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

Due to the extended state of emergency order, we are modifying our hours of operation and will not be serving alcoholic beverages. These protocols go into effect on May 12 and will end when the order is lifted. We apologize for the inconvenience to our guests, and appreciate your understanding and continued support.


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

Dinner: 5 p.m. to 19:00 p.m. last seating (close at 8 p.m.)

We are open

At Ginza Sushi Aoki, we are following the safety guidelines issued by the Tokyo government for serving customers during Covid-19. We are limiting the number of guests and leaving additional space between seats at the counter to allow for distancing. We have also installed vinyl sheets to create a barrier between the chefs and guests. The air in the restaurant is thoroughly ventilated and we disinfect frequently. In addition, we monitor the health of our staff and require each member to wear a face mask. As our customers, we ask that you please sanitize your hands upon entering the restaurant.

Thank you for your cooperation as we strive to create an enjoyable and safe dining experience for everyone.

  
2021/06/07
We've updated our "In Season" section. This month's feature is "Grilled petite nodokuro nigiri".
2021/06/01
On May 31, Toshikatsu Aoki appeared on a special television news segment entitled, "Clear and Present Danger that Textbooks Don't Teach You". He demonstrated temari sushi and spoke about ingredients that meet Sustainable Development Goals, part of the 2030 agenda set by United Nations members.
2021/05/22
Ginza Sushi Aoki will be featured in the July issue of Tokyo Calendar Magazine as one of the actress Yo Yoshida's favorite sushi restaurants.
2021/05/10
We've updated our "In Season" section. This month's feature is "Kasugo nigiri".
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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

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.

Casual Sushi Catering

Casual Sushi Catering

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 - July

Mizukgai

Mizukgai

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

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 - September

Ochi hamo

Ochi hamo

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 - October

Oysters

Oysters

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 - November

Kue

Kue

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.

In Season - December

Akaza-ebi

Akaza-ebi

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 - 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.

In Season - January

Akami of wild bluefin tuna

Akami of wild bluefin tuna

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

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

Weekdays:
6 p.m. - 9:30 p.m.(last seating)

Weekends and holidays:
5 p.m. - 9:30 p.m.(last seating)

Holidays

Open every day except days surrounding the New Year holiday

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.