Hours
| Saturday | 4:30–8:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 12–2:30 PM, 4:30–8:30 PM |
| Wednesday | 12–2:30 PM, 4:30–8:30 PM |
| Thursday | 12–2:30 PM, 4:30–8:30 PM |
| Friday | 12–2:30 PM, 4:30–8:30 PM |
Address and Contact Information
Address: 407 Broadway, Millbrae, CA 94030
Phone: (650) 692-0100
Website: https://407sushikei.wixsite.com/sushikei
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
HOME | Sushikei – Wix.com
Family-owned sushi restaurant located in Downtown Millbrae open since 1993. We pride ourselves in authenticity and quality of ingredients.
Sushi Kei (@sushi_kei) · Millbrae, CA – Instagram
Photo by Sushi Kei on March 07, 2026. May be an image of sushi. Spider roll, spicy crunchy California scroll, dragon roll #millbrae #millbraeeats #sfeats # …
Sushi Kei – 407 Broadway, Millbrae, CA, 94030 – MapQuest
With a focus on quality over quantity, Sushi Kei offers a range of options for both dine-in and takeout, catering to sushi enthusiasts and newcomers alike. The …
Reviews
M S
Wow! What a great local sushi spot. So pleased to
have found it. Highly recommended!!
… morehave found it. Highly recommended!!
Jelly2 Tasty
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).
… moreI 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).
S Duan
Lovely store and family style.
Really enjoyed the 10 pieces omakase, gently flavored as if (so no need to add any soy sauce)
… moreReally enjoyed the 10 pieces omakase, gently flavored as if (so no need to add any soy sauce)
Medical Unicorn
I placed an order to go. Staff was nice and everything I needed (such as soy sauce, wasabi and chopsticks) was included in the bag.
Unfortunately the food was disappointing. Wasn’t a fan of the quality of fish nor the miso soup. The salad dressing was great for the side salad.
… moreUnfortunately the food was disappointing. Wasn’t a fan of the quality of fish nor the miso soup. The salad dressing was great for the side salad.
Jason Phalla
Great place. Lots of the dishes pairs really well with sake. Relaxed atmosphere. Friendly service.
… moreOmar Ghani
Good quality sushi. The place has good ingredients. However portion sizes are fairly small in order and not enough fish per sushi piece.
… moreA
The rolls are tiny. Their most expensive roll, named “too much choleste roll” was the thinnest roll I’ve ever seen at a sushi restaurant, about as thick as a whiteboard marker. The fish slices on their rolls were thin enough to be translucent, and their water glasses smelled also like fish.
The only redeeming quality was that their staff was quick and polite, and we got a table immediately because they were fairly empty (even though places across the street had hour long waits).
… moreThe only redeeming quality was that their staff was quick and polite, and we got a table immediately because they were fairly empty (even though places across the street had hour long waits).
Lidia Fonseca
I am a flight attendant. My roommate is also a flight attendant. She had her birthday (she couldn’t call out or else she’d be fired) in San Francisco. She told me that she went out to this restaurant to celebrate her 25th by herself because she doesn’t know anyone in this city or state. They weren’t too kind to her, she cried at the restaurant because she didn’t have any friends or family in the state. She said that she didn’t want any attention, she just wanted a quiet meal since the waitress saw her license for the sake that she ordered since it was her 25th birthday. They sang happy birthday and the people at the restaurant looked like they pitted her because she was alone. She paid for her own birthday meal!!!!!! After seeing her cry, putting her on blast, and charging her for her own birthday cake…. She had a worst experience. Don’t eat here!!!!!!!!
… moreEdwin Sng
Food was average at best, portions were definitely not up to par for the price. The Pork Cutlet Curry was $20…
… moreChristy Hartman
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.
… more