The story
When Chef Harutaka Takahashi opens the doors of his eponymous sushi-ya in the Ginza neighbourhood of Tokyo, guests step into a world where each detail—from the daily selection at Toyosu market to the final gesture of a warm, seasoned shari—matters. The restaurant’s three Michelin stars recognise not only the exceptional quality of the seafood but the quiet mastery behind every course.
Takahashi begins each day at Toyosu, personally sourcing premium fish from trusted wholesalers. His discerning eye, honed over years, ensures that only the finest, most seasonal ingredients make it to the counter. This dedication to raw material is the foundation of a omakase course that honours the Edo-mae tradition while allowing the natural flavours of each catch to shine.
The course alternates between tsukuri (sashimi-style appetisers) and nigiri (pressed sushi), with a variety of steamed dishes, soups, and more. The chef adjusts the pace to each guest’s rhythm; if you wish to linger over sake, he can add more appetisers. The shari, or seasoned rice, is a point of particular pride: a blend of two types of Yamagata rice—one sweet, one less sticky—cooked several times daily to maintain perfect texture and temperature. Each grain is firm, lifted with rice vinegar and salt, and matched to the temperature of the neta.
The space itself reflects Takahashi’s calm precision. An L-shaped hinoki counter offers generous spacing between seats, so you never feel crowded. A private table room accommodates up to four guests, ideal for business entertaining. Throughout the season, the restaurant’s collection of antique and contemporary ceramics shifts, complementing both the sushi and the sake served in carefully chosen vessels.
A reservation at Harutaka is a chance to experience Tokyo’s high-calibre Japanese cuisine—a restaurant where centuries-old technique and personal, daily curation meet in each piece.
Recognition
Ambience
Details
History
Location
