I finally visited "Onarimon Haru," a place I had been curious about for a long time.This restaurant was awarded the Tabelog Bronze in 2026 and was also selected as one of the top 100 Japanese restaurants in Tokyo.The owner, Haruki Ogawa, has honed his skills at places like "Kyo-mi" and focuses on providing dishes at the moment when the flavors and aromas of the ingredients shine the brightest.The Omakase I enjoyed this time was centered around seasonal ingredients, with a careful layering of techniques such as dashi, grilling, frying, and simmering, showcasing the essence of Japanese cuisine.Rather than being overly extravagant, the dishes were elegantly presented, highlighting the quality of the ingredients, and I enjoyed the presentation and the tableware as well.One standout combination was the taro, edamame, and sea urchin.It was my first time experiencing this pairing, but the flavors came together beautifully, and I found it very appealing.The conger eel shabu-shabu was prepared right in front of me, allowing me to savor the delicate texture of the eel and the rich dashi flavor.Watching the dishes being prepared over the counter added to the unique experience of this restaurant.To finish, we had seasonal clay pot rice topped generously with salmon roe.We even enjoyed a rice porridge made with the dashi from the conger eel shabu-shabu, making for a memorable course until the very end.It was a time to appreciate not only the deliciousness of the ingredients themselves but also the unique craftsmanship of Onarimon Haru, which ensures that every dish is served at its most delicious moment.It was a great meal.
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