Sushi & Seafood · Ginza
Harutaka 鮨 はるたか
Three Michelin stars (2026) in Ginza. Former Jiro apprentice Harutaka Takahashi builds an omakase toward a crescendo of sweetness, acidity and temperature.
About
Harutaka Takahashi spent over a decade at Sukiyabashi Jiro before opening on his own; since 2016 his counter has been on the sixth floor of a building on the Shimbashi end of Ginza. The Michelin Guide Tokyo 2026 rates it three stars, describing a meal presented with a particular rhythm that builds like Ravel's Bolero. Expect a pure Jiro-lineage approach: few side dishes, superb kohada, tuna aged and cut with precision, and rice with a clear vinegar edge, served late into the evening. It is one of the hardest seats in Tokyo to get.
Highlights
- Three Michelin stars in the 2026 guide
- Jiro-trained chef with a nigiri-focused, rhythmic omakase
- Late dinner service popular with the restaurant industry
- Quiet sixth-floor counter with views of the chef's knife work
Tips
- Book via TABLEALL or a hotel concierge as early as possible, typically 1-2 months ahead
- Dinner only, closed Sundays
- Strictly no fragrance and no photos of the chef without permission
- Cancellation seats appear on booking platforms: check daily
Open in Google Maps · Info checked 2026-10-09
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