Haramasa (はらまさ) Tokyo

I stumbled into this Japanese restaurant, drawn in by its relaxing atmosphere.At first, I had trouble finding the entrance and wandered around a bit. If you go left from the oil soba shop and head down the stairs, you’ll find a white noren curtain and the sign for Haramasa.As I passed through the noren and entered the restaurant, I took a seat at the counter. I had already ordered the lunch course in advance.The wooden counter exuded a calming ambiance, and the sight of the chef behind it was reassuring.I started with a glass of red grape juice, which was delicious with a subtle sweetness.And so it began! From the very first dish, I was captivated by the beauty of both the food and the presentation.【Appetizer】Scallops with Kombu KelpServed in a sparkling glass dish, the caviar glimmered beautifully. The rich flavor of the thick scallops spread across my palate.【Sashimi】Flounder with Ankimo and SeaweedI placed the flounder on the seaweed, topped it with ankimo and condiments, and dipped it lightly in soy sauce for a bite. The wasabi was surprisingly strong, followed by a gentle sweetness.【Simmered Dish】Simmered Anago with Kamo Eggplant and Shark FinThe simmered anago was thick and fluffy, while the kamo eggplant was juicy with sauce. The shark fin had a beautifully charred surface, and the colorful green and red bell peppers added a lovely touch. The sauce was accented with a hint of sansho pepper.【Somen】Somen with Aburi KarasumiThe sweet shrimp was perfectly cooked, with a half-raw center bursting with flavor. The rich karasumi and sea urchin coated the somen beautifully.【Grilled and Fried Dishes】Tokishirazu and Young CornThe tokishirazu was grilled to perfection with crispy skin and fluffy flesh, rich in flavor. There were tender octopus, vinegared mozuku seaweed with jellyfish, and simmered turban shell, along with edamame, fried young corn, and green beans with sesame.【Main Dish】Truffle RiceThen came the moment I had been eagerly anticipating, as the pot was placed on the table. When the lid was lifted, the chef generously showered it with large black truffles.I served some into a bowl, topped it with a piece of beef tenderloin cutlet, and drizzled egg over it to finish.As I held the bowl, the aroma of black truffle wafted up. With the first bite, the flavors burst in my mouth. The beef tenderloin was beautifully red and incredibly tender and delicious.The chef invited me for a second helping. As I served the second bowl, I sprinkled some egg and seaweed on top. I couldn’t put my chopsticks down!I couldn’t finish all the truffle rice, so I took some home to enjoy as onigiri.【Dessert】MangoFor dessert, I had mascarpone with mango. The sweetness gently seeped into my body.I enjoyed a leisurely and delicious lunch during my summer vacation. As I was leaving, the chef saw me off. I left feeling both satisfied and content.Ah, that was delicious! What a blissful moment. Thank you so much! With my hands together, I said, "It was a great meal!" Ebisu Shime. Less

I visited for a summer lunch, and the food and service here are exceptional. I started with a scallop and caviar vinegared dish paired with champagne, followed by a soup with conger eel and matsutake mushrooms, and soba noodles topped with karasumi (dried mullet roe). The flounder sashimi was wrapped with ankimo (monkfish liver) and garnishes in nori (seaweed).The Japanese sake was flowing as well. For the main course, I had natural eel, and for dessert, I enjoyed a beef cutlet rice bowl topped with truffles. It was a moment of pure bliss. Less

Course: JPY 11,000 Alcohol: 3 drinks Service charge: 10% Total: JPY 14,740 Located a 6-minute walk from Yotsuya Sanchome Station, this Japanese restaurant is situated in the basement of an apartment building. I made a reservation through Tabelog. "Kombu-cured Scallops" An appetizer topped with konowata jelly. "Flounder Sashimi" Served with ankimo (monkfish liver) and garnishes, wrapped in nori—this is Haramasa's style. "Karasumi Somen" A dish topped with sea urchin and green onion sprouts. "Suppon Hirousu" A dish paired with a softshell turtle broth sauce. "Hassun" "Truffle Rice" The rice dish to finish off the meal is a specialty of Haramasa. This luxurious dish features truffle rice topped with a beef fillet cutlet and more truffle. Overall, the seasoning was quite strong. Each dish showed creativity and left a strong impression, allowing me to enjoy the meal until the end. The lunch course, featuring high-quality ingredients, is priced at JPY 11,000 (tax included). I was concerned about whether they could make a profit given the generous offerings. It was a great meal. Course Menu: ◯ Kombu-cured Scallops with Konowata Jelly ◯ Flounder Sashimi ◯ Karasumi Somen ◯ Suppon Hirousu ◯ Hassun ● Grilled Sea Bass with Salt ● Octopus and Green Beans with Sesame ● Mozuku Seaweed and Jellyfish in Vinegar ● Young Corn ● Roast Duck Breast ◯ Truffle Rice ◯ Miso Soup with Fried Tofu and Nameko Mushrooms ◯ Mascarpone with Mango Less

I visited for lunch.I was amazed by the incredible value of this course for just JPY 10,000! For drinks, I ordered Japanese sake, Mizuho, which paired perfectly with the delicate dishes, leaving me completely satisfied from start to finish.From the first dish, I was continuously impressed; everything was truly delicious.The flounder sashimi was served in a style where you wrap the fish with seaweed, garnishes, and ankimo (monkfish liver). The refreshing aroma of myoga (Japanese ginger) added a wonderful accent, and it paired excellently with the flavor of the seaweed. Enjoying the ankimo while sipping sake was a delightful experience, making for a very happy time.The following soup had a strong ginger flavor, yet the umami of the dashi was robust, creating a perfect balance that left me in awe.The somen noodles were coated in a sauce rich with shrimp flavor, topped with sea urchin and karasumi (dried mullet roe). The luxurious ingredients were generously used, and each bite brought happiness—truly a paradise of seafood that I adore! ✨️The hassun (seasonal appetizer platter) was not only visually stunning but also tasted fantastic. I was thrilled to find my favorite fried young corn included.And then came the showstopper: truffle rice. Right in front of me, they shaved a generous amount of truffle over the clay pot, and the aroma alone heightened my expectations. They topped the rice with beef cutlet and egg, transforming it into a beef cutlet truffle rice bowl. Just when I thought it was over, they shaved even more truffle on top, adding to the luxury and leaving me completely satisfied until the end! Of course, I had seconds, and they kindly packed the leftovers for me to take home.For dessert, we had mango and mascarpone. I was expecting a refreshing sorbet to finish, so I was pleasantly surprised by this extravagant dessert. The entire course was satisfying right to the very end!This was my first visit, but it quickly became one of my favorite restaurants. I’m truly amazed that such a wonderful experience is available for just JPY 10,000. I definitely want to return in a different season! Less

This was my second visit✨Last time was incredibly delicious and left me in awe, but this time it surpassed that experience and was absolutely delightful!!From the first dish, I was served a wonderful creation featuring anago (conger eel) topped with a rich sauce and caviar. The taste was unlike anything I had ever experienced, filling my mouth with happiness✨Additionally, I enjoyed dishes with ankimo (monkfish liver) sauce, succulent shark fin, soft-shelled turtle, sea urchin, and a luxurious truffle rice to finish off the meal. I was surrounded by such extravagant ingredients, and I had an incredibly blissful time✨This is one of my favorite restaurants, and I definitely want to visit again✨It was a great meal! Less

It had been about six months since my last visit, and I absolutely love this Japanese restaurant.I was really looking forward to having lunch here with a friend.First, I greeted the owner, Mr. Hara, the proprietress, and the staff.After walking briskly from Yotsuya Station, I took a moment to relax with a draft beer.The first dish was refreshing, followed by a delicious soup.The shrimp paste was made with the shells of the shrimp, creating a rich broth.The umami of the shrimp was packed into the soup, and the paste was fluffy—so delicious!The sashimi was served in a salad style as usual, with the engawa (flounder fin) being particularly plump.I also love the ankimo (monkfish liver) sauce, which pairs perfectly with drinks.The grilled anago (conger eel) was cooked to a rare perfection, served with sea cucumber innards and jelly.It had a nice thickness and texture. The hassun (seasonal appetizer platter) seemed even more luxurious than before.It provided more satisfaction than the grilled hassun, featuring fried young corn, duck, and saba sushi, among other delights.The grilled dish was tokishirazu (young salmon), perfectly moist and delicious.And of course, when you think of Haramasa, you think of truffle rice.However, since I mentioned that I’m a bit sensitive to truffles, they kindly prepared my favorite sea bream with sesame sauce instead.The sauce was packed with condiments and incredibly tasty. I enjoyed it thoroughly.The sesame sauce, with its grainy texture, was also delightful. I finished with a bowl of sea bream chazuke (rice with tea).The restaurant was as lively as ever on the day of my visit.I truly love the dishes at Haramasa. Less

There were several memorable dishes. Rather than evaluating the food and ingredients, I believe food enthusiasts would understand better by looking at the attached photos.In my opinion, a true gem of a restaurant often leaves you feeling "hungrier while eating." This place definitely had that effect on me. Having dined at various kaiseki restaurants, I can confidently say this one ranks among the top. Plus, the lunch prices are quite reasonable.However, I felt the selection of alcoholic beverages was limited and somewhat pricey. It’s a shame because I would love to have more food-friendly drinks that complement the exquisite dishes.I find myself wanting to return to this restaurant frequently. I highly recommend giving it a try! Less

When asked where I would like to go to celebrate my discharge from the hospital, the first place that came to mind was here! I'm so happy.It's a course priced at JPY 10,000, excluding tax. Drinks are extra, and there's a 10% service charge.This time, we sat at the counter.The draft beer is Yebisu, which has a rich bitterness and is delicious.First up is the anago (conger eel), which I had plenty of in Hiroshima last month. However, the preparation here is completely different. The anago is blanched and slightly rare, with the skin charred to give it a nice, toasty aroma. It's fascinating!The shrimp paste is exquisite! Inside the minced shrimp, there's a plump shrimp hidden away. The dashi broth is also very flavorful.The thin sashimi of flounder is wrapped in nori with rich ankimo (monkfish liver) and my favorite condiments. I personally love the young green onions.Asparagus sauce with uni (sea urchin)! How luxurious!For the grilled dish, is it sakura masu (cherry salmon) or hime masu (young salmon)? The young corn on top is surprisingly delicious as well. The dish is lively with yamamomo (Japanese bayberry), shirasu (whitebait), and tsurumurasaki (a type of leafy vegetable) served with salmon!The truffle rice and beef cutlet made me exclaim, "I've been waiting for this!" The aroma of the truffle being sliced right in front of me is heavenly. I even picked up some truffle that fell on the table and added it to my rice (laughs). You can take home what's left in the clay pot as onigiri (rice balls).For dessert, we had a mango parfait. The perfectly ripe Miyazaki mango is incredibly delicious.Every dish is full of originality and absolutely delicious! I love it! With such high-quality ingredients, it seems perfect for entertaining guests.This is definitely a place to visit throughout the four seasons. Less

Entering the restaurant, I descended the stairs to the basement and was guided to the counter seats. The solid wooden counter exuded a sense of elegance and was well-maintained.I started with a dish of crab meat topped with sea urchin and ponzu jelly, a beautifully presented plate that signaled the beginning of the course.The sashimi was served in a unique style where I placed the sea bream sashimi on a sheet of nori and rolled it myself, adding ankimo (monkfish liver) and condiments to my liking.The soup featured Wagyu shabu-shabu topped with flower pepper. Even though the fat was rendered during the shabu-shabu process, it still had a substantial texture.Next, I was served somen noodles in a rich broth concentrated with the umami of clams, which was exquisite. The flavor of karasumi (dried mullet roe) was also distinctly present.The bowl of shark fin and bamboo shoot in a light sauce provided a refreshing contrast amidst the richer dishes.For grilled fish, I could choose from various options like cherry salmon, Spanish mackerel, and soft-shelled turtle, all grilled to perfection.The hassun (seasonal appetizer platter) was vibrant, and the simmered octopus was particularly tender and delicious.To finish, I had rice topped with a beef fillet cutlet and truffle rice, garnished with shaved truffles and a soy-marinated egg yolk. The flavor was rich and hearty, allowing me to fully appreciate the truffle essence. I was even given the leftover rice as onigiri (rice balls) to take home, leaving me thoroughly satisfied.Overall, the seasoning was on the stronger side for Japanese cuisine, likely appealing to younger diners and international guests. However, it wasn't just about being bold; the quality of the ingredients shone through, making for a creative and high-quality course. Less

I visited for a lunch course priced at JPY 11,000 per person in May. The course started at 12:30, and it seemed there were 8 counter seats along with a private room. To my right, there was a couple who appeared to be foreign, and the chef was explaining everything in English very clearly.We began with Awaji Island conger eel, followed by a dish featuring monkfish liver and cilantro wrapped in seaweed, which was incredibly delicious and paired well with the Japanese sake. The soup contained shrimp shinjo infused with the aroma of shellfish, and by the time the 8-inch dish arrived, I was already feeling quite full. The grilled dish was packed to take home, which happened to be sakura masu (cherry salmon). The homemade pasta with sea urchin and karasumi (dried mullet roe) made me crave white wine, so I ordered a Sauvignon Blanc.For the final course, the rice was simply magnificent—truffle rice topped with fried cutlet and a creamy egg with corned beef, finished off with a generous sprinkle of truffle, creating a decadent rice bowl. In this era of rising prices, I was thoroughly satisfied with the delicious dishes made from high-quality ingredients.One thing to note is that I am from Tokyo, so I prefer the stronger flavors typical of Kansai cuisine, like those found in Naniwa-style kappo. For those who enjoy authentic Kyoto-style kaiseki, the flavors here might be a bit stronger than expected.The chef was very attentive, and the women working there were also incredibly considerate. I look forward to returning in a different season. It was a great meal! Less

It was a bit difficult to find the entrance, but I arrived safely.Lunch CourseI was curious about this place because it's not easy to find a restaurant serving Japanese cuisine for lunch, and I was able to make a reservation easily.I had the 7-dish course.The sashimi wrapped in seaweed and the ankimo (monkfish liver) were unique and delicious, providing a delightful experience.The karasumi (salted mullet roe) with somen noodles gave a refreshing summer vibe, and the noodles had a nice firm texture and rich flavor.The truffle rice paired with beef cutlet and egg was an excellent combination.Since it was lunch, the service was quite fast, which was a bit disappointing as I couldn't enjoy my meal at a leisurely pace. I was surprised at how quickly they cleared the plates and brought out the next dish.I made a reservation for 1 PM and left the restaurant around 2:16 PM. The truffle rice was served around 1:50 PM, so the entire meal was completed in about an hour. I think if I had about an hour and a half, it would have been a different experience.However, all the dishes were delicious, and I would love to come back again. Less

I visited Haramasa, a restaurant awarded Bronze in the prestigious "100 Best Japanese Restaurants" list. Rather than being a stiff, traditional Japanese dining experience, it offered creative dishes that added a touch of surprise and enjoyment, making it accessible for everyone.For example, the sashimi was fun to eat as you could roll your own pieces with seaweed, sashimi, ankimo (monkfish liver), and condiments just the way you liked.To finish off the meal, the rice was not only topped generously with truffles, but also included a perfectly paired egg and even a beef cutlet, transforming it into a katsu-don—what a playful twist! Even I, who initially felt hesitant about whether this was truly Japanese cuisine, found myself laughing and enjoying the experience.I believe this is a place where even those who might be resistant to formal kaiseki dining can find joy.【JPY 25,000 (excluding tax) Course】- Appetizer: Red clam, squid, kogomi (bracken), and nut sauce- Sashimi: Flounder, ankimo, condiments, hand-rolled seaweed- Soup: Wagyu beef shabu-shabu- Noodle dish: Boiled noodles with clams and karasumi (dried mullet roe)- Simmered dish: Shark fin, eel, bamboo shoots, and butterbur- Grilled dish: Soft-shelled turtle, kinmedai (golden eye snapper), cherry salmon- Assorted platter: White fish with vinegar, firefly squid with sesame, anago (conger eel) sushi, fava beans, sea bream soft roe, tender octopus, and tempura of taranome (bitter shoots)- Rice: Truffle rice with beef cutlet and TKG (tamago kake gohan), pickles, and miso soup- Dessert: Mascarpone mousse with strawberries and jelly. Less