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?