HARU Omakase
05/29/2026
A moment before the flame meets the fish
At HARU, every piece is finished with intention. Bringing out subtle textures, aromas, and flavors that transform each bite into something unforgettable.
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Every fold, pour, torch, slice, and garnish tells a story.
Behind every detail is intention, movement, and years of craft turning food into an experience.
05/18/2026
Every detail matters. From the knife work to the quality of the fish, this is HARU Omakase.
05/12/2026
Would you try this piece without knowing what it is first?🍣
At Haru Omakase, every course is thoughtfully introduced through the menu, but the real experience is tasting how each bite unfolds in front of you.
SushiLovers
05/04/2026
Omakase isn’t just a meal. It’s a sequence of moments… Crafted, served, and remembered.
05/03/2026
One course at a time. Experience the flavor, technique, and intention of Haru Omakase.
04/22/2026
A moment of precision.
Delicate, intentional, and meant to be experienced in one perfect bite.
04/19/2026
Not your typical omakase… this is Haru Omakase
04/14/2026
Behind every course at HARU Omakase is a story told through precision, technique, and an unwavering respect for the craft.
From sourcing seasonal fish to executing each cut with intention. Chef Yudi guides every guest through The Tour, an experience that evolves with each season.
ohiofoodies
04/06/2026
A delicate finish to The Tour
Meet our Kuro Goma Purin! A sesame panna cotta, finished tableside with warm kuromitsu, kinako crumble, and sesame brittle.
A final course that lingers long after the last bite.
Our newest journey has officially taken off🍣
平目たこわさ • HIRAME & TAKOWASA
flounder with wasabi-octopus
cucumber, apple, wakame, microgreens, yuzu-truffle sauce
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ズワイ蟹 • ZUWAIGANI
snow crab
miso apricot, ikura, bubu arare
平政 • HIRAMASA
amberjack
aji panca paste, serrano, scallion
赤伊佐木 • AKA ISAKI
red chicken grunt
hawaiian salt, lime zest, tobiko
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糸撚鯛 • ITOYORI
golden threadfin
tamarind jelly, pickled wasabi, lemon zest
鱒之介 • MASUNOSUKE
king salmon
caviar, hanaho
小鰭 • KOHADA
gizzard shad
kaffir lime kosho, togarashi, chive
—
鰻手巻き • UNAGI TEMAKI
fresh water eel handroll
yamagobo, inari, ankimo paste, tenkasu
鮫 • SAGOSHI
smoked young spanish mackerel
crunchy chili, ebi shichimi, scallion
本鮪 • HON MAGURO
bluefin tuna
shoyu denbu, truffle tobiko
—
黒胡麻プリン • KURO GOMA PURIN
black sesame panna cotta
kuromitsu, kinako crumble, sesame
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Columbus, OH