We would like to thank you for your patronage this year.
In observance of the holidays, we will be closed on the following days:
Ginza location: Dec. 31 through Jan. 1, 2019
Nishi-azabu location: Dec. 27 through Jan. 7, 2019
Note: The Ginza location will not be serving Weekday Lunch Menus from Dec 15 through Jan 14, 2019. Instead we are offering our regular Omakase Menus when we are open.
We are pleased to announce that the reservations for our 2019 osechi have sold out.
銀座 鮨青木 2019年のおせちは、ご好評によりすべて完売いたしました。このたびはご注文いただき誠にありがとうございました。
"Ultimate Sushi: The World of Sushi Artisan Fujimoto Shigezo", produced in collaboration with NHK BS Premium, will be re-broadcast on Dec. 4 at 3:00 PM.
制作協力いたしましたNHK BSプレミアム『究極の鮨 ～職人・藤本繁蔵の世界～』が、ご好評により、12月4日 15:00 ～ 16:29 に再放送されます。
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.
Male snow crab
KMale snow crabs are currently at their peak, briny and sweet. Each winter our customers look forward to enjoying this exquisite crab as nigiri sushi topped with finger lime. With a bite, the lime pearls pop and release juice that further elevates the crab.
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.
Please review our 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.
Reservations must be cancelled at least 24 hours in advance.
We charge a 15,000 yen per person for no-show or late cancellation.