Haramasa

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, Shotaro Hara, spent 13 years as an understudy at a highly-rated kaiseki restaurant before opening his own place. He 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 speciality, with a whole truffle shaved into a claypot of rice, or his hassun (a seasonal mixed platter) which is out of this world. The most photogenic dish on offer is the unique “Gout Soumen”: sticky noodles topped with pufferfish roe, sea urchin, salmon roe, and caviar. The resulting flavors are better tasted for yourself, as words can’t do them justice. Grab a chair at Hara-san’s square counter, and you’ll get a chance to experience all these things and more at one of the most free and inventive kaiseki eateries in Tokyo.