GINZA 豉 KUKI is offering the seasonal course with 12 dishes for June, including Grilled Ayu sweetfish with two kinds of miso sauces and Shio koji aged beef tongue steak 

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 June menu. This month features fine dishes, including grilled Ayu sweetfish with 2 kinds of miso sauces and Shio koji aged beef tongue steak, Amazake and mint flavored ice cream.

Under the state of emergency, GINZA 豉 KUKI offers the seasonal “KIWAMI” course and seasonal “NAGOMI” short course for lunch, as well as dinner in June. The Appetizer Sampler is now available for takeaway.

Seasonal Course “Kiwami”

¥14,520 (tax and gratuity included)

  • Starter
    Minazuki tofu with avocado seasoned in Saikyo miso
  • Assorted 3 Kinds of Appetizer
    *Chawanmushi, steamed egg custard topped with edamame bean paste and Tonburi field caviar
    *Fried zucchini and young corn in dashi stock
    *Japanese tiger prawn and Kamonasu eggplant with tofu sauce
  • Clear Soup
    Botan hamo sea eel soup, topped with Junsai water shield, mini melon and salted plum
  • Small Dish
    One-bite rice with roast beef, sea urchin and young green onion shoots
  • Sashimi
    Sashimi of the day and garnish
  • Grilled Dish
    Grilled Ayu sweetfish from the Tenryu River with 2 kinds of miso sauce, fish bone cracker, pickled watermelon radish
  • Main
    Shio koji aged beef tongue steak with Manganji green pepper miso
  • Seasonal Vinegared Dish
    Assorted Sunomono with in-season sardines cooked at the low-temperature of 42 degrees, Kikurage mushroom seasoned in original ponzu sauce and Indian spinach
  • Rice and Miso Soup
    KUKI selection “Zen” miso soup with fresh Mozuku seaweed and Japanese leek, topped with Asatsuki chives
    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
  • Dessert
    Amazake and mint flavored Ice cream, sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit
Assorted Sunomono with in-season sardines cooked at the low-temperature of 42 degrees, Kikurage mushroom seasoned in original ponzu sauce and Indian spinach
Shio koji aged beef tongue steak with Manganji green pepper miso

Seasonal Short Course NAGOMI”

¥10,890 (tax and gratuity included)

  • Starter
    Minazuki tofu with avocado seasoned in Saikyo miso
  • Sashimi
    Sashimi of the day and garnish
  • Small Dish
    One-bite rice with roast beef, sea urchin and young green onion shoots
  • Main
    Choice of:
    1.Grilled Ayu sweetfish from the Tenryu River with 2 kinds of miso sauce, fish bone cracker, pickled watermelon radish
    2.Shio koji aged beef tongue steak with Manganji green pepper miso
  • Seasonal Vinegared Dish
    Assorted Sunomono with in-season sardines cooked at the low-temperature of 42 degrees, Kikurage mushroom seasoned in original ponzu sauce and Indian spinach
  • Rice and Miso Soup
    KUKI selection “Zen” miso soup with fresh Mozuku seaweed and Japanese leek, topped with Asatsuki chives
    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
  • Dessert
    Amazake and mint flavored Ice cream, sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit
Amazake and mint flavored Ice cream, sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit

Suppon Soft-shell Turtle Kaiseki Course

¥20,328 (tax and gratuity included)

  • Starter
    Minazuki tofu with avocado seasoned in Saikyo miso
  • Sashimi
    Sashimi of the day and garnish
  • Steamed Dish
    Chawanmushi steamed egg custard with Suppon, topped with Asatsuki chives and Touchi fermented black beans
  • Fried Dish
    Deep-fried Suppon
  • Seasonal Vinegared Dish
    Assorted Sunomono with in-season sardines cooked at the low-temperature of 42 degrees, Kikurage mushroom seasoned in original ponzu sauce and Indian spinach
  • Hot Pot
    Hot pot with Suppon and vegetables
  • Rice
    Suppon rice porridge with egg, Asatsuki chives and ginger juice
  • Dessert
    Amazake and mint 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 11:30 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/

From left to right: 3-year aged Miyabi, 2-year aged Hana, and organic reduced sodium Zen