A few months ago, I gratefully received an invitation from Sakura-san. Would you like to join our annual joint birthday lunch? I gladly accept (*´∀`)♪ Everything is up to Sakura-san. I had always wanted to go to Hara Masa, and Sakura-san made a reservation for us. As usual, we meet at the restaurant. I'll look up how to get there. Maybe I'll take a bus from Shinjuku. Exciting! Looking at the signs at Shinjuku Station, heading to the bus stop. I really like buses! Buses make time flow slowly. An elderly lady waiting next to me strikes up a conversation. Where are you from? She's used to living in Shinjuku. It's fun. Passing through such places, humming a tune. Wow, there's Isetan. I haven't been there in years. I say goodbye to the elderly lady at Yotsuya-4chome bus stop and get off. After wandering for a while, I found the bus stop right in front of a white building in the basement of a building. Sakura-san, a regular, requested just one leg of crab if possible, and the chef did his best to fulfill her wish. He served us two special dishes: Kegani (horsehair crab) and Matsuba crab. The highlight of the course was the "Truffle Rice" served towards the end, a must-try specialty at Hara Masa. The chef generously sprinkled truffle on top of rice cooked in an earthenware pot. The aroma and flavor were outstanding. Just when I thought that was the finale, there was more - the Truffle Rice Beef Fillet Katsu Don, a signature dish at Hara Masa, was an overwhelming attack (laughs). Kaboom! With a cup of green tea and the dishes, the total came to 17,726 yen. Thanks to Sakura-san, we were able to enjoy Matsuba crab and Kegani at Hara Masa. Thank you for bringing us to this wonderful restaurant. In the San'in and Tango regions, male Zuwai crabs are called "Matsuba-gani," while females are known as "Koubako-gani" in Ishikawa and Toyama prefectures, "Seiko-gani" in Fukui, and "Koppe-gani" in northern Kyoto, specifically in Tango. Those that can be labeled as "Tsuizan-kani" are only those caught in Tsuruyama Port in Toyooka City, Hyogo Prefecture, boasting the highest quality in Japan. With long, slender legs and a beautiful appearance, these crabs are distinctive. The blue tag attached by fishermen is proof of authenticity. This tag cannot be obtained by anyone other than those involved, and once attached, it cannot be removed unless cut. It also contains the name of the fishing vessel, reflecting the confidence and pride of those in the fishing industry. At Asaba, they focus on subtracting from the dishes to highlight the deliciousness of the ingredients, while at Hara Masa, they focus on adding to create luxurious combinations of dishes, allowing us to savor the unique deliciousness of each. It was a happy autumn enjoying the luxurious combinations of dishes at Hara Masa. Thank you, Sakura-san and Hara Masa-san.

The somen noodles with various fish roe toppings were delicious! The luxurious dish included mentaiko sauce, karasumi, caviar, and ikura. There were also interesting ways to eat, such as spreading ankimo on seaweed, topping it with flounder sashimi and condiments (myoga, green onion, etc.), and rolling it up to eat.

◆ExteriorOpened on January 23, 2013, Lions Yotsuya Tower Gate B1F※Founded by someone who worked at "Nihon Ryori Kagaman" in Osaka and Tokyo※No free parking available◆Interior・Counter seating for 9・Private tables for 6 at 3 tables, 4 at 2 tables※They can make onigiri with leftover clay pot rice for takeout※Prices include tax※10% service charge■Menu●Lunch ¥11,000◆Appetizer・Grilled conger eel with plum sauce and matsutake mushrooms, wood ear mushrooms, luffa, okra, and sudachi citrus consommé geleeThe crispy texture of luffa is delightful!◆Sashimi◇Foie gras◇Grilled seaweed◇Sea bream with condiments... wasabi, okahijiki seaweed, myoga ginger, green onionGrilled seaweed with sea bream, topped with your favorite condiments, and dipped in flavorful foie gras, generously garnished with condiments, very tasty!★◆Bowl・Throatfish and winter melon with mashed edamame◆Cold noodles with tomato sauce・Sides... sea urchin, caviar, pounded okra, shiso sproutsTomato sauce made with clam and shrimp broth, strong seafood flavor but overall too intense...◆Eel and green eggplant ankakeNo fishy smell, firm skin of green eggplant, tender inside, and a generous ankake sauce!★◆Beltfish with yuzu miso glazeThe fish is tender, the yuzu miso glaze is gently delicious!★・Salt-grilled Otoro tuna with grated daikon radish・Squid innards and cucumber salad with jellyfish・Soft-cooked octopus・Duck◆Clay pot rice◇Truffle riceThey slice truffles in front of you, filling the restaurant with the aroma of truffles.・First serving... Truffle riceIncredibly aromatic, slightly firm rice but delicious!★・Second serving... Gyukatsu donburiThree rare beef fillets turned into gyukatsu, topped with a soy sauce-marinated truffle and egg yolk, also finished in front of you, very tasty!★◇Miso soup with mushrooms, fried tofu, green onions◇Four types of pickles◆Dessert・Almond jelly with black honey, kinako, sweet red beans◆Drink・Roasted green teaThe presentation of the dishes was excellent, the taste was delicious, portion sizes were satisfying, and the cost performance was good!★★★Haramasa Japanese Cuisine03-5312-730712:00-14:30, 17:00-23:30Irregular holidaysLions Yotsuya Tower Gate, 4-8 Yotsuya, Shinjuku-ku, Tokyo, B1F

When I wanted to eat delicious Japanese cuisine, I thought of this place and another one. It's my first time at this restaurant in the summer. I wonder what will be served - so exciting! It's fully booked. The customers are all young couples. When asked, "What ingredients do you dislike?" everyone had a lot like shellfish, raw eggs, mushrooms, myoga, etc. Is it a generation gap? Huh? I'm not against wartime food. There are ingredients I don't actively want to eat, but only truly bizarre things I can't stomach (I don't like bugs and monkeys, but I don't think they'll be served here). Isn't it happier to be able to eat everything deliciously? The grilled conger eel with plum sauce is delicious - the eel grilled over charcoal is plump, fragrant, and tasty! The chilled somen noodles with pumpkin and jelly are refreshing and increase your appetite! The beautiful jade green edamame puree with Tsushima conger eel and togan has a slightly mild saltiness, with a gentle flavor. The silver bowl looks cool. The flounder sashimi is rolled up with sprouts, myoga, and other condiments, along with the rich and sticky liver. The eel, eggplant, long green pepper, and thick ankake sauce are impressive with a good broth. The somen noodles with karasumi, sea urchin, caviar, and okra are a super luxury dish. Mix well with tomato sauce - oh, what a luxurious taste. The grilled dishes include salt-grilled sweetfish with tade vinegar, tender octopus stew, duck, and fresh ginkgo nuts. The sweetfish looks like it's about to swim away. The bones are so tender that you can eat them from head to tail. The octopus is a bit tough and a struggle. And, and, truffle rice - ♡ Fragrant black truffle even before shaving! Boldly shave it over rice cooked in an earthen pot. Mix well, the first cup as it is. For the second cup, top it with beef cutlet and egg on rice. This is the best! The rare beef cutlet is soft and the runny egg is irresistible. For dessert, almond jelly with black honey, kinako, matcha, and sweet red bean paste. It's a combination that might make you think of warabi mochi, but it works. Around 26,000 yen for two people. It's gone up in price, but considering the content, it's not expensive. I will come back again!

Haramasa @ Yotsuya Sanchome is a restaurant often used for business entertainment. I couldn't take many photos, but each dish was carefully prepared and very delicious. They even wrapped up the dishes I couldn't finish as a souvenir. So grateful! The anago and shellfish were particularly delicious and memorable. A specialty dish is the truffle egg rice. They generously sprinkle freshly cooked rice with plenty of truffle right in front of you. It's so delicious that even people who don't like truffles will be captivated by the aroma.

I was able to accommodate a last-minute request on the same day. I appreciated that. The pace of serving the dishes was fast, but I didn't feel rushed. I found the dishes to be on the salty side. Thank you for the meal. - Grilled conger with frost - Mashed edamame, green beans, and wood ear mushrooms - Hokkaido Matsukawagarei sashimi - Steamed sushi with abalone and hairy crab - Cold somen noodles with seafood and tomato, sea urchin, caviar, and okra - Green eggplant with shark fin sauce - Thread-sail filefish, conger eel, soft-shelled turtle, squid innards with tuna and octopus - Truffle rice - Truffle beef cutlet rice bowl - Almond tofu

【Nearest Station】3-minute walk from Yotsuya-Sanchome Station【Budget】30,000 - 35,000 yen【Overview】A Japanese restaurant near Yotsuya-Sanchome Station. The owner has trained at a one-star restaurant in Osaka called "Nihon Ryori Kagaman" and various Japanese restaurants in Tokyo. The restaurant offers counter seats, private table seats, and is suitable for business meals and entertaining guests. With a focus on course menus and a wide selection of Japanese sake, it's best enjoyed with Japanese cuisine!▪️Course Menu・Lunch Course 11,000 yen・Dinner Course 27,500 yen・Dinner Course 33,000 yen【Menu】33,000 yen Course・Awaji Island Hamo・Golden Eye Snapper Namayuba・Foie Gras, Flounder・Sushi, Hairy Crab, Abalone・Tomato Seafood, Spiny Lobster, Caviar, Sea Urchin・Eel, Eggplant・Sweetfish, Softshell Turtle, Bluefin Tuna, Squid Liver, Kamoroast・Signature Katsu Don【Notes】Visited for a business meal. Finding the location of the restaurant may be a challenge, as the entrance is not at the main entrance of the apartment building but on the street side, so be careful! The building management kindly guided us! Thank you. The interior has a calm Japanese atmosphere and is a high-quality space. Perfect for entertaining guests. Opted for the 33,000 yen course this time. They select the fish of the day and prepare it in various ways. On this day, it was softshell turtle, sweetfish, and snapper. Here are some recommended dishes.・Signature Katsu DonRice cooked with a whole truffle grated on top. First, enjoy the truffle rice. Then, mix in the egg to transform it into a katsu don!! You can choose 1 to 3 pieces of katsu. I chose 2 pieces as I ate too much that day, regretted not choosing 3. Finally, shave more truffle on top and it's done! Delicious!・EelThe eel's natural taste enhanced by the addition of sansho pepper in the sauce creates a delicious rustic flavor! The tender texture combined with the richness of the eel blends perfectly, showcasing the chef's skillful cooking method.・Conger EelThe texture is excellent, with a good bounce and it's evident that the chef's cooking method truly brings out the best in the ingredients! There are many other dishes I would like to recommend, but it's best to try them yourself! Thank you for the meal.

I had a wonderful Japanese course meal at Yotsuya Haramasa. They used high-quality ingredients generously, including plenty of caviar. I was particularly impressed by the flounder sashimi served on seaweed with condiments and ankimo. It was too good to be true. And for the finale, truffle rice. The truffles were sliced so thinly, I wondered how long they had been slicing them. There was an abundance of truffle rice. I enjoyed it as is at first, then with simmered beef cutlet on the second serving. Ah! Thank you. Thank you so much. Thank you for the happy time!

During a meal with Mr. Haga and others, guests are amazed by the abundance of high-quality ingredients served. (The performance of shaving truffles in front of you is very effective) There are private rooms available and it is often possible to make a reservation on the same day, making it very convenient.

This is my second visit to Haramasa, but last time the restaurant was in Akebonobashi. I remember hearing that they were going to move at that time. Haramasa was really great this time after a long time. They serve high-quality dishes with excellent completion of flavors. The ingredients are top-notch, the broth is well-balanced and delicious. The portion size of each dish is substantial, filling you up. I couldn't decide when choosing grilled fish, so I asked if I could have all of them. The plate that came out was a grilled platter! All the fish grilled over charcoal were excellent, and in addition to the chosen grilled fish, there were also various types of sashimi and conger eel sushi... What a surprise! I was full, so they kindly wrapped up the leftovers for me. They are kind and thoughtful. This thoughtful service is what makes Haramasa great. They are a generous restaurant that caters to greedy customers like me. Wrapping sashimi in seaweed and including foie gras and condiments is enjoyable, and I even asked for another sheet of seaweed. They happily brought it without any complaints. The center of the service is the head chef, who looks happy to see and talk to customers with a smile. The staff members move briskly, making it a wonderful restaurant. The portions are generous, the delicious food fills you up with happiness, and they treat you casually without being pretentious. The prices are quite reasonable for the location and the quality of the food. It's a hidden gem quietly operating underground. I will definitely become a regular customer.

I visited for lunch. The entrance is like a hidden gem, a bit confusing, but once you go downstairs, you forget about the hustle and bustle of the city with a lovely interior. I had a luxurious time with dishes rich in flavors of karasumi and truffle. Thank you very much.

I made a reservation here to celebrate my 60th birthday with my family. The location is quite hard to find, so I recommend keeping that in mind if you plan to go. The selection of Japanese sake is not that great, which was surprising. I tried Yamagata Masamune, Abe no Kan, Tenpu, and Kirinzan. They were not bad, but I was hoping for a more impressive experience. For a total price that is one-tenth of what you'd pay in Kyoto, you can find places with better-tasting sake. The dishes are interesting. They are known for using high-quality ingredients extravagantly. For example, there was somen topped with karasumi and sea urchin. The flavors clashed rather than complemented each other. The Ise lobster shinjo was delicious, but regular lobster would have been just as good. The intention behind using Ise lobster is not very clear. Of course, dishes like the fried blowfish are expertly prepared, and overall, I am satisfied. Considering just the ingredients, I can understand the price of 30,000 yen per person, but I think a similar level of satisfaction could be achieved without using such high-end ingredients. The truffle rice at the end was tasty, but it clashed a bit with the fillet cutlet. Since this is not the last meal of my life, I feel it might be better to enjoy the taste of each dish over multiple visits rather than all at once. I may be speaking out of turn as a layperson, but this is my honest impression. Also, the service is truly outstanding, which is fitting for the price.

I have been a regular at Haramasa since it was in Akebonobashi. On this day, I was delighted to find out that you can choose your favorite parts for the blowfish tempura. I also chose salt-grilled nodoguro from the selection of grilled fish. As usual, I enjoyed the liver sauce with my meal, and I even asked for a refill of liver sauce for the sashimi. For the finale, I had truffle rice, and for the second helping, I tried the beef cutlet bowl with truffle topping. The menu keeps evolving, and I always look forward to visiting again.

Visited for lunch on a holiday. The amount for 15,000 yen was sufficient. Despite the presence of ingredients I don't particularly like such as shellfish, river fish, and turtle, the preparation was done well, so there was no unpleasant smell and I was able to enjoy them without any stress. It was a shame that there was no greeting from the head chef, so I ended up not knowing who the head chef was, but the dishes themselves were very delicious, and the timing of the service was just right, making it enjoyable for 90 minutes. The sea urchin and uni noodles, and the hand-rolled red snapper were heavenly.

The truffle rice was incredibly delicious and I enjoyed the aroma!! The next best thing was the sakura ice cream at the end. Everything else was just okay. I love nodoguro, but it was half-cooked and lost its goodness somewhere, and the sea urchin pasta tasted like mentaiko pasta, so I couldn't finish it all.

The total cost was 12,886 yen per person (including the course and oolong tea). Overall, there are many high-quality ingredients that are easy to understand. It's convenient that despite its high ratings, it's easy to make a reservation. The truffle had a wonderful aroma, and the truffle rice was delicious. However, the beef cutlet and egg bowl with truffle at the end lost the taste of the beef cutlet due to the strong truffle aroma, which was very disappointing. I wished I had eaten them separately.

The entrance to Haramasa in Yotsuya Sanchome is very hard to find. You enter through a side entrance where there was a sign for "Abura Soba" on the ground level, then go downstairs. The counter is located there. Today's menu included: ⚫︎ Sashimi of clams and white turban shells with rapeseed blossoms ⚫︎ Soup with shrimp shinjo and shark fin ⚫︎ Hand-rolled sushi with sea bream and foie gras sauce ⚫︎ Hair crab and green asparagus salad with caviar ⚫︎ Sea urchin and Karasumi with Usui beans somen noodles ⚫︎ Boiled wild boar meat with bamboo shoots and sansho pepper ⚫︎ Grilled nodoguro fish ◎ Eel sushi, horse meat sashimi, abalone, shirako ⚫︎ Truffle rice ◎ ⚫︎ Additional beef cutlet ⚫︎ Warabi mochi and shark fin soup. I had never tried shark fin like this in a soup before. The taste of the soup was not exactly spot-on, but the shark fin itself was really delicious. And nodoguro fish never disappoints. So good. And my favorite truffle rice was just too delicious. It envelops you in a wonderful aroma. Since the truffle rice was so incredibly tasty, I felt like the additional beef cutlet was unnecessary. Nonetheless, I enjoyed the souvenir truffle rice as well. It was decently delicious, but I felt a lack of hospitality and inspiration. I expected a bit more from a restaurant charging this amount. The complete absence of smiles and a slight sense of disappointment were undeniable. Smiles and thoughtfulness are truly important. Thank you for the meal.

I visited the Japanese restaurant "Haramasa" in Yotsuya Sancho-me. The restaurant had counter seats and private rooms. We had a course meal which included luxurious ingredients such as sea urchin, truffle, and caviar, all of which were exquisite. In particular, the truffle rice had a wonderful aroma and was incredibly delicious. It paired well with the alcohol. I thought the quality was high and the cost performance was good. I felt that it was a perfect restaurant for those who want to taste luxurious ingredients.

It's been a while, Hara Masa. I wanted to go right after being discharged from the hospital, but the stairs leading to the basement floor of the restaurant were the biggest obstacle for me. It was raining on the day of my visit, so I took a taxi from Yotsuya station. I sat at the counter alone. Both the private rooms and the counter were fully booked on the day I visited. Impressive. The course structure was a bit different, and I quite liked it. However, Hara Masa's specialties like Gout Somen and Truffle Rice were included in the course. The staff has increased, and there is a lot of energy in the restaurant. The second in command, Masa-kun, was behind the counter. Reliable. I was able to chat a bit with the owner, Mr. Hara, and the female proprietor. The food was delicious. Lots of spring ingredients like mountain vegetables and fava beans. I still love Hara Masa's cooking. They knew I'm not a big fan of truffles, so even though it was fully booked, they made a sesame sauce for me with sea bream. The sea bream tea here is served with dashi, and it's delicious. I was very happy. I felt more embarrassed than grateful. I still haven't fully regained my appetite, so no seconds for rice, no dessert. Finally made it to the restaurant. The atmosphere was very pleasant. I told Mr. Hara, "I'll walk back to Yotsuya station," but when I stepped outside, it was cold and raining quite heavily. It's raining and cold. I couldn't help but raise my hand to hail a taxi. In the taxi, I thought, it was delicious, it was fun, let's go again. Next time, I want to walk back to Yotsuya from the restaurant. [This Lunch Course] - Firefly squid, fava beans, rapeseed with vinegar miso dressing A spring-like dish. Fava beans, maybe the first of the season. Looks like spring. - Clam soup with shijimi Big clams were soft and smooth. There was also seaweed. Mr. Hara loves his dashi. - Flounder sashimi Sashimi unique to Mr. Hara. Nori and shiso leaves wrapped in flounder and ankimo sauce. There was also flounder fin! I love it. I like this ankimo sauce. It seems a bit firmer than before. - Thin bean somen with karasumi A dish known as the classic Gout Somen. The somen noodles seem a bit thicker. With karasumi, shirako, and uni, it's luxurious. Delicious. - Saury, butterbur sprouts, udo, bamboo shoots Many types of mountain vegetables. I like mountain vegetables. It had a sauce on top. - Cherry salmon, smelt fish, seaweed, ark shell hand-rolled sushi, etc. A dish where various dishes like grilled cherry salmon are beautifully arranged, almost like an appetizer platter. This is a wonderful idea. There were also smelt fish tempura and soft-shell turtle simmer. Everything was delicious. - Sea bream with sesame sauce Maybe they considered my health condition? Knowing that I'm not a big fan of truffles, they didn't serve me truffle rice with beef cutlet, but instead, my favorite sea bream with sesame sauce, sea bream tea. - Rice, pickles