Ginza Sushi Aoki

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.

A fine roll shrimp (saimaki ebi) with karako, which has delighted many food enthusiasts since the time of the previous owner, Yoshiyuki Aoki. Karako is named for its resemblance to the Chinese conical hat. At Ginza Sushi Aoki, we serve it with a hint of sweetness from our homemade oboro.