Ginza Sushi Aoki

Summer conger eel is tender and has a refreshing, mild flavor. For this reason, the traditional way to enjoy it is not as simmered conger eel, but grilled. When you serve the grilled conger eel with freshly grated wasabi, it becomes a perfect piece for the increasing heat of the season.

Isaki is a fish that heralds the arrival of early summer. When fresh, it has a delightful crunchy texture, but by letting it rest a bit, the fat between the skin and the flesh blends throughout the entire piece, creating a chewy texture and deep umami flavor. At Ginza Sushi Aoki, we prepare it as nigiri with a lightly grilled finish to enhance the subcutaneous fat.

Eel is a rare fish for sushi toppings. Through a connection with a tempura restaurant from Shizuoka, we were introduced to a chef from Ito who is committed to SDGs and goes out to catch eel himself. The taste is truly exquisite. Just like the popular ginkgo hand roll, we serve eel as a hand roll when we have good quality available.