HARAJUKU
GASTRO 寿司

Pan-seared dumplings stuffed with marinated chicken, ginger and spring onion. Served with house ponzu.

Crispy dumplings filled with prawn, white fish and ginger, dressed in tamari-citrus.

Steamed young soybeans tossed with Maldon sea salt.

Crunchy panko-coated prawns with a yuzu-spicy mayo.

Osaka-style octopus fritters with bonito flakes, takoyaki sauce and Kewpie mayo.

Light tempura octopus skewers, smoked salt, lemon and aioli.

Diced salmon, ripe avocado, sesame and house ponzu, finished with crisp wonton.

Hand-cut bluefin, soy-yuzu dressing, avocado pearls, micro shiso.

Creamy shiitake bechamel with black truffle, crisp panko crust.

Crispy wonton nachos topped with salmon, avocado, jalapeño and spicy mayo.

Mixed leaves, edamame, avocado, crispy onions and house sesame dressing.

Classic seaweed salad, toasted sesame, citrus dressing.

Two pieces. Fresh salmon over warm sushi rice.

Two pieces. Torched salmon, kizami wasabi, drop of tare.

Battleship roll of chopped salmon, spicy mayo and chives.

Two pieces. Premium bluefin tuna over seasoned rice.

Bluefin tartare gunkan with togarashi mayo.

Two pieces. Silky butterfish, brushed with nikiri soy.

Hand-cut salmon slices, plated with daikon and shiso.

Premium bluefin, sliced to order.

Buttery white fish, citrus salt.

Chef's selection of the day's freshest cuts.

Tempura-crusted roll with bluefin, avocado and spicy mayo.

Salmon, avocado, cream cheese, finished with torched salmon ribbon.

Poached lobster, avocado, mango, citrus aioli, tobiko.

Avocado, asparagus, cucumber, kanpyo, sesame.

Butterfish, ponzu jelly, chive oil.

Seared Angus beef, teriyaki glaze, crispy onion, truffle mayo.

Salmon, avocado, panko crunch, sweet eel sauce.

Crispy chicken, avocado, spicy mayo, micro greens.

Tempura soft shell crab, avocado, cucumber, tobiko.

Our namesake: salmon, avocado, prawn tempura, edible flowers, caviar, honey-soy glaze.

Prawn tempura, octopus, citrus salt, kewpie.

Unagi, seared foie gras, tare reduction, micro shiso.

Bluefin, prawn tempura, avocado, kimchi mayo.

Fatty bluefin belly, chive, smoked soy, sesame.

Twin coconut shells of mango-leche-de-tigre and classic citrus ceviche, served on crushed ice.

Lightly seared duck breast, ume jelly, smoked salt, edible flowers.

Pillowy buns, tempura soft shell crab, slaw, kewpie.

Slow-cooked pork, hoisin glaze, pickles, sesame.

Half-cooked octopus, light tempura, smoked paprika aioli.

Trio of mochi ice cream — matcha, yuzu, raspberry.

Baked four-cheese cake, salted miso caramel.

Warm cookie dough, espresso ice cream.

Molten dark chocolate, vanilla bean ice cream.

Warm cinnamon roll, cream cheese glaze.

Tart yuzu curd, torched meringue, lime zest.

Junmai-style sake, served chilled.

Coke, Sprite, Fanta and more.

Still or sparkling.

Single shot, Italian roast.

Espresso macchiato.

Café con leche.

Crisp Mallorcan white. Pairs beautifully with sashimi and ceviche.

Pale, dry Provence-style rosé. Lovely with spicy rolls.

Light Pinot Noir for tuna belly and Angus roll.

Brut by the glass. The lobster roll's perfect companion.