Visited: May.2015 (Dinner)
Address: 3F, Ginza Kawabata Blsg, 8-5-8 Ginza, Chuo-ku, Tokyo
東京都中央区銀座8-5-8 かわばたビル ３F
Hours: 17:00-23:30, Saturday 17:00-22:30, Close on Sundays and P.H
Price: 20,000 JPY and 30,000 JPY (with sashimi appetizers)
Chef Harutaka Takahashi is one of the best students of Jiro-ono, taking jiro's heritage of his legendary sushi skills, Harutaka was soon catches Michelin's eyes. Like most sushiyas in Japan, Harutaka is small but slightly larger than other sushiyas, it can take up to 14 guests at a time.
Harutaka opens for dinner only, two sets of courses were served: 20,000JPY which includes an appetizer (non-fish), assorted sushi; and 30,000 JPY with assorted sashimi appetizers, sushi and dessert. I picked the 20,000 JPY one as i came here for sushi.
Then chef Harutaka Takahashi took out a freshly broiled Kuruma Ebi and peeling the shell in front of us. The ebi is no doubt the largest i have ever seen, it was even longer than chef's palm. Harutaka Takahashi san took out its organs as well, and stuffed with a shari ball as well as some fresh wasabi, sliced it into two halves and finished with some sweet soy sauce.
See how large it was: half of the prawn is even longer than my fingers. It was incredibly tender and juicy, with a lovely 'shrimp' fragrance, i enjoyed its sweetness as well as the aftertaste. One of the best kuruma ebi i have ever had.
Tamago is always another part i enjoy the most, it is served as a sweet ending. The tamago was sweet, and has a deep egg flavor. The texture was very moist. I am in love.
A flawless meal with few highlights, a good Jiro style sushiya and personal prefer Harutaka over Jiro - at least you can take time to enjoy your food. While the taste is quite heavy, after the meal i drunk almost 2L mineral water...