Dec 16, '09

Harutaka, Tokyo

Harutaka
Harutaka Takahashi ( left) and Hachiro Mizutani

Harutaka (1*, Kawabata Building 3F, 8-5-8 Ginza, tel. 03 3573 1144 ) – the last sushiya from the sushi from Tokyo series this year. And my favourite so far. Harutaka Takahashi ( left) comes from Sukiyabashi Jiro “school”, so you can see many similarities with Sukiyabashi Jiro Roppongi (and, I would guess with the original branch too). The rice was almost identical – each grain was very firm and separate. So different from another legendary sushi master Hachiro Mizutani, whose rice was much less al dente. The fish at Harutaka couldn’t have been fresher or higher quality. Many people I spoke to ( Tokyo chefs or waiters), named Harutaka sushiya as their favourite. The chefs can’t be wrong, no?

Harutaka’s omakase…

The appetizer
The appetizer
Flounder
Flounder
Tuna
Tuna
Chutoro
Chutoro
Otoro
Otoro
Eel
Eel
Squid
Squid
Sea urchin roll
Sea urchin roll
Shrimp
Shrimp
Salmon roll roe
Salmon roll roe
Ark shell clam
Ark shell clam
Clam
Clam
Scallop roll
Scallop roll
Yellow tail
Yellow tail (?)
sushi
Don’t remember the name
Sea bream
Sea bream
Octopus
Octopus
 Egg omelette for a dessert
Egg omelette for a dessert
Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations