Shikigohan Harema

Name: Shikigohan Harema
Address: Shibuya, Uehara, 1 Chome−1−20 1F, Tokyo

★ 4.2 (93) $$Moderate 📍 Shibuya, Uehara, 1 Chome−1−20 1F

Today's Evening Meal

《Surinashi》 (Pureed Soup)

Pureed pumpkin

かぼちゃのすり流し

A Japanese-style chilled potage made by carefully pureeing pumpkin and diluting it with dashi broth. The natural sweetness of the pumpkin and the flavor of the dashi broth are gently harmonized. Its smooth texture gently warms the stomach at the start of a meal.

《Harema.'s Assortment of Seasonal Appetizers, Five Kinds》

Iwagumo seaweed and Amera tomatoes with tosazu dressing

岩もずくとアメーラトマトの土佐酢がけ

A dish combining the crisp texture of iwagumo seaweed and the sweet Amera tomatoes, dressed with tosazu (bonito-based vinegar sauce) infused with dashi. The refreshing acidity stimulates the appetite. Please enjoy as an appetizer.

Chilled pork shabu-shabu with aromatic vegetables

冷やし豚しゃぶと香味野菜

Boiled and chilled pork slices mixed with aromatic vegetables such as myoga ginger and perilla leaves. The savory flavor of the pork and the aroma of the herbs are refreshing. Please enjoy the light and refreshing taste.

Fukui Sasazushi (Bamboo Leaf Sushi)

福井の笹寿司

A local dish from Fukui Prefecture, this is an oshizushi (pressed sushi) made by wrapping vinegared rice with fish and other ingredients in a bamboo leaf. The refreshing aroma of the bamboo leaf infuses the vinegared rice, creating a rich flavor. Please open the bamboo leaf and enjoy it with your hands as is.

Sardines simmered with young ginger

鰯の新生姜煮

Fresh sardines simmered in a sweet and savory sauce with plenty of young ginger. The spiciness of the ginger eliminates the fishy odor of the sardines, and they are simmered until tender enough to eat the bones. Pairs well with both rice and sake.

Fried pike conger eel

鱧のフライ

A lightly fried dish of pike conger eel (hamo), a white fish, coated in batter. Hamo is a delicate fish with a refined umami flavor and a fluffy texture. Please enjoy while warm.

《Harema. Special Chawanmushi》

Chawanmushi (steamed egg custard) with pike conger eel and plum sauce

鱧と梅餡の茶碗蒸し

A dish featuring steamed egg custard, infused with dashi broth, topped with pike conger eel and a sour plum sauce. Its smooth texture is accented by the sourness of the plum. Please enjoy with a spoon.

《Today's Fish Dish》

Sashimi

お造り

Sashimi of fresh seafood procured today. To enjoy the original taste of the ingredients, please dip in soy sauce and wasabi.

《Today's Warm Appetizer》

Tempura of summer vegetables

夏野菜の天婦羅

Tempura of seasonal summer vegetables coated in batter and deep-fried. You can enjoy the sweetness of the vegetables and the crispy texture of the batter. Please enjoy with tentsuyu (tempura dipping sauce) or salt.

《Main Course》

※ Please choose one from the checkmarks below.

Harema.'s Special Nikujaga (Meat and Potato Stew)

晴れ間。の特製肉じゃが

✔

A Japanese home-style dish of beef, potatoes, and vegetables simmered in a sweet and savory soy sauce-based broth. This special nikujaga is characterized by its refined seasoning that brings out the natural flavors of the ingredients. It has a comforting taste.

Fried aged horse mackerel from Mihama with pickled turnip tartar sauce

美浜の熟成鯵のフライ柴漬けタルタルソースで

《+200 Yen Menu》

Fried dish made with aged horse mackerel (aji) that has increased in flavor through aging. The accompanying tartar sauce contains chopped shibazuke (pickled eggplant with perilla), offering a unique sourness and texture.

Grilled domestic eel

国産鰻の蒲焼き

《+600 Yen Menu》

Domestic eel, split open and grilled to a fragrant finish with a sweet and savory sauce. The exquisite balance of the eel's rich fat and the sauce's flavor, along with its fluffy texture, can be enjoyed.

Salt-grilled Kuzuryu Katsuyama Ayu

九頭竜勝山鮎の塩焼き

《+600 Yen Menu》

Ayu (sweetfish) from the Kuzuryu River system, known as a clear stream, grilled with salt. You can enjoy the unique aroma and slightly bitter taste of the internal organs of the ayu. It can be eaten whole, from head to tail.

Snow Crab "Koufukuzen" (A Meal of Great Happiness)

Seiko crab chawanmushi

セイコ蟹の茶わん蒸し

A luxurious chawanmushi (steamed egg custard) made with the meat, inner roe, and outer roe of female snow crabs (seiko crab). The rich flavor of the crab is dissolved into the egg custard. Please enjoy while piping hot.

Snow crab shell arrangement directly from Mikuni

三国より直送のセイコ蟹の甲羅盛り

Fresh female snow crabs, directly delivered from Mikuni Port in Fukui Prefecture, are boiled and beautifully arranged in their shells with their meat and roe. You can enjoy the sweetness of the crab meat and the popping texture of the outer roe and the rich inner roe all at once.

Sashimi of fresh fish directly delivered from Hinata Port, Mihama Town

美浜町日向港より直送鮮魚のお造り

Sashimi of fresh fish directly delivered from Hinata Port in Mihama Town. Fish raised in the rough waves of the Sea of Japan have firm flesh and are characterized by their strong umami.

Katsuyama's freshly cooked Koshihikari rice

勝山の炊き立てコシヒカリ

Rice cooked with Koshihikari rice from Katsuyama City, Fukui Prefecture. It is characterized by its glossy appearance, stickiness, and strong sweetness. Enjoy it with side dishes or on its own.

《Surinashi》 (Pureed Soup)

Pureed lotus root

蓮根のすり流し

A warm soup made by pureeing lotus root and diluting it with dashi broth. You can enjoy the thick, smooth texture of the lotus root and its unique crispness. It has a gentle flavor that is kind to the body.

《Harema.'s Assortment of Seasonal Appetizers, Five Kinds》

Grated red-skinned daikon radish with sea cucumber and grated yam

紅芯大根のおろしナマコとろろのせ

A dish combining vibrant red-skinned daikon radish puree with chewy sea cucumber, topped with grated yam. You can enjoy the contrast in textures and the refreshing taste.

Fukui Sasazushi (Bamboo Leaf Sushi)

福井の笹寿司

(Available for takeout)

Fukui's specialty Sasazushi (bamboo leaf sushi). Vinegared rice and ingredients are wrapped in bamboo leaves, giving it a refreshing aroma. It is bite-sized and easy to eat, making it a good accompaniment to sake.

Marinated black beans and hijiki seaweed

黒豆と鹿尾菜のマリネ

A creative dish featuring black beans and hijiki seaweed (a type of brown algae) in a Western-style marinade. The sweetness of the beans and the oceanic aroma of the hijiki seaweed pair well with the tangy marinade.

Smoked duck with apple pepper

鴨の藁焼き林檎胡椒添え

Duck meat is seared over a straw fire, giving it a smoky aroma. The accompanying apple pepper (a condiment made from apples and chili peppers) enhances the sweetness of the duck's fat.

Sweet potato and namafu sesame miso gratin

さつまいもと生麩の胡麻味噌グラタン

A gratin-style dish featuring sweet potatoes and chewy namafu (wheat gluten cakes) baked and topped with a rich sesame miso sauce. The combination of Japanese ingredients and creamy sauce is exquisite.

《Fukui Meat Dishes》

Salt-grilled "Junkai" chicken

純鶏の塩焼

This is salt-grilled meat from a "Junkai" chicken, a hen that has finished laying eggs. The meat is firm, but its rich umami flavor is released with each chew. It is a beloved taste in Fukui Prefecture.

《Fukui Fish Dishes》

Fried horse mackerel

鯵フライ

Fried dish made with fresh horse mackerel (aji). You can enjoy the crispy batter and the fluffy texture of the fish. Please enjoy with sauce or lemon.

《Small Sweet》

Water yokan (sweet bean jelly)

水ようかん

A Japanese confection made by solidifying red bean paste with agar-agar, but it has a high water content and a smooth, slippery texture. It is a specialty in Fukui Prefecture, traditionally eaten while sitting by a kotatsu (heated table) in winter. It has a refreshing sweetness.

End of menu

Add items and show to staff