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Harajuku Kitchen
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Harajuku Kitchen
10 Gillespie Place
0131 281 05 26
Mon-Fri 12 noon- 3pm, 5pm-10pm; Sat & Sun 12 noon-11pm
Catering / private functions available 24/7


An imminent trip to France with its fabulous regional cooking but a rarity of other cuisines had me keen to go global while we could. With this excuse I enticed Mr Fussy, who has long been a Japanese-food-avoider, tosample this peaceful retreat on a busy main road.

Luckily owner/chef Kaori Simpson hails from a dynasty of Japanese restaurants since the time of her Samurai grandfather, with the experience to produce many of the varied types of Japanese cuisine & AA rosettes to prove it, so we decided to pick & choose rather than just going for the 2 course special available for lunch & pre-theatre at £12.95.

We accompanied our lunch with Japanese Kimanu lemonade – a novelty to try this colourful bottle but, containing a high percent of corn syrup, more like an American cream soda. Much more to our taste was Bon Accord rhubarb & apple juice, made in Edinburgh with all-natural goodies such as home-made rhubarb syrup & coconut nectar and red in colour from natural anthocyanins. Very pleasant with a fruity flavour and clean finish, not clashing at all with the gentleness of our ‘bottomless’ Gennmai green tea.

The Agenasu Kuomi Dare (£5.95) had warm, meltingly soft, sweet cubes of aubergine with tasty scraps of tempura batter providing texture in a chilli, honey & garlic sauce. Mr Fussy enjoyed his tuna takaki (carpaccio) which had been rolled in sesame seeds & barely seared, served on pickled carrots & rice noodles (£5.50)

We also enjoyed traditional gourmet futomaki, nori seaweed rolls containing a little bit of everything, including fine strips of sweet egg omelette, king prawn, calabash, salmon & crunchy cucumber. At £12.45, like our soft shell spider crab rolls coated in mixed sesame seeds, these came with a gratifyingly generous amount of pale, pickled ginger plus a dollop of flower strewn wasabi that wasn’t too hot for my dining partner.

 A minor disappointment was that the sweet potato tempura, rather than battered & fried puree as I expected, were rather undercooked slices that would have been sweeter had they been cooked softer. However we chose to share Apple Gyoza (dumplings) with green tea ice-cream and the delicate ice-cream was delightful, pairing well with cold & crispy crimped pastry shells, bursting with fine, deliciously sweet apple filling. (The Go-Between)


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