GINZA 豉 KUKI is offering the “KIWAMI” seasonal course for both lunch and dinner in May

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 May menu. This month features fine dishes, including a Puree of roasted fresh onion with jellied red miso, Ainame (fat greenling fish) Sawani-style soup, Wasabi granite and miso soup with bracken, grated yam and tofu.

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 May. A light kaiseki course including two nonalcoholic drinks is also available, allowing diners to enjoy the signature dishes even over a short dinner.

Seasonal Course “Kiwami”  

14,520 yen ** tax and gratuity included

  • Starter 
    Puree of roasted spring onion with jellied red miso
  • Hassun-five kinds of delicacies
    *Fried young Ayu Sweetfish
    *Miso-glazed mini eggplant with poppy seeds and Japanese pepper  
    *Japanese Tiger Prawn Ball-shaped sushi with caviar
    *Yanaka Ginger
    *Oval squid with shuto sauce
  • Sashimi
    Bluefin Tuna, Grouper, Seared Scallop
    Nikiri soy sauce, Irizake – Plum and Bonito-seasoned sake sauce and vinegar miso sauce
  • Osuimono Clear Soup
    Ainame (Fat Greenling) fish Sawami-style Soup,
    topped with bracken and New Zealand Spinach
  • Chilled Chawanmushi
    Steamed egg custard; Kuki’s signature dish featuring the marriage of sweet white miso and fromage, topped with sea urchin and young Japanese pepper leaf
  • Fried dish
    Fried Amadai Tilefish and saltwort, with pepper leaf black vinegar sauce and sweet white miso sauce
  • Refreshment
    Wasabi Granite
  • The Main
    Wagyu roast beef with balsamic vinegar sauce, mashed potatoes and grilled baby corn
  • Pickled dish
    Assorted Sunomono, with Torigai Shellfish, Taranome Fatsia Sprouts, Koshiabura Leaves, Kikurage Mushroom seasoned in original ponzu sauce, with egg yolk vinegar sauce
  • Rice and Miso Soup
    KUKI Selection “Miyabi” Miso Soup with bracken, grated yam and tofu, topped with Mitsuba Leaf 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
    Miso and sake lees-flavored Ice cream, caramelized pineapple seasoned with Shio Koji,
    sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit
Hassun-five kinds of delicacies

Seasonal short course “Nagomi” 

10,890 yen** tax and gratuity included

  • Starter 
    Puree of roasted spring onion with jellied red miso
  • Assorted 3 kinds of Appetizer
    *Fried Young Ayu Sweetfish
    *Miso-glazed Mini Eggplant with Poppy Seeds and Japanese Pepper
    *Japanese Tiger Prawn Ball-Shaped Sushi with Caviar
  • Sashimi
    Bluefin Tuna, Grouper, Seared Scallop
    Nikiri soy sauce, Irizake – Plum and Bonito-seasoned sake sauce and vinegar miso sauce
  • Chilled Chawanmushi
    Steamed egg custard; Kuki’s signature dish featuring the marriage of sweet white miso and fromage, topped with sea urchin and young Japanese pepper leaf
  • The Main
    Choice of:
    1. Fried Amadai Tilefish and saltwort, with pepper leaf black vinegar sauce and sweet white miso Sauce
    2. Wagyu roast beef with balsamic vinegar sauce, mashed potatoes and grilled baby corn
  • Seasonal Vinegared Dish
    Assorted Sunomono, with Torigai Shellfish, Taranome Fatsia Sprouts, Koshiabura Leaves, Kikurage Mushroom seasoned in original ponzu sauce, with egg yolk vinegar sauce
  • Rice and Miso Soup
    KUKI Selection “Miyabi” Miso Soup with bracken, grated yam and tofu, topped with Mitsuba Leaf 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
    Miso and sake lees-flavored Ice cream, caramelized pineapple seasoned with Shio Koji,
    sweet Hanamame scarlet runner beans seasoned with mirin and fresh fruit
Wagyu roast beef with balsamic vinegar sauce, mashed potatoes and grilled baby corn
Assorted Sunomono, with Torigai Shellfish, Taranome Fatsia Sprouts, Koshiabura Leaves, Kikurage Mushroom seasoned in original ponzu sauce, with egg yolk vinegar sauce

Light Kaiseki Course

¥7,260 yen ** tax and gratuity included

  • Chilled Chawanmushi
    Steamed Egg Custard; Kuki’s signature dish featuring the marriage of sweet white miso
  • Today’s Sashimi
  • The Main
    Choice of:
    Broiled Conger Eel / Roast Beef / Miso Mackerel
  • Rice Cooked in a Clay Pot
  • Long-aged Miso Soup
  • Fermented Dessert/Coffee

*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