Harutaka

The story

Harutaka, Tokyo: Three-Star Edomae Sushi in Ginza

Harutaka is an Edomae sushi counter at 6F, 8-3-1 Ginza, Chuo-ku, Tokyo, and it holds three Michelin stars in the 2026 guide. Owner Takahashi runs a single omakase and keeps the room small, at 16 seats in all.

Fish from Toyosu, served as tsumami and nigiri

Takahashi goes to Toyosu market every morning and buys from suppliers he trusts. He chooses by season and by origin, then works the fish with traditional Edomae technique. The omakase moves between tsumami (sashimi, steamed dishes, clear soup) and nigiri, paced to the guest. Anyone who wants more nigiri, or more small plates to go with sake, can say so when booking or before the meal begins.

The rice

The shari uses two Yamagata rices, one sweeter and one less sticky, and never new-crop rice. Water is adjusted to each grain. The result is a firm rice seasoned with rice vinegar and salt. It is cooked several times a day so it is always at its best, and its temperature is tuned to each topping. Gault&Millau scored the restaurant 18 in 2026.

Vessels and room

Plates and sake cups range from rare antiques to pieces by contemporary makers, and Takahashi adds to the collection by visiting exhibitions. The vessels on display change with the seasons. The room is wood-toned and clean-lined, built around a white-wood L-shaped counter with generous space between seats. A separate table room for two to four people has its own door and walls.