Located about a 5-minute walk from Onarimon Station, this restaurant is where I attended a private party in the spring. The atmosphere and service were just as great as before, and I had a wonderful time. The menu included dishes like dashi with small dried fish, sesame-dressed bracken fern, sand lance with taro sprouts, pickled firefly squid, and more. Everything was delicious, but my favorites were the sesame-dressed dish and the salted sushi. The finale was impressive, with dishes like firefly squid and cherry shrimp rice porridge. Overall, it was a delicious meal using seasonal ingredients. I would love to visit again if given the chance.

I visited a restaurant owned by Haruyuki Ogawa, who hails from Kurogi, known for its Kyoto-style cuisine. I had been wanting to visit this place for a long time and managed to find an available reservation on a booking site. As I approached the restaurant, the scent of incense filled the air from several meters away. I was seated at the counter, where I enjoyed a plum wine soda and cold oolong tea. The chef, who was younger than I had expected, served me the following dishes: - Niigata black dance mushroom and conger eel bone dashi soup - Sesame salad with myoga, ito-uri, cucumber, and shiitake in simmered sauce - Cold bowl with pea paste, sea urchin, conger eel head dashi jelly, and yuzu zest - Simmered yam stems with ginger - Steamed fig - Abalone liver hot pot with Shishito peppers and somen noodles - Assorted delicacies including Hokkaido hairy crab and chrysanthemum salad, Chiba Katsuyama horse mackerel sushi, Maruju honey-coated fried chicken, mini okra, pumpkin, burdock, conger eel with sansho pepper, Oomisari cream cheese, tomato, and Ishikawa sweet potato - Sashimi with grilled conger eel, salted conger eel roe, steamed octopus, bonito with plum soy sauce - Winter melon stew - Ginkgo nuts and zero yuzu salt-roasted - Grilled eel - Cold eggplant (Kamo eggplant) with Tokushima dried shrimp - Meal with Sado's Koshihikari rice, miso soup, and corn rice - Accompaniments of tuna with green pepper soy sauce, conger eel tsukudani, and rice bran pickles - Dessert of peach white bean paste with sweet sake, Yamanashi peach, lily root white bean paste, and vanilla ice cream Throughout the meal, I felt the chef's passion in every dish. The reserved chef became animated when reminiscing about his days at Kyoto-mi and expressing concern about the lack of successors for Sado's terraced rice fields' Koshihikari rice. I caught glimpses of both his strictness and kindness towards his apprentices. It was a delightful experience enjoying the early autumn cuisine.

The summer seasonal menu at Onarimon Haru. I felt like it lacked a bit of punch, but seasonal dishes are always the best! Jelly made with sea urchin and conger eel broth. The eel was salted and left overnight, resulting in a crispy Kansai-style dish with rich and delicious flavors! We ate in a private room this time, but the service was a bit off, so next time I'll go for the counter seating!

Already celebrating its 5th year since opening, I have been a regular visitor to this restaurant since its inception. Located right in the middle of Shinbashi and Hamamatsucho, the nearest stations are Onarimon on the Toei Mita Line and Daimon on the Oedo Line, about a 5-minute walk away in the Shinbashi area. Chef Ogawa, who previously worked at the renowned Shinbashi restaurant, Kyomoku Kurogi, is now at the helm here. I have known him since his days at Kurogi in Yushima. On this particular day, Chef Ogawa's dishes were truly exceptional. Starting with Awaji pike conger, the summer ingredients included roasted sesame lotus root, Kyomoku's signature taro stem, purple sea urchin with pike conger bone broth jelly, fig with sesame miso, abalone liver sauce, simmered summer vegetables, grilled dried ayu fish, pike conger and octopus sashimi, grilled eel, clam and winter melon, and Kamo eggplant, followed by white rice cooked in a clay pot with tuna belly. The meal was finished off with a dessert of white peach. I even took the leftover rice home as onigiri. Thank you for the wonderful meal!

I have been visiting this restaurant approximately every six months since last year. The chef, Ogawa, who is close in age, creates delicate and gentle flavors that are kind to the body. Despite the hot weather, the balance between warm and cold dishes is perfect, never getting boring, and easy on both the palate and stomach, making it a smooth dining experience from start to finish! This time, I tried the sesame-dressed lotus root for the first time, and it was outstanding in both aroma and texture! I also learned about the preparation of ingredients such as Zuike and tridacna clam liver, which I rarely eat. As I enjoyed the meal, it was also a fun learning experience. For the finale, there were the usual two types of clay pot rice. One pot contained white rice, accompanied by salted rice balls and side dishes that complemented the white rice. The other pot contained seasonal mixed rice, and this time, I was looking forward to the corn rice, which was made with corn and fermented Calpis butter, and it was absolutely delicious! Even the sweetened kudzu slices were meticulously prepared, refreshing, and tasty. They also provided extra clay pot rice for takeout, so I can enjoy the variety of flavors at home, which is always a delightful part of my visit. It was a pleasant time with interesting conversations. Thank you as always! It was a feast!

The prices range from 4900 yen to champagne, which is BYOB. The master serves intricately crafted dishes in a quiet atmosphere. Each dish is unique and different from traditional Japanese cuisine, with a casual and enjoyable dining experience. I would definitely like to visit this restaurant again.

Today, I visited the renowned restaurant Kurogi near Daimon Station in Tokyo to try the seasonal omakase course prepared by Chef Ono, who has honed his skills under the guidance of Chef Ogawa. The restaurant is known for its roasted sesame dishes and flavorful mixed rice. The aroma of roasted sesame fills the air, stimulating the appetite. The sesame dressing with bracken fern and fiddlehead fern is a delightful combination that enhances the flavors of the ingredients. The sakura shrimp and fresh ginger mixed rice cooked in a clay pot is visually stunning and bursting with the fragrance and umami of the shrimp. Various seasonal ingredients such as poultry, shellfish, firefly squid, young ayu fish, clams, and cherry salmon are expertly incorporated into the dishes, creating a harmonious blend of flavors. I highly recommend visiting Haru at Onarimon to enjoy the seasonal delicacies. Today's course menu was priced at 38,700 yen, while the omakase course was 29,700 yen.

I heard it was difficult to make a reservation at this restaurant, but I visited for the first time. In front of me, sesame seeds were freshly ground in a mortar, creating a wonderful aroma in the restaurant. The dishes, made with freshly picked bamboo shoots and seasonal ingredients, were all superb and carefully crafted by the head chef. The cherry shrimp rice cooked in a clay pot was especially outstanding. It was a fantastic experience, and I definitely want to come back to this Japanese restaurant.

The clay pot rice was so exciting and delicious! Every course leading up to it was incredibly tasty too!!! The next available reservation is in December, so I booked a private room for the summer!! The sesame seeds they grind right in front of you are the most delicious in the world. This is a must-try dish! #OnarimonHaru

I visited a close friend's 60th birthday celebration. Ogawa's cooking is simply amazing, with an incredible variety of dishes. I was impressed by how many dishes he could make – truly impressive! Especially outstanding were the rice dishes: salted rice ball, tuna bowl, dried young sardines with shishito peppers, spicy miso dressing, firefly squid cooked in rice, sakura shrimp cooked in rice, simmered bamboo shoots and Japanese pepper. Before I knew it, I had finished 9 servings. It was a warning!

This was my third visit. While watching the omakase menu, I miraculously found an opening for a reservation, so I hurriedly booked and visited. This time, I had a private room, and they brought a sesame mortar to the room, spreading the aroma of sesame throughout the room, allowing me to enjoy sesame just like at the counter seats! Along the way, they brought some sake pairings, and I enjoyed sipping on them while nibbling on them. This restaurant always makes me feel the season whenever I visit. Thank you for the wonderful meal!

Located a 5-minute walk from Onarimon Station, Chef Ogawa honed his skills at top-notch Japanese restaurants such as "Kyomei" and "Kurogi" before striking out on his own in 2019. Known for his signature sesame dressing, his delicate and flavorful dishes have garnered praise at his own Japanese restaurant. We reserved a table private room for the omakase course. Visiting with a close friend who will be returning to his hometown in the spring. The omakase course costs 29,700 yen (tax included) plus a separate 10% service charge. The dishes included in the course were beautifully presented and meticulously prepared, showcasing the essence of Japanese cuisine. The standout dish was the sesame dressing, made from freshly ground Guatemalan sesame seeds. The aroma of the roasted sesame filled the private room, building anticipation before even taking a bite. The combination of sweet spring cabbage, salty shirasu, and fragrant sesame was truly exceptional. The rice dishes were also outstanding, with the tuna and sweet pepper combination being particularly memorable. We couldn't resist having multiple servings of the flavorful rice dish. The pricing for the drinks was also reasonable. In a dining scene where "addition" is often celebrated, this restaurant's focus on simplicity and subtraction was a refreshing change. We were told the next reservation is six months away, and we look forward to seeing how the restaurant continues to evolve in its fifth year.

I recently enjoyed a meal at the seafood restaurant "Haru" located in Onarimon. I had heard good reviews beforehand, so I visited with high expectations. The restaurant was lively and the staff greeted me with smiles. I sat at the counter and could watch the chefs cooking in the kitchen. I started with a sashimi platter. The fresh fish was beautifully arranged and each piece was delicious. Then, I had grilled fish cooked over charcoal. The outside was crispy while the inside was juicy, creating a nice contrast in texture. The grilling was done perfectly, bringing out the flavor of the fish. The side dishes, made with seasonal vegetables and seafood, were also plentiful and enjoyable. I was satisfied with the fresh seafood and wonderful atmosphere at Haru in Onarimon. I look forward to trying different dishes on my next visit!

I visited Haru-san at Gomadoya. Goma suri has become a staple now, but the scent is absolutely wonderful ♡ It was a visit in March, and the mix of winter and spring ingredients was just perfect. For example, the blowfish shirako and taranome tempura were delightful ♡ Even the yamatoimo becomes a great side dish for sake at Haru-san. Finding the sea cucumber hidden was a delight. The usui beans were so comforting. At this time of year, various places offer different dishes, each with its own originality, which is great. That day, all the dishes went so well with sake. The sake kept flowing. Good food is important, but it tastes even better when combined with the atmosphere of the owner and the restaurant. Whenever I visit Haru-san, I am always welcomed with a warm atmosphere, and I am grateful for that. The portion of the food is generous, so my stomach is always satisfied. The freshly cooked white rice is so delicious... I feel like having seconds of this "muzubi" alone. With rice accompaniments, I end up eating more... On that day, the second round of rice was firefly squid mixed rice. With plenty of fresh ginger, I could feel the arrival of spring. The dessert was delicious and satisfying. Looking forward to my next visit. Thank you for the feast (^_-)

"Located a 5-minute walk from Onarimon Station and Daimon Station, "Onarimon Haru" is a Japanese restaurant that opened on March 22, 2019. The owner, Mr. Ogawa, who trained at the famous restaurant "Kurogi", has created a unique blend of tradition and innovation in his dishes. Using carefully selected ingredients, the menu offers many dishes that pair well with Japanese sake. With private rooms and a counter, guests can enjoy their meal in various settings. The highlight of the menu is the clay pot rice, made with rice from terraced fields in Hokuriku and a unique Japanese cuisine that emphasizes individuality. This combination allows guests to fully indulge in the pleasure of food."

- Red clam and flat clam clear soup - Fresh sea cucumber, konjac, and Japanese yam - Mashed broad beans with thin kudzu starch - Sesame-dressed cabbage and dried young sardines - Flower wasabi and grated yam with bluefin tuna - Assorted delicacies (seared bluefish, simmered princess sazae, lily root and fava beans paste, spring young sea bream sushi, shrimp rolls, rapeseed flowers, candied kumquat, simmered pregnant squid) - Blowfish milt grilled, cod sprout tempura - Blowfish fillet, Chinese cabbage and scallions, blowfish milt sauce - Warabi fern with yuba sauce - Grilled Spanish mackerel with miso, new onion with vinegar dressing - Golden threadfin bream, bamboo shoots, and seaweed hot pot - Pointed pepper salad, ginger-simmered sardines, white rice - Celery and oyster mixed rice - Ojiya (rice porridge) - Setoka honey and vinegar citrus jelly - Strawberry sweet red bean soup Harue Minatomon was visited for the third time. It was not originally planned for this day, but a friend had a seat available at their table, so I decided to join. Once again, Harue served a variety of dishes with simple ingredients but unique flavors from sauces and broths. The pointed pepper salad at the end of the meal is always a favorite, as it complements the rice perfectly. Despite being a high-end Japanese restaurant, the cozy atmosphere and comforting dishes reflect the personality of Chef Harue. It's a wonderful Japanese restaurant where you can continue to dine at any age. I will definitely visit again if given the opportunity. Thank you for the meal.

The spring menu at Onarimon is delightful. Starting with a flavorful red clam soup, followed by a special sesame dressing with tender spring cabbage. The fugu shirako and wild vegetable dish has a perfect balance of acidity in the broth. I love the small pot of fugu, especially the luxurious taste of the seared fillet. To finish, the tuna sashimi was refreshing and delicious.

Ever since a friend brought me to Onarimon Haru, I have been a regular customer. I have been dining here even before they received their Michelin star, and I must say that I enjoy the seasonal Japanese cuisine the most. The dishes featuring plenty of fugu, especially during this season, are truly exceptional. One dish that left a lasting impression on me was the mochi rice topped with a sauce of rapeseed blossoms and grilled fugu shirako. Mixing everything together creates a delightful culinary experience. The fugu sashimi, with a sauce made from the back of the fugu's shirako and sprinkled with arare, is also remarkable. The contrast between the light fugu meat, rich shirako sauce, and crunchy arare creates a perfect balance. The classic tuna rice bowl as a finale is enhanced by the addition of soy sauce-marinated bell peppers. And the seasonal takikomi gohan, this time with oysters, was incredibly delicious. Thank you for the wonderful meal.