A Michelin three-star sushi restaurant, Harutaka, is run by Chef Aozora Takahashi, who honed his skills at the prestigious Sukiyabashi Jiro. While that title is impressive, I can simply say that the sushi here is incredibly delicious! The omakase began quietly with a dish of boiled tsurumurasaki (a type of leafy vegetable). Honestly, I was so moved by its exquisite taste that I decided to return even before finishing my meal!The sweet and tender swordfish, the refreshing jelly paired with conger eel, the crispy and fragrant anago (sea eel), and the rich-flavored botan shrimp were all highlights. As the summer seafood continued, each ingredient's aroma and texture stood out beautifully. Among them, the bonito left a strong impression. Instead of using salt or ponzu, I enjoyed it with a raw egg yolk, which enhanced the robust umami of the bonito with the yolk's rich and mellow flavor. The taste slowly spread across my palate, leaving a deep aftertaste even after swallowing. Next came the eel from Lake Shinji, which was perfectly fragrant with a delightful sweetness from the fat. The quality of each dish was so high that I was already overwhelmed before the nigiri began.Then, it was finally time for the nigiri. The sequence included new squid, kiss fish, spring sea bream, lean tuna, medium fatty tuna, baby fish, small clams, sweet shrimp, mackerel, red sea urchin from Karatsu, anago, and tamagoyaki (Japanese omelet). What stands out most about Harutaka's sushi is the slightly firmer rice, seasoned with vinegar and salt. The rice has a strong presence, pushing the fish's fat, sweetness, aroma, and the acidity of the vinegar to the forefront. The moment it enters your mouth, it feels powerful, yet as the rice grains break apart, they beautifully meld with the fish. That moment of transformation is simply irresistible.The new squid had a pleasant bite, and its sweetness expanded with each chew. The kiss fish was delicate and elegant. The spring sea bream had a perfect balance of acidity and aroma from the skin, combined with the strength of the rice, creating multiple layers of flavor in a small piece. The lean tuna had a rich, sticky texture and deep umami. As I moved on to the medium fatty tuna, the fat melted on my tongue, and the vinegared rice provided a refreshing finish.The baby fish had a delicate texture with a perfect level of seasoning, harmonizing beautifully with the rice's acidity. It was a piece that showcased the beauty of Edomae sushi craftsmanship. The small clams offered a burst of sweetness and ocean aroma. The presence of high-quality nori (seaweed) was also remarkable, enhancing the overall experience with its fragrance. The sweet shrimp had a bouncy texture, followed by a wave of rich sweetness that intensified with each bite. The mackerel combined the sweetness of the fat with the aroma of the garnishes, yet its flavor remained incredibly pure. And then, the red sea urchin from Karatsu. It was dense yet free of any off-flavors, melting smoothly upon contact with my tongue, leaving only the sweetness and aroma of the sea behind. Unlike the anago I had as an appetizer, the nigiri anago was fluffy and tender. It was so delicate that it seemed to dissolve in my mouth, leaving a deep richness in its wake.Finally, the meal concluded with a beautifully fluffy tamagoyaki, reminiscent of castella (Japanese sponge cake), with a refined sweetness. Each piece was perfectly balanced in terms of the state of the fish, the temperature of the rice, the strength of the grip, and the way it melted in my mouth. Not only were they aesthetically pleasing, but each piece also delivered a strong flavor impact. Yet, what lingers after finishing is not heaviness, but a vibrant aftertaste. The flow from appetizers to nigiri had a pleasant rhythm, making the wait for the next dish or piece feel special. While eating, I couldn't help but think how incredible this experience was—a truly rich moment!✨───────────────Omakase Course (plus drink costs) JPY 114,000 for two people*This is the price at the time of my visit.───────────────Check out the Instagram reel here!https://www.instagram.com/reel/DcCqUTTzabh/?igsh=YnR5aHBrdGx0cGJs&igsi=YnR5aHBrdGx0cGJs