eho-maki
(Setsubun sushi rolls)

Ginza Sushiaoki will be offering eho-maki (Setsubun sushi rolls) on Feb.3 only. For more details, please call 03-3289-1044.

On Saturday, April 20th, 2024, we threw a sushi party celebrating 50 years of Ginza Sushi Aoki.
(The actual anniversary was 3 years ago, but the party was delayed due to you-know-what.)
Chef Toshikatsu Aoki served nigiri sushi and tsumami (appetizers), joined by his former apprentices whohave gone on to found their own restaurants in Japan, Korea, Taiwan, and America.
Chef Aoki's brother and sister, who own a French restaurant in Ginza, provided their signature roast beef and other French dishes.
We hope everyone who came had a wonderful time, and we cannot express in words our deep and sincere gratitude to all who have supported Ginza Sushi Aoki over the years. Thank you!

In Season - July

Megai Awabi

In mid-summer, awabi or abalone, especially the variety called kuro-awabi, is highly prized among shellfish. But when served raw, megai awabi, a different variety, has a more appealing and tender texture. As nigiri sushi, scoring the surface of the megai with a sharp knife enhances its natural tenderness. The gentle umami and texture of megai goes best with a drop of sudachi citrus and a dab of sea salt (rather than soy sauce) and provides a refreshing, summery bite.

In Season - August

Wild-caught Kuruma Ebi

Farm raised Kuruma Ebi, or Kuruma shrimp, are available throughout the year. However wild-caught Kuruma shrimp are a rare delicacy that can only be enjoyed in the summer. Raw Kuruma shrimp are great, but they are even better when blanched to elevate their natural sweetness. We find that serving the blanched shrimp as nigiri is the perfect combination and surpasses serving it as sashimi.

In Season - September

Ebodai Nigiri

Ebodai, or Japanese butter fish, is often enjoyed as a himono (salted and dried, then grilled), but it is one of the best fish served raw. Fatty ebodai in the fall is particularly great. We briefly marinate the fillets with shio koji (salted koji) to enhance the unique aroma of the skin and top the nigiri with grated yuzu. Our guests are able to savor ebodai's layers of flavor.

In Season - October

Hon-ara

Hon-ara, “true” ara, also called sawtooth grouper, is an extremely rare fish caught in the seas off of the Hokuriku region. They can grow very large, but I select younger fish so that the skin is still tender and edible. The white flesh is surprisingly rich, with a pleasant texture, and the quality of flavor exceeds even the more well-known kue (longtooth grouper). My favorite preparation is to blanch the skin, then lightly cure the flesh with kombu.

In Season - November

Anago

While anago is traditionally in season during the summer, the peak seasons for many fish have gradually shifted. As a result, the anago eels from Tsushima are now at their best, rich in fat and full of flavor. Savor this nigiri with a generous amount of freshly grated wasabi and a sprinkle of rare fleur de sel from Guerand, France, "Grand Cru de Batz."

In Season - December

Large Unagi Handroll

The unique and intense flavor of wild unagi from Miyazaki prefecture,grilled only with sea salt to highlight its natural umami, along with the refreshing fragrance of kinome herb, makes for one of our most popular hand rolls. We don't pre-steam the unagi, but slowly grill them in the Kansai style to render out the fat and achieve a crisp skin. The crisp texture and seared aroma is the key to the flavor of this hand roll. We encourage our guests to enjoy it immediately after we hand them the roll.

In Season - January

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 - February

Spear Squid Sushi with Roe

When spear squid are small but full of roe in the spring, we prepare them by first simmering them with raw sugar and soy sauce until the roe inside is partially cooked. Then we carefully slice the belly open and fill it with sushi rice, ensuring none of the delicious roe is lost. Keeping the roe half-cooked is our method at Ginza Sushi Aoki, which balances the richness of the roe with the sushi rice enrobed in the sweet-savory sauce.

In Season - March

Shirauo

Seven to eight shirauo (Japanese icefish) are delicately layered on sushi rice by hand, creating a nigiri that perfectly captures the essence of Edomae sushi—where flavor and visual beauty are equally valued.
We garnish the nigiri with freshly zested yuzu or ginger for a bright, aromatic finish. With its subtle bitterness and translucent appearance, a mark of ultimate freshness, this nigiri is a true celebration of early spring in Japan.

In Season - April

Nigiri with kelp-cured amaebi shrimp

These tender sweet shrimp, amaebi, from the Hokuriku region are first cured with ma-kombu (true kelp) and then re-cured with oboro-kombu (shaved kelp). The curing process enhances the umami while slightly firming the texture, allowing the shrimp to combine harmoniously with the sushi rice. Since each shrimp is small, we use three to five to make a nigiri.

In Season - May

Ōba Iwashi

Ōba Iwashi are a little larger than most sardines, and are prized for their rich fat and melt-in-your-mouth texture.
After carefully separating the delicate filets, we immerse them briefly in ice-cold salt water to bring out their umami.
Topped with green onion sprouts and freshly grated ginger, the finished nigiri is simple but deeply satisfying.

In Season - June

Gimpo Handroll

Gimpo is a slender fish, about 20 cm long, traditionally served tempura-style in Edomae cuisine. Another exceptional preparation involves lightly grilling it over charcoal and serving it kabayaki-style. The white flesh becomes remarkably tender and fluffy, while the skin turns delicately gelatinous—delivering a distinctive flavor that rivals even unagi or anago. Enjoy it with our house-made sansho soy sauce, freshly grated wasabi, and crisp, fragrant nori.