In Season - May

Kisu nigiri

Kisu is a white summertime fish that has been appreciated ever since the Edo period. It's soft and extremely lean, so at Ginza Sushi Aoki we marinate it with kombu to remove some of the water and to concentrate the umami before making nigiri. Kisu nigiri is meant to be enjoyed for its subtle, sweet flavor. The bright flavor from the kinome (young sansho leaf) garnish adds a fresh sensation.

In Season - June

Shako (Mantis shrimp)

There has been a steep decline in the amount of shako catch recently, which makes it a super high-end ingredient that we don't often see at sushi restaurants anymore. At Ginza Sushi Aoki, we like shako both with and without their eggs. Shako begin spawning in May, and seeing shako with eggs tells sushi chefs that early summer has arrived. The flesh is juicy and lighter than shrimp. Shako bearing eggs is full of umami and when cooked, they add firm texture.

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 - 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 - 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 - 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 - 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 - 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 - 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.

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.

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 - 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 - 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.