Overview
Restaurant Views: 1,457
Awards
- MICHELIN Guide
- OAD
-
Japanese Restaurants 2024, 113
- Tabelog
- 2024 Bronze
- La Liste
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La Liste, #486
- Restaurant Ranking
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Restaurant Ranking 2023, #466
Ratings from the web
- Tabelog
- 4.30
Chef
Harutaka Takahashi
Cuisine
Sushi
Foodle Reviews
My recent meal at Ginza Harutaka, under the expert helm of Chef Harutaka Takahashi, was an unforgettable journey into the heart of Tokyo's sushi excellence. Chef Takahashi, with thirteen years of rigorous training at the esteemed Sukiyabashi Jiro, has honed his craft to perfection, which is vividly reflected in every dish he presents. The restaurant's ambiance, characterized by its refined black marble floors and bespoke handcrafted furniture, sets the stage for an unparalleled dining experience.
The... More
My recent meal at Ginza Harutaka, under the expert helm of Chef Harutaka Takahashi, was an unforgettable journey into the heart of Tokyo's sushi excellence. Chef Takahashi, with thirteen years of rigorous training at the esteemed Sukiyabashi Jiro, has honed his craft to perfection, which is vividly reflected in every dish he presents. The restaurant's ambiance, characterized by its refined black marble floors and bespoke handcrafted furniture, sets the stage for an unparalleled dining experience.
The meal began with an array of otsumami, starting with an exceptionally good taco, moving through the delicate flavors of amadei, and culminating in the awabi, which was undoubtedly one of the best I've ever had. Its perfect texture and deep umami set a high standard for the rest of the meal. The nigiri selection further cemented Harutaka's culinary prowess. The ika was served with a minimal cut, retaining more texture and subtly releasing its sweetness, a nuanced approach that distinguished it from others. The kohada was less about the spectacle and more about savoring the pure taste of the fish itself, reflecting a philosophy of simplicity and purity. The otoro and chutoro were beyond comparison, a testament to the best I've ever enjoyed, their rich flavors marrying perfectly with the shari. The uni from Hokkaido was another highlight, bursting with sweetness, rich in umami, and remarkably low in iodine taste, while the thicker cut buri offered an incredible texture with a gradual umami release.
For me, the shari at Harutaka is amongst the best one can find in Tokyo, a sentiment that reinforces my love for this place. The recent meal underscored why Harutaka is truly deserving of its three Michelin stars, a recognition of its exceptional cuisine that is indeed worth a special journey.
My experience at Harutaka is a clear testament to Chef Harutaka Takahashi's mastery over sushi, showcasing his ability to elevate traditional sushi to extraordinary heights with his unique touch. This dining experience not only validated the three Michelin stars awarded to Harutaka but also reaffirmed its status as a pinnacle of culinary artistry in Tokyo. Harutaka is more than a restaurant; it's a destination that beautifully narrates the story of dedication, passion, and the sublime art of sushi making. Less
Very old school sushi from a Jiro disciple, the nigiri on the larger side and prominent flavors of vinegar in the shari.
Full account of the dinner is here: https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-7-old.html
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... More
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!
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Address
8 Chome-3-1 Ginza, Chūō-ku, Tōkyō-to 104-0061, Japan
Hours
Tuesday: 17:00 - 00:00
Wednesday: 17:00 - 00:00
Thursday: 17:00 - 00:00
Friday: 17:00 - 00:00
Saturday: 17:00 - 00:00
Sunday: Closed
Phone
+81 (3) 3573 1144