Ginza Sushi Aoki Ginza Sushi Aoki Ginza Sushi Aoki Ginza Sushi Aoki Ginza Sushi Aoki Ginza Sushi Aoki

Updates

お知らせ

2018/1/17

We will offer a limited number of prepared ehomaki (thick rolled sushi) with shrimp, anago eel, and salmon made exclusively for Nihonbashi Mitsukoshi on February 3 only. It is available for purchase on B1F of the department store, or can be reserved online in advance.

2018年2月3日(土)のみ、日本橋三越本店・本館地下1階 銀座線口特設会場にて、日本橋店限定『海老・穴子・鮭ハラスの恵方巻』を数量限定で販売いたします。三越オンラインストアでも事前予約が可能です。

2018/1/11

Ginza Sushi Aoki collaborated with NHK BS on "Ultimate Sushi: The World of Artisan Fujimoto Shigezo" which will be broadcast on January 17 at 9 p.m.

NHK BSプレミアム『究極の鮨 ~職人・藤本繁蔵の世界~』(1月17日 21:00~22:29放映)の制作に協力させていただきました。歌舞伎役者・八代目中村芝翫様が当店の鮨をお召し上がりになりました。

2018/1/4

Our chirashi sushi for take away is very popular for New Year's gatherings. Please reserve at least three days before desired pick-up day. It is available for pick-up only at our Ginza location.

年始のお食事や手土産として毎年好評の「ちらし鮨」。3日前からのご予約(受け取りは銀座本店にて)でお作りしております。

2018/1/1

Happy new Year! We've updated our "In Season" section. This month's feature is Kobako Crab.

明けましておめでとうございます。「旬のコラム」を更新いたしました。今月は、香箱がにです。

2017/12/19

Two of our dishes renown for their pairing with sake have been featured in the January issue of Senmon Ryori, published on December 19, 2017.

月刊専門料理 1月号」(12月19日発売、柴田書店)にて、当店自慢の酒肴が掲載されました

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.

Toshikatsu Aoki

Our Cuisine

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.

Reservations

Please review our reservation policy.

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.

Cancellation Policy

Reservations must be cancelled at least 24 hours in advance.
We charge a 15,000 yen per person for no-show or late cancellation.