Harutaka (青空) Tokyo

Sushi Harutaka - A Michelin 3-Star Restaurant with Great AwardsTabelog 2026 SilverTabelog Sushi 100 Points 2025I was finally able to visit the Michelin 3-Star restaurant, which is notoriously difficult to book, thanks to a gourmet friend who made the reservation for me!I am filled with gratitude for the incredible atmosphere and the exquisite sushi that I was able to enjoy at this top-tier establishment.Chef Takahashi was very friendly and welcoming, making the experience even more comfortable, and the time flew by in this wonderful space.It was an experience I feel I may never have again in my lifetime.It was a great meal.This night inspired me to work hard so that I can return here again. Less

I finally had the long-awaited opportunity to visit the pinnacle of sushi in Ginza, "Harutaka." The exquisite white wood counter creates a refined atmosphere, and each piece of sushi served is a stunning embodiment of the aesthetics of Edomae sushi and the chef's dedication. The course begins with delicate appetizers made from carefully selected seasonal ingredients, leading to a perfectly structured progression into the nigiri. The true highlight, the nigiri, boasts a beautiful streamlined form, with firm rice that has a sharp tang from the vinegar and salt, creating a striking presence. Every detail, from the temperature control of the rice to the seamless melting sensation in your mouth, is meticulously calculated, resulting in an astonishing level of perfection with each piece. The tuna nigiri, in particular, showcases the rice's robust acidity, which elevates the richness and sweetness of the fat to an extraordinary level, leaving you breathless with its deliciousness. Inside the restaurant, the chef's refined movements and the sound of the knife captivate you, creating a serene yet pleasantly tense atmosphere, allowing for a luxurious time spent purely focused on sushi. Witnessing the uncompromising craftsmanship firsthand, I truly felt why this place is praised as the "ultimate destination for sushi lovers." This is a transcendent experience that exceeds its price, and I definitely want to return on a special occasion, perhaps in a different season! Less

Harutaka is a prestigious Edomae sushi restaurant located in Ginza, Tokyo, and has been awarded three Michelin stars. The owner, Takahashi Harutaka, trained for 12 years at the renowned Sukiyabashi Jiro before opening his own establishment in 2006.■ Features and Commitment of the Restaurant- Uncompromising Ingredient Selection: The owner personally visits the Toyosu Market every morning to source the finest seasonal seafood from trusted suppliers.- Perfect Sushi Rice: The firm sushi rice, seasoned with rice vinegar and salt, is served at the ideal temperature to complement the toppings.- Flexible Omakase Course: The menu consists solely of an omakase course, but the chef adjusts the balance of appetizers and nigiri according to the guests' preferences. Less

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 Less

The atmosphere here doesn't allow for a deep conversation with the chef, as there are too many customers and apprentices around. I would love to come more often if it were a bit cheaper, but that’s quite difficult. Everything is delicious, especially the sushi rice, which is perfectly seasoned with vinegar and has a great firmness. Is this going to be my last visit?● Kuzu Nasu Agebitashi ● Red Sea Urchin with Aged Dashi Jelly ● Blanched Fish Head ● Salt-boiled Tajima Octopus ● Grilled Pike Conger with Onion Soy Sauce ● Seared Nodoguro (Blackthroat Seaperch) ● Male Shako (Mantis Shrimp) ● Abalone from Ohara ● Bonito ● Wild Eel from Lake Shinji ○ New Squid ○ Kisu (Japanese Whiting) with Kombu ○ Lean Tuna ○ Medium Fatty Tuna ○ Fatty Tuna ○ Small Clams ○ Kuruma Ebi (Japanese Tiger Prawn) ○ Amakusa Red Sea Urchin ● Tamagoyaki (Japanese Omelette) Add-on: ○ Dry Gourd Roll Less

I finally made it to Harutaka, and the omakase at the counter exceeded my expectations with its exquisite flavors, showcasing the chef's craftsmanship in every piece.Each ingredient was fresh and seasonal, perfectly balanced with the rice. The tuna and sea urchin were particularly memorable, highlighting the quality of the ingredients. I felt that the sushi emphasized the allure of the ingredients through meticulous preparation rather than flashy presentation.The restaurant has a calm atmosphere, providing a pleasant dining experience with just the right amount of tension. The warmth of the head chef and staff made for a truly special time.I highly recommend this place for anyone looking to enjoy authentic Edomae sushi in Ginza! Less

I opted for the omakase.The nigiri, with its slightly firm rice, was beautifully shaped.Overall, everything, including the appetizers, was delicious.However, the narrow space made it uncomfortable as staff stood directly behind each group, serving many dishes from the back, which interrupted conversations with neighbors.Additionally, the loud interactions between the female staff and their customers with the chef felt rather unrefined.Perhaps it could be suitable for those looking for a lively sushi experience. Less

I visited this restaurant with some colleagues. The interior mainly features counter seating, with private rooms also available. The courses start simultaneously, offering two options: "Appetizers + Nigiri" and "Nigiri Only." This time, we chose the former. The counter seating maintains a comfortable distance between guests, allowing for a peaceful atmosphere where you can enjoy your meal and conversation without distractions. The appetizers truly highlight the quality of the ingredients, and each dish was exceptional. In particular, the large abalone and triggerfish left a lasting impression. The nigiri rice is seasoned with white vinegar, providing a well-balanced flavor. It pairs wonderfully with all the toppings, allowing you to savor every piece until the very last bite. You can feel the dedication in every aspect, from selecting the ingredients to preparation and cooking, with no compromises made. While it’s not the cheapest option, the experience is well worth the price. If you have the chance, I highly recommend visiting this wonderful restaurant. You will be amazed!! Less

I visited "Harutaka" with a friend.This sushi restaurant truly showcases the charm of Edomae sushi. Each piece features carefully prepared ingredients that are rich in flavor, and the harmony with the rice and the melt-in-your-mouth texture is remarkable. The individuality of each ingredient stands out, allowing you to enjoy a simple yet profound deliciousness. The interior exudes a calm elegance, and the comfortable distance to the chefs adds to the experience. I highly recommend this establishment for special occasions or when you want to savor authentic sushi at a leisurely pace. Less