menu

Ginza SUSHI AOKI mainly serves “omakase.”

At a sushi restaurant, “omakase” means the selection and sequence of sushi to be enjoyed is entrusted to the skilled craftsmanship of the sushi chef, who must create a balance between the best-tasting seafood of the season, the delightful progression of otsumami and sushi, and the expressed dietary and budgetary preferences of the guest.

Omakase (sushi only)
starting at ¥15,000
Omakase (otsumami and sushi)
starting at ¥25,000

When you make your reservation please let us know if you have a budgetary preference.
Prices listed do not include tax and service charge.

traditional Edomae sushi

At the core of Ginza SUSHI AOKI’s sushi are the Edomae sushi techniques handed down by past generations. Today of course, we can depend upon the spread of mechanized distribution and refrigeration, and we know seafood can taste good just as it is. But it’s those traditional skills, such as subtly salting, vinegaring or resting fish according to its type and season, that breathe life into sushi, creating a unique depth of flavor.

otsumami (hors d'oeuvres)

For our guests enjoying sake or other drinks, we provide a variety of seasonal seafood and vegetables, grilled, braised or otherwise prepared hot and cold. Known as otsumami, they can be thought of as hors d’oeuvres or appetizers, but are also part of the meal itself. Starting at ¥25,000 otsumami is served along with sushi, and we also honor requests for specific otsumami at the counter as an addition to any omakase course. Fresh bamboo shoot in spring, ayu (sweetfish) in summer, matsutake mushrooms in autumn, and in winter fugu (pufferfish) and kue (giant grouper) are especially popular. If there are particular ingredients or dishes that you absolutely want to have in your meal, please let us know when making reservations.

modern sushi

Ginza SUSHI AOKI is also becoming known for modern riffs on classic sushi. Maguro nigiri no nori komi, which is nigiri-style sushi of maguro (tuna) wrapped in nori, has become incredibly popular at both the Ginza and nishi-azabu/roppongi locations, and we can if desired include it in an omakase course. We also accept the challenge of working with new ingredients. At our nishi-azabu location we often feature limited-time collaborations with chefs from other cuisines in a pop-up restaurant format called “Project Blue Tree.” Some new ideas like “kohada (shad) sushi with finocchietto fronds” or “chicken and ginseng sushi roll” have received the stamp of approval from our most discerning guests. Please let us know when making reservations of any special requests.