Not interested in following that career, the young Harutaka was nonchalant about his studies deciding instead to become a sushi chef at the age of 18. He thought it looked pretty cool. And after three years at a sushiya in Hokkaido, Harutaka realized it felt right and he was good at ...
【bonito鲣鱼】跟jiro那贯bonito sushi的味道很一致 【Anago鳗】 寿司 【平目】 【墨乌贼 sumika】 【喜kisu】 【akami】非常柔软,但比起jiro的akami味道更淡一些,肉更薄。 【chutoro】 【otoro】这三贯除了个人觉得鱼肉偏少以外,好吃! 【kohada小肌】渍的非常棒! 【小柱】之前在香港上海小柱很少,这次吃过三...
Harutaka (1*, Kawabata Building 3F, 8-5-8 Ginza, tel. 03 3573 1144 ) – the last sushiya from the sushi from Tokyo series this year. And my favourite so far. Harutaka Takahashi ( left) comes from Sukiyabashi Jiro “school”, so you can see many similarities with Sukiyabashi Jiro Ro...