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

2024/2/5
We've updated our "In Season" section. This month's feature is "Buri(Japanese Amberjack)".
2024/2/2
Ginza Sushi Aoki will be closed for the winter holiday from Wednesday, February 7, to Tuesday, February 13.
2024/1/15
Ginza Sushiaoki will be offering eho-maki (Setsubun sushi rolls) on Feb.3 only. For more details, please call 03-3289-1044.
2024/1/1
We've updated our "In Season" section. This month's feature is "Spear Squid Nigiri".
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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

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 - March

Sakura chirashi

Sakura chirashi

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 - April

Aoyagi (Surf clams)

Aoyagi (Surf clams)

In Season - May

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 - May

Kisu nigiri

Kisu nigiri

In Season - June

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

Shako (Mantis shrimp)

Shako (Mantis shrimp)

In Season - July

Soy-marinated Shako

We are currently serving a very rare delicacy, chinmi, soy-marinated raw shako. It is our take on the ganjang-gejang, a famous Korean dish of crabs marinated with a slightly sweet soy sauce. This is currently the spawning season for shako, so they are thick with soft flesh and rich flavor. When the raw shako are marinated, the texture becomes almost jelly like with a pleasant chewiness which allows you to savor the deep flavor. Some of our customers think our chinmi is better than soy-marinated crabs.

In Season - July

Soy-marinated Shako

Soy-marinated Shako

In Season - August

Mame-aji

Mame-aji, small mackerel which are approximately 4 inches (10 cm) long, have very tender skin. We choose to serve this fish with the skin and marinate it with salt and vinegar for a bit longer. The mame-aji nigiri is also built with sweet shrimp crumbles (oboro) to provide balance to the tart and salty flavors characteristic of Edomae sushi.

In Season - August

Mame-aji

Mame-aji

In Season - September

Kamasu Nigiri

Kamasu is at its best at the end of the summer and beginning of autumn, as it puts on a layer of tasty fat. We serve this seasonal delicay as a nigiri, by carefully scoring the skin, briefly searing, and then forming with sushi rice. A generous squeeze of fresh sudachi citrus adds a tart counterpoint, making a balanced and delicious bite.

In Season - September

Kamasu Nigiri

Ikura

In Season - October

Oysters

We only use special oysters caught Rikuzen-Takada in Iwate Prefecture for our oyster nigiri. Sake-steamed until plump, creamy, and full of briny ocean flavor, we believe this makes the best oyster nigiri. We make our own ""tsume"" sauce by concentrating the juice collected from steaming.

In Season - October

Oysters

Uni

In Season - November

Hokkigai Nigiri

The surf clam, or hokkigai, takes on a delightful crimson hue and enhanced sweetness when lightly seared and is complemented by perfectly vinegared rice. During this season, hokkigai thrives in the cold seawater which results in a firm texture and rich flesh. At Ginza Sushi Aoki, we serve the hokkigai semi-rare, highlighting its exceptional qualities.

In Season - November

Hokkigai Nigiri

Hokkigai Nigiri

In Season - December

Seared Kue Nigiri

Kue becomes notably fatty during the winter as it adapts to survive in chilly seas, consuming ample food in preparation for the cold season. Renowned as a key winter nabe (hotpot) ingredient, kue also shines in nigiri sushi. We delicately sear the kue to enhance its texture and impart a mild flavor when combined with sushi rice. Presently we are featuring kue nigiri topped with caviar lime.

In Season - December

Seared Kue Nigiri

Seared Kue Nigiri

In Season - January

Spear Squid Nigiri

Spear squid, yariika, at this time of year is especially delicious as sashimi. We lay the knife down sideways, slice the mantle into 3 or 4 very thin layers, then slice the layers into fine shreds. The squid becomes sweeter and more tender by the cutting technique: that is how Ginza Sushi Aoki's spear squid nigiri sushi is made. Please enjoy with sea salt as an accent.

In Season - January

Spear Squid Nigiri

Spear Squid Nigiri

eho-maki
(Setsubun sushi rolls)

Ginza Sushiaoki will be offering eho-maki (Setsubun sushi rolls) on Feb.3 only. For more details, please call 03-3289-1044.

eho-maki
(Setsubun sushi rolls)

eho-maki

In Season - February

Buri(Japanese Amberjack)

Fatty buri caught during the cold season may trump fatty tuna. The sweet aroma is elevated by briefly searing the skin. It is one of the best winter nigiri sushi, and all of the flavores --- seetness, toasted notes, and tart seasoned rice combine on your plate.

In Season - February

Buri(Japanese Amberjack)

Buri(Japanese Amberjack)

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 include tax. There is a 10% service charge for groups of five or more guests.
We ask that all guests in a party receive the same omakase menu.
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 cologne or perfume.
≪Cancellation Policy≫

● Cancellations made less than one business day prior to the reservation
will incur the full price of the omakase menu.
● In the event of restaurant closure for one or more consecutive days, should you
fail to provide cancellation at least one business day in advance, you will
be charged for the full omakase menu.
● Cancellations made on the day of the reservation, regardless of whether or
not you contact us, will be subject to charges for the full omakase menu.

Location

4th floor, The 3rd Iwatsuki Building, 6-7-7 Ginza, Chuo-ku, Tokyo, 104-0061

TEL : 03-3289-1044

*We accept reservations exclusively through hotel concierges.
Please see notes above under "Reservations".

Hours

Lunch: 12:00 p.m. - 2:00 p.m.(closed)

Dinner: 5:00 p.m. - 10:00 p.m.(closed)

Closed:

Every Sunday and the days surrounding the New Year.
*When a holiday falls on Monday, we will be closed on both Sunday and Monday.
*We may close other days. Please confirm open days via our Reservation Site.

Take the A2 exit out of Tokyo Metro Ginza Station. Tokyo Kyukyodo should be on your right. Continue straight one block (you'll pass a Softbank store) and turn right after the Exitmelsa department store. Continue two blocks and turn left at Miwa, a jewely shop on the corner. Keep an eye out for the jewelry shop on the right, featuring the sign that reads 'Maison de NADIA. The new Ginza Sushi Aoki is located on the fourth floor of this building.
Ginza Sushi Aoki
4th floor, The 3rd Iwatsuki Building, 6-7-7 Ginza, Chuo-ku, Tokyo, 104-0061