"The Immovable Sushi Masterpiece @ Harutaka" This year's Tokyo sushi journey begins at "Harutaka." Starting the new year, feeling the essence of Ginza in the air, enjoying the "Harutaka Sushi" experience is truly uplifting and delightful. This time, I opted for the "From Appetizers" course for the first time at Harutaka. [Harutaka * Today's Chef's Choice Course Menu] - Kyoto Hakusai (Chinese cabbage) appetizer - Ayu (sweetfish) fry - Sajima octopus - Grilled tiger pufferfish - White sea bream - Flounder sashimi - Black abalone - Mackerel - Grilled fugu (blowfish) milt - Nigiri sushi: - Sumiika (Japanese common squid) - Sayori (halfbeak) - Tuna (lean) - Tuna (medium fatty) - Tuna (fatty) - Kohada (gizzard shad) - Shiraebi (white shrimp) - Ikura (salmon roe) - Mackerel - Sea urchin - Clam - Conger eel - Dried gourd strips - Tamago (egg) - total of 24 items (including 14 nigiri). Approximately 2 hours. I must emphasize once again, the "Jiro family" of "Harutaka," "Mizukami," and "Ao" (excluding Masuda for now) are like the "Thoroughbred of Tajima lineage" in the world of beef. Their traditional soul, which does not use red vinegar and embodies the essence of Edomae sushi, is reflected in the impeccably refined shari, almost mirroring the character of the head chef at Harutaka. Additionally, Harutaka, just like Naka-Shino in Yokohama, brings the freshest ingredients from Toyosu market, making it a must-visit spot for sushi enthusiasts. In the prestigious setting of Ginza, they serve top-notch sushi with the best quality ingredients, making the dining experience truly exceptional. Once again, I had the privilege of savoring the essence of "THE Ginza Sushi." Thank you for the wonderful meal. Thank you for reading until the end. If you enjoyed the review, please like, follow, and save the restaurant for future reference. Thank you very much.

A special meal with important clients is at the regularly visited restaurant, Aozora. Located just one minute away from my workplace, I can work until the last minute. The head chef, Aozora Harutaka, is originally from Asahikawa, Hokkaido. After working at Sushi Zen and Sukiyabashi Jiro in Sapporo, he opened his own restaurant on Namiki Street in Ginza. The restaurant quickly became popular and moved to Corridor Ginza in 2016 due to limited space. The previous location on Namiki Street is now run by Kuriya as "Koharu." Aozora currently holds two Michelin stars, but in my opinion, it is the closest to a three-star restaurant in Tokyo. The sushi at Aozora on this day was amazing! The prices are not cheap, but that's because they don't compromise on the quality of their ingredients, sourcing the best from Tsukiji Market. Despite being a popular and hard-to-book restaurant, they don't start all customers at once and accommodate different time slots, which is rare for such a renowned establishment. The excellent selection of toppings and top-notch sushi make Aozora one of the best in Japan, if not the world. It was a perfect dining experience this day. Thank you for the meal.

This was my first time visiting, and I was able to eat all the courses until the end and feel full. The chef was very friendly, and it was a warm restaurant. Awaji Island soup and Awaji-produced clams were also served.

The prices do not match the quality or quantity. Also, the rice is too big and not delicious. It's a shame. The service should be more attentive to new and various customers. Maybe that's why there are many foreign customers. I don't think I will visit again next time.

I visited the restaurant alone on Wednesday at 6 pm. Of course, it was fully booked. The atmosphere on this weekday was quite calm, with only one group of regular customers. The meal started with appetizers and ended with sushi. The dishes included yellow chives in soy sauce, a soup with squid and ponzu sauce, grilled conger eel with jelly, white-grilled conger eel with ponzu sauce, sashimi of flatfish, fresh squid tentacles, steamed black abalone from Chiba, smoked bonito with ponzu sauce and rich egg, grilled eel from Lake Shinji, smoky karasumi sushi, fresh squid sushi, kisu fish sushi, red tuna, medium fatty tuna, shinko (possibly gizzard shad), kobashira, fat sardine, salmon roe, red sea urchin from Karatsu, conger eel claw, additional bonito, sushi rolls with dried gourd and gizzard shad. I also had Master's Dream sake and 2 cups of Tedorikawa sake. The restaurant is well-known and offers a solid taste that pairs well with alcohol, making it easy to eat and drink too much. It is one of the best sushi restaurants I have been to. The prices are on the higher side in Ginza. The restaurant offers a variety of drinks, including wine, and now has a sake list as well. The appetizers are flavorful and go well with alcohol, especially the soup made from clams, snapper, and sea bream. The quality of the ingredients is top-notch, with delicacies like abalone being served generously. The rice is slightly firm with a vinegar taste, perfect for enjoying with alcohol. The presentation of the sushi by the chef is beautiful, especially the shiny fish like saury and horse mackerel. Most customers opt for the omakase course. The service is impeccable, with the chef and staff paying close attention to each customer's needs. The chef's attention to detail and aesthetics is impressive, reflected in the restaurant's elegant decor and tableware.

I visited at 8:30 pm. The atmosphere next to a group of people was pleasant and friendly. We started with the Masters Dream and yellow chive appetizers, which had a nice texture and delicious broth. The appetizers included shredded squid with ponzu sauce, chilled jelly-covered conger eel, grilled conger eel, and sashimi of marbled flounder and mantis shrimp, all perfect for summer. The classic abalone and straw-smoked bonito were as delicious as always. That day, we also had grilled eel and fresh squid, making the meal satisfying with just the appetizers. The sushi starting with fresh squid was excellent, especially the tuna, flavorful shad, and refreshing sardine. The conger eel was served slightly cold, perfect for summer. I forgot to order cucumber, so I'll have to try that next time. This sushi restaurant always makes me feel elegant and special.

I was finally able to visit one of the top sushi restaurants. The dishes included tempura eggplant, eggplant in broth, sea eel from Awaji with dipping sauce made from Awaji onions, octopus from Sajima, salt-boiled flounder, shrimp from Aichi and Chiba, smoked bonito with seaweed from Tokyo Bay, natural eel from Lake Shinji, squid, black sea bream marinated in kelp, horse mackerel, fatty tuna, large tuna belly, giant clam, and shrimp battleship sushi. The shrimp battleship sushi was particularly delicious. The meal ended with sea urchin, conger eel, and egg sushi. It was a truly authentic and delicious experience.

On this day, I went to "Aozora" in Ginza to pray for the end of the rainy season. The highlights were small fin, mud-burrowing cuttlefish, Haruko, small pillar, marinated herring, red meat, ice-seen fixed net, red clam, bonito, and fatty tuna roll. Everything was excellent, especially the red meat and red clam which had an elegant taste. The rice was delicious with each grain tasting great. I went to "Aozora" in Ginza on this day to enjoy summer sushi. The highlights were small fin, mud-burrowing cuttlefish, small pillar, marinated herring, marinated herring with kombu, red clam, red meat, bonito, cucumber roll, cucumber roll, and fatty tuna roll. Everything was great and especially the red meat and red clam were elegant. The rice was sweet and delicious. On this day, I visited "Aozora" in Ginza and the highlights were small fin, ink-burrowing cuttlefish, red meat, red clam, small fish, shrimp, marinated mackerel, salted eel, eel with claw, cucumber roll, fatty tuna roll, and egg. The red meat and red clam had a refined taste, while the egg was particularly sweet. I went to "Aozora" in Ginza on this day and the highlights were small fin, ink-burrowing cuttlefish, big star, red meat, shrimp, Haruko, ikura gunkan, salted eel, eel with claw, fatty tuna roll, and egg. The tuna from Oma was particularly flavorful and fatty compared to other types. The vinegar rice was delicious. On this day, I visited "Aozora" in Ginza and started with "shirona no ohitashi." The highlights were small fin, ink-burrowing cuttlefish, red clam, small pillar, mussels, salted eel, fatty tuna roll, cucumber roll, and egg. The small fin was exceptional and the rice was delicious with each grain tasting great. On this day, I went to "Aozora" in Ginza and the highlights were small fin, white cuttlefish, red clam, red meat (Maizuru), masuko flounder, shrimp, black abalone, big star, eel with claw, cucumber roll, fatty tuna roll, and egg. The quality of the ingredients was consistently excellent. I visited "Aozora" on this day and enjoyed octopus, smoked mackerel with grated mountain wasabi and green onion, monkfish liver, small fin, ink-burrowing cuttlefish, horse mackerel, big star, red meat (Ryuhi), shrimp (Aichi), red clam, salted eel, clams, eel with claw, cucumber roll, fatty tuna roll, and egg. The quality of the rice and ingredients was top-notch, as always. Looking forward to the next visit.

The taste was consistently delicious. I had an extra serving of Akagai (ark shell) from Yuyake as it enters the closed season in July and August. Every piece was delicious without any disappointments. I was able to stay for a long time and enjoy the sushi at a leisurely pace, which was great. They provide the dishes at a pace that suits each individual, which was very helpful. It would be perfect if it were a bit more budget-friendly, but I understand that it may be necessary to maintain this quality at this location. I will visit again, thank you for the meal.

I went to a famous sushi restaurant in Ginza. The head chef, who trained at Sukiyabashi Jiro, was very friendly and explained that they only offer omakase but you can also order just nigiri. This time, I wanted to try the appetizers, so I had some appetizers, followed by a variety of nigiri including squid, sandfish, striped jack, tuna, sea bream, and more. The sushi was carefully prepared and I was impressed by the chef's dedication to his craft. The atmosphere was cool and elegant, with each guest having a different design on their summer geta sandals. Overall, the appetizers and nigiri were outstanding and I could feel the chef's strong commitment to quality.

This was my third visit this year. My motto is to eat the sushi as soon as it is served, so I forgot to take any photos. Maybe because it was 8:30 pm, I couldn't eat as much sushi as I wanted. I wish I could have eaten more. My companion really enjoyed it and wants to come back with family next time, so we already made a reservation for a private room. Next time, I want to focus on eating more sushi.

It's the rainy season, but surprisingly sunny today. Perfect weather for a blue sky day. I went to Ginza's Aozora, a restaurant with 2 Michelin stars and a Silver Award from Tabelog, where you can still make new reservations. The beautiful hinoki wood counter was adorned with sparkling Edo kiriko glass sushi plates, giving a feast for the eyes. The restaurant was bustling with overseas customers speaking Cantonese on this day. The most impressive dishes in the first half were the sweet clam and the tender bonito. The sushi in the second half had a sharp acidity and saltiness in the rice and toppings, leaving a delightful umami aftertaste. The appetizers and early summer seasonal toppings were refreshing and full of seasonal flavors. I enjoyed Hokkaido's Kunimare and Niigata's Higashimaru sake. The clear and refreshing taste made it easy to drink. The master chef and his apprentices were attentive and caring. They saw me off with the utmost hospitality, leaving me floating through the night in Ginza with a dreamy feeling in my stomach and heart. The meal included dishes such as mozuku seaweed vinegar, boiled fish head, marinated clams, octopus from Sajima, seared golden eye snapper, steamed black abalone, straw-grilled bonito, grilled nodoguro, fresh squid, sandfish, vinegar-cured kisu fish, akami tuna, chutoro, otoro, kohada, masuko, shrimp, red sea urchin, striped horse mackerel (additional), sea urchin with horse dung (additional), conger eel (additional), torotaku roll, and tamagoyaki.

This time, I visited the sushi restaurant "Harutaka" in Ginza. This restaurant is run by Master Aozora Takahashi and has been awarded the Foodlog Award silver since 2019, making it a super famous restaurant. --Meal we had today-- - Mozuku - Marbled flounder - Bigfin reef squid - Kis (kelp-cured) - Kasugodai - Akami (lean tuna) - Chutoro (medium fatty tuna) - Otoro (fatty tuna) - Tuna from Tottori, Sakaiminato - Kohada (gizzard shad) - Turban shell - Kuruma prawn - Akagai (ark shell) - Maaji (horse mackerel) - Kobashira (small scallop) - Shima aji (striped jack) - Aka uni (red sea urchin) - Katsuo (skipjack tuna) - Anago (sea eel) - Tamago (egg) - Additional: Kitamurasaki uni (from Aomori, Shinne), Kanpyo - Drinks: 5 types of sake - Total: 84,000 yen - Per person: 42,000 yen --Other information-- - Visit date: Holiday at 6:00 pm - Restaurant: Full - Waiting: None - Waiting time: None - Reservation only - Reservations can be made by phone - Reservations are surprisingly easy to get, so I recommend it - There is a 30,000 yen nigiri-only course and a 45,000 yen course with appetizers - This time, we visited for the nigiri-only course - Appetizers can also be ordered individually In summary, it was "exquisite." I have visited many sushi restaurants, but the nigiri here ranks very high. Especially delicious were the seasonal Maaji, Aka uni, and Kitamurasaki uni. The Maaji was the best I've ever had, and the unique sweetness of the early season Aka uni and the soon-to-end season Kitamurasaki uni were outstanding. There is a secret to the Mozuku appetizer, so I recommend experiencing it yourself when you visit. I will definitely return. Thank you for the delicious sushi.

We visited the restaurant on a Saturday afternoon at 5 o'clock with 2 people. We were the first to arrive. Another group arrived at 5 o'clock as well. By 6 o'clock, the counter was full. We started with appetizers and ended with sushi. The appetizers included Mogusu vinegar, marinated clams, octopus from Sajima, and sashimi of flounder and turban shell. The sushi selection included red snapper from Choshi, yellowtail amberjack from Boso, bonito with spicy soy sauce, grilled blackthroat seaperch, and more. The restaurant is well-known and offers a great selection of sake and wine. The appetizers are flavorful and pair well with drinks. The quality of the sushi is top-notch, with beautiful presentation. The service is impeccable, with attentive staff and a high level of professionalism from the chef. Overall, it's a fantastic dining experience at this renowned restaurant in Ginza.

At the beginning of the year, I visited after not being able to come due to circumstances. It's late, so there is a lively and glamorous atmosphere. I ordered the Master's Dream and am waiting for the food. First, a gentle salted mozuku vinegar. In a small dish filled with sesame seeds, there was a hidden golden eye snapper soaked in vinegar. The seared skin is fragrant and delicious. Next, there is sashimi of red sea bream, grouper, flounder, and red clam. I started with Tede River sake and then had Kunimare. The black abalone paste was also delicious, and I finished it by licking the plate clean. When the straw-grilled bonito was brought out along with the additional seared sea eel and cuttlefish, I couldn't stop eating. I finished the meal with Matsumoto and switched to Mayer's highball before the nigiri sushi. I forgot to take many photos, but the nigiri sushi included striped jack, lean tuna, and a sharp-tasting young yellowtail, which was particularly delicious. In the middle of the nigiri, I had the opportunity to try the grilled small dried fish skewers that the person next to me ordered, and it was so delicious that I decided to order it next time. Being able to order like this is one of the enjoyable aspects of visiting Aozora. It's inevitable that I end up drinking when I come to Aozora after a long time.

Location in Ginza, it is very convenient to be able to make a new reservation by phone. If you call about a month in advance, you can make a reservation! I visited before going to work in Ginza with a companion on this day. Winner of The Tabelog Award Silver for 3 consecutive years Sushi TOKYO Top 100 in 2022 Michelin 2 stars Located about an 8-minute walk from Ginza Station. There are 12 seats at the counter and private rooms, so many customers can be accommodated! There are also many apprentice chefs, making the atmosphere lively. It's not a simultaneous start, so even first-time visitors can enjoy it without feeling nervous. Visit date May 22, 2023 [Omakase Course] - Mozuku vinegar - Seared golden eye snapper - Seared ebo sea bream - Ara - Makogarei turban shell - Abalone - Bonito - Nodoguro with asari clam broth - Bigfin reef squid - Japanese whiting - Striped jack - Red tuna - Medium fatty tuna - Shrimp - Horse mackerel - Japanese halfbeak - Purple sea urchin - Tamago Overall, the portions are generous, and women might get full quickly. There are also plenty of appetizers and a wide variety of dishes, but the portions are substantial! However, I like that it's simple and not overly complicated. But I ended up getting too full and had to give up on the sushi halfway through... Even so, the staff were kind and accommodating! It was my first visit, but I would like to go back for a rematch!! Thank you for the meal (^^)

Visited at the end of April. The quality of the Akagai was outstanding. Thick, large, and with a scent of the sea. The Shimaji was also good. Recently, I had Shimaji at "Ao" in Omotesando, and while it was good with a subtle aging flavor, I still prefer the approach at Aozora. The appetizers were also delicious. The dashi was very gentle. The seared Kinmedai with ponzu and grated radish with asatsuki. Clam soup with new seaweed and wakame. The sashimi was flounder and Aichi clams. The Trigai that day was a bit small. Steamed abalone. Spicy miso-marinated medium fatty tuna. Firefly squid paste with quail eggs on top, like yukke. Tokyo Bay swordfish grilled with grated radish. Bachiko. Karasumi sushi. Aori squid. Sand lance kelp roll. Shimaji. Tuna lean. Medium fatty tuna. Fatty tuna. Kasugai. Kobashira. Trigai. Horse mackerel. Purple sea urchin. Clam. Akagai. Conger eel. Lean tuna roll (half). Dried gourd (half). This is the base post from 2017 (slightly updated). Overview: Needless to say, a famous restaurant. The well-balanced seasoning pairs perfectly with alcohol, making it easy to drink and eat too much. In my opinion, it definitely ranks as one of the best sushi restaurants. Prices are on the higher side, even for Ginza. In many ways, it represents the current Ginza. Alcohol: Unlike Jiro, where I trained, you can fully enjoy alcohol here, which is a plus. They also offer wine, and recently started serving by the glass, which has attracted more wine drinkers compared to before. Previously, there was no sake list, and you had to communicate your preferences to get a recommendation, but now they have a proper list. The prices are average for Ginza. Food: The appetizers are well-seasoned and flavorful, making them perfect for pairing with alcohol. The first half usually includes soups made from clams, clams, and sea bream, which are always delicious (note: these are not always served now). They understand my love for alcohol, so they always provide me with plenty of appetizers and delicacies. At this level of restaurant, high-quality ingredients are a given. Luxurious ingredients like abalone are generously served (abalone typically comes as a side dish, so you need to ask separately for nigiri). The rice is slightly firm with a hint of vinegar, making it perfect for drinking. The beautifully crafted sushi by Aozora is stunning. The elegance of shiny fish like saury and horse mackerel is particularly impressive, guaranteed to be a hit on social media. Most customers, including myself, opt for omakase. Service: The head chef and the second and third chefs handle the counter, while there are 3-4 young apprentices and 2 female staff members for the floor and kitchen. The operation is top-notch for a high-end sushi restaurant. I have never experienced any issues with the service while sitting at the counter. They always monitor my alcohol consumption and recommend the next drink at the right time (a big plus for a lover of alcohol). Head chef Aozora's craftsmanship is outstanding, but his high sense of aesthetics is also impressive. The balance between traditional and modern tableware, beautifully displayed paintings, and his sharp appearance with a unique collar and hairstyle all demonstrate his high aesthetic sense.

◾️Aozora-san◾️Visited in April 2023, half a year later, my second visit to Aozora-san from appetizers to nigiri was truly delicious. I love ark shells so much, I want to go again soon. Thank you for the meal! #Aozora #GinzaAozora #Harutaka #SukiyabashiJiro #TabelogRating4 #TabelogHighRating #Tabelog #TabelogTop100 #Sushi #SushiInstagram #ConnectWithSushiLovers #HardToReserveRestaurant #Dinner #Gourmet #GourmetInstagram #ConnectWithGourmetLovers #GourmetGirls #Foodstagram