Chef Toshikatsu Aoki interviewed chef Fumio Kondo (of Tempura Kondo), which will be featured in the forthcoming book Bimi Serai Tokyo (October 2017).
Our Temari Sushi and Ebi Chirashi, served in a take-away bento box, are featured in "ELLE Gourmet #05" to be published on October 6th.
『ELLE gourmet #05 』（10月6日発売、ハースト婦人画報社）にて、手毬鮨と海老ちらしが掲載されました。
We have opened reservations for osechi 2018. Please note that the page is only available in Japanese.
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.
Kobako-gani (Female snow crab)
Kobako-gani caught in the Hokuriku area is known for its fluffy, sweet, umami-rich meat. We serve it as otsumami (small dish), a mid-course with our Edomae sushi. Please let us know if you would like this supplement when making your reservation, as availability is dependent on the weather and market.
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.
Reservation strongly recommended.
Please read our reservation policy.
Reservations • Contact us
Please call the respective location no later than the day before to make reservations.
■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 course 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 your course to your requirements.
■You can reserve a private counter for a minimum of six persons at the Ginza location, or a minimum of two persons at the nishi-azabu location.
Cancellation must be made at least 1 day prior to the reservation by phone calls.
We charge ¥15,000 per person for no-shows and late cancellations.
Ginza location tel: 03-3289-1044
(between 10 AM and 10 PM)
Nishi-azabu/Roppongi location tel: 03-5771-3344
(between 10 AM and 10 PM)