Seasonal Specials From The Kitchen

Fresh new flavors for you to savor are at Haru! Try our latest menu, including our new Tuna Sashimi: Granny Smith apple, yuzu kosho-apple vinaigrette, shishito peppers and daikon sprout.
Or, roll in and try our Sushi Roll Contest winning roll, the Uptown Roll: Alaskan King Crab rolled with pickled jalapeños, spicy mayo and tempura flakes, topped with yuzu miso seared salmon, lemon, black and wasabi tobiko. Sure to become an instant favorite is our Pork Belly Bao: Crispy Pork Belly steambuns, Granny Smith apple, cilantro, crispy shallot and black plum hoisin sauce. Finish off your meal with our Kabocha Pumpkin Pie: Traditional pumpkin pie using Japanese kabocha squash, miso caramel sauce, whipped cream and toasted sesame.

How about a fresh new cocktail or three to sip on? Our bar is shaking up new favorites like Apple Mule: Cîroc Apple and Red Flower Sake are shaken with green apples and lime juice and topped with ginger beer. Also new to our menu is our Shiso Sour: Cîroc Blue Dot and Mugi Shochu mixed with crushed cucumber, shiso leaf and lime juice. Served on the rocks. Last but not least, the Red Flower Sake for 2: A bamboo for two of our Ty Ku “Red Flower” Tokubetsu Junmai. Stop in and taste the season’s new flavors.

Check out our full seasonal menu of flavors. We’ll save you a seat!

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