Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Harutaka
(青空)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday、Public Holiday
Specialities
Chef
Takahashi Harutaka - A Seeker of Sushi Who Transforms Tradition
Food
"Crafting Ingredients Without Compromise with Masterful Technique and Perfect Balance"
Food
"Exquisite Snacks to Savor Luxuriously While Sipping Sake and Wine"
Review
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Review 141resultsFollowers 235peopleSorry, this is a delayed post. Aozora has now been awarded three Michelin stars. Among...View details
2015/07 visited
1 time
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Review 13resultsFollowers 2peopleThere are many sushi restaurants in Ginza, but this place is by far the best I've ever had...View details
2019/07 visited
1 time
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Review 561resultsFollowers 154peopleOn the first day after the New Year's holiday, I was lucky enough to make a reservation at...View details
2019/01 visited
1 time
Restaurant information
Details
| Restaurant name |
Harutaka（Harutaka）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2025
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2025
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
2020年Bronze受賞店
The Tabelog Award 2020 Bronze 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Silver受賞店
The Tabelog Award 2018 Silver 受賞店
2017年Silver受賞店
The Tabelog Award 2017 Silver 受賞店
百名店 選出歴
寿司 百名店 2025 選出店
食べログ 寿司 TOKYO 百名店 2025 選出店
寿司 百名店 2022 選出店
食べログ 寿司 TOKYO 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 TOKYO 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and 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 |
|
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments accepted (d Barai) |
Seats/facilities
| Number of seats |
17 Seats （ 12 counter seats and private room） |
|---|---|
| Private rooms |
Available For 4 people |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Counter seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Shimbashi Sta.
Shinbashi, Shiodome
Ginza, Shimbashi, Yurakucho
Tokyo
Chuo City
Categories
Rankings in nearby areas
閉じる
ChefTakahashi Harutaka - A Seeker of Sushi Who Transforms Tradition
Born in 1973 in Asahikawa, Hokkaido. He began his training at "Sushi Zen" in Sapporo and moved to Tokyo to master the art of sushi. After honing his skills for 12 years at the renowned Ginza restaurant "Sukiyabashi Jiro," he became independent at the young age of 33 in 2006. In addition to his experience at Jiro, where sushi is the main focus, he has created many unique appetizers, driven by the desire for guests to enjoy not only sushi but also sake. He earned one star in the "Michelin Guide Tokyo 2008" and later received two stars in the "Michelin Guide Tokyo, Yokohama, Kamakura 2011."
Food "Crafting Ingredients Without Compromise with Masterful Technique and Perfect Balance"
Of course, being well-versed in the allure of the ingredients themselves is essential, but not missing their peak season is the essence of Edomae sushi. The deliciousness can change not only with the season and region but also with the circumstances at the time. Therefore, Mr. Takahashi visits Tsukiji Market every morning to procure the finest fish of the day. Together with perfectly cooked rice seasoned with vinegar and salt, the sushi is crafted with skilled technique and perfect balance, showcasing the beauty of the blue sky. Each piece has a glossy and beautiful appearance, with a dynamic presentation that captivates people's hearts and doesn't let go.
Food "Exquisite Snacks to Savor Luxuriously While Sipping Sake and Wine"
The charm of Aozora lies not only in the sushi but also in the enjoyment of sake. The sake, served in unique vessels, is offered omakase-style, just like the sushi, tailored to your preferences. The appetizers, which Mr. Takahashi himself researched by visiting other sushi restaurants, include sashimi, grilled items, and simmered dishes, all of which are exquisite and allow you to simply savor the appeal of the ingredients while enhancing the sake. As you slowly enjoy the sake and immerse yourself in its lingering taste, your heart races in anticipation of the upcoming sushi presentation.
The Essence of Edomae Sushi by a Craftsman Trained in Renowned Establishments.
In the gourmet city of Ginza, as the elevator doors open, you are welcomed by a stone-paved path that leads to our entrance. The hinoki counter allows you to see the craftsman's skilled hands at work,
... surrounded by a clean and simple decor that exudes elegance. The owner, Harutaka Takahashi, trained for 12 years at the famous 'Sukiyabashi Jiro' before opening 'Aozora' at the young age of 33 in 2006.
The firm rice, seasoned with a unique balance of rice vinegar and salt, melts in your mouth, showcasing the craftsmanship of Takahashi, who knows the seasonal ingredients inside and out. His meticulous and refined sushi, especially the tuna, which includes akami, chutoro, and otoro, allows you to savor each flavor. Start with delightful appetizers like octopus, eel, abalone, and sweet shrimp, and then enjoy the shining sushi that is the hallmark of Aozora.