Sushi Aoi

Owner and sushi master Hoshi has a reputation that needs no introduction. He honed his skills at Sushi Tenkawa in Ebisu, and dedicated a portion of his career to Japanese cuisine at the Hyatt Regency Tokyo. So when he opened Sushi Aoi in Asagaya, driven by a desire to culminate his career by making sushi in the place where he grew up, his patrons followed suit. This may be Hoshi’s final chapter, but rest assured, he’s far from finished. Hoshi brings an intense, personal focus to every aspect of Sushi Aoi. He is a stickler for superb ingredients, choosing to use items like pristine Hokkaido hairy crab and Boso abalone. Fresh seafood such as blackfin tuna receives an Edomae-style treatment of simmering and vinegaring to develop the flavors. Fish is freshly sliced on the open counter and masterfully pressed on top of sushi rice. In a slight bid for showmanship, Hoshi always puts his knife flat against the surface. Non-sushi items are taken care of just as well. Drawing from his experience in Japanese cuisine, he sources seasonal vegetables that reflect Japan’s micro-seasons, such as Kyoto and Kaga vegetables in the summer, to create specialty dishes and appetizers. For drinks, the collection features local sake bottles. Always sporting a black tie, white-jacketed and genuine disposition, Hoshi’s service is personable. The name of the store is a play of words that’s taken a literal meaning: “Ao,” which means blue, combined with the character that means the sky, draws the image of the clear blue of March skies. You can see it in the thick blue accents and wooden surfaces. Instead of the typical pale wooden counter, Hoshi opts for darker, sultrier brown tables. Even the sake jugs and cups are chosen to match the same azure hue.