Koharu Tokyo

I recently found myself at Koharu, a newly opened sushi establishment with ties to the esteemed Harutaka, one of Tokyo's top sushi places. The restaurant, located at the original spot where Harutaka started 15 years ago, is now under the skilled hands of Hisayuki Kurita, who has worked alongside Harutaka for the past 15 years.

As a disciple of the legendary sushi Chef Jiro, Harutaka is renowned for always sourcing the finest fish. The transition to Koharu marked a significant change, with Kurita-san taking the helm and infusing his own uniqueness into the dining experience.

Upon entering, the atmosphere at Koharu feels distinct from its predecessor. The interior has been redecorated, with the only constant being the eight-seat counter. The restaurant initially started with two dinner seatings at 5:30 and 8:30, but as operations streamlined, the first seating now begins at 6 o'clock. Notably, the second seating has become more flexible, starting at 9 o'clock.

While maintaining the essence of Harutaka's style, Koharu presents its own unique touch. The quality remains at the renowned Harutaka level, offering a delightful alternative to Harutaka. What sets Koharu apart is its inclusion of steamed egg custard, fried delicacies like kamasu and oysters, and palate-cleansing pickles, a refreshing departure from the offerings at Harutaka.

Kurita-san's commitment to excellence is evident in his choice of rice for Shari, mirroring his master's blend of two different rice varieties. This versatile Shari complements an array of fresh and top-notch neta sourced from the same fishmongers as his former master. Some standout pieces during my visit were nothing short of sensational.

The restaurant's menu, while reminiscent of Harutaka, introduces distinctive elements. Noteworthy highlights include rare selections like Himekodai, ingenious preparations of boiled or broiled yellowtail, and Kuruma shrimp presented whole. A unique touch is the offering of sea urchin salmon roe bowls, a delightful surprise not found in Harutaka. Even the tuna, differing from Harutaka's offerings, showcases Koharu's commitment to diversity and quality.

To conclude the culinary journey, Koharu delights patrons with miso soup, seasonal bowls like hamo soup, rolls, and eggs. Unlike Harutaka, where these items are separate orders, Koharu seamlessly incorporates them into the Omakase course.

The meal consisted of 7 meticulously crafted otsumami dishes and 14 exquisite nigiri pieces. Each otsumami, from the perfectly steamed Abalone in a subtly acidic sauce to the fatty and flavorful Tuna Neck, showcased Chef Kurita's culinary prowess. The nigiri, including outstanding Tuna varieties, a standout Buri, and a harmoniously balanced Kohada, formed a symphony of flavors that danced on the palate.

In addition to the outstanding meal experience, the price of ¥34,000 offered exceptional value for the culinary journey provided. Koharu proves to be a haven for sushi enthusiasts, offering a culinary experience that seamlessly blends tradition with innovation. A visit to Koharu is not just a meal but a memorable journey through flavors, textures, and the artistry of Chef Kurita. Less

2023.08 #鮨こはる (Sushi Koharu/ 스시 코하루 )

#omakasegurume

Restaurant: @koha.ru1018
Chef: ＠sushi.kurita

銀座駅から徒歩8分にある江戸前鮨「こはる」
Edomae Sushi restaurant located an 8-minute walk from Ginza Station, “Koharu”.
긴자역으로부터 도보 8분거리에 위치한 에도마에 스시전문점 “스시 코하루”

店主 栗田氏が伝統江戸前鮨をお客さんに楽しんでもらうために一斉スタートのおまかせコースのみを提供している。そのおまかせコースに使われる食材は全て季節に合わせ仕入れた物を使用し、シャリに使われる米は（山形米）を2種類をブレンドした物で親方のシャリよりは小さめにしているとの事。つまみから握りへと流れるコースで、つまみはフグ白子フライ、たこ柔らか煮など懐石料理の一品に匹敵する。握りは基本的に「鮨 青空」と似ていると言われているが、それこそクオリティーの高さが伝わってくる。
予約：OMAKASE
予算：￥35,000〜

Mr. Kurita, the owner, offers only an Omakase course served to everyone at the same time to allow the customers to enjoy traditional Edomae Sushi. All the ingredients used in the Omakase course are seasonal, and the sushi rice is a blend of two types of rice from Yamagata Prefecture, less than what Mr. Kurita’s master uses. The course flows from side dishes including simmered octopus and Fried Fugu Milt, to nigiri. The nigiri is thought to be fundamentally similar to that of "Sushi Harutaka," but that is exactly why customers can easily feel the exceptional quality.
Reservations: OMAKASE
Budget: From ￥35,000

해당 레스토랑에서는 오너 셰프를 맡고 있는 쿠리타씨가 진두지휘하여 만드는 스시 오마카세코스를 경험하실 수 있습니다. 코스에 들어가는 식재료는 모두 제철인 것만을 사용하고 있으며, 샤리에 들어가는 쌀(야마가타미)은 2종류의 품종을 배합하여 사용하고 있으며 샤리는 스승인 타카하시씨의 것보다 작게 만들고 있습니다.
또한 코스의 진행은 츠마미로부터 니기리로 이어지는 방식이며, 츠마미는 문어 조림과 복어 이리 튀김을 제공합니다. 니기리는 기본적으로 “스시 하루타카”의 스타일을 따라가는 만큼 퀄리티가 보장되는 맛입니다.
예약 : OMAKASE
예산 : 35,000엔부터~

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