For these that have been to HARUTAKA recently, has the shari taste stabilized? I guess I am one of the few that actually preferred Takahashi san's previously more vinegared rice and the past couple times was throwing me off a little bit. Thanks!
Thanks Saito San! Last time I was there, the counter was full of quiet foreign customers .. that made it an unusually quiet seating for Yakiniku .. I’ll try the room next time
My impression is that it is a restaurant that produces thickly battered old-school tempura.
It is a restaurant where you can enjoy a meal while looking at a lovely Japanese garden, so it might be good for overseas visitors.
Update on Maruyama Kippei: The wait is almost over. the new shop will be opened On July 26th under the same name near Kanda station about 3 minutes by walking.
Reservation is needed. Even if they don’t need it, going all the way there without reservation is too risky since u don’t live in that neighborhood. It’s really out of the way.
@Guest I visited Mekumi on 30 Dec.
Regarding sushi restaurants, I have not been to the superstars like Sugita or Amamoto but my current two favorites would be Shimizu and Ichijo.
Shimizu is just fascinating to me, especially after visiting a few times. Although the sushi looks deceptively simple, it feels like so much effort has been put into the conception and execution of each piece. Extraordinarily consistent meal from start to end with many standout pieces. Shimizu-san's anago is one of the few nigiri that forces me to smile while eating.
I also like the nigiri at Ichijo a lot and there are many standout pieces as well, although the overall balance does not reach Shimizu-level heights :-)
Thanks, localtaste! Yes, I agree with you on suetomo and I was able to get a reservation there less than a month before.
Yes, I am planning to go to kiyama this winter and it exactly sounds like the kind of restaurant I would enjoy. Thank you!
The reason I brought up TOMURA is that I heard sueze uses luxuary ingredients - I feel with that it can go both ways, really good or kind of nonsense .. Tomura is my favorite but I dont feel like trying certain kind of fancy tempura restaurants.
@ChuToroZuke I will ask for Taka next time. I have been more fascinated by water and tea. I thought water got so much uniqueness with its Ph level, effervescence, and TDS. I also love tea with my meal. I would choose gyokuro over expensive wine any day. In general, pairing red wine and seafood is an odd combination.
@guest thank u so much for your feedback. Your experience will help follow diners in this board.
I don’t think it’s hurt to try calling at 9:15am. It really depends on the staff whether he would answer at 9:15 or not. I also tried calling earlier from 8:30am last Monday but nobody picked up the phone even at 9:30am. The seats are gone very quickly like u said. So I don’t think walking in would work anymore for weekday. For weekend, if I were to go buy the ticket in Matsudo, I will go before 7am to avoid disappointment.
I’m also attaching the most update official info here. Again, thanks for everybody who chips in useful info.
For foreigners, they will now only allow reservations to be made online, not even from a hotel concierge. There are 2 booking sites: Omakase and Tableall. The booking fee is less with Omakase. Reservations can be made starting 2 months before the month in which you hope to dine.
https://www.omakase-japan.jp/en/stores/10993
2375
