Aoyama Sushi Restaurant

Reviews

• Grace Z.

  star star star star star_border 11 June 2026

  Got the regular omakase, $110 pre-tax for 2 people. Also got mochi ice cream, green tea flavor. After tax and tip, spent about $147. Found the chicken skewers to be average. Sushi was fresh and delicious. Definitely better than AYCE places. They also provided match green tea for us at the end with no extra fee.

• Yu X.

  star star star_border star_border star_border 6 June 2026

  Food was mediocre here. With the same quality of food, many restaurants charge only half of the price. This is a restaurant renovated with fine-dining like price but does not have the solid fundamentals.
  
  After the first visit, we gave it another chance to try but it still didn't work out.

• Yang J.

  star star star star_border star_border 22 May 2026

  We came here a couple of days ago for dinner (after peak hour). Waiter and waitress were polite and friendly.
  We upgraded omasakee set to the set with the deep fried lobster ($130). The lobster was amazing (though a bit too much dressing). The seafood soup tasted good however there might be too much msg in it since I kept drinking water until next day. For me, sushi tasted okay. I wonder if it's because at the end of the day the sashimi became not so fresh? The shrimp tasted rubbery, the color of toro looked a little bit weird, so were the the shapes of sushi....I am no expert in sushi but TBH for me their sushi is definitely not worth going back again (the lobster is lol) it's only my opinion but I did have high expectation in their sushi with the set cost us nearly $170.

• Michelle T.

  star star star star star 21 May 2026

  Most legit Japanese place ever. I secretly wanted the omakase but I love sashimi anyway and was not disappointed! Service was speedy and they were so nice, especially when they waited for me to take pics.
  
  Okay so everything was super fresh and cut well. It seems like a weird thing to say but honestly some places look like they cut their fish with cardboard with weird shreds coming out.
  
  I think it was the yellowtail that was amazing. It melted in my mouth and was different from what I had before.
  
  Alright finally I can talk about the uni! Usually I hate it because it's super briney and the sushi rice only sort of dampens that but this uni was excellent. Not too briney and it was actually palatable going in. I was suggested to wash it down with sake but I tried it and it wasn't my jam. Dunking it with soy sauce was good but I wish I didn't have to dunk so much.
  
  Their mango cheesecake was BOMB. Idk what they used but it's def not just mango. Dude said there's possibly orange rinds and I agree because it's p tart with a hint of citrus. I like that there were mango chunks in it. Yum!!
  
  Also, very cute datesthetic.

• Jenn W.

  star star star star_border star_border 18 May 2026

  During the weekend, Aoyama offers a "sushi set upgraded weekend special" ($125) that comes with a more sushi and luxurious appetizers, compared to their regular option. To begin, there's a sharing platter of small eats containing chawanmushi (a savoury egg custard), lobster tempura, yakitori skewers, other small nibbles, and a pot of seafood consommé.  
  l
  Normally, chawanmushi is served hot. At Aoyama, it's cold so ends up being denser and almost the consistency of a savoury flan. The temperature and jellied soup takes some getting used to, but it tasted good, the dashi (?) flavours seeping through. Finishing it with a teacup of the umami-filled seafood consommé is a nice combination.
  
  Plump pieces of lobster tempura is dressed with the all-colour-no-heat spicy mayo. Nonetheless, the lobster was cooked nicely, it just needed a bit of salt or something else to dip it into. Surrounding the dish were pods of dry edamame and tempura burdock root that was cold but tasty to nibble on.
  
  What makes yakitori skewers delicious is when they're hot off the grill and you can smell and taste the smoky caramelized glaze. In the platter, the chicken and scallion yakitori were cold (having been brought over from the other store) so the chicken became hard and the sauce congealed and lumpy. Really, Aoyama should consider replacing these with a starter that doesn't need to be hot.
  
  Something to consider when you make a reservation: what is important about the meal for you? Is it hot food or a comfortable sitting environment? While the VIP room is spacious and has an ambiance of a brightly lit piano lounge, there isn't a kitchen so food is transported over in a non-insulated metal container arriving lukewarm to cold. To get the best of both worlds, you'll want to order cold items when sitting in the VIP area.
  
  Luckily, the huge plate of sushi that's part of the set menu can withstand the frigid journey. That evening, it contained two types of tuna, the fattier toro and the regular blue fin variety; sweet soft pieces of unagi (barbequed eel); surprisingly clean pieces of aji (horse mackerel) that's further topped with tons of ginger and green onions; tried and true kampachi,  salmon, and salmon maki; a decent take on tamago (egg) that had the flavours but not the lovely layers; as well as generous portions of hotate (Hokkaido scallop), ebi (raw shrimp), and uni (sea urchin).