For Chef Haruki Tanaka, sushi is not just a recipe — it’s a conversation between the chef, the fish, and the guest. Each piece is created with an understanding that freshness, precision, and presentation are inseparable. Chef Haruki believes the true flavor of sushi comes from letting the ingredient speak for itself. Rather than masking the natural taste of the fish, he enhances it subtly — with a brush of soy sauce, a pinch of wasabi, or the perfect temperature of rice.

Sushi is a dish of moments. The rice must be served warm, the fish sliced seconds before plating, and the entire piece eaten promptly. “Every second changes flavor,” Chef Haruki says, “and I want my guests to have the best moment.”

Knives sing softly, steel meets grain, Fish in sunlight, silver chain. Rice like clouds, gentle and warm, Sea’s quiet whisper in perfect form.

For Haruki, making sushi is also about creating connections. He greets regulars by name, remembers their favorite orders, and occasionally surprises them with seasonal creations. Tourists are welcomed just as warmly, often given recommendations that match their taste preferences. Every sushi piece is a fleeting moment. The rice must be served at body temperature, the fish sliced just seconds before plating, and the entire piece eaten without delay. Haruki compares sushi to music: “If one note is late or early, the song is different.”

Rather than overpowering natural flavors, he focuses on harmony — a thin brush of soy sauce, freshly grated wasabi, or rice seasoned with precisely measured vinegar. This gentle approach allows each bite to taste clean, fresh, and authentic.

To him, sushi-making is also about hospitality. Greeting guests, remembering their favorite dishes, and serving them something new are part of what makes Ganso Sushi a home for both locals and travelers.