting and vibrant comfort food into the restaurant’s menu.

Keizo is known for unfussy Japanese food served in a hole-in-the-wall setting. A testament to the timelessness of Japanese cuisine, it is a delicious ode to the classics, be it straightforward sushi or hearty bowls of delectable gyudon.

Keizo Restaurant opened its doors in September 2009. It was fully operational by January 2010. Keiz Muto and Carina Muto wanted to open a cozy, casual restaurant that served traditional Japanese cuisine. Keizo was born from these desires. Yoshikatsu Yasuda, Chef Yoshikatsu is an expert in the Atsutajingu Hochogishiki.

It is an ancient Japanese tradition, known as the Cooking Etiquette Ceremony. This ceremony takes place every year at a Shinto Shrine. His role is to advise the restaurant on food and beverages. His passing was followed by Chef Yoichiro Izawa from Tokyo, Ikegami who created comfort foods that were exciting and vibrant for the restaurant's customers.

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