HARU Omakase builds its entire experience around a format called The Tour, led by Executive Chef Yudi Makassau and his team. Guests choose between the Omakase Counter, where the preparation happens in front of them across designated seatings, or the dining room, where the same sequence of courses arrives table-side with narration from the staff along the way.
Rather than presenting a static menu, HARU frames each course as part of a guided progression through Japanese technique, with the team walking diners through what they're eating as it's served.
The restaurant has built a reputation in the Polaris area as an intimate, service-forward spot, drawing coverage from The Infatuation and landing on Columbus Monthly's Best of 2025 list.
Rather than presenting a static menu, HARU frames each course as part of a guided progression through Japanese technique, with the team walking diners through what they're eating as it's served.
The restaurant has built a reputation in the Polaris area as an intimate, service-forward spot, drawing coverage from The Infatuation and landing on Columbus Monthly's Best of 2025 list.