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

2024/6/3
We've updated our "In Season" section. This month's feature is "Shinko (Little kohada) ".
2024/5/7
We've updated our "In Season" section. This month's feature is "Torigai".
2024/4/30
On Saturday, April 20th, 2024, we threw a sushi party celebrating 50 years of Ginza Sushi Aoki.
2024/4/15
Toshikatsu Aoki will serve Edomae sushi at a sushi event being held at the Shiila Seoul from May.21-23, 2024.
もっと詳しく見る

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

In Season - July

Soy-marinated Shako

We are currently serving a very rare delicacy, chinmi, soy-marinated raw shako. It is our take on the ganjang-gejang, a famous Korean dish of crabs marinated with a slightly sweet soy sauce. This is currently the spawning season for shako, so they are thick with soft flesh and rich flavor. When the raw shako are marinated, the texture becomes almost jelly like with a pleasant chewiness which allows you to savor the deep flavor. Some of our customers think our chinmi is better than soy-marinated crabs.

In Season - July

Soy-marinated Shako

Soy-marinated Shako

In Season - August

Mame-aji

Mame-aji, small mackerel which are approximately 4 inches (10 cm) long, have very tender skin. We choose to serve this fish with the skin and marinate it with salt and vinegar for a bit longer. The mame-aji nigiri is also built with sweet shrimp crumbles (oboro) to provide balance to the tart and salty flavors characteristic of Edomae sushi.

In Season - August

Mame-aji

Mame-aji

In Season - September

Kamasu Nigiri

Kamasu is at its best at the end of the summer and beginning of autumn, as it puts on a layer of tasty fat. We serve this seasonal delicay as a nigiri, by carefully scoring the skin, briefly searing, and then forming with sushi rice. A generous squeeze of fresh sudachi citrus adds a tart counterpoint, making a balanced and delicious bite.

In Season - September

Kamasu Nigiri

Ikura

In Season - October

Oysters

We only use special oysters caught 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

Uni

In Season - November

Hokkigai Nigiri

The surf clam, or hokkigai, takes on a delightful crimson hue and enhanced sweetness when lightly seared and is complemented by perfectly vinegared rice. During this season, hokkigai thrives in the cold seawater which results in a firm texture and rich flesh. At Ginza Sushi Aoki, we serve the hokkigai semi-rare, highlighting its exceptional qualities.

In Season - November

Hokkigai Nigiri

Hokkigai Nigiri

In Season - December

Seared Kue Nigiri

Kue becomes notably fatty during the winter as it adapts to survive in chilly seas, consuming ample food in preparation for the cold season. Renowned as a key winter nabe (hotpot) ingredient, kue also shines in nigiri sushi. We delicately sear the kue to enhance its texture and impart a mild flavor when combined with sushi rice. Presently we are featuring kue nigiri topped with caviar lime.

In Season - December

Seared Kue Nigiri

Seared Kue Nigiri

In Season - January

Spear Squid Nigiri

Spear squid, yariika, at this time of year is especially delicious as sashimi. We lay the knife down sideways, slice the mantle into 3 or 4 very thin layers, then slice the layers into fine shreds. The squid becomes sweeter and more tender by the cutting technique: that is how Ginza Sushi Aoki's spear squid nigiri sushi is made. Please enjoy with sea salt as an accent.

In Season - January

Spear Squid Nigiri

Spear Squid Nigiri

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.

eho-maki
(Setsubun sushi rolls)

eho-maki

In Season - February

Buri(Japanese Amberjack)

Fatty buri caught during the cold season may trump fatty tuna. The sweet aroma is elevated by briefly searing the skin. It is one of the best winter nigiri sushi, and all of the flavores --- seetness, toasted notes, and tart seasoned rice combine on your plate.

In Season - February

Buri(Japanese Amberjack)

Buri(Japanese Amberjack)

In Season - March

Hamaguri Nigiri

Hamaguri clams from the Kashima coast become fattier and tastier from spring to early summer. At Ginza Sushi Aoki, we make them even more plump and juicy by simmering them briefly, reducing the simmering liquid, and then letting them soak in the reduced liquid for half a day. Of course, we also make our own "tsume" or reduction glaze from the simmering liquid. Our hamaguri nigiri shows off that concentrated umami flavor that is unique to shellfish.

In Season - March

Hamaguri Nigiri

Hamaguri Nigiri

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

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!

50周年 集合写真

In Season - May

Torigai

The time just before the start of rainy season marks the beginning of torigai season. Torigai is a type of shellfish beloved by sushi connoisseurs, and often appears on menus from now through mid-summer. You can enjoy its briny ocean flavor and meaty texture with our nigiri preparation. Or, you can savor it the connoisseur's way, as "otsumami"--briefly grilled with its liver intact. It's perfect with sake.

In Season - May

Torigai

torigai

In Season - June

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 - June

Shinko (Little kohada)

Shinko (Little kohada)

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 five or more guests.
We ask that all guests in a party receive the same omakase menu.
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≫

● Cancellations made less than one business day prior to the reservation
will incur the full price of the omakase menu.
● In the event of restaurant closure for one or more consecutive days, should you
fail to provide cancellation at least one business day in advance, you will
be charged for the full omakase menu.
● Cancellations made on the day of the reservation, regardless of whether or
not you contact us, will be subject to charges for the full omakase menu.

Location

4th floor, The 3rd Iwatsuki Building, 6-7-7 Ginza, Chuo-ku, Tokyo, 104-0061

TEL : 03-3289-1044

*We accept reservations exclusively through hotel concierges.
Please see notes above under "Reservations".

Hours

Lunch: 12:00 p.m. - 2:00 p.m.(closed)

Dinner: 5:00 p.m. - 10:00 p.m.(closed)

Closed:

Every Sunday and the days surrounding the New Year.
*When a holiday falls on Monday, we will be closed on both Sunday and Monday.
*We may close other days. Please confirm open days via our Reservation Site.

Take the A2 exit out of Tokyo Metro Ginza Station. Tokyo Kyukyodo should be on your right. Continue straight one block (you'll pass a Softbank store) and turn right after the Exitmelsa department store. Continue two blocks and turn left at Miwa, a jewely shop on the corner. Keep an eye out for the jewelry shop on the right, featuring the sign that reads 'Maison de NADIA. The new Ginza Sushi Aoki is located on the fourth floor of this building.
Ginza Sushi Aoki
4th floor, The 3rd Iwatsuki Building, 6-7-7 Ginza, Chuo-ku, Tokyo, 104-0061