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Minato

Onarimon Haru is highly praised for its exquisite Japanese cuisine, attentive service, and intimate dining experience. Guests appreciate the chef's dedication to showcasing seasonal ingredients and the restaurant's serene atmosphere.

Onarimon Haru - A Hidden Gem of Exquisite Japanese Dining in Minato, Tokyo 

Nestled in the heart of Minato City, Tokyo, Onarimon Haru delivers an authentic and refined Japanese dining experience that captivates food lovers and cultural seekers alike. This sophisticated yet unpretentious restaurant has quickly become a sanctuary for those who cherish the beauty of seasonal Japanese cuisine, artfully crafted by Chef Haruyuki Ogawa, a seasoned chef with roots in Kyoto’s esteemed culinary traditions.

Culinary Excellence and Seasonal Delights

Onarimon Haru presents an exquisite omakase course that highlights the freshest seasonal ingredients sourced from across Japan. Guests indulge in delicacies such as Niigata black maitake mushrooms, Mie’s additive-free purple sea urchin, and Aomori maitake mushroom tempura, all prepared with precision to preserve their natural flavors. The chef’s commitment to showcasing the "peak of deliciousness" is evident in every dish, from the delicate persimmon dressed with freshly ground sesame sauce to the sumptuous conger conger hotpot.

The rice dishes alone are a highlight, celebrated by rice enthusiasts as a true paradise for savoring Japan’s seasonal harvests.

Upon entering Onarimon Haru, guests walk through a refined corridor leading to a serene space featuring a single-board cypress counter, where the art of Japanese cuisine unfolds. The atmosphere is elegant yet approachable, allowing diners to relax and fully enjoy their experience. For those seeking privacy, intimate private rooms are available, perfect for special occasions or business dinners.

Chef Ogawa's warm personality and engaging interaction with guests make every visit memorable and meaningful.

Reservations are required and can be made through the restaurant's official website or by phone. It's advisable to book well in advance due to high demand.

The restaurant operates from 6:00 PM to 10:00 PM, with last orders at 8:00 PM. It is closed on irregular holidays.

The restaurant accepts cash and credit cards, including VISA and MasterCard. Electronic payments are not accepted.

Onarimon Haru is not just a restaurant; it is a culinary journey that celebrates Japan’s seasonal bounty with meticulous craftsmanship and heartfelt hospitality. The dishes are thoughtfully composed to bring out the finest flavors without unnecessary seasoning, allowing the natural essence of each ingredient to shine. Diners often find themselves enchanted by the harmony of flavors and the intimate atmosphere, making it a coveted destination for sophisticated palates.

From beautifully arranged seasonal hassun to luxurious hotpots and delicate tempuras, every bite tells a story of dedication and tradition.

The community and visitors consistently praise Onarimon Haru for its exquisite dishes, serene ambiance, and exceptional service. Many highlight Chef Ogawa’s sincere approach and the unforgettable flavors that capture the essence of Japan’s four seasons. This positive sentiment is echoed in glowing reviews that commend the restaurant as a must-visit for gourmets and a rare gem in Tokyo’s vibrant dining scene.

Asia

Japan

Situato nel cuore di Minato, in Giappone, Onarimon Haru è un ristorante che incarna l'essenza della cucina giapponese contemporanea con un tocco di eleganza e innovazione. Questo locale si distingue per la sua atmosfera accogliente e il suo menu ricco di piatti autentici, ideali per chi desidera immergersi nei sapori tradizionali con un tocco moderno.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUQzdmFia1lREAE&d=17924085&t=1

places/ChIJbbyqNhyLGGARLmFpRXkMQjA/reviews/ChZDSUhNMG9nS0VJQ0FnSUQzdmFia1lREAE

京味出身の大将。とても繊細で無駄な味付けがなく、素材の味が最大限活かされた料理。マグロとご飯が美味しすぎて3杯も食べたのに、写真撮り忘れた…

A general from Kyoto. The dish is very delicate and has no unnecessary seasoning, making the most of the flavors of the ingredients. The tuna and rice were so delicious that I ate three bowls, but I forgot to take a photo...

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNQbXQzcTJRRRAB&d=17924085&t=1

places/ChIJbbyqNhyLGGARLmFpRXkMQjA/reviews/ChdDSUhNMG9nS0VJQ0FnSUNQbXQzcTJRRRAB

品性の漂う味付け、雰囲気、最高でした。
個室もあるみたいでまた来たい。
マグロと米が本当に絶品。ついつい食べ過ぎてしまいました。

The flavor and atmosphere were exquisite.
It looks like they have private rooms, so I'd like to come again.
The tuna and rice are truly exquisite. I ended up eating too much.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNKak5USkNnEAE&d=17924085&t=1

places/ChIJbbyqNhyLGGARLmFpRXkMQjA/reviews/ChZDSUhNMG9nS0VJQ0FnSUNKak5USkNnEAE

【“美味しさのピーク”を逃さずに全力で味わえる素晴らしき名店(⑉• •⑉)♡名物のすり立て胡麻和えや季節を感じる八寸など華やかではないけれど堅実で美味しい逸品が嬉しい！！】
⁡
“美味しさのピーク”を存分に楽しませてくれる名店
『御成門はる』さまへ初訪問⭐️
⁡
店主の小川晴行氏は名店“京味”で4年間研鑽を積み、
“銀座日本料理 朱雀”“くろぎ”などの経験を経て、
2019年に独立オープン。
⁡
食材が持つ味や香りや風味が最も輝く瞬間を
おまかせコースで楽しむことができます。
⁡
——利用時——

平日ディナー
⁡
——予約——
⁡
予約あり

——利用シーン——

友人と（3名）

——費用——
⁡
￥30,000〜￥35,000

——食事内容——
⁡
▶新潟県 黒舞茸と喉黒のお椀
喉黒の骨をカリカリに焼いてとったお出汁の中に
風味豊かな黒舞茸とほわほわしっとりな喉黒が！！
ホッとするような優しい味わい(*ˊ˘ˋ*)♪
⁡
▶柿の白和え 胡麻掛け
大徳寺麩は甘辛く、ちいたけはお出汁で炊いて、
ほうれん草のお浸しと柿と共に擦り立て胡麻と。
胡麻の香りとふわりと広がる風味が最高！！
柿の甘みとも絶妙にマッチ♡
⁡
▶岐阜県 大なめこ ほうれん草の煮浸し
とぅるんっとした大なめことお出汁の旨みが
口いっぱいに広がるっ！生姜のアクセントも良き♡
⁡
▶三重県 無添加 紫雲丹
石川小芋はお出汁を含ませて強火炊きしてとろとろに、
丹波黒豆は塩ボイルしてお出汁でのばして。
雲丹の濃厚な甘みと石川小芋と丹波黒豆の風味が
いい感じに融合( *´꒳`*)
⁡
▶青森県 舞茸 天ぷら
塩と酢橘のみで舞茸本来の旨味を存分に感じることが
できて、すんごい美味しい( ⑉¯ ꇴ ¯⑉ )
⁡
▶季節の八寸
派手さはないけど、全てが素晴らしく洗練されていて
日本酒が進みまくるっっ♡
⁡
↓↓八寸↓↓
▫️群馬県 栗 蜜煮の唐揚げ
▫️千葉県 落花生おおまさりの塩ボイル クリームチーズ
▫️煮蛸 小豆煮
▫️銀杏とムカゴの塩炒り
▫️南瓜
▫️焼き万願寺唐辛子 小鰹和え
▫️牛蒡 鱧の卵の塩辛
▫️岩手県 山女魚 甘露煮
▫️青森県 帆立 昆布締め
▫️蔵王 鴨肉 ロースト 山椒
▫️酢蓮根
⁡
▶造里
▫️魳 焼き霜
酢橘と山葵で。焼き霜の香ばしい旨味が広がるっ！！
⁡
▫️京都 しめ鯖 生姜醤油
酸味が程よくて、すっきり爽やかな味わい♡
⁡
▶冬瓜 鴨出汁
鴨ガラをカリカリに焼いて出汁をとり、昆布出汁と合わせ
沸騰しないように約1時間煮出して冬瓜を投入！！
冬瓜はお出汁が染み染みでじゅわぁあと溢れ出る♡
⁡
▶マナガツオ 塩焼き
しっとりほわほわで、塩味がかなり強め！！
日本酒が止まらなくなる美味しさ(｡ᵕᴗᵕ｡)"
⁡
▶子持ち鮎のおろし和え 京都府山科茄子の炊き合わせ
焼いてほぐした子持ち鮎は、
大根おろし･酢橘・三つ葉･菊花で和えて。
子持ち鮎の骨を焼いて出汁をとり、山科茄子を炊きあげた
ものも一緒に。
鮎の旨味が口いっぱいに広がるっっ(* ˘ ³˘)♡*
⁡
▶鱧鍋
1.2kgの鱧を骨のお出汁で贅沢にしゃぶしゃぶ！！！
お出汁もしっかりと吸ってほわっほわの食感に
じゅわりと広がる味わいが良き(∩´∀`∩)
⁡
▶佐渡 コシヒカリ 塩むすび
米を蒸らさずに炊き上がった瞬間に塩むすび。
米の美味しい瞬間が感じられて幸せ(๑ ́ᄇ`๑)
⁡
▶佐渡 コシヒカリ 新米 鮪の突先とピーマン醤油
新米なのでもっちりとした食感で香りも豊か♡♡
鮪の突先はピーマン醤油と合わせることで、
旨みがぐっっと増して最高に美味しい(○･∀･○)
⁡
▶舞茸ご飯 マスノスケといくら
舞茸の風味がまとったご飯には、香ばしさのある
マスノスケとぷちっとした食感のいくらが♡♡
組み合わせが神すぎ……素晴らしい(*ˊ˘ˋ*)♪
⁡
▶玉子おじや
優しい玉子の風味が広がって〆には最高の美味しさ！！
⁡
▶シャインマスカット 葡萄ゼリー 葡萄餅
葡萄ゼリーは白ワインを煮切ってレモンを入れて、
葡萄餅は水の代わりにカベルネソーヴィニヨンの
葡萄ジュースで練って完成。
葡萄の爽やかな甘さが広がってうまぁ(๑˙꒳​˙๑)
⁡
——メニュー内容——
⁡
◇◆おまかせコース ￥27,500◆◇
◇新潟県 黒舞茸と喉黒のお椀
◇柿の白和え 胡麻掛け
◇岐阜県 大なめこ ほうれん草の煮浸し
◇三重県 無添加 紫雲丹
◇青森県 舞茸 天ぷら
◇季節の八寸
▫️群馬県 栗 蜜煮の唐揚げ
▫️千葉県 落花生おおまさりの塩ボイル クリームチーズ
▫️煮蛸 小豆煮
▫️銀杏とムカゴの塩炒り
▫️南瓜
▫️焼き万願寺唐辛子 小鰹和え
▫️牛蒡 鱧の卵の塩辛
▫️岩手県 山女魚 甘露煮
▫️青森県 帆立 昆布締め
▫️蔵王 鴨肉 ロースト 山椒
▫️酢蓮根
◇造里
▫️魳 焼き霜
▫️京都 しめ鯖 生姜醤油
◇冬瓜 鴨出汁
◇マナガツオ 塩焼き
◇子持ち鮎のおろし和え 京都府山科茄子の炊き合わせ
◇鱧鍋
◇佐渡 コシヒカリ 塩むすび
◇佐渡 コシヒカリ 新米 鮪の突先とピーマン醤油
◇舞茸ご飯 マスノスケといくら
◇玉子おじや
◇香の物･お椀
◇シャインマスカット 葡萄ゼリー 葡萄餅
⁡
——接客——
⁡
小川氏はとても素晴らしい方で、話も楽しく
とても有意義な時間を過ごすことが出来ます。
⁡
お弟子さんとのやり取りもすごく楽しい(*ˊ˘ˋ*)♪
⁡
——コスパ——

コース価格が上がり続けているようで、
決して安くないものの、満足度は高めです。
⁡
——店内雰囲気——
⁡
入口を抜けて、細長い通路を進むと、
一枚板の檜カウンターがあり、洗練された上質な空間
が広がります。
肩肘張らずに落ち着ける空間。
⁡
個室もあるようです。
⁡
——再訪——
⁡
★★★★☆
またぜひお伺いしたいです！！

[A wonderful restaurant where you can fully enjoy the taste without missing the peak of deliciousness (⑉ • •⑉) ♡ You will be happy with the specialty dishes such as the freshly ground sesame sauce and the seasonal Hassun, which are not glamorous but are solid and delicious! ! ]
⁡
A famous restaurant where you can fully enjoy the “peak of deliciousness”
First visit to “Onarimon Haru” ⭐️
⁡
The owner, Mr. Haruyuki Ogawa, spent four years studying at the famous restaurant "Kyo Aji".
After gaining experience at “Ginza Japanese Restaurant Suzaku” and “Kurogi”,
Opened independently in 2019.
⁡
The moment when the taste, aroma, and flavor of ingredients shine the most
You can enjoy the omakase course.
⁡
——When using——

weekday dinner
⁡
--reservation--
⁡
Reservations available

——Usage scene——

With friends (3 people)

--cost--
⁡
¥30,000～¥35,000

——Meal contents——
⁡
▶Niigata Prefecture Black Maitake Mushroom and Throat Black Bowl
In the soup stock made by grilling the throat black bones until crispy.
Flavorful black maitake mushrooms and fluffy and moist throat black! !
A gentle taste that makes you feel relieved (*ˊ˘ˋ*)♪
⁡
▶ Persimmon dressed in white with sesame sauce
The Daitokuji fu is sweet and spicy, and the Chitake mushrooms are cooked in dashi stock.
Spinach dip and persimmon with freshly ground sesame seeds.
The scent of sesame and the soft flavor are the best! !
A perfect match with the sweetness of persimmons ♡
⁡
▶Gifu Prefecture Large Meko Boiled Spinach
The flavor of the large, plump mushrooms and the soup stock
It spreads all over your mouth! The ginger accent is also nice♡
⁡
▶Mie prefecture additive-free purple sea urchin
Ishikawa sweet potatoes are soaked in dashi stock and cooked over high heat until simmering.
Tamba black beans are boiled with salt and spread with dashi soup.
The rich sweetness of sea urchin and the flavor of Ishikawa sweet potato and Tanba black soybean.
A good fusion ( *´꒳`*)
⁡
▶Aomori prefecture Maitake mushroom tempura
You can fully enjoy the original flavor of maitake mushrooms with just salt and vinegar.
It's done and it's really delicious ( ⑉¯ ꇴ ¯⑉ )
⁡
▶Seasonal Hassun
It's not flashy, but everything is nice and sophisticated.
The sake is progressing ♡
⁡
↓↓Hassun↓↓
▫️Gunma prefecture deep-fried chestnuts boiled in honey
▫️Chiba Prefecture Peanut masashi boiled with salt Cream cheese
▫️Boiled octopus with red beans
▫️Ginkgo and mukago roasted with salt
▫️Pumpkin
▫️Grilled Manganji chili pepper with small bonito
▫️Salted burdock conger egg
▫️Iwate Prefecture Yamame fish Kanroni
▫️Aomori prefecture scallop konbujime
▫️Zao roast duck meat with Japanese pepper
▫️Vinegar lotus root
⁡
▶Zori
▫️Hoyaki frost
With vinegar citrus and wasabi. The fragrant flavor of roasted frost spreads! !
⁡
▫️Kyoto Shime mackerel ginger soy sauce
It has just the right amount of acidity and has a refreshing taste ♡
⁡
▶Winter melon duck soup
Bake the duck bones until crispy, make the stock, and combine with the kelp stock.
Boil for about 1 hour without boiling, then add the winter melon! !
The winter melon is soaked with soup and is overflowing ♡
⁡
▶ Salt-grilled pomfret
It's moist, fluffy, and has a very salty taste! !
The taste is so delicious that you won't be able to stop drinking sake (｡ᵕᴗᵕ｡)"
⁡
▶Grated sweetfish with roe, cooked with Kyoto Prefecture Yamashina eggplant
Grilled and loosened ayu with roe,
Dressed with grated radish, vinegared oranges, mitsuba leaves, and chrysanthemums.
Grilled the bones of sweetfish with roe, made the soup stock, and cooked Yamashina eggplant.
Along with things.
The flavor of sweetfish fills your mouth (* ˘ ³˘)♡*
⁡
▶Conger conger hotpot
A luxurious shabu-shabu of 1.2kg of conger conger with bone broth! ! !
It absorbs the soup stock well and gives it a fluffy texture.
The taste spreads slowly (∩´∀`∩)
⁡
▶Sado Koshihikari Salt Ball
Salt musubi is added the moment the rice is cooked without steaming it.
I’m happy to be able to feel the delicious moment of rice (๑ ́ᄇ`๑)
⁡
▶Sado Koshihikari new rice, tuna tip and green pepper soy sauce
Since it is a new rice, it has a chewy texture and a rich aroma ♡♡
By combining the tip of the tuna with green pepper and soy sauce,
The flavor has increased a lot and it’s absolutely delicious (○･∀･○)
⁡
▶Maitake mushroom rice Masunosuke and salmon roe
The rice flavored with maitake mushrooms has a fragrant aroma.
Masunosuke and plump salmon roe♡♡
The combination is so divine... it's amazing (*ˊ˘ˋ*)♪
⁡
▶ Egg ojiya
The gentle flavor of the egg spreads out and is the perfect way to end the meal! !
⁡
▶Shine Muscat Grape Jelly Grape Mochi
For the grape jelly, boil white wine and add lemon.
Grape mochi uses cabernet sauvignon instead of water.
Finish by kneading it with grape juice.
The refreshing sweetness of the grapes is delicious (๑˙꒳​˙๑)
⁡
——Menu contents——
⁡
◇◆Omakase course ¥27,500◆◇
◇Niigata Prefecture Black Maitake Mushroom and Throat Black Bowl
◇ Persimmon dressed in white with sesame sauce
◇Gifu Prefecture Large Meko Boiled Spinach
◇Mie prefecture additive-free purple sea urchin
◇Aomori prefecture Maitake mushroom tempura
◇Seasonal Hassun
▫️Gunma prefecture deep-fried chestnuts boiled in honey
▫️Chiba Prefecture Peanut masashi boiled with salt Cream cheese
▫️Boiled octopus with red beans
▫️Ginkgo and mukago roasted with salt
▫️Pumpkin
▫️Grilled Manganji chili pepper with small bonito
▫️Salted burdock conger egg
▫️Iwate Prefecture Yamame fish Kanroni
▫️Aomori prefecture scallop konbujime
▫️Zao roast duck meat with Japanese pepper
▫️Vinegar lotus root
◇Zori
▫️Hoyaki frost
▫️Kyoto Shime mackerel ginger soy sauce
◇Winter melon duck soup
◇Salt-grilled pomfret
◇Grated sweetfish with roe, cooked with Yamashina eggplant from Kyoto Prefecture
◇Conger conger hotpot
◇Sado Koshihikari Salt Ball
◇Sado Koshihikari new rice, tuna tip and green pepper soy sauce
◇Maitake mushroom rice Masunosuke and salmon roe
◇Egg Ojiya
◇ Pickles/bowl
◇Shine Muscat Grape Jelly Grape Mochi
⁡
——Customer service——
⁡
Mr. Ogawa is a wonderful person and fun to talk to.
You can spend a very meaningful time.
⁡
Interacting with the students is also really fun (*ˊ˘ˋ*)♪
⁡
——Cospa——

It seems like course prices keep going up.
Although it is not cheap, it is highly satisfying.
⁡
——In-store atmosphere——
⁡
After passing through the entrance and proceeding through the long and narrow passage,
A sophisticated and high-quality space with a single-board cypress counter
will spread.
A space where you can relax without straining yourself.
⁡
It seems that there are private rooms as well.
⁡
——Revisit——
⁡
★★★★☆
I would love to visit you again! !

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUMtNlp1aHFRRRAB&d=17924085&t=1

places/ChIJbbyqNhyLGGARLmFpRXkMQjA/reviews/ChdDSUhNMG9nS0VJQ0FnSUMtNlp1aHFRRRAB

次の予約は4ヶ月後、予約困難店。
同じく予約困難な くろぎ ご出身の大将。
2種登場する土鍋ごはんはもちろん、焼き物、お椀など魚のおいしさを引き出す手腕に惚れ惚れ。
お酒1-２杯を頼んで3万円ほど。今後が注目だけど、くろぎ のように暴力的な値上がりはしないでほしいと願うばかり。

The next reservation will be made in 4 months, at a restaurant that is difficult to book.
A general from Kurogi, who is also difficult to book.
You'll fall in love with the skill with which they bring out the deliciousness of fish, including the two types of earthen pot rice, grilled dishes, and bowls.
I ordered 1-2 drinks and it cost about 30,000 yen. I'll be keeping an eye on the future, but I just hope the price doesn't rise as violently as it did with Kurogi.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUQ1MmNMcnJRRRAB&d=17924085&t=1

places/ChIJbbyqNhyLGGARLmFpRXkMQjA/reviews/ChdDSUhNMG9nS0VJQ0FnSUQ1MmNMcnJRRRAB

小川さんの高級食材だけに頼らない真摯な姿勢は変わっておらず、日本の四季の食材の美味しさを堪能できます。〆ご飯はたっぷりといただけるので、ご飯好きな方にはパラダイスな日本料理店だと思います。

Mr. Ogawa's sincere attitude of not relying only on high-quality ingredients has not changed, and you can enjoy the deliciousness of Japan's four seasons. You can enjoy plenty of rice at the end, so I think this is a paradise Japanese restaurant for those who love rice.

Onarimon Haru: Ristorante Giapponese a Minato, Tokyo

Onarimon Haru, established in 2019 by Chef Haruyuki Ogawa, offers a refined dining experience focusing on seasonal Japanese cuisine. The restaurant has been recognized with a Michelin star for its high-quality cooking.

Scopri la storia di questo ristorante stellato a Tokyo

A seasonal omakase course featuring the freshest ingredients, meticulously prepared to highlight their natural flavors.

Chef's Tasting Course

Nestled in the heart of Minato City, Tokyo, Onarimon Haru offers an exquisite culinary journey that celebrates the peak of seasonal Japanese flavors. Led by Chef Haruyuki Ogawa, a Kyoto-trained master with experience at renowned establishments, this restaurant presents a meticulously crafted omakase dining experience that highlights the natural essence of every ingredient.

Begin your meal with delicately balanced starters such as persimmon dressed in freshly ground sesame sauce, blending sweetness and nuttiness perfectly. The seasonal Hassun platter offers a refined assortment including deep-fried chestnuts boiled in honey from Gunma, salt-boiled Chiba peanuts paired with cream cheese, simmered octopus with red beans, and the savory richness of roasted ginkgo and mukago with salt.

 including grilled Manganji chili pepper with bonito flakes, salted burdock with conger egg, and Zao roast duck with Japanese pepper.

Aomori Maitake mushroom tempura seasoned simply with salt and vinegar to fully appreciate its umami.

The Chef's Tasting Course is a highlight, featuring seasonal ingredients prepared to showcase their freshest and most delicate flavors. Signature dishes include the comforting Black Maitake Mushroom and Throat Black fish bowl from Niigata Prefecture, where the broth is infused with crispy grilled fish bones for depth.

Other standout mains include the winter melon duck soup, slow-simmered with a rich duck and kelp stock, and the salt-grilled pomfret, prized for its moist, fluffy texture and bold salt seasoning that pairs exquisitely with sake. The conger eel hotpot offers a luxurious shabu-shabu experience, where tender eel absorbs a flavorful bone broth.

Grated sweetfish with roe accompanied by Kyoto Yamashina eggplant simmered to perfection.

Kyoto-style shime saba (mackerel) served with ginger soy sauce for a refreshing bite.

True to Japanese tradition, the meal culminates in comforting rice dishes that celebrate local Sado Koshihikari rice. Experience the simple pleasure of a salt ball made just as the rice finishes cooking, capturing its purest flavor. The new rice paired with tuna tip and green pepper soy sauce offers a chewy texture with an aromatic depth.

Maitake mushroom rice topped with Masunosuke fish and plump salmon roe is a divine combination that delights the palate. The meal concludes with a soothing egg ojiya—a gentle egg and rice porridge that leaves a lasting warmth.

For dessert, delight in the Shine Muscat grape jelly and grape mochi, where white wine and Cabernet Sauvignon grape juice enrich the refreshing sweetness of seasonal grapes. Onarimon Haru also offers a refined selection of sake and wine to perfectly complement each course, enhancing the overall dining experience.

Scopri Onarimon Haru a Minato, un ristorante giapponese autentico che delizia i sensi. Gusti ricchi e atmosfera unica ti aspettano—prenota ora la tua esperienza! 

Onarimon Haru: Ristorante Giapponese nel Cuore di Minato, Tokyo

Minato City Municipality

Onarimon Haru

A chef's selection of seasonal dishes, including specialties like sesame-dressed vegetables and seasonal hot pot.

Omakase Course

Scopri l'esclusivo corso Omakase a Minato

Nestled in the heart of Tokyo's Minato City, Onarimon Haru is a Michelin-starred restaurant that offers an intimate dining experience characterized by exquisite Japanese cuisine. With a focus on seasonal ingredients and masterful preparation, every dish at Onarimon Haru showcases the peak of deliciousness, ensuring that guests leave with a lasting impression. The understated elegance of the space, combined with attentive service, makes it a hidden gem for food enthusiasts seeking an authentic taste of Japan.

Onarimon Haru is perfect for food enthusiasts and romantics alike. Whether celebrating a special occasion or simply indulging in the artistry of Japanese cuisine, guests can expect an unforgettable experience. The restaurant's intimate setting is well-suited for small groups or couples looking for a cozy dining atmosphere.

Reservations are highly recommended due to the limited seating and high demand. Guests should also be prepared for a higher price point, with omakase courses starting around ¥27,500. The restaurant has a comfortable restroom and offers a refined dining atmosphere, making it suitable for both casual and formal occasions.

Onarimon Haru is a culinary destination that artfully combines high-quality ingredients with exquisite presentation. The restaurant's commitment to showcasing the best of Japanese cuisine makes it a must-visit for anyone in Tokyo. With its intimate environment and exceptional service, guests are sure to leave feeling satisfied and eager to return.

Onarimon Haru specializes in high-quality Japanese cuisine, focusing on seasonal ingredients.

While there's no specific dress code, smart casual attire is recommended.

Yes, reservations are highly recommended due to limited seating.

Tokyo

Discover the exquisite Japanese dining experience at Onarimon Haru in Minato, Tokyo, featuring seasonal dishes, private rooms, and Michelin-starred cuisine. Book now!

Experience Authentic Japanese Cuisine at Onarimon Haru, Tokyo

Enjoy expertly crafted seasonal Japanese dishes at Onarimon Haru in Minato, Tokyo. Receive personalized service in a serene, upscale environment. Reserve your table today!

Explore Onarimon Haru's Culinary Excellence in Tokyo Minato

Learn about Onarimon Haru, Tokyo's sophisticated Japanese restaurant established in 2019 by Chef Haruyuki Ogawa, awarded a Michelin star for its high-quality seasonal cuisine. Explore its history and unique offerings.

Toufuya Ukai

新橋日本酒おだしと、おさけ。すずめ

Okamoto

Toufuya Ukai

新橋 日本酒 おだしと、おさけ。すずめ

Okamoto

新橋日本酒おだしと、おさけ。すずめ