discover
The kitchen
Haruko is casual dining, with a 30-feet sushi bar. Featuring the Nikkei cuisine, adapted to the south Florida ingredients. Nikkei stands for a second generation, in our case apply to a fusion cuisine where Japan meets South America.
The comfortable furnishings and modern style decoration; make haruko the perfect option for dinning. The restaurant atmosphere was design for different types of occasions.
this is
Our history
Over 4 years ago, Carlos (TATA) and Samuel (SAMUNO) met in a Japanese restaurant located in Doral. Since the very beginning their passion for food and flavor, made them great friends. The exchange of culinary techniques and ingredients opened a whole new world of great ideas. Transforming the classical Japanese fusion into a Nikkei cuisine was the first step they took. They built a menu at Sokai Sushi Bar, where the classical Japanese and Peruvian ingredients were combined.
Later on they created Haruko, which is a fusion cuisine adventure that included Japanese and Korean techniques; mixing ingredients with a touch of South American flavors.
The whole point was to create a new and fresh concept that would surprise our clientele. Making Haruko not only a paradise of flavors, but a place for indulging in culinary greatness.
Experience
Our menu
COLD APPETIZERS
-
Crunchy Crab
Crab salad, spicy mayo and flakes. 10
-
Naruto Maki
Wrapped cucumber roll, avocado and tobiko. Choice of SALMON 12 - TUNA 14 - KRAB STICK 10
- DELIGHT
Crab salad, avocado, asparagus, wrapped in fish; citrus soy and yuzu cream. Choice of TUNA 14 or SALMON 12
-
JAPANESE TACOS
Crispy gyoza skin, spicy tuna, zuma mix, avocado garnish with tobiko and microgreens. 10
- TUNA PIZZA
Flour tortilla with cream cheese, red onions, tuna; topped with aji amarillo and truffle oil. 12
- SALMON NIGIRI
Salmon, aji amarillo, tobiko and microgreens. 8
- ANTICUCHO NIGIRI
Torched snapper and aji panka pepper sauce; sweet potato. 7
HOT APPETIZERS
- EDAMAME
Regular or spicy. 5
- PORK BELLY CRIOLLO
Deep-fried pork belly, sweet potato puree, rocoto cream, salsa criolla and microgreens. 7
- DUCK WINGS
Peking style barbeque and sesame seeds. 10
- BUNS
(Steamed bread, 2 units) 7
VEGGIES mushroom, spinach.
PORK rocoto cream, salsa criolla.
PORK BELLY crispy leeks, hoisin, nuts, pickle scallions.
CHICKEN KATSU caper sauce, lettuce. - GYOZA
Fish or pork. 7
Steamed or fried. - GRILL OCTOPUS
Aji panca, yuzu clarified butter, shiso chimichurri, sweet potato and microgreens. 14
- SNAPPER QUINOA CRUST
Miso butter, asparagus and microgreens. 13
SOUPS
- MISO SOUP
3
- SEAFOOD MISO
Krab, salmon, snapper, tofu, dry seaweed and green onions. 10
- HARUKO RAMEN
Dashi, duck, spinach, shitake and green onions. Choice of SOBA or UDON. 10
CEVICHE
- CLASSIC
Diced snapper, red onions, cilantro and garlic; marinated with lime. 14 Choice of CLASSIC - YUZU CREAM - AJI AMARILLO - AJI TRIO - ROCOTO.
- CEVICHE FRITO
Lightly battered ceviche tossed with leche de tigre; garnish with red onions and microgreens. 13
- CEVICHE NIKKEI
A combination of our classic ceviche, octopus and shrimp; marinade in spicy citrus soy. 16
- CEVICHE OLIVO
Tender octopus, red onions, cilantro and leche de tigre; botija olive sauce. 15
SUSHI AND SASHIMI
- Tuna 3
- Salmon 2.5
- Hamachi 3
- Escolar 2.5
- Eel 3
- Snapper 2.5
- Ikura 3
- Tobiko 3
- Octopus 3
- Kanikama 2.5
- Masago 2.5
- Shrimp 3
- SASHIMI APPETIZER
6 pieces chef choice. 12
- SASHIMI DELUXE
15 pieces chef choice. 28
- SUSHI COMBO
10 sushi pieces and tuna roll. 24
- SUSHI & SASHIMI COMBO
6 sushi pieces, 6 sashimi pieces and california roll. 26
TARTARE
-
HARUKO
Chopped tuna, diced avocado, tobiko, sesame seeds and spicy mayo; served with citrus soy. 11
- SALMON TARTARE
Salmon, avocado, tobiko, green onions, cucumber and caper sauce; served with salmon skin. 11
SALADS
-
GINGER SALAD
Spring mix, cherry tomatoes, radish and ginger dressing. 3.5
- SASHIMI SALAD
Baby arugula, red onions, radish, daikon and haruko dressing.
TUNA 14 - SALMON 12 - WAKAME
Seaweed. 7
- NEPTUNO
Seaweed, salmon, tuna, escolar, krab stick; garnish with avocado, tobiko and sesame seeds. 14
- QUINOA SALAD
Quinoa, baby arugula, radish, cucumber, avocado and daikon. 10
CHICKEN +2 - SALMON +3 - TUNA +4
TIRADITOS
- CLASSIC TIRADITO
Thin snapper slices, leche de tigre, tobiko and microgreens. 12
Choice of AJI AMARILLO - ROCOTO - YUZU CREAM.- TIRADITO ACEVICHADO
Thin octopus slices, chopped ceviche and aji amarillo on top; garnished with sweet potato chips and microgreens. 16- HAMACHI JALAPENO
Thin hamachi slices, yuzu soy and jalapeno; garnished with microgreens. 15- TUNA TATAKI
Thin seared tuna slices served on a ponzu bed, garnished with sesame seeds. 12- TIRADITO TRIO
Thin snapper slices, leche de tigre, topped with aji amarillo, rocoto cream and yuzu cream. 18- TIRADITO ATLANTICO
Thin snapper slices, yuzu salsa, leche de tigre, microgreens and sweet potato chips. 15- TIRADITO NIKKEI
Yuzu soy, tobiko, microgreens. 14
TUNA - SALMON - WHITE TUNA - OCTOPUS.
Sauce
AJI AMARILLO - ROCOTO - YUZU CREAM. - TIRADITO ACEVICHADO
CAUSAS
Yellow mash potato.
- CAUSA ACEVICHADA
Avocado, yuzu cream and cherry tomatoes inside. Topped with citrus ceviche. 12
- HARUKO CAUSA MAKI (Roll)
Soybean paper, spicy tuna, shrimp tempura, crab salad, topped with avocado and tiradito sauce. 14
SIGNATURE ROLLS
- HARUKO
Goat cheese, crab salad, avocado, flakes, shrimp tempura; tuna, aji amarillo, eel sauce and truffle oil on top. 14
- SPIDER LUXE
Soft shelf crab, avocado, spicy tuna, crab salad; hamachi, aji amarillo on top and yuzu soy. 15
- CALI LOVE
Crab salad, avocado, cucumber; tuna on top. 12
- TIRADITO ROLL
Soybean paper, avocado, crab salad, tobiko, shrimp tempura, snapper on top; tiradito sauce. 13.
- FIESTA
Soybean paper, katsu snapper, avocado, flakes; topped with pico de gallo and microgreens. 12
- TSUNAMI
Spicy tuna, wakame, avocado, shrimp tempura, tobiko; aji amarillo and eel sauce. 13
- HAMACHI ROLL
Hamachi, jalapeno, avocado, spicy tuna; hamachi and wasabi mayo on top. 14
- EEL EXTREME
Cream cheese, eel, avocado, crab salad, shrimp tempura; eel sauce. 14
- SALMON SKIN
Soybean paper, salmon skin, cream cheese, asparagus, green onions, avocado and ikura on top; caper sauce. 13
- VEGGIE CRUNCH
Soybean paper, tempura asparagus, cucumber, wakame; avocado and pesto on top. 11
- NIKKEI
Soybean paper, tobiko, mango, crab salad, shrimp tempura; tataki, rocoto cream on top, citrus soy. 13
- CRUDO
Salmon, tuna, avocado, tobiko, flakes; snapper with aji amarillo on top and ponzu at the bottom. 14
- NOAH ROLL
Soybean paper, tobiko, cream cheese, salmon, crab salad, shrimp tempura; avocado, spicy mayo and eel sauce on top. 12
- VOLCANO
Salmon, spicy tuna, avocado, katsu snapper; topped with dynamite. 15
- DRAGON
Shrimp tempura, asparagus, mango; avocado, spicy mayo and eel sauce on top. 11
- CEVICHE ROLL
aji amarillo, yuzu cream and sweet potato chips on top. 13
- ALASKA
Salmon, cream cheese, avocado; wakame and ikura on top. 12
- SPINY LOBSTER
Steam lobster, crab salad, salmon, tobiko; avocado, spicy mayo on top. 16
- DANCING LOBSTER
Lobster tempura, crab salad, asparagus, avocado; spicy tuna and aji amarillo on top. 16
- TWO FACE ROLL
Shrimp tempura, half tuna, half salmon, avocado, crab salad, cream cheese; Gratin aji amarillo and parmesan cheese on top. 14
SALAD ROLLS
They all come with soybean paper and wrapped in spring mix.
- FIGHT CLUB
Salmon, krab stick, tuna, avocado, cucumber, tobiko; Haruko dressing. 13
- HARUKO SALAD
Spicy tuna, salmon, steam shrimp, crab salad, avocado, and asparagus; yuzu ginger dressing. 14
- SOBE
Tuna, salmon, steam shrimp, crab salad, avocado and asparagus; ponzu. 13
- VEGGIE LOVE
Asparagus, cucumber, red onions, avocado, cherry tomatoes and pesto. 11
QUINOA ROLLS
- PROTEIN PUNCH
Salmon, tuna, snapper, asparagus and avocado. 15
- NENA
Soybean paper, salmon, crab salad, steam shrimp; avocado on top. 14
CLASSIC ROLLS
HR
- California 64
- Salmon roll 74.5
- Bagel 7.55
- Kani roll 54
- Tuna Roll 85
- Tuna negi roll 85
- Hamachi negi roll 106
- Eel Roll 96
- Ebi tempura roll 86
MAIN COURSES
- CRISPYDUCK BREAST
Plum sauce and parsnip puree. 18
- NY STRIP 10oz
Shiso chimichurri, wok veggies; shitake, green beans, asparagus and baby carrots. 18.5
- SHORT RIB
Soy glazed, parsnip puree and confit leeks. 17
- YUZU TERIYAKI CHICKEN
Grill chicken breast and sweet potato fries. 14
Choice of STEAK 18.5 or SALMON 16 - SALMON MISO BUTTER
Grill salmon, quinoa, asparagus and miso butter. Choice of snapper. 16
CHAUFAS
- JASMINE RICE OR QUINOA.
Add Quinoa +2
- HARUKO
Broccoli, carrot, egg, green onions, cilantro, sprouts and asparagus.
CHICKEN 13 - BEEF 15 - SHRIMP 15 - MIX 16 - ROASTED PORK
Roasted pork, lime, ginger, asparagus, green onions, broccoli, sprouts, egg and cilantro. 14
- SURF AND TURF
Beef, chicken, shrimp, octopus, sprouts, green onions, cilantro and broccoli. 18
NOODLES
- LOMO SALTADO UDON
Beef, red onions, cilantro, cherry tomatoes and soy vinegar. 15
- HARUKO UDON
Shitake, green beans, spinach, baby carrots, broccoli; sweet soy.
VEGGIE 12 - CHICKEN 14 - BEEF 15 - SHRIMP 15
KIDS MENU
Choice of white rice or fries.
- Chicken Tempura
9.5
- Beef Katsu
10.5
- Shrimp Tempura
(3 pieces) 9.5
DESSERT
- BROWNIE ROLL
Mascarpone, banana and kiwi. 9
- COOKIE ROLL
Mascarpone, strawberry and nuts. 9
- APPLE CINNAMON SPRING ROLL
Apple pie filling, wrapped in a spring roll. 7
- BANANA TEMPURA
Served with vanilla ice cream. 6
- THAI DONUTS
Served with Dulce de leche sauce. 6
- ICE CREAM
Vanilla or green tea. 4