GINZA 豉 KUKI is offering the seasonal course with 12 dishes for July, including seared round Wagyu beef with spicy miso vinegar sauce, and sake paring course with nine kinds of sake as well

GINZA 豉 KUKI, a Japanese restaurant owned by Hikari Miso Co., Ltd., offers seasonal dishes with the excellence of miso and other ingredients made through traditional Japanese fermentation techniques. The restaurant is pleased to announce the details of its July menu. This month features fine dishes, including a Yuan-style grilled Tachiuo cutlassfish seasoned in a miso-based sauce, seared round Wagyu beef with spicy miso vinegar sauce, white miso and sake lees-flavored ice cream.

GINZA 豉 KUKI also offers a sake paring course with nine kinds of sake as the complement to early summer dishes and the restaurant’s sake sommelier can recommend the best one for you.

Seasonal Course “Kiwami”  ¥14,520 (tax and gratuity included)
*Reservation is required at least one day prior

  • Starter
    Yellow clam and zucchini with white miso “ZEN” starchy sauce, topped with fresh ginger
  • Five Assorted Appetizers
    *Braised Hime-Sazae turban shell *Braised duck breast,* rod-shaped pressedhorse mackerel sushi topped with grated ginger *pureed edamame soup with fig *Seasonal vegetables with Japanese pepper miso
  • Clear Soup
    Kochi flathead fish clear soup topped with winter melon and Yuzu citron
  • Sashimi
    Sashimi of the day and garnish
  • Chilled Chawanmushi
    Steamed egg custard; Kuki’s signature dish featuring the marriage of sweet white miso and cheese, topped with sweet corn puree and Jew’s mallow
  • Grilled Dish
    Yuan-style grilled Tachiuo cutlassfish seasoned in miso-based sauce
  • Main
    Seared round MasudaWagyu beef with spicy miso vinegar sauce, grilled Manganji green pepper seasoned in dashi stock
  • Seasonal Dish
    Spaghetti squash and Hasuimo taro in special dashi stock, Kikurage mushroom seasoned in an original ponzu sauce, topped with a young Shiso flower
  • Rice
    Organic Sasanishiki rice from Miyagi Prefecture’s Naruko Onsen, milled by Funakubo, a five-star rice meister
    Shigureni seasoned beef, seasonal pickled vegetables and Tsukudani kelp
  • Miso Soup
    KUKI selection “Hana” miso soup with Kaga futo-kyuri cucumber and young Myoga ginger
  • Dessert
    White miso and sake lees flavored Ice cream, sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit
Five Assorted Appetizers

Seasonal Short Course NAGOMI”  ¥10,890 (tax and gratuity included)
*Reservation is required at least one day prior

  • Starter
    Yellow clam and zucchini with white miso “ZEN” starchy sauce, topped with fresh ginger
  • Sashimi
    Sashimi of the day and garnish
  • Chilled Chawanmushi
    Steamed egg custard; Kuki’s signature dish featuring the marriage of sweet white miso and cheese, topped with sweet corn puree and Jew’s mallow
  • Main
    Choice of:
    1. Yuan-style grilled Tachiuo cutlassfish seasoned in miso-based sauce
    2. Seared round MasudaWagyu beef with spicy miso vinegar sauce, grilled Manganji green pepper seasoned in dashi stock
  • Seasonal Dish
    Spaghetti squash and Hasuimo taro in special dashi stock, Kikurage mushroom seasoned in an original ponzu sauce, topped with a young Shiso flower
  • Rice
    Organic Sasanishiki rice from Miyagi Prefecture’s Naruko Onsen, milled by Funakubo, a five-star rice meister
    Shigureni seasoned beef, seasonal pickled vegetables and Tsukudani kelp
  • Miso Soup
    KUKI selection “Hana” miso soup with Kaga futo-kyuri cucumber and young Myoga ginger
  • Dessert
    White miso and sake lees flavored Ice cream, sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit

*Course menus are subject to change depending on ingredient availability.
Thank you for your understanding.


Open counter seats
Private dining room

Address : GINZA-A5 4th Floor, 5-9-16 Ginza, Chuo-ku, Tokyo, Japan
Phone : (Outside Japan +81) 03-3572-5433 (reservation required)
Business hours : Lunch 12:00 AM – 2:30 PM (Last order 1:30 PM)
Dinner 5:00 PM – 8:00 PM

Ginza Kuki COVID-19 Safety Protocols:

  • Healthy Team Members: daily temperature checks
  • Protective Equipment: masks on every team member
  • Social Distancing: reconfigured layouts
  • Placed tabletop dividers
  • Placed air purifiers, increased ventilation and air circulation
  • Clean Environment: tables disinfected after each visit

Website  : https://ginzakuki.com/
Instagram:https://www.instagram.com/ginza_kuki/
Facebook:https://www.facebook.com/ginzakuki/

Online shop with a selection of Hikari Miso’s finest miso available for purchase.
Gift sets also available.
https://www.ginzakuki-shop.com/