握りをとことん楽しむもよし、
肴で酒を楽しむもよし。
粋人が集う銀座で育くまれた、
この時代の、江戸前鮨

JP EN

握りをとことん楽しむもよし、
肴で酒を楽しむもよし。
粋人が集う銀座で育くまれた、
この時代の、江戸前鮨

menu

Updates

2020/02/27
Hanare will be featured in the April issue ofKateigaho magazine, which will be published on February 29. At Hanare, a special lunch menu in collaboration with Kateigaho will be available for a limited time.
2020/02/20
Our dinner hours have changed. On regular weekdays, we will be open from 6 p.m. to 9:30 p.m. (last seating). On weekends and holidays, we will be open 5 p.m. to 9:30 p.m. (last seating).
2020/02/01
We've updated our "In Season" section. This month's feature is "Ehomaki".
2020/01/31
We will offer a limited number of ehomaki (thick rolled sushi) at the B1 food event space at Tachikawa Isetan on February 3.
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About Ginza Sushi Aoki

As the foundation, I have kept the traditional Edomae techniques I learned from my father and the restaurant where I trained. Yet the ever-evolving character of the neighborhood of Ginza, inspirations from conversations with food-loving guests, and flavors I recall from my travels abroad have bestowed a unique identity upon the sushi of Ginza Sushi Aoki. Our sushi has improved by considering our guests’ happiness, and this will always be the way we move forward.

Toshikatsu Aoki

In Season - March

Hina Sushi

Honoring Japanese tradition, we pray for the health of young girls in March by decorating with obina and mebina (king and queen dolls). Our ode to Hina Matsuri has vinegar-marinated kohada and wasabi for obina, and vinegar-marinated kazugo and house made shrimp crumbles for mebina. The beauty of sushi comes from fanatic attention to the seasonality of fish and respect for tradition and ritual.

In Season - March

Hina Sushi

In Season - April

Sakura chirashi

Our new sushi take-away bento box will only be available during the spring. When you open the box, you'll see an elegant arrangement of flower-shaped toppings—chu-toro (tuna), kohada, kasugo, akagai clams, kuruma shrimp, squid, sayori, tamagoyaki, nori, and preserved sakura leaves. These items are also folded into the rice.
*Please reserve for pick up three days in advance.

In Season - April

Sakura chirashi

In Season - May

Soy-marinated botan shrimp

Inspired by Korean ganjang gejang, we are serving our Japanese version using botan shrimp. This variety is known to be exceptionally plump and juicy, and you can enjoy the silky texture paired with the late-spring flavor of fukinoto (butterbur buds). We will serve this delicacy prepared as nigiri and tsumami (a dish paired with sake); please inquire.

In Season - May

Soy-marinated botan shrimp

In Season - June

Kisu nigiri

Kisu is a white summertime fish that has been appreciated ever since the Edo period. It's soft and extremely lean, so at Ginza Sushi Aoki we marinate it with kombu to remove some of the water and to concentrate the umami before making nigiri. Kisu nigiri is meant to be enjoyed for its subtle, sweet flavor. The bright flavor from the kinome (young sansho leaf) garnish adds a fresh sensation.

In Season - June

Kisu nigiri

In Season - July

Sea urchin tasting

The taste of uni is determined by the types of seaweed that they eat, such as kombu and wakame. And it follows that uni’s flavor differs depending on where they are caught. Even more flavorful throughout the summer, our customers look forward to tasting the different varieties over rice (nigiri). Pictured, from left: aka uni, bafun uni, and kitamurasaki uni.

In Season - July

Sea urchin tasting

In Season - August

Steamed abalone

Abalone is the king of summer shellfish. Although they are called mushi-awabi, meaning “steamed abalone”, we actually simmer them. A long, slow simmer of 4 hours creates a silky bite with just a slight bit of chew. We slice each piece, top with shari, and spoon over an exquisite sauce made from abalone broth and their livers.

In Season - August

Steamed abalone

In Season - September

Anago nigiri

Aango eels caught offshore of Haneda in Tokyo Bay are currently at peak quality. We simmer them with authentic seasonings and serve as nigiri, without grilling, because we believe just-cooked anago taste the best in that way. Traditionally, the parts near the head of the anago are served as nigiri with the skin-side up. We often serve nigiri with the skin side down because many people prefer that aesthetic. Enjoy one of the most classic Edomae foods, with a balance of salt and a sweet-savory sauce.

In Season - September

Anago nigiri

In Season - October

Katsuo tataki nigiri

Katsuo, skipjack tuna or bonito, are caught in the Pacific Ocean surrounding Japan. They have the highest fat content in autumn months when they travel from the north to the south in pursuit of warmer currents. We sear it, cut thicker than usual, and put shari in the slits. This signature nigiri from Ginza Sushi Aoki has everything—a tender yet substantial texture, high quality fat, aromatic nikiri sauce, and bold flavors of chives and ginger.

In Season - October

Katsuo tataki nigiri

In Season - November

Sumi-ika

The baby cuttlefish, shin-ika, of summer has grown up into its best season.My father, the previous chef of Ginza Sushi Aoki, never topped his nigiri with salt, but I believe adult cuttlefish, sumi-ika, with a drop of sudachi citrus and sea salt refreshes and cleanses the palate. Our regulars often ask for another piece of sumi-ika à la carte at the end of the nigiri course.

In Season - November

Sumi-ika

In Season - December

Akagai

We're thrilled to be entering the season of akagai, or ark shells. In Japan it's known as "the king of winter shellfish" because of its gorgeous color and delicious flavor. The texture is toothsome with a pleasant crunchiness and unique flavor due to the high iron content. Sushi lovers often order himo-kyu, which is a sushi roll made with akagai mantle and cucumber after enjoying akagai nigiri.

In Season - December

Akagai

In Season - January

Kuruma-ebi

As sushi chefs, we scale the size of the nigiri to correspond to each neta (topping). At Ginza Sushi Aoki, we make kuruma-ebi nigiri a little larger than other pieces, because we'd like you to enjoy the sensation of eating a whole shrimp. The red and white combination is auspicious in Japan, and eating kuruma-ebi in January is considered to be essential to bring good luck in the new year.

In Season - January

Kuruma-ebi

Kuruma-ebi

In Season - February

Ehomaki

The ehomaki roll of Ginza Sushi Aoki consists of many techniques borrowed from traditional Edomae Sushi, which has a 200-year history. We roll savory simmered 'anago' eel, kanpyo, shiitake, and 'oboro' shrimp crumbles with seasoned rice into one long, thick log. We include a slice of 'tamago-yaki' egg custard which has a delicate, savory taste from cooking fish paste mixed with egg for nearly one hour.

In Season - February

Ehomaki

Ehomaki

Reservations • Contact

Currently we are only able to accept reservations made through a hotel concierge in Japan. Linguistic barriers prevent us from accepting reservations over the phone or via social media outlets at this time. Thank you for understanding, and we look forward to serving you soon.

Prices do not include tax. There is a 10% service charge for groups of six or more guests.
We ask that all guests in a party receive the same omakase menu.
A buy-out for the private counter room is available for a minimum of six guests. Tax and 10% service charge will be added.
Please let us know of dietary restrictions when making reservations.
Please let us know if you prefer more otsumami (small dishes of seasonal delicacies) and less sushi, or vice-versa, or if you have specific sushi preferences. We will tailor the menu to you.
Credit cards accepted. All seats are non-smoking.
Please refrain from wearing strong cologne or perfume.
≪Cancellation Policy≫

Reservations must be cancelled at least 24 hours in advance.
We charge a 15,000 yen per person for no-show or late cancellation.

Location

Ginza Takahashi Bldg. 2nd fl., Ginza 6-7-4, Chuo-ku, Tokyo

TEL : 03-3289-1044

*We accept reservations exclusively through hotel concierges.

Hours

On regular weekdays, we will be open from 6 p.m. to 9:30 p.m. (last seating). On weekends and holidays, we will be open 5 p.m. to 9:30 p.m. (last seating).

Holidays

Open every day except days surrounding the New Year holiday

Hanare

Take the A2 exit out of Tokyo Metro Ginza Station. Tokyo Kyukyodo should be on your right. Continue straight one block (you'll pass Softbank store) and turn right after the Exitmelsa department store. Continue two blocks and turn left at Miwa, a jewely shop on the corner. Look for a building on the right that houses a chopstick shop, called Natsuno. Ginza Sushi Aoki is located on the second floor of this building.