Tokyo
Osaka
Kyoto
Hyogo
Hokkaido
Nara
Fukuoka
Hiroshima
Kanagawa
Ishikawa
Florence
Paris
Rome
Porto
Barcelona
New York
Venice
Madrid
Marrakesh
Haramasa
You’ve never had kaiseki dishes like these before — made with a creative streak which remixes tradition with modern flair.
Restaurant Details
A little away from the chaos of Shinjuku there’s a kaiseki restaurant which is drawing in foodies from all over the capital. The owner, Hara Shotaro, spent 13 years as an understudy at a highly-rated kaiseki restaurant before opening his own place.
Chef Hara mixes a strong knowledge of tradition with idiosyncratic creative flair. The result is some of the most playful and delicious kaiseki dishes in Tokyo. Take for example his truffle rice specialty, with a whole truffle shaved into a claypot of rice, or his hassun (a seasonal mixed platter), which lets him express the full spectrum of his culinary creativity in a single serving.
But the restaurant's most talked-about dish is the unique "gout somen", playfully named for its rich, luxurious ingredients: thin, sticky noodles mixed with dried mullet roe (karasumi), abalone, caviar and fish milt.
The resulting flavors are better tasted for yourself, as words can’t do them justice. Grab a chair at Chef Hara's square counter, and you’ll get a chance to experience all these things and more at one of the most unfettered and inventive kaiseki eateries in Tokyo.
Haramasa Phone Number
Haramasa Business Days
Haramasa Address
Lions Yotsuya Tower Gate (Commercial Wing) B1F, 4-8 Yotsuya, Shinjuku-ku, Tokyo, Japan 160-0004
Haramasa Cancellation Policy
Cancel your reservation at least 72 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
30 | 31 | 1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 1 | 2 | 3 |
10 meals
SEAT RESERVATIONMenosou
Experience the highly acclaimed Japanese cuisine creations of this longtime Kagurazaka establishment.
SEAT RESERVATIONRyori-ya Tachibana
The sheer respect for Japanese aesthetic and culinary arts is palpable at this Roppongi restaurant, where Chef Kosei Tachibana delights guests with his performative yet reverent way of preparing traditional kappo cuisine.
COURSE MENUGinza Wakuta
The ever-evolving journey of Ginza Wakuta’s kaiseki winds through seasonal influences, yet every path leads to one destination: its signature clay pot rice.
SEAT RESERVATIONShion
Even before moving to its current Akasaka location, a philosophy of reverence for Japan’s natural beauty has always driven the traditional kaiseki cuisine at Shion. Private rooms provide a much-needed respite from the Tokyo rush.