GINZA 豉 KUKI’s Seasonal Main Course Features Amadai Tilefish with White Miso & Asparagus Puree for March

GINZA 豉 KUKI, a Japanese restaurant owned by Hikari Miso Co., Ltd., offers seasonal dishes with the excellence of miso and other ingredients of Japanese traditional fermentation technique. The restaurant is announcing the details of its March menu. The menu includes fine dishes to celebrate a cherry blooming season, such as gourmet Japanese Amadai tilefish with pureed sauce of white miso and asparagus, and Hamaguri clam soup made from fish dashi and seasoned with shio koji.

Seasonal Course “Kiwami”

12,000 yen ** Excluding tax and gratuity

  • Starter
    Special miso soup with baked fish dashi using KUKI selection miso “Hana”
  • Sashimi
    Sashimi of the day and garnish
    House specialty of Tamari sauce
    Irizake – plum & bonito seasoned sake sauce, and yuzu miso sauce
  • Osuimono Clear Soup
    Hamaguri clam soup seasoned with shio koji and fish dashi, topped with bamboo shoots, Naruto wakame seaweed, and young Japanese pepper leaf
  • Chilled
    Chawanmushi (steamed egg custard), KUKI signature dish featuring the marriage of sweet white miso and fromage, topped with Shuto sauce, caviar, and Shiso flower
  • Fried Dish
    Amadai Tilefish, with pureed sauce of white miso and asparagus, sided with lily root flake and cheery-bloom flavored salt
  • Refreshment
    Pu’er tea – fermented tea granité
  • The Main
    Roasted Wagyu sirloin beef from Masuda ranch in Gunma prefecture, with beef dashi sauce, sided with KUKI original mashed potato, and Tochi fermented bean seasoning
  • Pickled Dish
    Kikurage mushroom seasoned and aged in house with special ponzu sauce, Hotaruika firefly squid, and Udo alone
  • Rice and Miso soup
    Choice of KUKI selection miso “Zen” or “Miyabi”
    Organic Sasanishiki rice from Naruko Onsen in Miyagi Prefecture, milled by Funakubo – five-star rice Meister
    Shigureni seasoned beef, seasonal pickled vegetables, Tsukudani kelp
  • Dessert
    Miso and sake lees flavored ice cream, Kuzu-mochi, and sweet Hanamame scarlet runner beans seasoned by mirin

Seasonal Short Course “Nagomi”

9,000 yen** Excluding tax and gratuity

  • Starter
    Special miso soup with baked fish dashi using KUKI selection miso “Hana”
  • Sashimi
    Sashimi of the day and garnish
    House specialty of Tamari sauce
    Irizake – plum & bonito seasoned sake sauce, and yuzu miso sauce
  • Osuimono Clear Soup
    Hamaguri clam soup seasoned with shio koji and fish dashi, topped with bamboo shoots, Naruto wakame seaweed, and young Japanese pepper leaf
  • The Main
    Choice from the following of:
    1. Amadai Tilefish, with shiro miso and asparagus puree, sided with lily root flake and Cheery bloom flavored salt
    2. Roasted Wagyu sirloin beef from Masuda ranch in Gunma prefecture, with beef dashi sauce, sided with KUKI original mashed potato, and Tochi fermented bean seasoning
  • Pickled Dish
    Kikurage mushroom seasoned and aged in house with special ponzu sauce, Hotaruika firefly squid, and Udo alone
  • Rice and Miso soup
    Choice of KUKI selection miso “Zen” or “Miyabi”
    Organic Sasanishiki rice from Naruko Onsen in Miyagi Prefecture, milled by Funakubo – five-star rice Meister
    Shigureni seasoned beef, seasonal pickled vegetables, Tsukudani kelp
  • Dessert
    Miso and sake lees flavored ice cream, Kuzu-mochi, and sweet Hanamame scarlet runner beans seasoned by mirin

Osuimono Clear Soup: Hamaguri clam soup seasoned with shio koji and fish dashi, topped with bamboo shoots, Naruto wakame seaweed, and young Japanese pepper leaf
Chilled Chawanmushi: Steamed egg custard is KUKI’s signature dish featuring the marriage of sweet white miso and fromage, topped with Shuto sauce, caviar, and Shiso flower
Fried Dish:  Amadai Tilefish, with white miso and asparagus puree, sided with lily root flake and cheery-bloom flavored salt

◆ Sommelier Recommends Peche de Royale

KUKI sommelier recommends the fruits liqueur mixed with organic sparkling wine.

Alan Verde the owner of Domaine Alain Verdet, a domain at Coe de Nui in Bourgogne since 1604, has started organic farming since 1971. His son Orléans Verdet, with his stronger passion for being “natural”, has taken over wine making from his father. Orléans now grows various organic fruits to make liqueurs.

His liqueurs are very rich to use as much as 800g per bottle of pesticide-free fruits certified by Ecocert. No artificial flavor added. Maceration for three months. No municipal water used, but only spring water or distilled water used.

Full of rich fruits flavor by Orléans’s liqueurs are delicately enjoyed when mixed with Crémant sparkling wine.  Crémant selected by Kuki sommelier is the one by Domaine Rieflé from Alsace, using organically grown grapes, made by solera system, certified by EU Euro leaf organic and Biologique.

Price: 1,500 yen ** Excluding tax and gratuity

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/

Open counter seats
Private dining room

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