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

The Japanese government has ordered stronger measures in Tokyo to protect against COVID-19 amid a sharp resurgence in infections. To meet the ordinance, we will be observing the following business hours beginning January 21 until the orders are lifted.


Lunch: 12 p.m. to 1:30 p.m. (last seating)

Dinner: 5 p.m. to 9 p.m. (closing)

*Alcohol must be ordered by 8 p.m.

2022/01/24
Aoki will appear on "Gohan Japan", airing on TV Asahi. It will be broadcast on Saturday, Jan. 29, 2022 at 6:30 p.m.
2022/01/08
Our sushi chefs will be offering a few varieties of take-away sushi bentos and eho-maki (Setsubun sushi rolls) at Ginza Mitsukoshi, B2F on Feb.3 only. The bentos have sold out every year, so to guarantee availability please reserve your selection on the Ginza Mitstukoshii from January 5 to January 31 for pick-up.
2022/01/08
Archives Premium Café will re-broadcast "Shin Nihon Fudoki: Sushi" (Jan.12 at 9:00 AM and Jan.13 at 0:45 AM), which features an appearance by Toshikasu Aoki.
2022/01/04
Ginza Sushi Aoki and Hanare will be closed for the winter holiday from Sunday, January 9, to Sunday, January 16.
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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

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.

Update

sashimi sets

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 - February

Ehomaki

Ehomaki

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 - March

Temari Dango Sushi

Temari Dango Sushi

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

Sayori nigiri

Sayori nigiri

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 - April

Kasugo nigiri

Kasugo nigiri

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 - June

Grilled petite nodokuro nigiri

Grilled petite nodokuro nigiri

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

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 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.