The ultimate in fermentation and maturity in Ginza - GINZA 豉 KUKI's May Limited Course

GINZA 豉 KUKIhas more than 100 years of history in miso making.Hikari Miso Co.Japanese restaurant by the group.Fermentation and ripeningThe restaurant offers a monthly course that maximizes the flavor of the ingredients in a special location in Ginza, based on the theme of "The best of the best".

The name of the restaurant, "豉" (豉), means "the original form of miso" that has supported Japanese fermentation culture since ancient times,Cuisine that combines Japanese tradition and innovationYou can enjoy the following The dishes are richly prepared with carefully selected fermented ingredients such as "Ginza Miso" and "Shio Koji",A dish that is gentle to the body and touching to the soulwill be provided.

What this article will tell you

What is GINZA 豉 KUKI?

GINZA 豉 KUKIis a Japanese restaurant that brings out the best of the ingredients through the power of fermentation and maturation.

• Supervised by a fermentation professional:Hikari Miso Group, a long-established miso manufacturer, develops
• Monthly course offerings:Seasonal ingredients arranged with fermentation techniques
• A quality space that only Ginza can offer:Calm interior with 20 seats including counter and private rooms

The "chi" in the restaurant's name refers to fermented soybeans, the "originator of miso,Modern reinterpretation of Japanese cuisine while preserving Japanese traditionsis a feature of this product.

Seasonal course "KIMIMI

Price:21,450 yen (tax included, service charge 10%)
Reservations:Reservations required at least one day in advance

Course Menu

• Appetizers:Hokkaido Green Asparagus Tofu with Miso Julep Shirakami Cured Ham Edible Flower
• Hachisun:bamboo shoots miso dengaku / deep-fried young ayu fish with miso / konowata, yam and hana-ho (ears of flower) / soaked white radish and sakura shrimps / simmered firefly squid with miso, kogomi-starch and miso damari
• Sashimi:Today's sashimi As for the rest of the day
• Bowls:kuzu-uchi (kudzu flavored kudzu) egg and tofu (ayame) sprout of a tree
• Ryo-yo:Kabuto Chirashi Sushi (Miso Moromi, Tiger Prawn, Tenmame, Shredded Egg, Kombu Tsukudani, Salmon)
• Yaki:grilled conger eel with miso damari, Arima pepper, Yanaka ginger
• Strong snacks:grilled beef with salted malted rice, deep-fried potatoes, young corn, Koshi abura-age yolk, roasted vegetables
• Vinegar:tomatoes, sea grapes, boiled sea bream, hijiki (hijiki mushrooms)
• Meals:Sasanishiki rice produced in Naruko, Miyagi Prefecture, cooked in an earthenware pot or seasonal takikomi gohan (+ extra charge)
• Tome Bowl:Tofu Three Leaves "Ginza Chikyu Special GASA
• Water products:Miso Yokan / Miso Ice Cream (Okuidumo Hajikami-kake) / Seasonal Fruits

Ingredients are subject to change depending on availability.

Seasonal drink｜Original drink using "HARUENOCHI KOJI

At GINZA 豉 KUKI, an original drink using the new sensation amazake "Harurenochi Koji" is available only from May to June.is now being offered.

Ginger sweet sake (non-alcoholic)

The acidity derived from white yeast and the combination of ginger & spices,A nostalgic, wholesome tasteThe new product was finished in the following manner

What is "Hare no Koji"?

Not used in normal amazake makingAspergillus kawachiiis used. Double concentrated type featuring citric acid sourness and natural sweetness.
It is a new type of fermented beverage that can be enjoyed not only with water or soda, but also by mixing it with alcohol.

Store Information｜GINZA 豉 KUKI

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