In Season - February

Ehomaki

The ehomaki roll of Ginza Sushi Aoki consists of many techniques borrowed from traditional Edomae Sushi, which has a 200-year history. We roll savory simmered 'anago' eel, kanpyo, shiitake, and 'oboro' shrimp crumbles with seasoned rice into one long, thick log. We include a slice of 'tamago-yaki' egg custard which has a delicate, savory taste from cooking fish paste mixed with egg for nearly one hour.

In Season - March

Nokkomi Madai

Madai (true tai) is called sakuda-dai in the spring. They are also referred to as ""nokkomi madai"" because of the phenomenon where fat madai gather in shallow water (nokkomi) to spawn. At Ginza Sushi Aoki, three slices of nokkomi madai are layered atop the shari which delicately unfolds on the palate.

Delivery service started

We know many of you are currently refraining from dining out, so we have started delivery service of our take-away Sushi Bento to your home or office. Each topping, from simmered anago eels to sweet savory kanpyo in our Chirashi Sushi and Futomaki Sushi, is made with traditional Edomae techniques. For a limited time, our sushi chefs are delivering those sushi bento. Please inquire for more details.

Casual Sushi Catering

We are offering large-scale catering as well as Casual Sushi Catering. Our sushi chef will visit your home or office to make traditional Edomae sushi in a shorter amount of time, creating a relaxing, fun atmosphere. Please inquire for more details.

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 - May

Shako (Mantis shrimp)

There has been a steep decline in the amount of shako catch recently, which makes it a super high-end ingredient that we don't often see at sushi restaurants anymore. At Ginza Sushi Aoki, we like shako both with and without their eggs. Shako begin spawning in May, and seeing shako with eggs tells sushi chefs that early summer has arrived. The flesh is juicy and lighter than shrimp. Shako bearing eggs is full of umami and when cooked, they add firm texture.

In Season - June

Shinko (Little kohada)

In Season Shinko (Little kohada) Kohada undergoes a name change depending on its size. "Shinko" refers to the fish in its young stage ─ a preference among sushi connoisseurs. The peak season for catching shinko in Tokyo Bay (Edomae) is August, but there has been an increasing demand for the fish during the rainy season. At Ginza Sushi Aoki we have responded to this demand, and prepare the shinko with salt and vinegar to add sharpness and depth to this lean fish.

In Season - July

Mizukgai

This dish is called "mizugai", made of fresh abalone that has been rubbed with salt to firm up the meat. It is then diced and served with cold salted water. Different from tender steamed abalone, the crunchy texture is prized; sushi connoisseurs treasure this summer Edomae dish. We serve it with abalone kimo sauce.

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 - September

Ochi hamo

In the summer season, hamo eels must be heated to draw out their delicious fat. But by autumn they have become pleasantly fatty since they have been feasting heartily to replenish themselves after spawning. Connoisseurs praise the fall hamo by referring to them as "ochi hamo." At Ginza Sushi Aoki, we use the technique of hone-kiri (finely cutting the bones), performed a la minute. We serve the ochi-hamo as nigiri, creating the perfect pairing of fatty eel with salty caviar.

In Season - October

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

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.