お知らせ
料理家のウー・ウェンさんが発売中の『＆Premium 12月号 』「私が考える、10のクラシックなもの、こと。」（マガジンハウス）にて、銀座 鮨青木をとりあげてくださいました。
「旬のコラム」を更新いたしました。今月は、かつお握りです。
銀座 鮨青木 2020年のおせちのご予約を開始しております。
「旬のコラム」を更新いたしました。今月は、穴子握りです。
My sushi can be described as difficult, but if I could venture to say, I think it is sushi created by the always fresh character of the neighborhood called “Ginza.”
I keep as a foundation the traditional Edomae techniques that I and my father before me arduously trained in and inherited. Upon this foundation, the ever-changing atmosphere of Ginza, conversations with food-loving guests, flavors I recall from my travels, these various components have become hints or sparks of inspiration, bestowing a unique identity upon the restaurant.
Our nishi-azabu location is even more experimental, collaborating with chefs to give birth to more and more original sushi, and finding great approval from our guests. However, I accept that through comments received and my own sense of taste, it will take time to weed out the best among these.
Toshikatsu Aoki
The baby cuttlefish, shin-ika, of summer has grown up into its best season.My father, the previous chef of Ginza Sushi Aoki, never topped his nigiri with salt, but I believe adult cuttlefish, sumi-ika, with a drop of sudachi citrus and sea salt refreshes and cleanses the palate. Our regulars often ask for another piece of sumi-ika à la carte at the end of the nigiri course.
Sushi alone can make a great meal.
Sake with otsumami, such as sashimi or grilled fish, can also make a great meal.
We have the honor of serving omakase, where our guests entrust us to create a course determined by the seasons and our own skill and experience, but if there are preferences for more or less wasabi, thickness of cuts of fish, another serving of something special, or otsumami to go with sake, please don’t hesitate to let us know at the counter.
In Season
Please review our reservation policy.
We accept reservations made through a hotel concierge.
We accept reservations made through a hotel concierge.
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 on Facebook at this time.
Thank you for understanding, and we look forward to serving you soon.
■Sushi-only omakase starting at ¥15,000, otsumami and sushi omakase starting at ¥25,000. Prices do not include tax and service charges.
■Our fresh seafood market prices can greatly fluctuate from day to day. We try to absorb these fluctuations as much as possible, but please let us know if you require a fixed price.
■Please let us know if you prefer more otsumami (hors d’oeuvres) and less sushi, or vice-versa, or more creative versus more traditional sushi, and we will tailor the menu to your preferences.
■You can reserve a private counter seat for a minimum of six guests at the Ginza location, or a minimum of two guests at the Nishi-azabu location.
Reservations must be cancelled at least 24 hours in advance.
We charge a 15,000 yen per person for no-show or late cancellation.