Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Harutaka
(青空)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday、Public Holiday
Specialities
Chef
Harutaka Takahashi - A sushi seeker who innovates tradition
Food
Uncompromising ingredients, prepared with expert technique and perfect balance
Food
The ultimate snack to savour while enjoying some sake or wine
Review
-
Review 1,925casesFollower 970PeoplePick-up reviews
青空 〜酒肴の趣向〜
この日は、銀座の『青空』さんへ♪ 梅雨明けを祈願して (∗ˊᵕ`∗) 印象的だったのは、、 (握り) 小鰭○ 泥障烏賊○○ 春子○○ 小柱○ 鱚昆布〆○ 赤身○○ ➽氷見の定置 ♪̊̈♪̆̈ 赤貝○ 鰹○ とろたく巻◎ ➽良いところを使って下さいまし...Find out more
2023/06 Visitation
10times
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Review 1,228casesFollower 1,156People色んな意味で銀座を（そして日本を）代表するお寿司屋さん
平日の午後6時に1名で伺った。 この日に頂いたお料理は以下のとおり。 お摘み ◯ソラマメ ◯金目鯛の炙り ◯アサリのお出汁。新ノリ、ワカメ、浅葱。 ◯淡路のマコ...Find out more
2024/04 Visitation
87times
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Review 1,038casesFollower 2,357Peopleミシュラン三つ星なのに融通が利く寿司屋
ミシュランガイド東京2024にて三つ星を獲得した「青空」は、銀座の名店すきやばし次郎で12年修業した高橋大将が、2006年に独立して開業した寿司屋です。 この日は、平日の20...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Harutaka（Harutaka）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
03-3573-1144 |
| Reservation Availability |
Reservations available |
| Address |
東京都中央区銀座8-3-1 銀座時傳ビル 6F |
| Transportation |
8 minutes walk from Ginza Station. 5 minutes walk from Shimbashi Station. 326 meters from Shimbashi. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥60,000～￥79,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
17 Seats （ 12 counter seats and private room） |
|---|---|
| Private dining rooms |
OK For 4 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2006.12. |
閉じる
ChefHarutaka Takahashi - A sushi seeker who innovates tradition
Born in Asahikawa, Hokkaido in 1973, he began his training at Sushi Zen in Sapporo and moved to Tokyo to perfect his sushi craft. After 12 years of training at the famous Ginza restaurant Sukiyabashi Jiro, he went independent in 2006 at the young age of 33. In addition to his experience at Jiro, which places great importance on sushi, he also creates many elaborate snacks, hoping that people will enjoy not only sushi but also sake. He received one star in the Michelin Guide Tokyo 2008, and then two stars in the Michelin Guide Tokyo, Yokohama, and Kamakura 2011.
Food Uncompromising ingredients, prepared with expert technique and perfect balance
The true joy of Edomae sushi is not only to be familiar with the appeal of the ingredients themselves, but also to not miss out on the best season. Taste changes not only depending on the season and place of origin, but also on the situation at the time, so Chef Takahashi visits Tsukiji Market every morning to purchase the finest fish of the day. Aozora sushi is made with expert skill and perfect balance, with perfectly cooked rice seasoned with vinegar and salt. The lustrous and beautiful appearance and dynamic development of each piece captures the hearts of customers.
Food The ultimate snack to savour while enjoying some sake or wine
The charm of Aozora is that you can enjoy not only sushi but also sake. Sake is served in unique sake cups, and you can find the sake you prefer at selection. Takahashi himself has visited other sushi restaurants and researched the best sushi dishes, such as sashimi, seared and simmered dishes, which complement the sake and allow you to simply savor the charm of the ingredients. As you savor your sake and soak in the afterglow of the experience, you will be excited to see what is to come in the next few days of nigiri.
The true essence of Edomae sushi, prepared by a craftsman who has honed his craft at famous restaurants.
Ginza, the town of gourmet food. When the elevator doors open, you are led to the entrance by a stone-paved path that makes you feel as if you have wandered into an alleyway of traditional Japanese ho
...uses. The cypress counter, which allows you to see the craftsman at work, and the simple, clean decorations create a dignified atmosphere in the space. After training for 12 years at the famous restaurant "Sukiyabashi Jiro", the owner, Takahashi Harutaka, opened his own restaurant, "Aozora" in 2006 at the young age of 33. The rice is cooked on the firm side and has a unique balance of rice vinegar and salt, giving it an exquisite texture that melts in your mouth. Takahashi is well-versed in all the seasonal ingredients, and his neat and careful work is what makes Aozora's nigiri so special. He has a special attachment to the tuna, and three types are available - lean, medium fatty, and fatty - and you can enjoy each flavor. First, enjoy some sake with some stylish snacks such as octopus, conger eel, abalone, and mantis shrimp, and then savour the sparkling sushi that is reminiscent of the blue sky.