Harutaka Tokyo

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Tokyo All Michelin stars in Japan All 3 stars Michelin in Tokyo All 3 stars Michelin in Japan

OAD

Japanese Restaurants 2024, 113

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Tabelog

2024 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

La Liste

La Liste, #486

All La Liste in Tokyo All La Liste in Japan

Restaurant Ranking

Restaurant Ranking 2023, #466

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Ratings from the web

Tabelog

4.30

Chef

Harutaka Takahashi

Cuisine

Sushi

• 2024
• 2023

10 / 10

Dinner at Harutaka

on 10 Feb 2024

by Gerhard Huber

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

9 / 10

Dinner at Harutaka

on 21 Apr 2023

by Peter Chang

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

9 / 10

Dinner at Harutaka

on 21 Apr 2023

by Gerhard Huber

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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