You can belly up at any number of sushi bars for perfectly acceptable rolls.
But at Haru, you can order sushi topped with 24-karat gold leaf.
“It just has that visual effect, that ‘Wow effect’ to it,’’ said Haru’s Executive Chef, Steven Ferdinand.
Gold-topped rolls were first introduced in the restaurant’s New York City location about a decade ago. Six years ago, Haru’s Boston location presented the UnCommon Roll, made up of crunchy spicy salmon, tuna, avocado, mango, black tobiko, and the gold leaf, which Ferdinand imports from Japan.
The Back Bay Roll, made up of mango, avocado, tempura flakes, spicy red and white tuna, and topped with gold leaf was created and served as a fundraiser for One Fund after the 2013 Boston Marathon bombings. The roll raised more than $10,000, earning it a permanent spot on the menu. Both gold-laced rolls cost $18.
Do the golden flakes add flavor to the sushi?
“It’s flavorless,’’ said the chef with a laugh.
So why eat it?
“It’s bling,’’ he said. “It gives the perception of luxury.’’
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