15.5/20
8.5 | 3 | 2.5 | 1.5
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- One of the best examples of Jiro-style sushi (larger nigiri with a heavily vinegared, but well-calibrated shari (rice))
- More relaxed and casual than Sukiyabashi Jiro
- Easy to book (relatively)
Thumbs down
- Despite being well-calibrated, the heavy vinegar may not be for everyone
Recommended dish(es)
Omakase only (chef’s selection). Notable pieces include –
- Anago Tsume (Conger Eel) | 穴子ツメ
- Chūtoro (Medium Fatty Tuna) | 中とろ
- Otoro (Super Fatty Tuna) | 大とろ
TL;DR – Forget Sukiyabashi Jiro Roppongi. Not only is Harutaka the place to go if you can’t get into the original Sukiyabashi Jiro but it’s also one of the best sushiyas in Tokyo. Reservations only, book a few months in advance.
So you watched Jiro Dreams of Sushi, and you want to eat at Sukiyabashi Jiro. Well I have good and bad news.
The bad news is that unless you are incredibly lucky or incredibly well connected, you’ll likely never be able to score one of ten seats on the coveted sushi counter.
The good news, however, is that you do have options. Many options. Astoundingly, there are an estimated 5,000 sushiyas in Tokyo alone. And while Jiro most certainly is one of the godfathers of sushi, such is the calibre of sushi in Tokyo that, according to Tabelog (a local restaurant guide more reliable than the Michelin Guide, Tripadvisor or Yelp) it’s not even considered one of the best sushiyas in Tokyo. In fact, it’s not even in the top 20.
So which sushiya should you go to? Well, that’s a whole discussion in itself. But if you’re looking for an experience that is as close to Sukiyabashi Jiro as possible, you have two options.
You could go to the Roppongi branch, run by Jiro Ono-san’s younger son, which shares the name, layout and all but the quality of the original store.
Sushi Itamae Harutaka Takahashi-san in action.
Or you could go to Harutaka, the favourite among Tokyo chefs and waiters. Known as the chef’s sushiya, Harutaka boasts an impressive list of regulars – Ryugin’s Yamamoto-san, Mikawa Zezankyo’s Saotome-san, and fellow sushi itamae, with three Michelin Stars, Yoshitake-san.
Having spent 10 years working for the legendary Jiro Ono-san, Harutaka Takahashi-san serves one of the best examples of Jiro-style sushi – larger slices of the highest quality neta (fish) with heavily vinegared, but well-calibrated shari (rice).
There are, of course, some differences. Unlike his mentor’s restaurant, which serves only nigiri, Takahashi-san serves a full array of otsumami (appetisers) to start the meal. The biggest difference though, is the experience. Meals at Sukiyabashi Jiro are over in under 30 minutes, while Harutaka is much more relaxed and casual, in line with most of the other sushiyas in Tokyo.
So if you can’t get a booking at Sukiyabashi Jiro, don’t despair. An experience at Harutaka will likely be as good, if not better. But don’t just take my word for it. Three local Michelin-starred chefs can’t be wrong.
Harutaka (青空)
3F, Kawabata Building
8-5-8 Ginza, Chuo-ku, Tokyo (map)
+81 3 3573-1144
Reservations only, book a few months in advance.
Tako (Octopus) | たこ
Grilled Sawara (Spanish Mackerel) | サワラ
Otsumami (Appetisers)
Hirame (Japanese Flounder/Sole) & Sayori (Japanese Halfbeak) | 平目, 針魚
Shirako (Milt) | 白子
Amadai (Tilefish) with Awaji Onion Soup | 甘鯛 淡路の玉葱スープ
Otsumami (Appetisers)
Awabi (Abalone) | アワビ
Sumiika (Japanese Spineless Cuttlefish) | 烏賊
Shima-aji (Striped Jack) | 縞鯵
Akami (Lean Tuna) | 赤身
Chūtoro (Medium Fatty Tuna) | 中とろ
Otoro (Super Fatty Tuna) | 大とろ
Kohada (Gizzard Shad) | 小肌
Ikura | いくら
Ibodai (Butterfish) | イボダイ
Kuruma Ebi (Japanese Tiger Prawn) | 車海老
Bafun Uni (Sea Urchin) | 海栗
Kasugo Tai (Baby Sea Bream) | 春子鯛
Kobashira (Shell Ligaments of a Surf Clam) | 小柱
Saba (Mackerel) | 鯖
Anago Tsume (Conger Eel) | 穴子ツメ
Tamago (Egg) | 玉子
Harutaka (青空)
3F, Kawabata Building
8-5-8 Ginza, Chuo-ku, Tokyo (map)
+81 3 3573-1144
Reservations only, book a few months in advance.
So fellow foodies, where’s your favourite Jiro-style sushi?
it looks so fresh!
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It was amazingly fresh!
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So beautiful!
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Sushi is one of the most beautiful things in the world. Thanks for reading 😊
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That is how I feel. Like a stained glass window or edible painting.
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I noticed Harutaka is no longer in the Tablelog top 50. Any idea why?
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Thanks for reading Ari. They recently moved to a new space, which means their Tabelog rankings reset. I’m sure they will be back up there soon, Harutaka is one of the best in Tokyo
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When you wrote this review for Harutaka in 2016, you mentioned that Sukiyabashi Jiro Honten wasn’t even in the top 20 Tokyo Sushi spots – according to Tabelog. In checking today, it’s listed in the top 5.
I’m curious if you have any insight on why it climbed in ranking to top 5 in less than two years? 2016 was well afer the movie and about two years after the Abe/Obama visit. Was there some recent Japanese TV coverage that put Jiro’s sushi-ya “on the radar” for Tokyo locals?
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Hi Sushi Cossak,
First of all, thanks for reading.
In terms of why it’s top 5 now, there are a few reasons (a mix of fact, speculation and subjectivity).
1. Tabelog has updated the way the rankings are calculated a few years ago, and this was the first time it got bumped into the top 5.
2. Unfortunately, Jiro-san has been at the counter less and less these days. It has mostly been his son.
3. Since writing, Harutaka has moved to a new location, some saying his new place being a bit cold and sterile. I personally don’t mind.
Some parting thoughts, I have nothing against Sukiyabashi Jiro. Sushi is great, but service can be debatable (you either like the quick 30 min style or you don’t). I just want to show readers that there’s more to sushi in Tokyo than Sukiyabashi Jiro.
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I would love to know what your top 10 sushiyas are in Tokyo today 🙂
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Hi K Kashmiri,
I actually don’t really have a top 10 sushiya in Tokyo. I think it’s a combination of sheer quantity, and just not yet finding the one. I definitely have favourites that I go back to, but each offer very different experiences and favourite nigiri pieces that it’s hard to create a top 10.
I will say that my favourite sushiya in Japan currently in Sushidokoro Mekumi. Not in Tokyo, but highly recommend the trip out the Kanazawa just for his sushi. Kanazawa is a beautiful place as well.
Hope this helps,
Eric
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Hi Eric,
I recently ate at Harutaka and loved it – both the vinegar and rice al dente levels were very much to my liking. I just came across your blog and wonder if you have any recommendations for styles similar to Harutaka? Are many of the Jiro disciples similar? Unfortunately, I wasn’t too impressed with Nakazawa in NYC. Thanks so much and great blog!
Dan
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Oh and just to clarify, I did mean recommendations in Tokyo (although your recommendation of Sushidokoro Mekumi above is making me consider a trip out to Kanazawa at some point).
Dan
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Hi Dan,
Masuda is Jiro-style and would be recommended but he closed recently (and possibly opening in a different country).
Harutaka is your best bet now, which is definitely not a bad thing. Stick with you what you know you like!
And yes, I do highly recommend Mekumi. I went back and the meal was even better than the first time (a rare feat in itself) and has cemented it as my favourite sushiya!
Thanks for reading,
Eric
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I wanted to recommend Masuda as well but I didn’t know it’s closed already!
Sushi Mizukami is another good Jiro-school sushiya.
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Thanks Brady. Mizukami is indeed a Jiro-school sushiya. However, I don’t think the food is strong enough for a recommendation (unlike Harutaka and Masuda), especially after he was disappointed in Nakazawa. Hence why I recommended he stick with Harutaka 🙂
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