Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Onarimon Haru
(御成門はる)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
Specialities
Chef
Haruyuki Ogawa - A Japanese Chef Following the Tradition of "Kyo-aji" Cuisine
Food
"I Want to Savor the Peak of Deliciousness: Ogawa Theater"
Space
"A Counter Made of a Single Slab of Hinoki that Creates a Comfortable Distance Between Diners and Chefs"
Review
-
サプレマシー
Aichi
Review 3,903 postsFollowers 11,285 peopleA Master Chef's Creation
I had an incredibly delicious meal and have been wanting to return, but it’s been four yea...View details
Visited on October, 2025
2 times
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ともぞー。Tokyo
Review 699 postsFollowers 903 peopleOnarimon Haru Shines with Attention ...
In August, Onarimon Haru started with a delicious dashi-based conger eel soup. The special...View details
Visited on August, 2025
8 times
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LUKE JURINAKanagawa
Review 223 postsFollowers 799 peopleA unique and fun kaiseki restaurant!
I visited Onarimon Haru in mid-August, right in the heart of summer. * Hamo and Edamame Fi...View details
Visited on August, 2025
17 times
Restaurant information
Details
| Restaurant name |
Onarimon Haru
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2021
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 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
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2025 選出店
食べログ 日本料理 TOKYO 百名店 2025 選出店
日本料理 百名店 2023 選出店
食べログ 日本料理 TOKYO 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 TOKYO 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
03-6809-2502 |
| Reservation availability |
Reservation only |
| Address |
東京都港区芝大門1-2-2 中川ビル 1F |
| Transportation |
■ Access from the Station 292 meters from Onarimon. |
| Business hours |
|
| Average price |
JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge: 10% Original text 10% This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
17 seats （ 7 seats at the counter, 4 seats in a private room with a table, 6 seats in a private room with a sunken kotatsu） |
|---|---|
| Private rooms |
Available For 4 people |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space, Counter seating |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits) |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome, Kids menu available |
| The opening day |
2019.3.22 |
| Remarks |
Minimum 2 guests |
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Categories
Rankings in nearby areas
閉じる
ChefHaruyuki Ogawa - A Japanese Chef Following the Tradition of "Kyo-aji" Cuisine
Born in Tokyo in 1985. He majored in culinary arts in high school and entered the world of Japanese cuisine after graduating from Tsuji Culinary Institute. He honed his skills for four years at the now-closed "Kyo-mi," where he built a foundation in cooking under Kenichiro Nishi. After that, he spent three years at "Yaesu Fujiya Hotel" and three years as a second chef at "Ginza Japanese Cuisine Suzaku." Following another three and a half years at "Kurogai," he opened "Onarimon Haru" in 2019, which was awarded one star in the "Michelin Guide Tokyo 2022."
Food "I Want to Savor the Peak of Deliciousness: Ogawa Theater"
Mr. Ogawa places great importance on the "peak of deliciousness in cooking," and the rice served at the end of the meal exemplifies this perfectly. Without waiting for the rice to steam, he captures the moment when the rice is just right, either by forming it into salt balls or simply serving it with a side dish, thus preserving the delicious moment of the rice. Similarly, in his soup dishes, he enhances the broth by adding just one type of ingredient, never overloading the bowl. This reflects Mr. Ogawa's belief that "in the time taken to present a beautiful dish, one might miss the truly delicious moment."
Space"A Counter Made of a Single Slab of Hinoki that Creates a Comfortable Distance Between Diners and Chefs"
The interior was renovated in September 2021, with a complete overhaul of the counter. A single slab hinoki (Japanese cypress) counter, about 5 meters wide, has become the new face of "Onarimon Haru." The flat counter, which does not hide the chef's hands, creates a pleasant tension between the maker and the eater, fostering a closer connection between them. Additionally, there is a private room next door, featuring a small window designed to provide a view of the kitchen, creating an atmosphere similar to that of the counter.
The moment when ingredients and dishes shine the brightest. A plate served at that perfect point.
The dishes crafted by Chef Haruki Ogawa highlight the peak flavors, aromas, and nuances of the ingredients. Take, for example, the signature sesame spinach. The blanched spinach is drizzled with a ric...h dashi made from slowly grilled shiitake mushrooms. The sesame seeds are lightly toasted after being moistened, then ground in a mortar to release their fragrant aroma, which fills the counter as they are combined with the spinach and served.
With just a small bowl, this dish can truly resonate with diners. That’s what you can expect at "Onarimon Haru."