| HARUKI
EAST MENU SOUP MISO SOUP………………………………1. 75 Soybean soup with tofu, scallions and seaweed RED MISO SOUP…………………………3. 50 Soy bean soup with clam or nameko mushroom CLEAR SOUP……………………………3. 50 Light fish broth infused with clams, shitake mushrooms, parsley and fish stick SALAD HOUSE SALAD……………………………2.50 Served with house ginger dressing WAKAKYU……………………………………4. 00 Wakame seaweed and cucumber in a sweet vinaigrette OSHITASHI……………………………………4.50 A medley of spinach, enoki mushrooms and carrots served in a warm soy-based broth CHUKA SALAD…………………………………4.50 Sesame crisped aga-aga tossed with wakame seaweed TOFU SALAD……………………………………5.50 Mescaline greens and tangy sesame dressing topped with a combination of seaweed, cucumbers, carrots and daikon SUNOMONO………………………………………6.75 Shrimp, octopus, kanikama and mackerel with cucumber and wakame seaweed in a sweet vinaigrette FRESH SPRING ROLL………………………………8.50 A combination of marinated chicken, burdock and shredded lettuce, accompanied by wasabi cream APPETIZERS EDAMAME…………………………………………4.00 Boiled green soybeans, lightly salted YAKITORI…………………………………………5.00 Chicken and scallions grilled and topped with yakitori sauce TSUKUNE…………………………………………5.00 Chicken meatballs sauteed in teriyaki sauce SHUMAI……………………………………………5.00 Steamed shrimp dumplings GYOZA……………………………………………5.00 Fried pork dumplings TUNA SHISO TEMPURA…………………………5.50 Lightly fried seasoned tuna with shiso leaves, served med-rare TUNA SHITAKE……………………………………6.00 Shitake caps stuffed with tuna tar tar grilled med-rare VEGETABLE TEMPURA……………………………6.00 Eight pieces of seasonal vegetables lightly fried, served with a tempura sauce TEMPURA……………………………………………6.25 Fresh shrimp and seasonal vegetables lightly fried, served with a tempura sauce AGE DASHI TOFU……………………………………6.50 Fried tofu with bonito flakes and tangy ginger, finished with a sweet soy broth CHICKEN KARA-AGE…………………………………7.00 Ginger marinated chicken, fried to a golden brown FRIED CALAMARI…………………………………………8.00 Served with a spicy cucumber sauce HAMACHI KAMA………………………………………8.50 Flame-grilled yellow tail cheek with a warm soy sauce FILET KATSU……………………………………………8.75 Deep-fried choice of pork or chicken, coated in bread crumbs and served with a special sauce SEAFOOD RANGOON…………………………………9.00 Lightly fried, combination of shrimp, scallop, crab and cottage cheese served with a raspberry tea sauce SOFT SHELL CRAB…………………………………9.50 Deep-fried with ginger sauce BEEF TATAKI………………………………9.50 Rare seared beef rolled with cucumbers and topped with ponzu and scallions VOLCANO………………………………………10.50 Sauteed onions, shitake and scallops baked in a spicy mayonnaise sauce, topped with caviar and quail egg CAJUN TUNA…………………………………11.00 Seared to med-rare, finished with shiso and a ponzu drizzle BEEF ASPARAGUS………………………………12.50 Thinly sliced grilled sirloin rolled with cheese and asparagus in a red wine reduction sauce LUNCH SPECIALS Served Monday-Saturday, 12:00 pm to 3:00 pm BENTO CHICKEN
TERIYAKI BENTO…………………………8.95 DONBURI NOODLE SUSHI Served with a choice of miso soup or salad WAYLAND MAKI COMBO………………………………8.50 A special shrimp tempura maki and California roll SUSHI REGULAR LUNCH………………………………9.95 6 pieces of chef’s choice of assorted fish and a California roll SUSHI DELUXE LUNCH…………………………………19.00 8 pieces of chef’s choice of assorted fish and a California roll ENTREES Served with rice and a choice of miso soup or salad TEMPURA……………………………………………13.50 Shrimp and seasonal vegetables, lightly fried and served with tempura sauce YASAI ITAME……………………………………………13.50 Stir-fried vegetables with teriyaki sauce CHICKEN TERIYAKI……………………………………13.50 Fried chicken breast with teriyaki sauce KIBE BEEF……………………………………………14.00 Grilled New York steak served with mashed potatoes, seasonal vegetables and demi-glace CATCH OF THE DAY…………………………………14.50 Flame-grilled fish with tea seasoning and wasabi cream TORO ANKIMO…………………………………………………16.00 Sauteed fatty tuna and monkfish liver pate with eggplant tempura, served with a black bean sauce SALMON TERIYAKI…………………………………16.00 Broiled Alaskan salmon steak with teriyaki sauce UNAJU……………………………………………16.50 Barbecued fresh water eel, glazed with a sweet soy sauce, served over rice BEEF TERIYAKI………………………………………………16.75 Grilled rib eye steak with teriyaki sauce SEAFOOD YASAI ITAME……………………………………16.95 Stir-fried shrimp, scallops and vegetables with teriyaki sauce NOODLES Served with a choice of miso soup or salad YAKISOBA-Stir-fried thin yellow noodles, shitake mushrooms and vegetables served with a choice of the following: VEGETABLE………………………………9.50 CHICKEN…………………………………10.50 BEEF………………………………………11.50 SEAFOOD…………………………………11.95 NABEYAKI UDON…………………………13.00 Thick wheat noodles served in a light fish broth with vegetable and shrimp tempura, fish cake, shitake mushroom and topped with an egg SEAFOOD YAKIUDON……………………13.00 Stir-fried thick wheat noodles with shrimp, scallops, clams and vegetables SUSHI ENTREES Served with a choice of miso soup or salad FUTO MAKI…………………………………12.00 A large roll filled with tamago, kampyo, oshinko, kanikama, avocado, cucumber, burdock and sushi rice MAKI ROLL COMBO A………………………13.00 California, tuna roll and a salmon and scallion roll MAKI ROLL COMBO B………………………13.50 California, tuna roll and a yellowtail and scallion roll SUSHI REGULAR………………………………15.00 7 pieces assorted nigiri sushi, 6 pieces California roll SUSHI DELUXE…………………………………19.00 8 pieces assorted nigiri sushi, 6 pieces California roll and 6 pieces of tuna roll CHIRASHI………………………………………16.50 Assorted filets of raw fish, egg and vegetables served on sushi rice SUSHI & SASHIMI COMBO……………………24.00 Assorted filets of raw fish. 8 pieces nigiri sushi, 6 pieces California roll and 6 pieces of tuna roll SASHIMI REGULAR……………………………18.00 Chef’s choice of 5 assorted filets of raw fish SASHIMI DELUXE………………………………28.00 Deluxe sashimi combination SUSHI A LA CARTE NIGIRI-2 pieces served on a bite-size seasoned rice ball SASHIMI-no rice, most are 3 pieces per order, $2.00 extra COOKED CAVIAR FRESH FISH ALBACORE……………………………………4.50 AMAEBI (sweet shrimp)………………………4.25 AWABI (abalone)………………………………seasonal BLUE FIN TUNA…………………………………seasonal CHU TORO…………………………………………seasonal O TORO………………………………………………seasonal HAMACHI (yellow tail)…………………………………5.00 HIRAME (fluke)…………………………………………4.50 HOKKIGAI (surf clam)…………………………………4.25 HOTATEGAI (scallop)…………………………………seasonal IKA (squid)………………………………………………4.00 MAGURO (tuna)………………………………………5.00 MADAI (snapper)………………………………………seasonal MIRUGAI (giant clam)…………………………………seasonal MUTSU (black marlin)…………………………………4.50 SABA (mackerel)………………………………………3.75 SAKE (salmon)…………………………………………4.50 SAWARA (spanish mackerel)…………………………seasonal SPICY IKA (spicy squid)………………………………4.50 SUZUKI (sea bass)……………………………………4.25 TAI (red snapper)……………………………………seasonal UNI (sea urchin)……………………………………6.25 APPETIZERS FROM THE SUSHI BAR IKA NATTO………………………………………6.95 Squid & fermented soybean with quail egg MAGURO NUTA…………………………………7.50 Fresh tuna & scallions with a special miso sauce YAMAKAKE………………………………………8.00 Fresh tuna served with grated Japanese yam ANKIMO APPETIZER……………………………7.50 Sake-steamed monkfish liver pate with a vinaigrette sauce TAR-TAR-Fresh fish chopped fine with minced onions and topped with tobiko, black caviar and a quail egg: SALMON…………………………………………9.50 TUNA……………………………………………12.00 YELLOW TAIL…………………………………15.00 NARUTO-Tobiko & avocado rolled in thinly sliced cucumber with a choice of the following: SALMON……………………………………9.50 TUNA, YELLOW TAIL…………………………10.00 KING CRAB………………………………………12.00 USUZUKURI-A choice of the fish mentioned below sliced paper thin with a special vinegar & soy dipping sauce: TAKO……………………………………12.00 SEA BASS, FLUKE……………………14.00 MAKI Rolled up with seasoned rice and nori VEGETABLE COOKED ROLL TAMAGO MAKI (egg)………………………………………3.25 CALIFORNIA (avocado & crab stick)……………………4.00 SALMON SKIN (grilled salmon skin with scallion)…………………4.00 WAYLAND MAKI (shrimp tempura, avocado w/ masago & eel sauce)…………4.50 UNAKYU (eel & cucumber)……………………………4.75 PHILADELPHIA (smoked salmon, cream cheese & cucumber)……………4.75 SLAMMIN’ SALMON (cooked salmon, asparagus, cucumber, lettuce inside and spicy eel sauce outside)……………………5.25 MANHATTAN (California roll with tobiko on the outside)………………6.00 SPICY SCALLOP (with spicy mayonnaise sauce)……………………6.75 CATERPILLAR (eel, asparagus inside, avocado outside)……………7.50 SPIDER SHRIMP (tempura shrimp, cucumber, avocado inside, avocado & masago outside) (half order) 4.75 (8 pieces) 9.00 SPIDER CRAB (fried soft shell crab cucumber, avocado inside, avocado & masago outside) ……………(8 pieces) 11.50 DRAGON (crab stick, cucumber inside, eel & avocado outside)………………12.00 FRESH FISH BOSTON (salmon & avocado)………………………………4.25 SAKE MAKI (salmon & scallion)……………………………4.25 MACHO ROLL (salmon & mackerel with scallion)…………4.25 TEKKA/AVO MAKI (tuna & avocado)………………………4.75 TEKKA/CU MAKI (tuna & cucumber)………………………4.75 TEKKA (tuna)…………………………………………………5.00 NEGIHAMA (yellow tail & scallion)…………………………5.00 SPICY TEKKA (tuna with spicy mayonnaise)………………5.00 PIANO MAKI (salmon, cucumber, avocado, scallion & burdock)……………5.00 DIE HARD (yellow tail & jalapeno inside, cilantro outside)…………………6.25 BLACK EYE (spicy king crab inside, black caviar outside)…………………9.00 ROCK N’ ROLL (tuna, yellow tail avocado, cucumber & scallion inside, tobiko & seaweed powder outside) ……………………10.50 RAINBOW (eel, tuna, salmon & masago outside, crab stick, cucumber & avocado inside)………12.00 Consumer
Advisory: Consumption of Raw Fish and Undercooked
Meat can be Hazardous to your Health, Especially to Younger Children
and Senior Citizens. Please Inform your Server of any Food Allergies
you may have. A 20% Gratuity may be added to Checks on Parties of
6 or more. |
|
|
Haruki
East 172 Wayland Ave. Providence, RI 02906-4308 Telephone: 401-223-0332 & 401-490-3241 |