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 favorite 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 favorite. The chefs can't be wrong, no?
Harutaka's omakase...
The appetizer
Flounder
Tuna
Chutoro
Otoro
Eel
Squid
Sea urchin roll
Shrimp
Salmon roll roe
Ark shell clam
Clam
Scallop roll
Yellow tail (?)
?
Sea bream
Octopus
Egg omelette for a dessert
