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A Craft Beer Izakaya Restaurant

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Craft Beer

Craft Beer is produced by smaller scale breweries with a focus on minimally processed quality ingredients, distinct flavors and brewing techinques


Terms:

Malt

Malt is made from fermenting grains, mainly barley and is the primary ingredient in beer. The longer the barley is heated in the malting process, the darker the beer will be.

Hops

Hops are the flowers of the hop plant used to add both aroma and bitterness to beer. There are many varieties of hops that can be added at different times to create unique flavor profiles.

Izakaya

An izakaya is a Japanese casual tavern that also serves small plates to share, popular with the after work crown. There are many different styles of Izakaya.


Terms:

Akachouchin (赤ちょうちん)

The literal transalation is "red lantern" and refers to the smaller izakayas with red lanterns hung outside.

Yakitori (焼き鳥)

A popular Izakaya dish, yakitori is chicken placed on a steel or bamboo skewer (kushi) and grilled over a charcoal fire. Seasonings may be salty or salty-sweet.

Seasonal Selection

All beers sourced from Baird Brewing in Shizouka, Japan

ABV = Alcohol by Volume

IBU = International Bitterness Scale


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Saison Sayuri

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Temple Garden Yuzu Ale

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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The Carpenter’s Mikan Ale

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Ganko Oyaji Barley Wine

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Fruitful Life Citrus IPA

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Bureiko Jikan

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Dark Sky Imperial Stout

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Morning Coffee Stout

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

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Hatsujozi Indian Pael Lager

Opulently rich & stubbornly strong.

4.5% ABV | 16 IBU

Dinner Menu


Snacks

Assorted Japanese Pickles

Try today's assortment of traditional Japanese ingredients.


Taproom Edamame

Soy Beans Cooked in our own Baird Shimaguni Stout, or try our spicy chili or garlic versions.


Spicy Chili or Garlic Edamame

Try today's assortment of traditional japanese ingredients.


Appetizers

Hiyayakko | Cold Tofu

Creamy, soft tofu seasoned with bonito flakes, ginger and a dash of soy sauce.


Taproom Gyoza (5 pieces)

House-made Japanese dumplings and dipping sauces. Choose from: pork w-ponzu & green onion shrimp w-sweet-chili sauce


Yaki Saba | Grilled Mackerel

Miso soy marinated


Miso Soup

House dashi with tofu, scallions and seaweed


Vegetables

Shiitake Mushrooms

Seasoned with soy sauce.


Shishito Peppers

Lightly seasoned with salt


Aspara | Asparagus

Lightly seasoned with soy sauce and a lemon garnish


Nasu | Eggplant

With miso glaze


Yaki Tomorokoshi / Grilled Corn

Choose from: miso glaze, garlic butter or yuzu chili


Seafood

Hotate | Scallops

Lightly seasoned with salt


Ebi / Shrimp

Lightly seasoned with salt and lemon garnish


Yakitori | Chicken Skewers

Negima | Thigh and Green Onion

Traditional Yakitori seasoned with house tare


Tsukune | Chicken Meatballs

Seasoned chicken meatballs with house tare


Tebasaki | Wings

Salt and pepper seasoned chicken wings


House Specialty Appetizers

Seared Albacore Sashimi

Rubbed with sriracha topped with crispy onions and hose-made ponzu


Yellowtail Carpaccio

Served with garlic chips, jalapeno, eel sauce and micro-cilantro


Spicy Tuna on Crispy Rice

Served with jalapeno, eel sauce and sriracha mayo


Spicy "Octo Sausage"

Served with house-made strawberry & whole grain dijon mustard sauce


Impossible Stuffed Shishito Peppers

Tempura battered and fried, served with house-made ponzu


Impossible Gyoza

House-made Japanese dumplings with fresh ginger sauce


Onigiri Rice Ball

Two hand-made rice balls. Comes with your choice of filling: salmon, ume-pickled plum, konbu-seaweed


House Specialty Rolls

Baby Langostino Roll

Sweet tempura langostino, spicy crab, avocado, cucumber with spicy mayo & eel sauce


Ecstasy Roll

Tempura shrimp, crab, ahi tuna., yellowtail, salmon, scallop, cucumber, avocado with ecstasy sauce


Psycho Rudy Roll

Spicy albacore & ahi tuna, crab, tempura shrimp, masago, cucumber, avocado, green onion, spicy mayo & eel sauce

Stinky Roll

Crab, seared albacore, cucumber, avocado, crispy onions, garlic chips, garlic butter sauce

Diablo Roll

Tempura shrimp, spicy ahi tuna, cucumber, avocado, jalapeno, ecstasy sauce, spicy mayo & eel sauce


Vegan Tofu Roll

Tofu, seaweed salad, cucumber, avocado, nappa cabbage, yuzu-chili sauce


Plates and Bowls

Yuzu-Miso Black Cod

Served with Japanese eggplant, shiitake mushrooms, menma bamboo shoots, Japanese black rice


Oyako Don

Chicken and egg with onion and seasoning over rice


Soboro Don

Seasoned ground chicken with spring onion over rice

japan street

After many years working and traveling in Japan, it's been my dream to share my love of traditional izakaya food and culture here in Los Angeles. Through my friendship with Bryan and Sayuri Baird, co-founders of Baird Brewing Company in Shizuoka, Japan, I found the perfect opportunity to bring a unique izakaya experience to the States.

The original Harajuku Taproom in the Harajuku neighborhood of Tokyo provides diners with an intimate, cozy experience, with an emphasis on fresh ingredients, prepared simply. Here in Culver City, we will carry on that tradition, taking advantage of the Southern California climate to provide a comfortable indoor/outdoor dining environment. We look forward to seeing you at the Harajuku Taproom.

-Adam Guttentag