Keiko Fish

Chef Yoshi Abe offers an inventive menu of sushi rolls, sashimi, nigiri and omakase experiences.

Known for their:
Yellowtail Jalapeño Crudo
Food type:
Asian Fusion
Drinks available:
Wine. Beer. Sake.

Tue - Thur: 12pm - 2:30pm (lunch); 4:30pm - 8:30pm (dinner)

Fri - Sat: 12pm - 2:30pm (lunch); 4:30pm - 9:30pm (dinner)

Sunday 12pm - 2:30pm (lunch); 4:30pm - 8:30pm (dinner)

Monday: Closed

Outdoor seating available:

The Rundown

Chef Yoshi Abe has over 20 years experience working at some of the finest sushi restaurants including Sushi Sasabune in Los Angeles and Morimoto Napa. He and his wife opened Keiko Fish in 2021, and it has quickly become a community favorite.

While you may be handed a menu to peruse, make sure to read what’s listed on the chalkboard as that’s where the freshest sushi action is. One would be wise to select the Omakase, chef’s choice of four, five or six courses that may include blue crab hand roll and whatever is most recently plucked out of the ocean. It’s a small restaurant with about 10 tables so don’t be shy about sitting at the sushi counter. That’s where the action is anyway. Chatting with the chef entirely optional but recommended.

If you're thirsty, the restaurant offers four types of sake, three bottled wines and Asahi Japanese beer.

Don’t Miss: Omakase, Fried Onion Albacore Sashimi; Sliced Yellowtail Jalapeño Crudo with crispy garlic, cilantro and ponzu sauce; and Crispy Sushi Rice topped with spicy tuna and avocado drizzled with eel sauce

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