Sushiharu

A small cup of gentle, soothing shijimi clam broth is served the moment you take your seat. Warming and restorative, that single sip sets the tone for an evening at Sushiharu, hidden away in a quiet residential pocket of Akasaka. Next comes an immediate showpiece: a piece of medium-fatty tuna chutoro, sourced from places like Shiogama, where the acidity of the red-vinegar rice harmonises with the rich sweetness of the fish to spark early excitement.

Thoughtful Small Dishes Reflecting the Season

Woven smoothly between the nigiri are artful seasonal dishes. Icefish dusted with shaved house-cured mullet roe, straw-seared bonito, a rich chawanmushi custard made with cod milt, and horsehair crab meat accented by aromatic herbs all showcase the innate character of the ingredients without unnecessary pretension. Playful combinations, like monkfish liver rolled with shiso and crunchy Narazuke pickles, invite another sip of sake.

Refined Nigiri and an Easygoing Counter Atmosphere

The nigiri showcases traditional Edomae craft throughout: meticulously prepared gizzard shad, rich sardine, thread-sail filefish accented with its own liver, and intensely sweet sea urchin. As the meal draws to a close, fluffy simmered sea eel and toothsome kanpyo gourd rolls bring the progression to an elegant finish.

Centred around a counter, the interior is quiet and intimate, yet the chef's genial hospitality ensures diners can immerse themselves without feeling stiff. Open exclusively for dinner with limited seating, reservations are recommended prior to visiting. It is a rewarding choice when you wish to spend an evening in Akasaka leisurely savouring sushi paired with sake or wine.