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

In August, Ginza Sushi Aoki will be reborn in a new location. While moving, we will be closed the following period.

From Sunday, July 17, 2022 to Thursday, August 4, 2022.

2022/06/01
We've updated our "In Season" section. This month's feature is "Torigai Nigiri".
2022/05/02
We've updated our "In Season" section. This month's feature is "Shiro-ebi Nigiri".
2022/04/21
We are happy to share that our Fukiyose Chirashi will be featured in the popular manga series, Mahiru's Lunch Sushi. The manga is illustrated by Junko Murakami and written by Mitsuru Hayakawa, and will be in the June issue of office YOU by Shueisha Creative.
2022/04/19
Due to the steep rise in the cost of our ingredients including fish, we have been forced to change some parts of our menu and prices beginning on May 1, 2022. Thank you for your understanding and continued support.
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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 - July

Hoshi-garei (Spotted halibut)

Hoshi-garei is the king of shiromi (white-fleshed fish) in sushi restaurants. Compared to karei, regular flounder, the hoshi-garei has a more delicate taste but plumper meat. To elevate the subtle, clean flavor, we serve it as nigiri or sashimi with just wasabi, or wasabi-soy sauce.

In Season - July

Hoshi-garei (Spotted halibut)

Hoshi-garei (Spotted halibut)

In Season - August

Aji (Horse mackerel)

For nigiri, aji is the top summer hikarimono (blue-skinned fish). We select the best aji at the market with the highest fat content, and marinate it with salt and vinegar. This traditional technique increases aji's umami and highlights the rich fat. The result is umami-rich yet fresh, with a silky texture.

In Season - August

Aji (Horse mackerel)

Aji (Horse mackerel)

In Season - September

Awabi (Abalone)

One of our favorite ways to enjoy awabi is to simmer until fork tender using a traditional Edomae technique. We then slice it thinly and stack it on top of nigiri. To eat, first pick up the top slice and enjoy it on its own as tsumami with the kimo sauce (awabi liver). Next, enjoy the remaining slices with shari, as nigiri.

In Season - September

Awabi (Abalone)

Awabi (Abalone)

In Season - October

Tachiuo (Cutlass fish)

Toshikatsu Aoki fell in love with tachiuo caught in Takeoka, Chiba. Nowadays most fish comes from southern Japan, but this fish is truly Edomae and is the best of the best. The skin of tachiuo is full of flavor, so we treat it carefully to preserve the quality. We make cuts and torch the skin so that the slices will bend and meld together with shari on the palate. Yuzukosho and daikon on top provide a refreshing contrast to the buttery fat.

In Season - October

Tachiuo (Cutlass fish)

Tachiuo (Cutlass fish)

In Season - November

Oysters

We only use special oysters caught in the Hirota Gulf near 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 - November

Oysters

Oysters

In Season - December

Kawahagi nigiri

If you have never tried our December kawahagi nigiri, we invite you to experience this phenomenal bite. Winter kawahagi is sweet and has a slightly firm texture. The kimo (liver) is butter-like and creamy, without any bitterness. The fish is topped with the kimo, a mound of grated daikon with chili peppers, and a drop of ponzu. *Please note, kawahari nigiri requires advance reservation.

In Season - December

Kawahagi nigiri

Kawahagi nigiri

In Season - January

Crab arai nigiri

Snow crab, known as Matsuba-gani or kobako-gani (female) is a winter delicacy in Japan. Although it is not Edo-mae, it has recently become one of the most sought-after nigiri among sushi connoisseurs. This is a special nigiri, that sushi rice seasoned with red vinegar is combined with snow crab "arai", which crabmeat is swished in ice water so that they are open up like a flower. You can't imagine how the natural sweetness of snow crab and red vinegar rice matches well. We top the nigiri with either a leg of kobako-gani, or, crab tomalley ponzu. *Please note, crab arai nigiri requires advance reservation.

In Season - January

Crab arai nigiri

Crab arai nigiri

In Season - February

Fugu Shirako

Silky, creamy, and toasted—grilled fugu shirako is a winter specialty that you will await with anticipation. We make a cut on top of the grilled shirako so that the lucious interior is revealed. It is then sprinkled with uni shavings. And as you know, our shari (sushi rice) combines all the complex flavors into one.

In Season - February

Fugu Shirako

Fugu Shirako

In Season - March

Spear Squid Sushi with Roe

When spear squid are small but full of roe in the spring, we prepare them by first simmering them with raw sugar and soy sauce until the roe inside is partially cooked. Then we carefully slice the belly open and fill it with sushi rice, ensuring none of the delicious roe is lost. Keeping the roe half-cooked is our method at Ginza Sushi Aoki, which balances the richness of the roe with the sushi rice enrobed in the sweet-savory sauce.

In Season - March

Spear Squid Sushi with Roe

Spear Squid Sushi with Roe

In Season - April

Hamaguri Nigiri

Hamaguri clams from the Kashima coast become fattier and tastier from spring to early summer. At Ginza Sushi Aoki, we make them even more plump and juicy by simmering them briefly, reducing the simmering liquid, and then letting them soak in the reduced liquid for half a day. Of course, we also make our own "tsume" or reduction glaze from the simmering liquid. Our hamaguri nigiri shows off that concentrated umami flavor that is unique to shellfish.

In Season - April

Hamaguri Nigiri

Hamaguri Nigiri

In Season - April

Shiro-ebi Nigiri

Shiro-ebi fishing at Toyama Bay is prohibited until April, but we can enjoy its exquisite peak of flavor from now until early summer. Along with its translucent white color with a subtle pink hue, shiro-ebi's melt-in-your-mouth texture and natural sweetness are highly prized in Japan. We carefully form it into nigiri and top it with a small spoonful of caviar.

In Season - April

Shiro-ebi Nigiri

Shiro-ebi Nigiri

In Season - June

Torigai nigiri

The time just before the start of rainy season marks the beginning of torigai season. Torigai is a type of shellfish beloved by sushi connoisseurs, and often appears on menus from now through mid-summer. You can enjoy its briny ocean flavor and meaty texture with our nigiri preparation. Or, you can savor it the connoisseur's way, as "otsumami"--briefly grilled with its liver intact. It's perfect with sake.

In Season - June

Torigai nigiri

Torigai nigiri

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.

Ginza Sushi Aoki will continue to maintain a safe dining environment.
Prices 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 cologne or perfume.
≪Cancellation Policy≫

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

Location

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

TEL : 03-3289-1044

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

Hours

Lunch: 12p.m. - 13:30 p.m.(last seating)

Dinner: 5 p.m. - 9:00 p.m.(last seating)

*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.

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.