Harutaka (青空), a sushi restaurant in Ginza that has won three Michelin awards and inherited the DNA of Jiro Ono of Edomae Sushi, is outrageously awesome!
I was looking forward to visiting Harutaka, a new three-star sushi restaurant that has been in existence for three years.
The last two days, I was thankfully blessed with the opportunity to eat high-end Edomae Sushi every day and enjoyed…
I had dinner with a world-famous Italian foodie friend at Sukiyabashi Jiro, the pinnacle of Edomae Sushi, and the next day I went to Sushi Aozora by Mr. Takahashi, who trained for 12 years at Sukiyabashi Jiro’s Jiro Ono’s restaurant before going independent.
The sushi is authentic Edo-mae nigirizushi, but the sake snacks are also really delicious!
With the manly and dandyish Takahashi Aozora Oyakata…
It’s not too early to grab a Shari-ball.
Hard-to-grip fluffy conger eel
Is this a Japanese restaurant? I feel that this place is so well-researched that I was almost convinced that it was a Japanese restaurant…
However, the sushi rice is really delicious, and when you put it in your mouth, you can’t help but feel it melt in your mouth!
But the sushi is well made, and the appearance of the sushi is dignified and beautiful!
And Aozora’s rhythm and tempo of the sushi making process was very pleasant to watch.
On the other hand, when he was cutting the sushi…he looked so serious!
Beautiful tiger prawn
Cooked Hamaguri (conger eel boiled down to a claw tastes like a restaurant)
Eggs that feel like you’re eating sweet cake.
They cut the fish and seafood considering the season, size, fat content, the way they work (cooking method), and the taste of the vinegared rice.
The sushi restaurant is a very good sushi restaurant with a high level of perfection in all aspects, including the customer service that is highly appreciated by the upper class customers.
Reservations are really getting hard to come by…
I will visit again next month!
We had a delicious meal!
Thank you!
Bonito, roasted on straw and savory.
Thick spring season bird clam meat.
Bowl of golden threadfin bream with fat
Do you know the term “Grand Maison”?
Nigatsudo in the elegant rain Shunikai no otaimatsu (torchlight) and Ryoben camellia wagashi (Japanese sweets)
A restaurant with a history of more than 400 years, which is associated with Hideyoshi Toyotomi and is famous for its “Uzosui”, a hot-pot dish that is gentle on the stomach, typical of Kyoto.
Enjoy the art of HAJ IME, the world’s fastest Michelin 3-star restaurant
Enjoying a popular Japanese sport to the fullest.
