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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.

東京の港区に位置する「御成門春」は、洗練された日本料理の殿堂として地元の人々や観光客から絶大な支持を得ています。静かな雰囲気とともに、旬の素材を活かした料理の数々が訪れる人々を魅了しています。

御成門春で味わう日本料理の真髄

予約は事前に必要です。公式ウェブサイトまたはお電話でご予約ください。人気店のため、早めの予約がおすすめです。

営業時間は夜の6時から10時まで、第3者の休日を除き毎日営業しています。最終オーダーは午後8時です。

クレジットカード（VISA、MasterCard）と現金のみ対応しています。電子決済はご利用いただけません。

訪れるお客様からは、「料理の味と見た目の美しさに感動」「静かで落ち着いた空間が心地良い」との声が多く寄せられています。

Asia

Japan

東京の港区に位置する「御成門春」は、洗練された雰囲気とともに、地元の食材を活かした絶品料理を提供するレストランです。都会の喧騒を忘れさせる静かな空間で、訪れる人々に特別な食体験を約束します。

御成門春：東京港区で味わう絶品料理と洗練された雰囲気

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.

東京港区のOnarimon Haruレストラン｜絶品和食と絶景体験

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.

Onarimon Haru: A Culinary Journey Through Excellence in Tokyo's Minato City Restaurant Scene.

Nestled in the vibrant district of Minato City, Tokyo, Onarimon Haru has swiftly risen to prominence since its establishment in 2019 by the talented Chef Haruyuki Ogawa. Drawing from years of meticulous training and experience in renowned establishments such as the esteemed Kyoto-origin restaurant Kyo Aji and Ginza's Japanese Restaurant Suzaku, Chef Ogawa has crafted a dining experience that celebrates the essence of seasonal Japanese cuisine.

The Evolution of Onarimon Haru and its Accolades

From its opening in 2019 in the heart of Tokyo's Minato-ku, Onarimon Haru has become synonymous with refined culinary craftsmanship. The restaurant’s dedication to showcasing the peak flavors of each ingredient has earned it prestigious recognitions over the years. In 2022, it was honored with the Tabelog Award Bronze, underscoring its rising stature among discerning food lovers. The following year, 2023, saw Onarimon Haru selected for the Tabelog Japanese cuisine TOKYO 'Hyakumeiten,' cementing its reputation as one of Tokyo’s exceptional dining destinations. Ultimately, in 2024, the pinnacle of culinary achievement was reached when the restaurant was awarded a Michelin star, a testament to its outstanding quality and finesse in Japanese cooking.

Onarimon Haru specializes in an omakase-style experience where every dish is crafted to highlight the freshest local and seasonal ingredients. Guests are treated to a delicate balance of flavors, where the subtlety of seasoning elevates rather than masks the natural taste of the elements. Signature offerings include meticulously prepared courses featuring prized mushrooms, fresh seafood such as tuna and sea urchin, and carefully sourced rice varieties like Sado Koshihikari. This focus on seasonality and ingredient quality ensures an authentic and memorable culinary adventure that reflects Japan’s rich gastronomic heritage.

2019: Onarimon Haru opened in Minato-ku, Tokyo, offering a refined dining experience.

2022: Received the prestigious Tabelog Award Bronze, recognizing culinary excellence.

2023: Selected for Tabelog Japanese cuisine TOKYO 'Hyakumeiten' 2023 for outstanding quality.

2024: Awarded a Michelin star, affirming its status among Tokyo’s elite restaurants.

This remarkable timeline encapsulates Onarimon Haru's commitment to excellence and innovation in Japanese cuisine, making it a must-visit for foodies, travelers, and connoisseurs seeking an authentic taste of Japan's seasonal bounty in a sophisticated setting.

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

Chef's Tasting Course

おしゃれな日本の寿司と料理の祭典：小成門春のメニュー紹介

新鮮な季節の食材を使用した前菜の数々。旬の味わいを楽しめる絶品のスターターが揃っています。

東京・港の「尾仲温春」で絶品の日本料理を堪能！洗練された雰囲気と旬の味覚が魅力。今すぐ予約して特別なひとときを。

東京・新橋のレストラン・鳳凰園｜絶品和食を堪能

Minato City Municipality

Onarimon Haru

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

Omakase Course

東京の港区に位置する「御成門ハル」は、洗練された日本料理の宝地。

おなじみの東京の隠れ家、御成門ハル

27500円で提供されるシェフのおまかせコースは、旬の食材をふんだんに使った季節の料理の数々をお楽しみいただけます。

 sesame dressed vegetables and seasonal hot pot are among the specialties that make this course a must-try for food enthusiasts.

Tokyo

東京港区のOnarimon Haruは、四季折々の旬の食材を使った高級日本料理を提供。予約必須のミシュラン星レストランで特別な食体験を。

東京・港區のミシュラン星獲得の寿司店、御 websocket 3

Onarimon Haruは、東京港区でミシュラン星を獲得した落ち着いた日本料理店。シェフの技と季節の味を楽しもう。予約推奨。

港区の高級日本料理店Onarimon Haruの体験と特徴

東京港区のOnarimon Haruの営業時間は午後6時から10時まで。最新の営業情報や場所、予約方法を確認しよう。

おしゃれな日本の寿司と料理の祭典：小成門春のメニュー紹介

スターター

Toufuya Ukai

新橋日本酒おだしと、おさけ。すずめ

Tempura Kikage Yukimura

おしゃれな日本の寿司と料理の祭典：小成門春のメニュー紹介

スターター

Toufuya Ukai

新橋 日本酒 おだしと、おさけ。すずめ

Tempura Kikage Yukimura

新橋日本酒おだしと、おさけ。すずめ