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

updates about in season our cuisine reservations • contact location

銀座 鮨青木(Ginza SUSHI AOKI)

menu

Updates

2023/5/15
Toshikatsu Aoki will serve Edomae sushi at a sushi event being held at the Shiila Seoul from May.23-25, 2023. So will be closed on May 22-26, 2023.
2023/5/8
Enshu, a monthly print magazine, features the cuisine of Ginza Sushi Aoki in each issue. In their May issue, Hon-Maguro and Chinmi are highlighted. For inquiries or subscription information, please visit this link.
2023/5/1
We've updated our "In Season" section. This month's feature is "Kisu nigiri".
2023/4/20
BSP will re-broadcast "The Dinner for Maestros" which features an appearance by Toshikatsu Aoki on April 21 at 15:09 PM JST.
もっと詳しく見る
archives▼
our history　▲

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

our history　▲

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

In Season - July

Uni

We are receiving high-quality fresh uni throughout the summer months, sourced from all over Japan. Uni from Hokkaido, Setouchi, and Sanriku entices connossieurs who look forward to enjoying these varieties during this short window in the season. The uni pictured is from Sanriku; its flavor is incredibly rich due to a seaweed diet. We often make gunkan with such rich uni. This is a nigiri sushi wrapped with nori, combining two rich flavors from the sea. We also make uni nigiri without using nori; the flavor of the uni drives the decision of whether to use nori or not in our preparation.

In Season - July

Uni

Uni

In Season - August

Hamo eel

Hamo are fattening up and are becoming richer as the season progresses. We are currently serving this exquisite eel as temari sushi, a bite-sized round sushi. To enjoy how different flavors complement the eel, we garnish it with different toppings such as chopped umeboshi, salty kombu, uni, or caviar.

In Season - August

Hamo eel

Hamo eel

In Season - September

Ikura

As Ginza Sushi Aoki, the ikura season begins at the beginning of Septemberーthe season of sujiko, fresh salmon roe. We carefully wash the sujiko, separate the eggs from their skeins and cure them in in-house made dashi and quality soy sauce. When you enjoy ikua nigiri, the popping sensation and umami-rich flavor is unforgettable. We serve our own ikura until November, yet the outer membrane of the roe changes thought the season. Sushi connoisseurs appreciate this textual and flavor variation across the seasons.

In Season - September

Ikura

Ikura

In Season - October

Tairagi Nigiri

Tairagi, often called Tairagai (fan shell clam), used to be caught in Yokosuka Bay as an ingredient of Edomae Sushi, but they are rarely seen there nowadays. This tairagi is from Himaka-jima island in Ehime Prefecture. It's flesh is the perfect light amber color with a firm texture that characterizes good tairagi. This shellfish has a rich, pleasant aroma unique to tairagai. The Turkish blue dish is my favorite, and according to my mother, my father used this dish when he wanted an eye catching serving piece to present his nigiri.

In Season - October

Tairagi Nigiri

Ikura

In Season - November

Karasumi nigiri

Once a year, we make karasumi at Ginza Sushi Aoki. Karasumi is made by curing whole mullet roe sacs with salt and sake, and drying them until semi-hard to achieve the right seasoning, texture, and umami. Karasumi nigiri - topped with a large slice of karasumi - is a popular menu in late autumn and winter. As the weather gets colder, our guests at the counter ask for our karasumi nigiri.

In Season - November

Karasumi nigiri

Karasumi nigiri

In Season - December

Hon maguro

We think bluefin tuna has the best flavor at this time in the season with its appealing aroma, ample fat, and melt-in-the-mouth texture. Hon maguro caught in the Tsugaru Strait in December is superior to all others in it's quality. At Ginza Sushi Aoki, we have been serving maguro sashimi with salt and soy sauce on the side. Many of our guests say that the salt highlights the maguro's slight metallic taste in a good way.

In Season - December

Hon maguro

Hon maguro

In Season - January

O-toro

Bluefin tuna develop even more fat stores during December and January, and the melt-in-the-mouth texture reaches its pinnacle. At Ginza Sushi Aoki, we top this o-toro nigiri with a little more wasabi than usual. You will not notice the heat from wasabi; instead it works to balance the concentration of fat and refreshes the palate.

In Season - January

O-toro

O-toro

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

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

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. We kindly ask our guests to sanitize hands upon entering and allow us take temperature.
■
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≫

For the cancellation with no charge, we kindly ask our guests to call us
more than before four bussiness days.

Any cancellation later than four days before the reservation, that is, any
cancellation within three days of the reservation, will be charged the full
price of the omakase menu.

This cancellation policy is effective as of January 2nd, 2023.

Thank you for your understanding.

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.

Open in Google Maps　▲

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. Look for a building on the right that has a sign saying Ginza Kanawa, a Japanese restaurant, or a sign for Caminoia. 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