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A Jiro disciple of 13 years Chef Harutaka Takahashi presides over a massive counter, which seats 12 people. Almost twice the size of other similar high end sushi places, it is made out of one single piece of Hinoki from Nara.
The otsumami featured a exquisit thickly cut Abalone which was so smooth and flavorful.
Another novel dish was the firefly squid served not as a whole but minced with an egg yolk on top of it. Very creative and delicious.
His rice, Koshihikari is seasoned with Noto Peninsula salt and Shiragiku white vinegar. It is cooked with a good residual bite to it.
The nigiri are sizeable but not too much. The word on the street is that Harutaka san (together with Sawada san) gets the best tuna allocation from Yamayuki. I am not sure if this is true, but the tuna served was of outstanding quality. Superbly aged it released deep umami on the palate. All prices were so good, that I went for every single extra piece which Harutaka san had in his fridge.
A great meal!
9 / 10
