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).