Selecting ingredients and seasonal ingredients every morning

Mr. Harutaka visits Toyosu Market every morning to purchase goods. Because "each fish has its own season," he purchases fish from the most delicious source depending on the day and season. Careful preparation is carried out to bring out the inherent charm and flavor of the fish. When it comes to daily purchasing, they also value their relationships with our experts.

Commitment to authentic Edomae sushi

The menu is limited to the chef's choice course. In addition to the finest Edomae sushi, which combines tradition and innovation, the restaurant also serves sashimi, steamed dishes, and soups that are carefully selected to complement sake, while also offering "sushi restaurant snacks" that stand up to the alcohol. You can enjoy the seasonal flavors throughout the entire meal.
Among the teachings he received from his master, Sukiyabashi Jiro, he places particular importance on sushi rice. He uses a blend of two types of rice, one with a strong sweetness and one with a mild stickiness, and makes firm sushi rice with a strong flavor of rice vinegar and salt. The sushi rice is designed to melt in your mouth, and the sushi rice combined with the toppings forms a beautiful shape known as "jigami."

Hospitality that values guests' time

Food is served at the guest's pace, and there is a flexible response to suit their preferences, such as having sushi as the main course or having more snacks if they want to enjoy alcohol.
One of the reasons why Harutaka is so highly acclaimed is that it has maintained its pride as an authentic Edomae sushi chef without being swayed by trends. With seasonal ingredients and the traditional craftsmanship of Edomae sushi, you can enjoy an exquisite moment that captures the four seasons.