Updates
お知らせ
2018/11/5
2018/10/12
Toshikatsu Aoki will serve Edomae sushi at a sushi event being held at "the Shiila Seoul" from Oct.16-18, 2018.
2018年10月16日～18日、"ソウル新羅ホテル"の鮨イベントにて、青木利勝が鮨を握ります。
2018/10/5
2018/9/25
A discussion between Mr.Takafumi Horie and Toshikatsu Aoki has been uploaded to "NewsPicks."
堀江貴文氏と青木利勝の対談「【堀江×鮨 青木】今だから語れる寿司職人のあるべき修業とは」が、"NewsPicks"にて公開中です。
2018/9/20
We have opened reservations for osechi 2019. Please note that the page is only available in Japanese.
"銀座 鮨青木 2019年のおせち"のご予約を開始しております。
About Ginza Sushi Aoki
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
In Season
Kue (Longtooth grouper)
Kue is generally large and the flesh is quite tough right after it is caught. So at Ginza Sushi Aoki, we ice-age the fish for approximately 10 days to bring out the umami and to allow the flesh to soften a bit. When serving it as sushi, we slice the fish thinly, stacking in thin layers, and top with a squeeze of fresh sudachi citrus juice and sea salt.
Our Cuisine
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
Reservations
Please review our reservation policy.
Ginza Location
We accept reservations made through a hotel concierge.
Nishi-azabu/Roppongi Location
We accept reservations made through a hotel concierge.
Reservation Policy
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.
Cancellation Policy
Reservations must be cancelled at least 24 hours in advance.
We charge a 15,000 yen per person for no-show or late cancellation.