There are two reasons why a place like Yoshitake charges more than a place like Keita. First, they probably do source slightly more expensive produce. Second, when a young sushi chef first establishes their own shop, they need to establish a customer base. They do this by keeping prices low and offering great C/P. Keita is still a relatively new shop and they are still building their base of regulars, hence the lower pricing. Yoshitake is very established.

Personally, I prefer finding the newer, great C/P places. Others prefer spending more and going to the well-established shops that source the top produce. Again, whether or not it is worth it to spend more at the established place depends on you, your wallet, and your palate. If you have a very developed palate, you might be able to tell the difference between the very highest grade of hon-maguro, uni or awabi vs. a slightly lower grade, and might prefer to spend the extra money.