"Sushi Haru" in Akasaka. A unique approach with a staircase leading downstairs as you open the door. An L-shaped counter. Starting with clam soup to gently awaken the stomach. A piece of tuna belly in a salt kettle. Rich and sweet fatty tuna. The sushi rice has a crisp acidity, gentle saltiness, and a strong presence of rice grains. The large-sized sushi is a delight. The chef's flowing technique in making the sushi. A combination of appetizers and sushi. Natural abalone. Scallop with salt and wasabi. First bonito with onion and myoga for a refreshing taste. Four-year-old sea urchin for a sweet flavor. Lightly seared firefly squid. Torched firefly squid. Tender and creamy squid with eggs. Anago roll paired with Akita's Ichiko Mizushiro. Grilled hairtail. Aji with a meltingly transparent fat. Clear-colored spear squid with a sweet and sticky texture. Tairagai from Maizuru. A strong aroma and glossy sweet taste. Shirako with a delicate kombu flavor enhanced by salt. Deep-fried kombu with eggs. Iwashi with plenty of fat and a perfect balance of vinegar. Boiled spot prawn with a strong sweetness. Toro with a subtle acidity and refreshing fat. A final piece of sea urchin with a mix of Bafun and Murasaki uni. A concentrated umami flavor with a hint of sesame. Steaming hot anago with a tender and fragrant texture. Grated dried gourd with wasabi, self-rolled. Asari clam soup. Freshly baked tamago. Suika. Impressed by the abundant variety and exceptional cost performance. Thank you for the feast.

Located in Akasaka, this place offers relatively affordable prices considering its prime location. For just a little over 20,000 yen, you can enjoy delicious food and drinks that are on par with those at famous restaurants with waiting lists of over six months. The taste is outstanding, even surpassing some of those renowned places. The chef is friendly and creates a warm atmosphere. Depending on the season and timing, you can expect a luxurious meal with three types of tuna, two types of sea urchin, crab, and more, all at a surprisingly reasonable price. If it's relatively easy to visit, then this place is definitely worth checking out.

- Asari clam dashi - Medium fatty tuna from Oma - Rock seaweed from Noto - Bonito flakes from Kesennuma - Hair crab from Kushiro - Pressed sushi with herring - Fresh oysters - Small bowl of salmon roe - Ankimo (monkfish liver) and Nara pickles roll - Pairing with Shinsei Miyasaka Nishiki sake - Seared dried Mezcal rice ball - Sardines from Choshi - Fresh squid - Surf clam - Horse mackerel from Maizuru - Botan shrimp - Deep-fried kelp with roe - Striped jack fish - Spot prawn - Sea urchin from Rebun Island - Conger eel - Dried gourd - Egg - Additional soup bowl - Toro-taku roll - Pear

I had the pleasure of dining with Mr. Kawabata. This was my fourth visit, and it was the most delicious so far! I learned that the best way to enjoy seasonal ingredients is to appreciate the unique qualities of each stage - early, peak, and lingering. The menu included fresh bluefin tuna from Oma (just caught in the Tsugaru Strait), iwamotozuku seaweed from Noto Peninsula, straw-grilled bonito from Kesennuma, returning bonito from Kushiro, hairy crabs from Akkeshi, fresh salmon roe from Nemuro, dried saury from Murakami (just in season), new season baby sardines and squid from Tomaomori, scallops from Maizuru, horse mackerel with kelp from Kochi, and shrimp with seaweed from Aji (perfect balance of saltiness and freshness). The purple sea urchin from Hakodate (with Nori from Ariake) was outstanding. The quality of the meal for the price was truly impressive! Looking forward to more visits in the future!

The starting toro was delicious, and the uni was tasty no matter when we ate it, all the way to the last kanpyo maki. The portion size and balance were just right, and we were completely satisfied until the end. It had been a while since our last visit, but Hare-san's attention to detail was still wonderful, and my husband and I had a great time. We will definitely visit again!

I heard that this restaurant has a wide variety of dishes and great cost performance, even though you can easily make a reservation. I started with a delicious serving of fatty tuna, which confirmed the quality for me. The flounder, hokkigai (surf clam), and fresh herring were especially outstanding. There is no drink menu, so you have to ask the chef for recommendations each time. They will serve you sake that pairs well with the food. The chef is very friendly and creates a relaxed atmosphere, making it enjoyable even for someone like me with little experience. Thank you for the wonderful meal.

In "A Book That Helps You Understand the New Era of Edomae Sushi," our restaurant was visited by the author who claimed that we could easily charge 30,000 yen for our sushi without losing out to other high-end establishments. The result: we did not disappoint. Some of the favorites from today's meal included steamed abalone (female), miso-marinated steamed abalone, nodoguro, shinko, hokki clam, fresh herring, and rolled dried gourd. The dried gourd roll is a DIY style where you wrap the sushi yourself in seaweed for a crispy texture, which was highly enjoyable. The meal was paired with various dishes such as clam dashi toro, salt-grilled nodoguro, and a selection of sake. Other highlights included grilled shinko and kisarazu, straw-grilled hokki clam, fresh herring from Nemuro, tempura swordfish, white squid from Hakata Bay, and carabinero shrimp from Kagoshima. The meal ended with a hand-rolled dried gourd and tamago (egg).

I always have the best experience here. I can feel the dedication in every dish, and the hospitality of the head chef and the staff is wonderful. I had a great time. The food is delicious no matter what season you visit. They also offer a variety of sake, so you won't get bored. I will definitely make a reservation again!

I visited two weeks in a row. The quality was as great as always, with the uni from the uni farm being refreshing and rich, the fried kombu with roe being crispy and delicious, and the negitoro roll made with 12-day aged tuna back meat being excellent. This place in Akasaka is top-notch, and I will definitely visit again next month.

I found a sushi restaurant in the Akasaka area that I had never been to before for a birthday celebration. It was a small place with about 8-10 seats at the counter, and they started all reservations at the same time. We started with a clam soup and then enjoyed a variety of appetizers and sashimi, including whitebait, scallops, cuttlefish, and golden eye snapper. The sushi was served in about 10 pieces, and we were stuffed by the end of the meal. The quality was very high, and I definitely want to go back again.

Recently, sushi prices have been high everywhere. Especially in Akasaka and Roppongi, prices are even higher. In the midst of this, I found this restaurant that offers good quality at a reasonable price. It seems like the chef trained at Sushi Ten, so there is a similar concept. The quality is excellent for the price. The rice is soft and melts in your mouth. While there are no standout ingredients, everything is delicious and made with care. The location is a bit on the outskirts of Akasaka, but it always seems to be full. Reservations are not impossible to get, making it very convenient for dates or casual dining. Thank you for the meal.

The restaurant near the back of Akasaka Sacas was perfect in terms of price, taste, and service! Especially delicious were the blue sea grapes, shrimp, and foie gras rolls. The owner was friendly and the atmosphere was great! I definitely want to go back to this restaurant. Thank you for the wonderful meal!

I made a reservation on Tabelog a week in advance and arrived with my companion at 5:30 pm on Thursday. We couldn't enter until 10 minutes before, but we were able to get in at 5 minutes before! We had the chef's special course for 18,700 yen per person, which included various dishes like clam soup, tuna from Kesennuma, sea pineapple, and more. There were many unique ingredients like sea urchin roe and gonads, and it was my first time trying them, which made me very excited! The course also included sake and a variety of appetizers and sushi, making it a very satisfying meal. The chef was quirky and humorous, and the regular customers around us were all nice people, making it clear why this restaurant is so difficult to book. It was a high-quality dining experience that I am grateful for. The restaurant is ranked in the top 5000 on Tabelog with a rating of 3.72 as of February 2023.

No matter how many times I come, it's always delicious! This is the best restaurant. They recommend sake, so I can learn about various types that go well with the sushi or try for the first time. It's very enjoyable. Even if it's your first time having omakase sushi, the chef is kind and makes you feel at ease.

Everyone's preferences vary. In my opinion, the vinegar in the sushi rice is too strong, maybe because it's Edomae style, but it feels like the vinegar is overpowering the freshness of the fish. The timing of the service, and the way the head chef talks, are good. The chairs are too tightly packed, making it feel cramped. There is no drink menu, so you have to ask the head chef each time.

There are many delicious sushi restaurants, but I feel that there are too many places where the content and prices don't match. It's also difficult to make reservations, so I can't use them for everyday dining. Among them, this restaurant is the number one in terms of cost performance! I hope it doesn't become too popular...

A hidden gem near Akasaka Sacas, a place known only to those in the know. A restaurant I want to keep visiting in the future. The seared Sawara is lightly torched after being tataki style. The flesh and fat are sweet and exquisite. The autumn mackerel wrapped in ginger and shiso leaves is perfectly fatty and topped generously with wasabi. The whale meat is seasoned like yukke and delicious, while the shirako, which I had for the first time this season, was amazing. Next came the Seiko crab, saury, Kawahagi, steamed Kinmedai, sardines, and carabineros. Each dish, from the crab to the Kawahagi, was delicious without a doubt. The sardines after the saury usually don't impress me, but this time they exceeded my expectations. The lean tuna, purple sea urchin, conger eel, dried gourd, striped shrimp, and fatty tuna were all excellent. The conger eel was the clear winner. This restaurant never fails to deliver deliciousness and amazement every time I visit. I used to keep the name a secret, but I'm revealing it this time. I will continue to be a regular customer at this place. #Akasaka #SushiHare #Sushi #Sakegram #SushiGram #gourmetmonster #GourmetMemoirs #GourmetSushiRecords #TokyoGourmet #TokyoCalendar #gourmet #gourmetinstagram #foodblogger #foodblog #foodie #foodphotography

The sushi restaurant had a very high satisfaction level. The Ats were particularly impressive, especially the Ta no Kimopon-su. Other Ats and nigiri were also excellent. The nigiri with sardines melted in the mouth, and the octopus Ats were spicy and paired perfectly with sake. They recommended sake in a specific order.

I visited the sushi restaurant "Sushi Haru" that caught my attention when passing through Enzozaka in Akasaka. As of August 2022, it is ranked in the top 5000 on Tabelog, making reservations slightly difficult to secure up to about two weeks in advance. When you visit at night, you are greeted by a white noren curtain with a shoji-inspired exterior and lighting that stands out, and you descend into a semi-basement dining room. The menu consists of only one course: Course: 18,700 yen (tax included) ★ Nigiri or rolled sushi Clam soup Toro ★ Noto Peninsula rock seaweed Hokkaido hairy crab Tuna collar hot pot Fresh octopus Scallop Hokkaido Akkeshi live oyster Steamed abalone and liver sardine ★ New squid ★ Seared nodoguro ★ Kombu with salmon roe Horse mackerel ★ Botan shrimp ★ Tuna lean meat ★ Hokkaido purple sea urchin gunkan ★ Conger eel ★ Nodoguro, botan shrimp soup in a dried gourd roll ★ Tamagoyaki Dessert Pear Drink Separate billing Beer Highball Sake Isshin Mizunose (Junmai Ginjo) Oonumaya (Special Junmai Dry) Shochu Nakamura Starting with clam soup, followed by a tuna belly for appetizers, and then a series of creative and interesting dishes. The dry sake pairs well with the food. The head chef, who was in charge of Sushi Ten in Nishi-Azabu, delivers a consistently delicious taste. Since reservations are likely to become more difficult in the future, I hope to revisit soon. Thank you for the wonderful meal.