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Abrir appEl menú de Harajuku Taproom se actualizó por última vez el 17/12/2022.
Though we like them all, we put together a flight with 3 of our favorites that we know you'll enjoy. Kampai!
A nice selection of Japanese Shochu, perfect for both the novice or experienced Shochu drinker.
Looking for just a little something to enjoy with or "for" your dessert? A 4 oz. pour of one of these delicious stouts is just the thing.
Bright & sprite with a spicy citrus-fruit character.
This rustic taste of Japanese Kabocha "pumpkin" combines an elegantly nuanced sweetness with a refined and earthy complexity of flavor.
This foreboding stout unleashes a torrential downpour of hop character within a maelstrom of roasted malt
Bready, wholesome and impressively refreshing given the alcohol strength Alcohol Content (by volume): 7%
Citrus reigns in this fruited (daidai and natsu mikan) and hop-forward India Pale Ale. The citrus character is bright, zesty, spicy and quenching. The hop bitterness is firm and exhilaratingly bracing.
A beautifully and uncompromisingly balanced big beer. Sweet & bitter; rich & dry; robust & delicate; strong & soft.
This bash, and this brew, are all about hops in a state of complete HAVOC.
Belgian beer culture pays more service to joyful living than perhaps any other. Joie de Vivre is a richly complex yet softly nuanced Belgian-style Dubbel that is sure to bring a little liquid joy to your life.
Silky smooth with bittersweet taste of chocolate & coffee.
If you enjoy premium Coffee and fancy drinking flavorful Stout, Morning Coffee Stout is for you!
From Russian River Brewing. Pliny the Elder is the Double IPA that set the standard for West Coast IPAs.
This is the Baird take on the quintessential British beer style – Ordinary Bitter. Light & quenching with a perfect balance between malt and hops.
Brisk and refreshing citrus-hop character.
Spicily fragrant & piquantly quenching with a bone-dry finish.
Dark roasty dryness punctuated by a hint of smokiness.
A delicious session IPA brewed with hops grown on the brewery property. This beer highlights the hop flavor over the hop bitterness.
Sprite and wholesomely quenching.
Rich & robust in texture, sweetly warming in the mouth, and featuring a slight vinous character, reminiscent of port or sherry. in the pleasingly long finish.
Enjoy some variety with a beer flight. Select 4 different beers from any of our beers on tap. (Four 4 oz. pours)
Four Baird Beers hand-picked by the Brewer himself! Kampai!
Fleety malty sweetness barely controlled hop bitterness.
Potently, and wickedly, delicious! (9%)
Brewed originally to celebrate Baird Beer's 20-year anniversary, this beer is a culmination of over 20 years of brewing experience and the grit and determination to grow a craft beer business in Japan. A strongish Golden Ale in the Belgian tradition, BB20 is a hybrid beer (fermented by both an Ale and Lager yeast strain) full of nuanced strength and delicate subtlety. Delicious.
Soft and round with a snappy finish.
Brisk and refreshing citrus-hop character.
The Baird version of the quintessential Irish beer style: Dry Stout. The pitch-black color and rich, roasty dryness belie the moderate gravity and alcohol content. (5%) This Stout is meant for everyday drinking – at home or at the pub.
Complexly layered hop bitterness and aroma.
Quiet simplicity & subdued refinement in this herbal JPA.
Our featured Honjozo flight includes 3 very distinct and drinkable sakes: A unique seasonal Denshin Honjozo Nama; Kenbishi Kuromatsu; and deliciously clean and dry Eiko Fuji Honkara;
Enjoy a cool, snowy, nigori flight with 3 of our featured nigori (cloudy) sakes.
Select any 3 sakes from our Rotating Sake Menu for delicious Premium Sake Flight.
Though we like them all, we put together a flight with 3 of our favorites that we know you'll enjoy. Kampai!
Enjoy three 2 oz. pours from our selection of Yamahai sakes for a Yamahai sake adventure!
Brewed with 100% Yamada Nishiki rice, this futsu shu sake is mellow, aromatic, very smooth and slightly dry with a medium body and wonderful rich flavor when served hot.
Honkara is an abbreviation for Honjozo Karakuchi, meaning a rich and robust honjozo-style sake brewed to provide a dry finish.
From one of Japan's oldest breweries, a delicious, easy-drinking Honjozo sake.
Recommended by the brewery employees as the perfect sake for daytime drinking. This sake is bright and refreshing while having plenty of depth and complexity.
A subtle, nuanced aroma, followed by a touch of exotic spices. Very smooth and round on the palate with a lingering, long finish. The Hatsumomidi Brewery consists of only 5 people, who work tirelessly to bring us delicious sakes. Rice: Yamada Nishiki; ABV: 16%
Junmai from Fukui. Named after the brewery's source of water, the subterranean Nine-Headed Dragon River, this sake is light-bodied yet beguilingly full-flavored. Rice: Gyohyakumangoku; ABV: 14-15%
Well-balanced with umami rice sweetness and beautiful acidity that unfolds on the palate. ABV: 15.6%
Clean and light on the palate, hints of apple, soft rice, and a touch of umami.
Tokubetsu Junmai, Yamaguchi Green apple and melon interlaced with a pronounced level of minerality and acidity. Milling:55% Rice: Yamada Nishiki and Hattan Nishike Alcohol: 15.5%
A Tokubetsu Junmai sake from Philip Harper, one of the Taproom's favorite brewers. Nutty and toasty with a wild berry zing, this full-throated expression of junmai delight is richly flavorful, yet crisp-drinking and always balanced. ABV: 16-17%
Fresh, light and easy-drinking with an ABV of 13.3%. Recommended pairing with grilled foods, sashimi and salads.
Tokubetsu Junmai, Gifu Bing cherry and mineral notes transition to savory highlights as it warms. Milling: 55% Rice: Local Hida Homare Alcohol: 15% Notes: Offers a rich umami from the highly flavorful local rice. Comes in a 900ml bomber.
Kokuryu “Junmai Ginjo” has the imposing presence of sakes brewed in the Noto Toji style of western Japan. Its deeply mysterious flavor seems to come from the earth itself: rich, dynamic and welcoming.
Mild and dry in taste with fresh, fruity ginjo flavor. (ABV: 14.7%) Excellent for pairing with seafood, poultry and beef.
Joto Daiginjo is sold under the Maboroshi brand as their “white box” Daiginjo. Maboroshi Daiginjo is made using an apple yeast that the brewery discovered in the 1940’s. Hints of crushed sage on the nose, spiced apple on the palate, finishes with a supple satin texture.
Heirloom Yamahai Genshu, Kyoto A palate-drenching explosion of flavor, described as a “flavor storm in a bottle.” Milling: 66% Rice: Kitanishiki Alcohol: 21% Notes: This sake is minimally processed, using spontaneous fermentation for an incredible, umami-rich flavor.
Yamahai Junmai, Ishikawa A connoisseur’s junmai sake, dry, sharp and smooth all in one. Milling: 60% Rice: Gohyakumangoku Alcohol: 15-16%Notes: Made using the old yamahai method. Brewery featured in documentary “The Birth of Sake.”
Layers of caramel, soy and mushroom give way to light notes of chamomile and walnut. Brewed with one of the oldest Kimoto brewing methods and aged for 4 years in the bottle. Delicious!
This sake’s texture is smooth, feels like fresh powdery snow on your tongue. Brewed using the soft and clean water from Koyasan in Wakayama Prefecture, Heiwa Shuzou’s Nigori Sake is well balanced, lightly sweet with the flavor of sake rice.
Junmai Ginjo Usu Nigori, Shimane A unique nigori experience. Bright and lean with a mix of rice and nutty notes with a dry finish. Bottle (720ml) 64. Milling: 59% Rice: Gohyakumangoku Yeast: Blend Notes: Rihaku is named after the famed Chinese poet, Li Po who is said to write a 100 poems after a bottle (or two or three) of sake.
Slightly sweet scent with notes of vanilla followed by flavors of coconut, cream and spice, with a smooth and soft finish. Layered with mellow and round flavors.
This delicious fall seasonal sake is brewed with lightly polished Aiyama rice to bring out the power and flavor of the rice to the maximum. Ripe grape flavour and a rich sweetness are featured, Junmaishu with single pateurization and then aged during the summer before being released in the fall with a mellowed and rich flavor.
A bright taste of stone fruits and a feeling of freshness from the effervescence of the nama. This sake's finish is sweet but yet rich with a balance that is indescribable.
From Choryo in Nara. The brewery uses house-made cedar barrels to age their "taru" sake for a nose that is indeed woody, cedary, and peppery! This very gentle but flavorful cedar sake drinks very smooth with cedar whispers in each sip. Rice: Standard Sake Rice; ABV: 15%
Delicious, smooth nigori "cloudy" sake from Heiwa Shuzo in Wakayama.
Clean and light on the palate, hints of apple, soft rice, and a touch of umami.
Aromas of green melon rind and kaffir lime leaves. Creamy, luxurious mid palate with a spearmint-driven herbal finish. The limestone covered mountains nearby give this sake a rich mineral driven structure packed with tension and pronounced acidity. A timeless style of sake that old-world wine drinkers easily gravitate to.
Aromas of cucumber, Asian pear, and botanicals evocative of floral styles of gin. Bright, dry, and refreshing. Bright and refreshing, this sake is the perfect choice for daytime drinking and is the brewery employees’ drink of choice. The juniper botanicals and cucumber notes make it the perfect gin lover’s sake.
Fresh, light and easy-drinking with an ABV of 13.3%. Recommended pairing with grilled foods, sashimi and salads.
A delicious sparkling rose-colored sake, fermented in the bottle with rosehips and hibiscus.
Japan's first naturally carbonated sparkling sake. Soft and creamy with a gentle, champagne-like carbonation.
Open up a can of fun with these delicious and refreshing sparkling jelly sakes. Don't forget to shake at least 20 times. Available in Yuzu and Peach flavors.
Open up a can of fun with these delicious and refreshing sparkling jelly sakes. Don't forget to shake at least 20 times. Available in Yuzu and Peach flavors.
From Okayama Light and fresh with notes of grape and watermelon. Rice: Akebono & Yamadanishiki Notes: By Marumoto Brewery, packaged in an eye-catching cup designed by Japanese graffiti artist Shiro.
We are very excited to have this very limited production Junmai Daiginjo sake for the 1st time. Brewed in the US by Sake One in Oregon, it makes use of Yamada Nishiki rice (milled to 40%) from Arkansas and a proprietary yeast for a wonderful clean, focused sake with delicate fruity and floral characteristics. A great opportunity to try a very unique sake.
- Brewed with Yamada Nishiki Rice - Rice polished to 40%
A bright taste of stone fruits and a feeling of freshness from the effervescence of the nama. This sake's finish is sweet but yet rich with a balance that is indescribable.
A nice selection of Japanese Shochu, perfect for both the novice or experienced Shochu drinker.
Large and soft-skinned Nanko-ume from the Kishu area are carefully macerated in alcohol and sugar. Then, upon patiently againg the liqueur for at least 1 year, it can be enjoyed along with richly fragrant ume fruit, which are a true sweet delight. An authentic masterpiece of umeshu built on 100 years’ experience. Enjoy over ice or with Soda Water.
Honkara is an abbreviation for Honjozo Karakuchi, meaning a rich and robust honjozo-style sake brewed to provide a dry finish.
From one of Japan's oldest breweries, a delicious, easy-drinking Honjozo sake.
Recommended by the brewery employees as the perfect sake for daytime drinking. This sake is bright and refreshing while having plenty of depth and complexity.
A creamy & mild nigori with notes of banana, citrus and floral.
Brewed with 100% Yamada Nishiki rice, this futsu shu sake is mellow, aromatic, very smooth and slightly dry with a medium body and wonderful rich flavor when served hot.
A subtle, nuanced aroma, followed by a touch of exotic spices. Very smooth and round on the palate with a lingering, long finish. The Hatsumomidi Brewery consists of only 5 people, who work tirelessly to bring us delicious sakes. Rice: Yamada Nishiki; ABV: 16%
A delicious, easy-drinking Junmai sake from Heiwa Shuzo in Wakayama. Provides a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice.
This sake’s texture is smooth, feels like fresh powdery snow on your tongue. Brewed using the soft and clean water from Koyasan in Wakayama Prefecture, Heiwa Shuzou’s Nigori Sake is well balanced, lightly sweet with the flavor of sake rice.
Kokuryu “Junmai Ginjo” has the imposing presence of sakes brewed in the Noto Toji style of western Japan. Its deeply mysterious flavor seems to come from the earth itself: rich, dynamic and welcoming.
Junmai from Fukui. Named after the brewery's source of water, the subterranean Nine-Headed Dragon River, this sake is light-bodied yet beguilingly full-flavored. Rice: Gyohyakumangoku; ABV: 14-15%
Lush notes of tropical banana, anise and truffle. "Tears of Dawn" is brewed in Kyoto, the birthplace of sake and is home to the local Fushimi Mizu, one of Japan’s most prized water sources of soft, pure water.
Junmai Ginjo Usu Nigori, Shimane A unique nigori experience. Bright and lean with a mix of rice and nutty notes with a dry finish. Bottle (720ml) 64. Milling: 59% Rice: Gohyakumangoku Yeast: Blend Notes: Rihaku is named after the famed Chinese poet, Li Po who is said to write a 100 poems after a bottle (or two or three) of sake.
A bright taste of stone fruits and a feeling of freshness from the effervescence of the nama. This sake's finish is sweet but yet rich with a balance that is indescribable.
Clean and light on the palate, hints of apple, soft rice, and a touch of umami.
Tokubetsu Junmai, Yamaguchi Green apple and melon interlaced with a pronounced level of minerality and acidity. Milling:55% Rice: Yamada Nishiki and Hattan Nishike Alcohol: 15.5%
A Tokubetsu Junmai sake from Philip Harper, one of the Taproom's favorite brewers. Nutty and toasty with a wild berry zing, this full-throated expression of junmai delight is richly flavorful, yet crisp-drinking and always balanced. ABV: 16-17%
Heirloom Yamahai Genshu, Kyoto A palate-drenching explosion of flavor, described as a “flavor storm in a bottle.” Milling: 66% Rice: Kitanishiki Alcohol: 21% Notes: This sake is minimally processed, using spontaneous fermentation for an incredible, umami-rich flavor.
Yamahai Junmai, Ishikawa A connoisseur’s junmai sake, dry, sharp and smooth all in one. Milling: 60% Rice: Gohyakumangoku Alcohol: 15-16%Notes: Made using the old yamahai method. Brewery featured in documentary “The Birth of Sake.”
Tokubetsu Junmai,Tochigi A Whiskey lover’s sake. Bold and earthy with layers of mushroom, nuts and mineral. Milling: 58% Rice: Yamadanishiki/500 Mangoku Pressing: Yabuta Alcohol: 15.6% Notes: Named after the Hawk; a prosperous symbol in Japan
Tokubetsu Junmai, Gifu Bing cherry and mineral notes transition to savory highlights as it warms. Milling: 55% Rice: Local Hida Homare Alcohol: 15% Notes: Offers a rich umami from the highly flavorful local rice. Comes in a 900ml bomber.
Harajuku Taproom ofrece pedidos a domicilio en asociación con Postmates. Harajuku Taproom también ofrece pedidos para llevar; para hacer tu pedido para llevar, llama al restaurante al (310) 398-9000.
Este restaurante ha cerrado permanentemente.
4410 Sepulveda Blvd, Culver City, 90230 CA