The funding comes on the heels of the brand’s highly successful Mumbai debut at Jio World Drive, BKC, where both Harajuku Tokyo Café and Harajuku Bakehouse opened to overwhelming customer response in July 2025. The Mumbai launch marks a significant milestone in the company’s mission to bring authentic Japanese cuisine to India’s mainstream dining landscape.

Founded in 2021 by Gaurav Kanwar, Harajuku Tokyo Café has redefined Japanese dining in India by making authentic cuisine accessible through casual dining restaurants and quick-service formats. The brand has achieved remarkable growth, scaling to Rs. 30+ crores in annual recurring revenue (ARR) with 7 operational outlets across Delhi NCR and Mumbai. With technology and innovation at its core, the company is targeting 90 outlets across 20 cities and Rs. 200 crores+ in revenue by 2027, with Letters of Intent already signed for 15 locations in Delhi NCR, Mumbai, Ludhiana, and Chandigarh.

“This funding milestone strengthens our vision of democratizing Japanese cuisine in India,” said Gaurav Kanwar, Founder and CEO, Harajuku Tokyo Café. “What began as a passion project to make Japanese food accessible has evolved into a scalable business model that resonates with India’s evolving palate. With our Mumbai launch exceeding all expectations and this funding secured, we’re positioned to become India’s leading Japanese dining destination.”

The brand’s unique positioning combines authentic Japanese flavors with Instagram-worthy aesthetics, featuring signature offerings like jiggly pancakes, conveyor belt sushi, Naruto ramen, and Japanese cotton cheesecakes. Each outlet creates an immersive Tokyo experience with manga libraries, robot DJs, and vibrant Harajuku-inspired décor.

The investment round was co-led by IAN investors Hari Balasubramanian (who was one of the first angels in standout deals like Wow Momos, Samosa Party, and others), Uday Chatterjee, Pradeep Jai Singh and Sri Prakash, seasoned angel investors of IAN who bring diverse industry experience and strategic networks to support Harajuku’s expansion. Commenting on the deal, Balasubramanian said, “Gaurav and his team have masterfully executed a complex concept – bringing authentic Japanese cuisine to the mass market while maintaining quality and creating genuine brand affinity. Their attention to operational detail, from the central kitchen operations to the customer experience design, demonstrates the scalability we need to see in today’s competitive F&B landscape.”

Chatterjee added, “Having visited their outlets multiple times with family, I can attest to both the food quality and the unique dining experience they’ve created. Harajuku is a cultural bridge that makes Japanese cuisine approachable for Indian families while maintaining authenticity.”

The round was also co-led by Samved VC; a venture capital fund focused on underserved and high-potential Indian markets. Speaking on the investment, Vivek Khare, Partner, Samved VC, said, “I’ve always believed that the best investments come from the heart—and my heart has long been with this brand. I’m a regular customer, drawn back again and again by the flavors I love. But what truly sealed my decision was the founder’s infectious passion—for the food, the menu, the processes, the hygiene, the branding, and the vision for scaling. He lives and breathes every aspect of the business, and that energy is as irresistible as the cuisine itself. Investing here is about being part of something I genuinely enjoy and believe in.”

LetsVenture, led by Shanti Mohan—a leading early-stage investment platform that connects startups with accredited investors, also participated in the round.

Harajuku operates through two high-growth formats: the full-service Harajuku Tokyo Café and the quick-service Harajuku Bakehouse. Backed by a central kitchen in Delhi NCR that handles 85% of food preparation, the brand delivers consistent quality within minutes across outlets. The business is already operating with industry-leading unit-level margins, providing a solid foundation for accelerated growth.

Harajuku’s success stems from its innovative blend of culinary authenticity and operational technology. The brand collaborates with renowned Japanese chefs Asami Indo and Nariaki Higuchi, who bring years of experience to ensure cultural authenticity while constantly evolving and helping bridge the gap between Japan and India. The company also leverages technology across operations, from AI-powered inventory management, tech-driven loyalty programs to digital ordering and customer experience.

Expanding beyond dining, the brand is foraying into the packaged food segment with its D2C vertical, KoiKoi Essentials, which will bring ramen kits, sauces, and frozen meals to homes across India.

“Mumbai’s response has been phenomenal,” shared Shreya Bhagat, Head of Marketing. “We’re seeing strong organic social media traction, with our conveyor belt sushi and jiggly pancakes becoming Instagram sensations, garnering 3 million views organically.” Harajuku Tokyo Café has also earned industry recognition with multiple awards, including Restaurateur of the Year (Restaurant India), Best Asian Specialty Casual Dining (NDTV Food Awards), Best Japanese Casual Dining (Times Food Awards), and Foreign Cuisine Restaurant of the Year (Indian Restaurant Awards).

Beyond immediate expansion goals, Harajuku Tokyo Café envisions becoming India’s definitive Japanese dining brand while exploring international opportunities. The company is already in discussions for franchise partnerships in the UAE and other international markets where Indian diaspora communities could drive demand.

“Our vision extends beyond just restaurants,” concluded Gaurav Kanwar. “We’re building a Japanese lifestyle brand that encompasses dining, retail, and experiences. By 2030, when someone thinks of Japanese cuisine in India, we want Harajuku to be the first name that comes to mind.”

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Crafted over months of experimentation, the new menu will begin rolling out across all Delhi-NCR outlets in phases starting May 26th onwards. Designed to reflect how people eat and unwind today, the refreshed offerings strike a balance between flavour and flexibility—perfect for everything from quick solo bites to leisurely dinners with friends.

A standout highlight is the introduction of the New Menu featuring Robata Grill, yakitori skewers, miso-glazed lamb chops, charred aubergine, and corn brushed with spiced butter—now part of the regular menu across locations. The open-flame cooking method infuses dishes with warmth, smokiness, and character without being heavy-handed.

Adding to this, sushi fans can pick from bright vegetable rolls, salmon aburi, California classics, and rock shrimp tempura with torched tobiko. The sashimi and nigiri range include salmon, hamachi, and truffle tuna. Those looking for comfort can opt for Karaage poke bowls, Gyoza Ramen, hand-pulled noodles tossed in chili oil, or rich broths like Toripaitan and Kara Miso. Dumpling lovers will spot xiaolongbao steeped in miso, yuzu-soy wontons, and chewy imomochi.

Small plates bring in crunch and contrast; from crispy Korean fried chicken and UFO platters to shrimp dynamite and classic tempura. The sando section includes soft egg salad, Hokkaido prawn, and firecracker chicken tucked between milk bread. Bentos showcase hibachi rice, katsu curry, and stir-fried udon, while the bao line-up carries bold sauces and textures: spicy tofu, tangy kimchi, and curry-glazed cutlets. Onigiri, tofu carpaccio, and seafood tartare round out the selection.

Also making waves is Harajuku Bakehouse, the dessert and bakery extension of the café, with its newly expanded menu. Guests can now indulge in delights like Manga Macarons, Chocolate Bon-Bons in new shapes and flavours including Whiskey and Sea Salt Coffee, and beautifully crafted Bento Cakes in rainbow, vanilla, and chocolate. Signature Japanese treats like Dorayaki Nutella, Nama Chocolate, and the pillowy Jiggly Pancake Tiramisu also feature prominently, alongside eye-catching innovations like the Mt. Fuji Tiramisu and Sakura Yuzu Burnt Basque Cheesecake. Whether you’re celebrating, gifting, or simply craving, the Bakehouse brings a whimsical and decadent close to the Harajuku experience.

Founder Gaurav Kanwar says, “This menu came from listening to our diners. We saw what they returned for, what they shared, and where they lingered. We kept those hits and added thoughtfully. We didn’t want change for the sake of it; we wanted a menu that feels richer but still inviting. That’s why you’ll find a strong mix of textures, temperatures, and formats. It moves through the day: sushi at noon, sandos in the afternoon, skewers and ramen when the lights go low. M3M allowed us to build something larger, more expressive without stepping away from what made Harajuku exciting to begin with.”

Chef Raaghav Jandroia shares, “We shaped this menu through instinct and repetition, letting ingredients guide the process rather than overwhelm it. Whether it’s the subtle char on skewers or the richness of a slow-cooked broth, balance remained our core focus. The Robata Grill offered space for pause, where smoke, texture, and restraint could shape flavour. Instead of stacking elements, we worked toward coherence on the plate. This approach helped us cut through clutter and avoid overstatement. Simplicity isn’t easy, but it’s rewarding when done with intent.”

Design and flavour now move together. With Manga shelves, claw machines, and vibrant corners still intact, Harajuku’s newest chapter doesn’t replace what exists, it builds over it. The result is an experience that adapts to appetite and mood without overreaching.

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