Harajuku Sushi

Appetizers

Imitation Crab Meat,Spicy Tuna and Cream Cheese with Spicy Mayonnaise, Tobiko, Unagi Sauce and Green Onion.

Deep Fried Snapper filet with seasonal Sauce and Shiso Leaf.

Pan fried potstickers five pcs.

Vegetable potstickers

Fried soft tofu with sauce and bonito flakes.

Grilled eggplant with sauce and bonito flakes.

Shrimp and seasonal vegetables.

Seasoned deep fried chicken wing.

Grilled whole squid with sauce.

Fried shiso chip, with salmon, tuna, and scallop over fresh greens.

Diced salmon and tuna with avocado and fresh greens with tartar sauce.

Yellow tail with sauce over daikon, shiso, and jalapeno.

Seared white tuna with daikon and tataki sauce.

Grilled hamachi cheek collar.

Hokkaido Scallop Croquette with home made Curry Sauce

Fried soft tofu with Korean Kimchi

Popcorn Fried Chicken

Deep fried squid rings

Fried Japanese Oysters

Soft Shell Crab, Tiger Prawn, Scallop, Seasonal Fish, and Oyster

Onion Rings with chili Thai sauce!

Grilled salmon collar. Marinted in miso & mirin.

Spicy Tuna, Mango, Avocado, Fresh Chili, Shiso leaf, and Crispy Taco

5 PCS Fried Cream Cheese Crab Wonton with Thai Chili Sauce

Seasonal Vegetables

6 PCS Shrimp Tempura

Fried Soft Shell Crab

Octopus balls is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.

Shishamo is a popular Japanese dish where the entire fish, from head to tail, tiny bones and all, can be enjoyed as an appetizer!

Sushi Roll

Crab meat, avocado topped with saesame and tobikio.

Tuna inside.

White tuna roll

Salmon roll

Salmon, avocado tobika, and sesame on top

Shrimp tempura, avocado, cucumber, tobiko, and sesame.

Spicy tuna, avocado, and cucumber.

Shrimp tempura and del cucumber topped with sesame tobiko.

Eel, avocado topped with tobiko and sesame.

Deep fried soft shell crab, cucumber, avocado, and topped with tobiko and sesame.

Salmon, avocado, and topped with salmon and tobiko.

Shrimp tempura, spicy tuna, and topped with seared obi and tobiko.

White tuna, avocado, and topped with tuna and jalapeno.

Crab meat, avocado, topped with salmon, lemon, tobiko, and ponzu sace.

Crab meat, avocado, mango, tobiko, and salmon with mayonnaise sauce.

Eel, cucumber, topped with avocado and sesame.

Shrimp tempura, crab meat, and topped with spicy tuna and avocado.

Spicy tuna, lettuce heart topped with grilled eggplant, avocado, and special sauce.

Fresh Salmon, thin sliced lemon, tobiko, and shiso leaf avocado.

Tuna, avocado, topped with tuna, mango, and tobiko.

Salmon, tai, shrimp, scallion, with tobiko, and scallion.

Hamachi and scallion, topped with hamachi, scallion, and tobiko.

Spicy tuna and avocado, topped with escolar and tobiko.

Baked salmon, crab meat, and avocado topped with spicy sauce, scallion, and tobiko.

Crab meat, salmon skin, cucumber topped with crab meat, eel, avocado, sesame, and tobiko.

Shrimp tempura, cucumber, topped with crab meat, eel, avocado, sesame, and tobiko.

Crab meat, avocado, cucumber, topped with eel, sesame, and tobiko.

Crab meat, avocado, and topped with 6 pcs of choice fish.

Salmon, avocado wrapped with soybean paper, topped with scallop, tobiko, and spicy mayonnaise.

Avocado and unagi, topped with uni and ikura.

Soft shell crab, eel, avocado, cucumber, tobiko, and green onion.

White Tuna, Jalapeño, Avocado, topped w/ Spicy Tuna, Garlic Ponzu, Scallion and Tobiko.

Baked salmon, crab meat & avocado topped W/mayonnaise, scallion & tobiko(about 10 mins)

Deep Fried California with spicy mayonnaise and unagi sauce, tobiko

Japan Mackerel with Ginger.

Green Onion and Japan hamachi.

Scallop with tobiko, and spicy mayonnaise.

Salmon, Cream Cheese, and Avocado.

Deep Fried, Spicy Tuna, Cream Cheese, Avocado

White Tuna, Avocado, Tobiko, and Fry Onion

Hamachi, and Avocado with Soy Paper, Sriracha mayonnaise, Fry Onion and Tobiko

Tempura Shrimp, Crab meat, with saesame on top.

Sushi Nigiri (2 PCS)

Bluefin Tuna sushi.

Yellowtail sushi

Shiro Maguro has somewhat of a controversial reputation – and its all down to the marketing of sushi bars. Often labeled as 'super white tuna',

Fresh Alantic Salmon.

Escolar Sushi

Tai is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.

Octopu is another typical item in Japanese cuisine; the tentacles are often thinly sliced and served as sashimi. Tako may be eaten raw, but is also commonly poached first which gives the flesh a sweeter flavor and firmer texture

Hotate are one of the more prized shellfish in Japanese cuisine. We use the best hotate from Hokkido JP, it have a firm texture and a sweet, almost creamy taste.

Fresh Salmon with home made soy base

Fresh Ika is a type of cuttlefish but is also known as a squid. It is usually cut for use in nigiri type sushi but it can also be eaten as sashimi.

Unagi nigiri is one of the most popular varities of Japanese sushi because of its rich flavour and unique, meaty texture.

Ebi refers to a style of preparing shrimp in Japan. Traditionally, you prepare the shrimp by “butterflying” them- That means that they are split open from the bottom and laid out flat.

Sweet bean curd or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age.

Amaebi is cold water northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw.

Fresh Pacific Ocean Blue Fin Toro Nigiri with Black Truffle Paste(2 PCS)This cut is fatty almost to the point of falling apart and can literally melt in your mouth.

8 PCS of Chef's Choice Premium Nigiri Sushi, and California roll (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Ikura, Uni and Scallop depends on availability)

8 pieces of chef's choice nigiri sushi, California roll. (Blue Fin Maguro, Hamachi, Sake, Shiro Maguro, Walu, Ebi, Tai, Tako or Unagi, depends on availability)

Saba is the traditional sushi from old time in Tokyo, it has rich and strong flavor. usually cured for many hours with salt and vinegar before being served as sushi.

Uni is a premium kind of sushi, tasty super sweet, and somewhat briny flavor and is is usually enjoyed as nigiri sushi

Kanpachi is one of the premier member of Amberjack family. Super rich favor you can enjoy all year round

Scallop with tobiko, and spicy mayonnaise.

Wagyu is produced primarily from the Japanese Black (Kuroge) cow in Japan and must be graded by the Japanese Meat Grading Association. A5 is the highest grade given through the strict standards of this system. To earn the prestigious A5 grade, beef must rank high on the Beef Marbling Score (BMS), Beef Color Standard (BCS) and Beef Fat Standard (BFS). It must also exhibit exceptional firmness and texture. Our Japanese Wagyu come with a certificate of authenticity to provide you with full transparency.

Tobiko (とびこ) is the Japanese word for flying fish roe.

Shima-aji, or Japanese “striped jack,” is a common point of confusion for many sushi eaters. The shima means “striped” and aji is Japanese “horse mackerel,” or “jack.” But shima-aji and aji make two very different types of sushi. Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a “fishier” finish.

Arctic charr is a cold-water fish in the family Salmon, native to alpine lakes and arctic and subarctic coastal waters. Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is is thin and delicate, is easy to crisp-up and is edible.

Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed.

Tamago sushi is made with the rolled egg omelet (tamagoyaki) and seasoned sushi rice. It's usually rolled into a nigiri or sushi maki rolls. When Japanese people refer to Tamagoyaki, they typically mean “rolled egg” or “rolled omelette”, though there are a few variations of tamagoyaki.

Bonito Nigiri Sushi(Japan Wild)

Sashimi

The fattiest portion of the bluefin tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth.

Octopus.

Fresh Alantic Salmon.

Shiro Maguro has somewhat of a controversial reputation – and its all down to the marketing of sushi bars. Often labeled as 'super white tuna"

Bluefin tuna is the best known and most commonly eaten fish in all of sushi dining.

Japanese amberjack.

Northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness.

Hotate are one of the more prized shellfish in Japanese cuisine. We use the best hotate from Hokkido JP, it have a firm texture and a sweet, almost creamy taste.

Tai has subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.

Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere

18 PCS of Chef's Choice Premium fish (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Scallop depends on availability)

8 PCS of Chef's Choice Premium fish (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Scallop depends on availability)

Wagyu is produced primarily from the Japanese Black (Kuroge) cow in Japan and must be graded by the Japanese Meat Grading Association. A5 is the highest grade given through the strict standards of this system. To earn the prestigious A5 grade, beef must rank high on the Beef Marbling Score (BMS), Beef Color Standard (BCS) and Beef Fat Standard (BFS). It must also exhibit exceptional firmness and texture. Our Japanese Wagyu come with a certificate of authenticity to provide you with full transparency.

Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. 4 PCS sliced with scallions and ponzu sauce.

Shima-aji, or Japanese “striped jack,” is a common point of confusion for many sushi eaters. The shima means “striped” and aji is Japanese “horse mackerel,” or “jack.” But shima-aji and aji make two very different types of sushi. Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a “fishier” finish.

Escolar Sashimi

Arctic charr is a cold-water fish in the family Salmon, native to alpine lakes and arctic and subarctic coastal waters. Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is is thin and delicate, is easy to crisp-up and is edible.

Tsubu Gai no Sashimi ('つぶ貝[ツブガイ]の刺身', is classified into Sashimi), is known as Whelk Sashimi in English, and Tsubu海螺刺身 (Tsubu hǎiluó cìshēn) in Chinese. It is the washoku.

Bonito Sashimi (Japan Wild)

Sushi Rice Bowl

Salmon and Japanese mackerel over Sushi rice

Hamachi and Fresh Tuna over Sushi rice

Fresh Tuna and white Tuna over Sushi rice

Fresh Alantic Salmon sashimi over rice

Salmon and Yellow tail over sushi rice

Fresh Salmon with Tuna, over rice

Fresh Alantic salmon, and sea urchin over rice

Japanese mackerel over Sushi rice

Assorted sashimi over sushi rice.

Bluefin tuna, and fatty part of tuna over sushi rice.

Fatty part of bluefin tuna and fresh salmon over sushi rice

Fatty part of Bluefin tuna and hamachi over sushi rice

Spicy Tuna, Avocado, Seaweed Salad, and Mango with Sushi Rice.

Uni, Hotate (Scallop), Ikura, Ankimo, and Blue Fin Tuna over Sushi Rice (Depand on Availability)

Fresh Alantic Salmon with ikura, over Sushi rice

Entrees

Stir fried rice with BBQ eel.

Korean style fried rice with pickled napa cabbage and egg with pork

Grilled beef Rib-eye with rice

Grilled chicken with rice - Holiday Online Special

Grilled fresh Alantic salmon, with rice

Grilled Premium beef short ribs marinated in Korean style BBQ sauce with veg and rice

BBQ eel over rice

Deep fried Pork cutlet, and home made curry sauce.

Boneless Chicken Kara-Age, with curry sauce and Rice

Deep fried Chicken cutlet, and home made curry sauce.

Nattō (納豆) is a traditional Japanese food made from soybeans,It is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. Natto is super nutritious. It contains good levels of many nutrients that are important for optimal health. It is often served as a breakfast food.