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.

On Saturday, April 20th, 2024, we threw a sushi party celebrating 50 years of Ginza Sushi Aoki.
(The actual anniversary was 3 years ago, but the party was delayed due to you-know-what.)
Chef Toshikatsu Aoki served nigiri sushi and tsumami (appetizers), joined by his former apprentices whohave gone on to found their own restaurants in Japan, Korea, Taiwan, and America.
Chef Aoki's brother and sister, who own a French restaurant in Ginza, provided their signature roast beef and other French dishes.
We hope everyone who came had a wonderful time, and we cannot express in words our deep and sincere gratitude to all who have supported Ginza Sushi Aoki over the years. Thank you!

In Season - May

Torigai

The time just before the start of rainy season marks the beginning of torigai season. Torigai is a type of shellfish beloved by sushi connoisseurs, and often appears on menus from now through mid-summer. You can enjoy its briny ocean flavor and meaty texture with our nigiri preparation. Or, you can savor it the connoisseur's way, as "otsumami"--briefly grilled with its liver intact. It's perfect with sake.

In Season - June

Shinko (Little kohada)

Kohada undergoes a name change depending on its size. "Shinko" refers to the fish in its young stage ─ a preference among sushi connoisseurs. The peak season for catching shinko in Tokyo Bay (Edomae) is August, but there has been an increasing demand for the fish during the rainy season. At Ginza Sushi Aoki we have responded to this demand, and prepare the shinko with salt and vinegar to add sharpness and depth to this lean fish.

In Season - July

Megai Awabi

In mid-summer, awabi or abalone, especially the variety called kuro-awabi, is highly prized among shellfish. But when served raw, megai awabi, a different variety, has a more appealing and tender texture. As nigiri sushi, scoring the surface of the megai with a sharp knife enhances its natural tenderness. The gentle umami and texture of megai goes best with a drop of sudachi citrus and a dab of sea salt (rather than soy sauce) and provides a refreshing, summery bite.

In Season - August

Wild-caught Kuruma Ebi

Farm raised Kuruma Ebi, or Kuruma shrimp, are available throughout the year. However wild-caught Kuruma shrimp are a rare delicacy that can only be enjoyed in the summer. Raw Kuruma shrimp are great, but they are even better when blanched to elevate their natural sweetness. We find that serving the blanched shrimp as nigiri is the perfect combination and surpasses serving it as sashimi.

In Season - September

Ebodai Nigiri

Ebodai, or Japanese butter fish, is often enjoyed as a himono (salted and dried, then grilled), but it is one of the best fish served raw. Fatty ebodai in the fall is particularly great. We briefly marinate the fillets with shio koji (salted koji) to enhance the unique aroma of the skin and top the nigiri with grated yuzu. Our guests are able to savor ebodai's layers of flavor.

In Season - October

Hon-ara

Hon-ara, “true” ara, also called sawtooth grouper, is an extremely rare fish caught in the seas off of the Hokuriku region. They can grow very large, but I select younger fish so that the skin is still tender and edible. The white flesh is surprisingly rich, with a pleasant texture, and the quality of flavor exceeds even the more well-known kue (longtooth grouper). My favorite preparation is to blanch the skin, then lightly cure the flesh with kombu.

In Season - November

Anago

While anago is traditionally in season during the summer, the peak seasons for many fish have gradually shifted. As a result, the anago eels from Tsushima are now at their best, rich in fat and full of flavor. Savor this nigiri with a generous amount of freshly grated wasabi and a sprinkle of rare fleur de sel from Guerand, France, "Grand Cru de Batz."