Despite of August being my least favorite time of eating raw fish in Japan,Harutaka (Ginza Kawabata Building 3F, 8-5-8 Ginza, Chuo-k,Tokyo;tel. 03-3573-1144) sushi-ya was as outstanding as always. Harutaka Takahashi, who started his sushi chef career at the famous (or…infamous) Sukiyabashi Jiro, was especially generous this time. The snacks prior to sushi (otsumame) included abalone and three types of sea urchins from Hokkaido, Aomori and Nagasaki…
