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 - 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.

In Season - July

Ainame nigiri

Ainame is a fish prized for its flavorful skin. However, even after blanching with hot water, the skin can be still a little tough. To further enhance its texture and flavor, the skin is lightly seared after blanching, then the filet is sliced very thin. At Ginza Sushi Aoki, two thin slices are stacked to form one piece of nigiri. Many sushi fish are appreciated for their fattiness, but ainame has a delicate, lean flesh that appeals to true connoisseurs.

In Season - August

Steamed abalone

Abalone is the king of summer shellfish. Although they are called mushi-awabi, meaning “steamed abalone”, we actually simmer them. A long, slow simmer of 4 hours creates a silky bite with just a slight bit of chew. We slice each piece, top with shari, and spoon over an exquisite sauce made from abalone broth and their livers.

In Season - September

Ikura and Rice

This is Chef Toshikatu Aoki's unique take on ""tamago-kake gohan"", the classic egg and rice bowl. In place of hen's eggs, he uses house-made ikura (salmon roe). He replaces plain rice with seasoned sushi rice, and substitutes shiokombu (salted kombu) for kombu broth. The delicate harmony of these three components will captivate sushi lovers.

In Season - October

Katsuo tataki nigiri

Katsuo, skipjack tuna or bonito, are caught in the Pacific Ocean surrounding Japan. They have the highest fat content in autumn months when they travel from the north to the south in pursuit of warmer currents. We sear it, cut thicker than usual, and put shari in the slits. This signature nigiri from Ginza Sushi Aoki has everything—a tender yet substantial texture, high quality fat, aromatic nikiri sauce, and bold flavors of chives and ginger.

In Season - November

Karasumi nigiri

Once a year, we make karasumi at Ginza Sushi Aoki. Karasumi is made by curing whole mullet roe sacs with salt and sake, and drying them until semi-hard to achieve the right seasoning, texture, and umami. Karasumi nigiri - topped with a large slice of karasumi - is a popular menu in late autumn and winter. As the weather gets colder, our guests at the counter ask for our karasumi nigiri.

In Season - December

Shiro Amadai

As autumn gives way to winter, shiro amadai reaches the height of its natural richness. Prepared matsukasa-yaki style by gently pouring hot oil over the skin to lift and crisp the scales, it develops a toasted aroma that highlights the fish’s silky flesh. A restrained seasoning of salt and a touch of sudachi enhance its elegance.
In addition to nigiri, it is also be offered hand-to-hand, lightly cradled in a sheet of fragrant nori.

In Season - January

Grilled Fukahire Nigiri

Nigiri of yaki fukahire, grilled shark fin, is a truly special piece of sushi, rarely found at other restaurants. Dried shark fin is slowly rehydrated in a clam dashi, then grilled while being brushed repeatedly with sansho-pepper–infused soy sauce. It is carefully butterflied open and filled with sushi rice. Deep umami, roasted aromas, and a unique texture come together in this memorable piece of sushi. Please enjoy!

In Season - February

Ehomaki

We are pleased to announce that our ehomaki rolls will be sold at select department stores again this year. Ehomaki of Ginza Sushi Aoki consists of many techniques borrowed from traditional Edomae Sushi. We roll kanpyo, shiitake, oboro, and tamago-yaki with seasoned rice into a long, thick log. It is believed that if you eat the whole log without cutting it, good fortune will grace you in the new year.

In Season - March

Kobashira Gunkan

In early spring, aoyagi (surf clams) are at their peak, having stored ample nutrients resulting in remarkable flavor. While the clam meat itself is excellent, gunkan sushi topped with carefully selected small kobashira(adductor muscle) is especially prized. Each bite offers a delicate texture and clean, natural sweetness.