Haru Omakase Brings Standout Seafood to Columbus

Over the years, Columbus’ Fukuryu Ramen established itself as a hip spot for Japanese dishes, eventually growing to three locations before transforming two of them into different concepts: a casual small-plate-centric spot called Izakaya Ryu and an upscale omakase joint known as Haru Omakase.

Haru is owned by Jeff and Yenny Tsao. Jeff’s family members were the final owners of Columbus’ legendary Kahiki Supper Club, which closed in 1999, so he’s familiar with dining out as an event. And Haru is just that.  >>

Since 2024, Haru has distinguished itself as a complex and delightful dining experience. “Omakase” translates from Japanese as “I leave it up to you,” meaning diners put themselves in the capable hands of chef  Yudi Makassau and his team as they deftly craft a menu of seafood dishes throughout the evening.

Haru’s menu is structured as The Tour ($89 per person) or The Premium Tour ($145 per person) — set menus that allow diners to sit back and enjoy a steady stream of dishes. Each tour is like an exploration of the ocean’s bounty, with everything from cuttlefish to scallops, barracuda to flounder, mackerel to eel. The Premium Tour adds in a final round that includes exquisite bites like fatty tuna and A5 Wagyu beef. Hungry diners can also order additional bites from a chef’s specialty menu.

The key, Makassau says, is starting with quality sourcing; he works with fish you certainly won’t find in central Ohio, from blackthroat seaperch to golden red snapper to Tokujo uni, a rare Japanese sea urchin. 

“I pick up my seafood at the airport every Thursday because it’s a special order from Japan,” he says. “I have about 35 different fish in the house. I source very rare fish for the premium menu.”

Dishes can be paried with curated wine and sake selections, but visitors can also order from a full a la carte beverage menu of sake, cocktails, wines, beer and Japanese whiskeys.

Diners who book seats at the chef’s counter get a front-row look at chef Makassau and his team as they carefully craft each dish, expertly slicing seafood, searing bites with a torch, squeezing out citrus, brushing on seasoning. At the counter seats, dishes are handed directly to diners from the kitchen.

“What I’m creating here is something customers have never had before,” Makassau says. “They always wonder what the next taste is going to be. I’m always saying to the customer, ‘Is everything okay? The next bite is even better.’”

2027 Polaris Pkwy., Columbus 43240, 614/696-9882, haruomakase.com

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