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 - 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 - 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 - 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 - 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 - 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 - 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 - March

Nokkomi Madai

Madai (true tai) is called sakuda-dai in the spring. They are also referred to as ""nokkomi madai"" because of the phenomenon where fat madai gather in shallow water (nokkomi) to spawn. At Ginza Sushi Aoki, three slices of nokkomi madai are layered atop the shari which delicately unfolds on the palate.

Delivery service started

We know many of you are currently refraining from dining out, so we have started delivery service of our take-away Sushi Bento to your home or office. Each topping, from simmered anago eels to sweet savory kanpyo in our Chirashi Sushi and Futomaki Sushi, is made with traditional Edomae techniques. For a limited time, our sushi chefs are delivering those sushi bento. Please inquire for more details.

Casual Sushi Catering

We are offering large-scale catering as well as Casual Sushi Catering. Our sushi chef will visit your home or office to make traditional Edomae sushi in a shorter amount of time, creating a relaxing, fun atmosphere. Please inquire for more details.

In Season - April

Aoyagi (Surf clams)

Aoyagi is one of Chef Aoki's favorite types of shellfish. He believes the crunchy texture and a natural sweetness make the best nigiri sushi. Edomae sushi connoisseurs can't resist eating at Aoyagi when spring arrives.

In Season - May

Shako (Mantis shrimp)

There has been a steep decline in the amount of shako catch recently, which makes it a super high-end ingredient that we don't often see at sushi restaurants anymore. At Ginza Sushi Aoki, we like shako both with and without their eggs. Shako begin spawning in May, and seeing shako with eggs tells sushi chefs that early summer has arrived. The flesh is juicy and lighter than shrimp. Shako bearing eggs is full of umami and when cooked, they add firm texture.

In Season - June

Shinko (Little kohada)

In Season Shinko (Little kohada) Kohada undergoes a name change depending on its size. "Shinko" refers to the fish in its young stage ─ a preference among sushi connoisseurs. The peak season for catching shinko in Tokyo Bay (Edomae) is August, but there has been an increasing demand for the fish during the rainy season. At Ginza Sushi Aoki we have responded to this demand, and prepare the shinko with salt and vinegar to add sharpness and depth to this lean fish.

In Season - July

Mizukgai

This dish is called "mizugai", made of fresh abalone that has been rubbed with salt to firm up the meat. It is then diced and served with cold salted water. Different from tender steamed abalone, the crunchy texture is prized; sushi connoisseurs treasure this summer Edomae dish. We serve it with abalone kimo sauce.