Ezo venison, salmon, scallops, potatoes and mountain vegetables - all freshly imported from Hokkaido - are prepared in simple fashion to bring out their wholesome, natural flavors here at Tokyo's only Ainu restaurant. Similar to Hokkaido country-style cooking, Ainu cuisine uses a bit more garlic, ginger and spices while focusing on seasonal local vegetables and other ingredients.
Some standout dishes include a stunning grilled venison with ponzu (even better than the venison steak); pan-fried scallops, asparagus and bacon; and garlic fried rice with scallops and mustard greens. We also loved the gyoza dumplings stuffed with kitopiro, a wild garlic-like grass similar to nira and only one of the several mysterious food names on the menu that we had to ask about.
Drinks include a few different Hokkaido sakes as well as shochu and beer. Like many of its neighboring Okubo shops, HaruKor features extremely casual decor and cheap prices - budget around Y2500 for food and drink. (Note that the restaurant moved to new quarters in June 2013.)
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.