In Season - November

Kue

There are huge differences between farm-raised and wild kue, and in fact, it's very hard to find truly high-quality wild kue nowadays. We receive the highest quality wild kue every year through a special source. Kue becomes more flavorful beginning in late autumn through the winter, as guests can appreciate when tasting our kue. At Ginza Sushi Aoki, we serve this rare delicacy as nigiri, as well as yakimono (grilled dish). At Hanare, you can enjoy it as a hot pot dish, and it is so flavorful that guests say they want to suck every bit of flesh from the bones. Hanare also serves fried kue kama (collar).

In Season - December

Akaza-ebi

Akasa ebi (Japanese scampi or langoustine) is now in season, and at the Nagai Port of Sagami Gulf in Kanagawa, they're currently being caught by a coterie of artisinal fishermen. This ebi is prized in high-end French and Italian restaurants in Japan, but if you want to enjoy its rich, silky texture, nigiri sushi is the best choice. The thick, sweet flesh hugs the 'shari' (rice), and the saltiness from the generous dollop of caviar elevates it even further.

Update

We are selling sashimi sets (a 20,000 yen set for two people, or a 40,000 yen set for four). The sets will be sold for pick-up on December 31 only. Please enjoy our freshest sashimi, carefully selected and cut by Ginza Sushi Aoki.

In Season - January

Akami of wild bluefin tuna

There are many varieties of tuna, but when speaking of wild caught bluefin tuna, the peak season for flavor, aroma, and texture is winter. The taste toro of winter bluefin tuna is extraordinary, but the lean akami is also at its prime during this season. The smooth, rich texture can only be experienced with wild winter bluefin tuna.

In Season - February

Ehomaki

Setsubun festival is not February 2nd but rather February 3rd this year, for the first time in 124 years. It's a Japanese custom to ward off evil by throwing beans. "Ehomaki", thick sushi rolls, are enjoyed on this day as a way to pray for good business in the coming year. The ehomaki from Ginza Sushi Aoki borrows many techniques used in making Edomae sushi. This year we are rolling simmered anago eel, kanpyo, shiitake, tamago-yaki eggs, and oboro shrimp crumbles with seasoned rice into a long, thick cylinder. We wish everyone happiness!

In Season - March

Temari Dango Sushi

In this season when spring flowers bloom and bring happiness, we have added a new takeout item, temari dango sushi. It's our take on hanami dango─skewered mochi typically eaten during the hanami season. Each piece of sushi is a single bite and skewered, so it can be enjoyed without using one's hands. Though the sushi is petite, we utilize the same masterful techniques as our regular nigiri to create these small bites.

In Season - April

Sayori nigiri

Sayori, Japanese haflbeak, is often described as light-tasting, but actually it has a profound level of umami. Connoisseurs enjoy sayori as nigiri so that they can best savor it as a perfect bite paired with shari. The fish is often marinated with kombu or made into nigiri with slightly sweet shrimp oboro. At Ginza Sushi Aoki, we prefer to serve our sayori nigiri with green onions and ginger.

In Season - April

Kasugo nigiri

Kasugo has been tremendously popular as an Edomae nigiri sushi. Its written meaning is "Child of Spring" in Chinese characters. Part of the season overlaps with Children's Day, so Japanese are quite fond of this fish. While it is rather bland on its own, using the traditional vinegar-salt marinating technique elevates the color and umami. We serve it with house-made oboro, sweet shirmp crumbles.

In Season - June

Grilled petite nodokuro nigiri

The fat content of nodokuro in peak season is tremendous; no one can argue that. Being cognizant not to ruin the delicate flow of the nigiri courses, we've chosen to serve petite nodokuro for our sushi. These young fish have the perfect amount of fat that doesn't overwhelm. We grill the skin, adding another layer of flavor, and serve the nigiri with a little extra wasabi.

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 - 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 - 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 - 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.