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Japanese

Onarimon Haru


Onarimon Haru Overview

Address

1f Nakagawa Building, 1-chōme-2-2 Shibadaimon, Minato City, Tokyo 105-0012

Phone

+81 (0) 50-5494-5552

Access

5 minute walk from Daimon Station (A5) on Toei Oedo Line.
5 minute walk from Onarimon Station (A4) on Toei Mita Line.
7 minute walk from Hamamatsucho Station (JR North Exit) on JR Yamanote Line.

Operating Hours

Sun: 6:00PM-10:00PM
Mon: 6:00PM-10:00PM
Tue: 6:00PM-10:00PM
Wed: 6:00PM-10:00PM
Thur: 6:00PM-10:00PM
Fri: 6:00PM-10:00PM
Sat: 6:00PM-10:00PM

Payment methods

Cash, Visa, Master Card

Onarimon Haru Description

Onarimon Haru is a hidden gem located in the Onarimon neighborhood of Tokyo, Japan. This restaurant specializes in traditional Japanese cuisine and has been recognized as one of the top 100 restaurants in Tokyo by the prestigious Tokyo Hyakumeiten.

What sets Onarimon Haru apart from other dining establishments is the meticulous attention to detail in every dish. Head chef Haruyuki Ogawa carefully selects the freshest ingredients and skillfully prepares them to bring out their natural flavors and aromas. One of their signature dishes is the sesame salad, where spinach is delicately cooked and topped with a rich, smoky broth made from grilled mushrooms. The sesame seeds are toasted and ground to perfection, releasing their fragrant aroma as they are mixed with the spinach. Each bite of this dish is a sensory delight that will leave you craving for more.

The restaurant itself exudes a warm and inviting atmosphere, with a beautifully crafted wooden counter that allows diners to have an up-close view of the culinary artistry happening in the kitchen. The counter seating also creates a sense of intimacy between the chefs and the guests, fostering a unique dining experience where the food becomes the main focus.

If you're looking for an authentic Japanese dining experience in Tokyo, Onarimon Haru is the place to be. With its exceptional cuisine, attention to detail, and cozy ambiance, this restaurant is a must-visit for food enthusiasts and those seeking a taste of traditional Japanese flavors.

Restaurant Features

Reservations Accepted

Wine List

Private Dining Room

Non-smoking

Sake Selection

Onarimon Haru Reviews

Onarimon Haru Google Average Rating

4.6

Onarimon Haru Tabelog Average Rating

3.97

5

Google
[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 fancy but are solid and delicious! ! ]
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A famous restaurant where you can fully enjoy the “peak of deliciousness”
First visit to “Onarimon Haru” ⭐️
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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.
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The moment when the taste, aroma, and flavor of ingredients shine the most
You can enjoy the omakase course.
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——When using——

weekday dinner
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--reservation--
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Reservations available

--Use scene--

With friends (3 people)

--cost--
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¥30,000~¥35,000

——Meal contents——
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▶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*)♪
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▶ 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 ♡
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▶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♡
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▶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 ( *´꒳`*)
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▶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 ¯⑉ )
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▶Seasonal Hassun
It's not flashy, but everything is nice and sophisticated.
The sake is progressing ♡
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↓↓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
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▶Zori
▫️Hoyaki frost
With vinegar citrus and wasabi. The fragrant flavor of roasted frost spreads! !
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▫️Kyoto Shime mackerel ginger soy sauce
It has just the right amount of acidity and has a refreshing taste ♡
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▶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 ♡
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▶ 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。)"
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▶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˘)♡*
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▶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 (∩´∀`∩)
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▶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)
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▶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 (○・∀・○)
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▶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*)♪
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▶ Egg ojiya
The gentle flavor of the egg spreads out and is the perfect way to end the meal! !
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▶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)
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——Menu contents——
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◇◆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
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——Customer service——
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Mr. Ogawa is a wonderful person and fun to talk to.
You can spend a very meaningful time.
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Interacting with the students is also really fun (*ˊ˘ˋ*)♪
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——Cospa——

It seems like course prices keep going up.
Although it is not cheap, it is highly satisfying.
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——In-store atmosphere——
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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.
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It seems that there are private rooms as well.
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——Revisit——
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★★★★☆
I would love to visit you again! !

4

Google
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.

4

Google
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.

4.3

Tabelog
Translated from Japanese:

My favorite crab, which I have been looking forward to for several months for a dinner party with three girls, is a double taste.I love the soft roe, it's soft and melty, and the grilling is perfect.It's Japanese food with a gentle taste, but I love all the seasonings and seasonal flavors. The deliciousness is thrilling...

4

Tabelog
Translated from Japanese:

Haru Onarimon in autumn...The essence of Japanese cuisine, a condensation of technique and sensibility...He works hard to capture the moment when the ingredients are at their most delicious, and offers a carefully crafted Japanese flavor course...a classic... "Gomaae" is served right in front of the customers...

4

Tabelog
Translated from Japanese:

Delicate dishes that are not too heavy, using seasonal ingredients. Each job is done with great care, and each time I eat, my mouth fills with happiness. I love the sesame dressing that comes in the beginning, the hassun, and the final meal. ...

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