Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Onarimon Haru
(御成門はる)
Specialities
Chef
Haruyuki Ogawa - A Japanese chef following in the footsteps of "Kyoto Aji"
Food
Ogawa Theater: Enjoy the peak of flavor without missing out
Space
A counter made of a single piece of cypress wood that creates just the right distance between the chef and the eater
Set menu
Review
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Review 635casesFollower 751PeoplePick-up reviews
人柄溢れる丁寧な和食
御成門はる。 胡麻の炒る香りは、はるの匂い。 今回の胡麻和えは、甘くてシャキッと感のある春キャベツとふっくら仕上がったしらす・・・美味しすぎます。 ３月は、蛤に河豚白子、山菜に鹿児島産たけのこ、牡蠣は土佐酢に潜らせ、渡り蟹はわらびとの面白い組み合わせ。 〆は土鍋で炊いた白米をまず...Find out more
2024/03 Visitation
4times
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Review 235casesFollower 150PeopleA wild vegetable genius?
① Rockfish soup (Japanese pepper, mugwort) ② Thick mountain sesame pickled greens It's sti...Find out more
2024/04 Visitation
1times
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Review 2,143casesFollower 1,959People店内に広がる胡麻の香りで心奪われた
【日時】 平日18時に2名で訪問。 【予約】 お誘い頂きました。 半年以上先まで埋まっているみたい。 この日もカウンター、個室 どちらも満席。 【場所】 ...Find out more
2024/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Onarimon Haru
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
03-6809-2502 |
| Reservation Availability |
Reservations available |
| Address |
東京都港区芝大門1-2-2 中川ビル 1F |
| Transportation |
■Access from Station Toei Oedo Line / Daimon Station (A5) 5 minute walk (330m) Toei Mita Line / Onarimon Station (A4) 5 minute walk (330m) JR Yamanote Line / Hamamatsucho Station (JR North Exit) 7 minute walk (530m) ■Access from Bus Stop Toei Bus Hashi 86 Shinbashi Roku 2 minute walk (91m) Tokyo Airport Transportation Shiba Area ~ Haneda Airport Line Shiba Park Hotel 4 minute walk (250m) Toei Bus To 06 Daimon Station 5 minute walk (360m) 291 meters from Onarimon. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
10% |
Seats/facilities
| Number of seats |
17 Seats （ 7 seats at the counter, 4 seats in a private room with a table, 6 seats in a private room with a sunken kotatsu） |
|---|---|
| Private dining rooms |
OK For 4 people |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| The opening day |
2019.3.22 |
| Remarks |
Minimum 2 guests |
閉じる
ChefHaruyuki Ogawa - A Japanese chef following in the footsteps of "Kyoto Aji"
Born in Tokyo in 1985. He majored in culinary arts in high school and entered the world of Japanese Cuisine after graduating from Tsuji Culinary Institute. He spent four years training at the now-defunct "Kyoaji" and building the foundations of cooking under Nishi Kenichiro. He then spent three years at "Yaesu Fujiya Hotel" and three years as second in command at "Ginza Japanese Cuisine Suzaku". After three and a half years at "Kurogi", he opened "Onarimon Haru" in 2019. He received one star in the "Michelin Guide Tokyo 2022".
Food Ogawa Theater: Enjoy the peak of flavor without missing out
Ogawa values the "peak of the deliciousness of the dish," and the rice he serves at the end also speaks volumes. He doesn't wait for the rice to steam, and instead serves it simply with side dishes, capturing the moment when the rice is set, making it salted and serving it in a bowl to complement the dashi broth, never serving it in a bowl. This reflects Ogawa's belief that "while we're arranging the food beautifully, we miss the truly delicious moment."
SpaceA counter made of a single piece of cypress wood that creates just the right distance between the chef and the eater
The interior of the restaurant was renovated in September 2021, with a new counter. A 5-meter-wide counter made of a single plank of cypress has become the new face of Onarimon Haru. The flat counter does not hide the chef's hands, creating a good sense of tension between the chef and the diners, creating a new appeal of bringing them closer together. There is also a private room next door, with a small window that allows a view of the kitchen, creating a sense of realism similar to that of a counter.
The moment when the ingredients and the dish shine the brightest. A dish is served with that moment in mind.
The dishes prepared by owner Ogawa Haruyuki are served at the exact moment when the taste, aroma and flavour of the ingredients shines through most. Take the specialty sesame dressing. The spinach is
...soaked in soy sauce and topped with a broth made from slowly roasted shiitake mushrooms. The sesame seeds are soaked in water and then roasted, then partially ground in a mortar and pestle. The sesame seeds are then served together with the spinach, filling the counter with their rich aroma. A single Small dish can move the heart of the diners. That is the restaurant called Onarimon Haru.