No menu exists at Harutaka. Chef Takahashi selects sushi based on what he sourced at the market that morning. The course typically includes 18-20 pieces of nigiri starting with lighter white fish, progressing to richer cuts, and finishing with tamago. Each piece is sized perfectly for one bite, vinegar-balanced to complement the specific fish, and placed on rice shaped by the chef's hands. The variety changes completely day-to-day based on seasonal availability and quality.
Tips from diners
Three Michelin stars and ranked second only to Jiro himself on Tabelog. This is world-class precision sushi.
Trust the chef completely. No special requests, no substitutions. The omakase is designed to flow perfectly.
Chef Harutaka Takahashi opened his 10-seat counter in Ginza in 2006 after spending 12 years training under Jiro Ono at the legendary Sukiyabashi Jiro. He is ranked second only to Jiro himself in Tabelog's sushi rankings. The menu is entirely determined by what's sourced at the market that morning — no choices, pure chef's intuition. The interior resembles a refined ryokan with softly draped noren and the clean smell of fresh timber. Only reservations for two people accepted.
Reservations required and extremely difficult to obtain. Only parties of two accepted. Book through a luxury hotel concierge or contact restaurant directly. Advance notice of at least 1 month recommended.
Both lunch (11:30am-2:00pm) and dinner (4:00pm-8:00pm, Friday-Saturday 9:00pm) service available. Lunch might be slightly easier to book than dinner.
Ten seats at a single sushi counter. You'll watch the chef work the entire meal. The energy and precision are hypnotic.
The interior is deliberately refined — softly draped noren at the entrance, fresh timber smell, ryokan-like aesthetic. No loud music or crowds. Pure focus on the food.
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