It had been about six months since my last visit, and I absolutely love this Japanese restaurant.I was really looking forward to having lunch here with a friend.First, I greeted the owner, Mr. Hara, the proprietress, and the staff.After walking briskly from Yotsuya Station, I took a moment to relax with a draft beer.The first dish was refreshing, followed by a delicious soup.The shrimp paste was made with the shells of the shrimp, creating a rich broth.The umami of the shrimp was packed into the soup, and the paste was fluffy—so delicious!The sashimi was served in a salad style as usual, with the engawa (flounder fin) being particularly plump.I also love the ankimo (monkfish liver) sauce, which pairs perfectly with drinks.The grilled anago (conger eel) was cooked to a rare perfection, served with sea cucumber innards and jelly.It had a nice thickness and texture. The hassun (seasonal appetizer platter) seemed even more luxurious than before.It provided more satisfaction than the grilled hassun, featuring fried young corn, duck, and saba sushi, among other delights.The grilled dish was tokishirazu (young salmon), perfectly moist and delicious.And of course, when you think of Haramasa, you think of truffle rice.However, since I mentioned that I’m a bit sensitive to truffles, they kindly prepared my favorite sea bream with sesame sauce instead.The sauce was packed with condiments and incredibly tasty. I enjoyed it thoroughly.The sesame sauce, with its grainy texture, was also delightful. I finished with a bowl of sea bream chazuke (rice with tea).The restaurant was as lively as ever on the day of my visit.I truly love the dishes at Haramasa.
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